Follow-Up Inspection
Sep 22, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2026 · Original Source
Santa Clara County, CA
Pacific Catch Santa Clara
3315 Coronado Pl
Last inspected Sep 22, 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
7 inspectionsRoutine Inspection
Sep 17, 2026
Conditional Pass
6 recorded violations
criticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
High temperature dishwasher measured 149F. [CA] High temperature dishwashers shall meet a minimum temperature of 160F. [COS] PIC cleaned dishwasher nozzles to allow hot water to pass through. Dish temp remeasured to 167F.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1 door prep cooler drawer mid cookline observed to have raw fish above drawers with vegetables. [CA] Keep raw meats 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 findingminorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwashing sink beside cookline unable to provide cold water. [CA] Handwashing sinks shall be equipped with an adequate, pressurized supply of warm water at 100-108F and cold water.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Ventilation hood above cookline observed to have large gap in filters. [CA] Ensure ventilation hood over cooking equipment has properly fitted filters to effectively remove all cooking odors, smoke, steam, heat, grease, and vapors.
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 issuesminorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In walk-in, observed multiple racks of intact vacuum sealed bags of raw tuna thawing. [CA] Remove seal from ROPed fish before thawing.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
MAJOR: In the bar, purees in squeeze bottles partially submerged in ice bath measured 55F. Employee reported it was placed in ice bath at 10am. MINOR: Tartar sauce measured to be 46F in ice bath by server area. Ice observed to only be at bottom of bath and per employee she had just replaced sauce about 30 minutes prior. [CA] All potentially hazardous foods must be kept 41F and below or 135F and above. Ensure ice bath is level with the potentially hazardous foods to maintain 41F and below. [SA] PIC VC&D purees. Ice was added to tartar sauce ice bath.
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, Sep 17, 2026 · Original Source
Routine Inspection
Mar 18, 2026
Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1) 1 door prep cooler in cookline observed to be broken [CA] Repair and replace cooler. Ensure coolers can maintain 41F and below ambient temperature. 2) Gasket on left most cookline prep cooler observed to be fraying. [CA] Repair gasket and maintain in good condition.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Thawing raw fish observed under manufacturer's ROP inside walk in cooler. Fish measured to be 38F [CA] Raw fish shall thaw after seal is removed. Fish shall remain frozen before, during, and after ROP.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handlers were expired [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1) Squid and tartar sauce measured to be 46F in prep cooler near fryer. All items are in ice bath in prep cooler insert with low level of ice. [CA] Keep PHFs at 41F and below for cold holding. [COS] Per chef items were just stocked in the last 10-30 minutes. Ice and water was increase in ice bath to keep PHFs cold.
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 K22Water, plumbing, and sewage
Official wording
Sewage and wastewater properly disposed
Inspector’s notes
Floor sink by ice machine observed to be slowly draining and held standing water. [CA] Plumb floor sink and ensure waste water is disposed of properly.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1) Scoops observed to be stored such that handles were in direct contact with bulk foods in dry bins. [CA] Store scoops such that the handles is not directly in the food.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1) Handwash sink near fryer area observed to be broken and not in use. 3 other handwash sinks are available in back kitchen area. [CA] Repair handwash sink and maintain in operational condition. Keep handwash sink fully stocked. 2) Soap dispenser at bar handnwash sink observed to be detached from wall [CA] Reattach soap dispenser to the wall.
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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Bottle of Patron observed to have dead fly inside. [CA] Bottle of Patron was VC&D.
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, Mar 18, 2026 · Original Source
Routine Inspection
Oct 22, 2025
Pass
7 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Flies observed around bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 insectsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Cut limes and lemons and other garnishes observed to be kept in open containers at open bar. [CA] Store garnishes in containers with lids while big windows are open to protect from sources of contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sinks are located next to clean cup areas at bar without splash guard. [CA] Install 6" metal splash guard to prevent contamination of clean utensils and wares.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishwasher at bar measured to have 25ppm chlorine. No active dishwashing observed at time of inspection [CA] Ensure dishwasher dispenses at least 50ppm chlorine per manufacturers specifications. [SA] Dishes shall be washed in back kitchen.
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
Scoops for fish at poki prep cooler observed to be stored with handle in food. [CA] Keep scoops stored on easily cleanable surfaces or in container to prevent contamination. Store scoops such that handles are not directly contacting food. [COS] Scoops were moved such that handles are not in contact with food.
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 K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Wiping cloth observed to be stored on prep surface at cookline. [CA] Keep wiping cloth inside sanitizer bucket with sanitizer of 200ppm quat ammonia.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Left cookline prpe cooler insert measured to have: -Cooked quinoa at 45F -Mayonaise based spicy sauce at 44F -Edamame at 44F -Slaw at 45F All PHFs in reach in portion measured to be 41F or below(see measured observations) . Per operator all cookline prep cooler was restocked in the last 30 minutes. [CA] PHFs shall be held at 41°F or below for cold holdoing. [COS] Ice bath was added to PHFs in prep cooler insert. Cooler temperature was turned down.
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, Oct 22, 2025 · Original Source
Follow-Up Inspection
Jun 18, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 18, 2025 · Original Source
Follow-Up Inspection
Jun 16, 2025
Pass
1 recorded violation
criticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Sushi rice observed to be labeled 11:00AM. Facility had rice at 4:00PM. [CA] PHFs shall be discarded within 4 hours after entering TPHC. [COS]Operator VC&D sushi rice.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Jun 16, 2025 · Original Source
Routine Inspection
Jun 12, 2025
Conditional Pass
5 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sinks are located next to clean cup areas at bar without splash guard. [CA] Install 6" metal splash guard to prevent contamination of clean utensils and wares.
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 problemscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
1) Rice measured to be 116F in rice warmer by poki bowl prep area. When asked employee stated rice was on time as a public health control and discarded ever 3 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time tracked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Facility may provide label, schedule, log or timer to track discard time of sushi rice. [COS] Employee placed new label on sushi rice retro actively for 10:45AM. 2) Tartar sauce and other sauces in ice bath by cookline measured to be 45F-48F. Per employees sauces were just stocked within the last 30 - 45 minutes. Per chef all sauces are changed at fix intervals at (11:00AM-2:00PM, 2:00PM-4:30PM, 4:30PM-Closing). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Facility may provide label, schedule, log or timer to track discard time of sauces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1) Dishwasher measured to have rinse cycle of 155F. Dishwasher was ran 3 times consecutively and active dishwashing observed at time of inspection. Display had alarm for low rinse cycle temperature. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA]Facility shall manually sanitize in 3-comp sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility may wash and rinse in upright dishwasher. 2) Ice cream scoop in scoop well observed to be hot water at 80F. [CA] Keep scoops at 135F and above to prevent the growth of bacteria. [COS] No ice cream had been scooped yet per employee and water observed to be clear. Ice scoop well was repaired and scoop bath measured to be
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1) Limes and lemons observed to be prepped bar while big pass through windows are open. [CA] Facility shall prep food while windows are closed or in closed kitchen in the back. 2) Cut limes and lemons and other garnishes observed to be kept in open containers at open bar. [CA] Store garnishes in containers with lids while big windows are open to protect from sources of contamination. 3) Raw fish observed to be kept over cooked pork and cooked lobster inside walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Ice scoop for large ice machines observed to be stored on top of of ice machine. Some scoops in rice container at poki bowl area observed to be stored with handle in food. [CA] Keep scoops stored on easily cleanable surfaces or in container to prevent contamination. Store scoops such that handles are not directly contacting food.
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, Jun 12, 2025 · Original Source