Follow-Up Inspection
Sep 17, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 17, 2026 · Original Source
Santa Clara County, CA
Pacific Catch
19399 Stevens Creek Bl
Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Sep 14, 2026
Conditional Pass
4 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Ambient temperatures in 3 prep refrigeration units at the cookline measured above 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
PHFs measured at improper holding temperatures: In prep refrigerators <2h:roasted cauliflower (50F), raw shell eggs (50F) In raw fish prep on bottom cooling drawers <2h: potatoes (50F), pork ribs (47F), shrimp skewers (48F), lobster (45F) In prep table cooling drawers < 2h: coleslaw (46F-47F), cut tomatoes (45F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were either relocated to different refrigeration units or were stored in ice baths for rapid cooling.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Testing equipment for high temp dishwasher not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 problemscriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings observed in the alcohol storage area and on the soda box dispensers. Manager said facility is serviced weekly, pest report was provided for review. [CA] Clean and sanitize all affected areas of droppings, eliminate gaps and crevices in the facility. Keep back kitchen door closed at all times.
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 insectsOfficial record from Santa Clara County Department of Environmental Health, Sep 14, 2026 · Original Source
Routine Inspection
Jul 30, 2025
Pass
4 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Dipper well for scoops used for sushi rice is not turned on. [CA] Ensure that dipper well is operating when utensils used for potentially hazardous foods are stored inside. 2) Observed bag of food/sauce thawing inside the three compartment sink that is used for warewashing. [CA] All food preparation shall be conducted in the designated food preparation sink to protect food from contamination.
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 issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Potentially hazardous foods measured at improper holding temperatures. Pork belly in drawer cooler measured at 47F; crab in sushi prep unit measured at 46F; and corn in warmer measured at 131F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F.
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 temperaturecriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack of soap for the handwash sink located at the bar. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to wash their hands. [COS] Employee placed hand soap at the 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.
More about handwashing problemsminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Observed raw tuna thawing in the walk-in cooler while still inside reduced oxygen packaging. [CA] Raw fish shall be removed from reduced oxygen packaging prior to thawing. Also as per instructions labeled on packaging.
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 temperatureOfficial record from Santa Clara County Department of Environmental Health, Jul 30, 2025 · Original Source