Santa Clara County, CA

Nick The Greek Santa Clara

Name: Nick The Greek Santa Clara
Address: 2002 El Camino Real # 12, Santa Clara County, CA

2002 El Camino Real # 12

Last inspected Mar 10, 2026 · View Map ↗ · Compare ↗

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Pass

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Routine Inspection

Mar 10, 2026

Pass

1 recorded violation

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Jul 16, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Jul 16, 2025 · Original Source

Routine Inspection

Jul 11, 2025

Pass

3 recorded violations

minorCode K39Equipment and utensils

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack thermometer inside the line cooler [CA] Provide thermometers and check the temperature daily

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

The left line cooler at 48F [CA] Monitor and maintain all coolers at 41F or colder

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

The right line cooler at 62F [CA] Maintain all coolers at 41F or colder - DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS, SUCH AS MEAT OR DAIRY IN THIS UNIT. Reinspection 07/16/25 The following potentially hazardous foods were discarded 4 pounds of cheese 1 pound of hummus 1 pound of yogurt

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Jul 11, 2025 · Original Source