Follow-Up Inspection
Jul 23, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jul 23, 2026 · Original Source
Santa Clara County, CA
Odeum Restaurant
17500 Depot St # 180
Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Odeum Restaurant has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Jun 26, 2026
Conditional Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed open container of breadcrumbs stored directly under the towel dispenser at one of the handwash stations. [CA] Keep food protected and covered and away from locations where contamination can occur.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Observed box of onions and box of potatoes stored directly on the ground. [CA] Store food at least 6" off of the ground.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed potentially hazardous foods that measured in the temperature danger zone located in a food prep cold hold unit, in a reach-in cooler and on a rolling rack (see "Measured Observations"). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded all compromised foods.
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 temperatureminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
One light underneath hood was not working. [CA] Repair light. Observed deep fryer positioned in a way that lacks a 6" overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Observed a hair in and uncovered container of chicken. [CA] Keep food safe, covered and unadulterated. [COS] PIC voluntarily discarded the chicken.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Santa Clara County Department of Environmental Health, Jun 26, 2026 · Original Source
Routine Inspection
Feb 7, 2025
Pass
4 recorded violations
minorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed a potentially hazardous food located in the food prep cold hold unit that measured in the temperature danger zone (hummus 49F). According to PIC, the hummus was left out a little too long during loading of the unit. [SA] PIC had staff put the hummus in the walk-in cooler to quickly cool back down to 41F.
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 temperatureminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Lack of a gap between the end of the discharge pipe and the floor sink under the warewash sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through a 1" airgap into a floor sink or other approved type of receptor.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine concentration at warewash machine measured at 10ppm. [CA] Ensure warewash machine provides a chlorine concentration of 50ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed a counter top deep fryer. [CA] Place deep fryer under hood or remove from the facility. The lids on the food prep cold hold units are broken. [CA] Repair lids.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Feb 7, 2025 · Original Source