Follow-Up Inspection
Feb 20, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 20, 2026 · Original Source
Santa Clara County, CA
Restaurant Mariscos San Blas
1201 E Julian St # 4
Last inspected Feb 20, 2026 · View Map ↗ · Compare ↗
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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
4 inspectionsRoutine Inspection
Feb 19, 2026
Closed
The health department recorded a closure at this inspection.
11 recorded violations
minorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
1. Multiple cooking (pots, flatgrill ect) and house hold equipment (3 bbqs, propane tanks, ect) is stored under a tent outside (back) of facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Gap of greater than 1/4 observed between back door and back door frame. [CA] Seal gap to prevent vermin entry.
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 insectscriticalCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
No hot water in facility; per staff, boiler stopped working yesterday. Per owner technician stated a new commercial boiler is needed and currently the one in place is not commercial. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.
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 problemscriticalCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Shrimp soup is measured at 54F inside the walk-in cooler. Per employee, the shrimp soup was cooked the day before. Shrimp soup is stored in deep plastic container, 20L. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] See VC&D.
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
Food handler and food safety certificate not provided. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Oyster tags are stored inside a plastic bag in non chronological order. [CA]All shellstock tags shall be kept in chronological order for 90 days after harvest.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Non food grade plastic bags are used to line the rice inside the steam table. [CA] Use only food grade plastic bags for food. 2. Drain stoppers missing for bar 3 comp sink. [CA] Provide bar drain stoppers to be able to fill up basins for when ware washing.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Dust accumulation observed on walk-in cooler fan covers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Only hand sink for kitchen and bar has non operational paper towel dispenser. 3 cutting boards are stored inside the hand sink. No paper towels inside the women's restroom. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
1. Raw shrimp in a container is thawing in middle basin of 3 comp sink; left basin of 3 comp sink is filled with soapy water. Facility does not have food prep sink. [CA] All food shall be separated and protected from possible contamination. Consult with plan check for review and approval of installation for a food prep sink; do not use 3 comp sink for ware washing and food prep simultaneously. 2. Lids/covers missing for food containers inside the prep unit across from the 3 comp sink. [CA] Provide a lid/cover for all food containers to protect from contamination.
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
1. Cooking spatulas are stored in unapproved location between the drain board of the 3 comp sink and the wall. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. 2. Bar ice machine scoops are stored directly on top of freezer chest. [CA] Store scoops inside a food grade container or inside the ice chest with handle side up.
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
Several PHFs in top well and prep unit measured between 45F - 46F. Per staff, top well was open. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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, Feb 19, 2026 · Original Source
Routine Inspection
Mar 18, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Chlorine concentration measured at 50ppm for manual warewash 3 compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee added more chlorine to sanitizer. Measured at 100ppm.
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
Raw shrimp is placed on top of cooked shrimp in 2 doors counter fridge. [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 findingcriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
A bug observed on the cheese at open top fridge. [CA] All food shall be manufactured, produced, prepared, compounded, packed, stored, transported, kept for sale, and served so as to be pure and free from adulteration and spoilage; shall have been obtained from approved sources; shall be protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption. [COS] PIC VC&D cheese.
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 contaminationminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Missing food preparation sink in facility. According to 2019 report, 2 compartment sink was observed for food preparation sink. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.”
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing stopper for 3 compartment sink. Plastic wrap was used to stop the water for sanitizer. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Missing test strip to measured chlorine concentration. [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 problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Grease built up on hood filter. Drops of oil observed on the container of the grease catcher. [CA] Clean and maintain hood.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Mar 18, 2025 · Original Source
Routine Inspection
Feb 5, 2025
Pass
6 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water temperature at 3 compartment sink at bar measured at 115F (max). [CA] Provide at least 120F of hot 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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Uneven floor at bar area with concrete exposed. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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
Broken counter fridge gasket at bar area. [CA] Replace gasket. Missing food preparation sink in facility. According to 2019 report, 2 compartment sink was observed for food preparation sink. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.”
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed dishes, without hand washing, with gloves, walked to walk-in fridge, grabbed handful of food and planned to put in soup broth on stove. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee took off gloves and washed hands.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Missing chlorine test strip to measure chlorine sanitize concentration. [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 problemsminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Container of cooked fish is placed under container of raw shrimp in counter fridge [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. [COS] PIC switched the food items back.
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, Feb 5, 2025 · Original Source