Santa Clara County, CA

Omega Restaurant

Name: Omega Restaurant
Address: 90 S Park Victoria Dr, Santa Clara County, CA

90 S Park Victoria Dr

Last inspected Apr 1, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Apr 1, 2026

Pass

3 recorded violations

minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed raw meat and chicken stored above open containers of spaghetti noodles and gravy. [Corrective Action] Store raw foods below ready-to-eat foods.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed gap under the door in the banquet room. [Corrective Action] Minimize gaps under the door to prevent entry of vermin and pest.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Rodent droppings observed in the electrical room, on the container of oatmeal and cardboard box at the hallway storage area, on the floors in the bar. [Corrective Action] Thoroughly clean and sanitize areas of old rodent droppings.

In plain English

More about signs of rodents or insects

Official record from Santa Clara County Department of Environmental Health, Apr 1, 2026 · Original Source

Routine Inspection

Oct 14, 2025

Pass

3 recorded violations

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine sanitizer in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer at 50 ppm.

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 problems

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Broken cove base tile observed in the kitchen by the fire extinguisher. [Corrective Action] Maintain floors in good condition.

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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Knives observed stored in the crevice between the prep cooler and work table. [Corrective Action] Discontinue storing knives in the crevice. 2. Pressurized cylinders by the ice machine observed not secured to a rigid structure. [Corrective Action] Secure pressurized cylinders to a rigid structure.

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

Official record from Santa Clara County Department of Environmental Health, Oct 14, 2025 · Original Source

Routine Inspection

May 16, 2025

Pass

4 recorded violations

minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Rubber seal on the door of the single door undercounter cooler and the 2 door upright cooler were observed damaged. [Corrective Action] Repair or replace the rubber seal.

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 K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Milk and whip cream in the single door undercounter cooler was measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

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

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Dust and grime accumulation on the fan guard of the evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.

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 problems

minorCode K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. Knives observed stored in the crevice between the work table and the 2 door prep cooler in the kitchen. [Corrective Action] Discontinue storing knives in the crevice. 2. Observed cloth used to cover bacon in the walk-in cooler. [Corrective Action] Discontinue using cloth to cover foods. 3. Water not turned on for the dipper well. The knob is not the correct type for the dipper well. [Corrective Action] Ensure the water is turned on for the dipper well. Replace the faucet with turn knob type. 4. Pressurized cylinder next to the water heater at the bar was not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinder to a rigid structure.

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

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

Routine Inspection

Oct 23, 2024

Pass

5 recorded violations

minorCode K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

Observed water leak at the pipes in the cabinet under the soda fountain. [Corrective Action] Repair to stop the leak.

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 problems

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee handling raw meat then proceeding to rinse hands in the 2 compartment prep sink. [Corrective Action] Properly wash hands with soap and warm water and dry hands with single use paper towels at the handwash sink. [Corrected on Site] Employee properly washed hands at the handwash sink.

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.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed mold/mildew like substance on the walls inside the cabinet under the soda fountain. [Corrective Action] Thoroughly clean and maintain clean.

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 problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Whip cream in the 2 door prep cooler at the service area was measured at 49 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at 41 degrees Fahrenheit or below. Ensure refrigeration unit is properly functioning.

In plain English

More about food kept at an unsafe temperature

minorCode K29Chemicals

Official wording

Toxic substances properly identified, stored, used

Inspector’s notes

Observed Ajax stored above the soda concentrate on the shelf at the back room. [Corrective Action] Store cleaning chemicals below food or on a separate designated shelf. [Corrected on Site] Soda concentrate was moved to another location.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source