Routine Inspection
Apr 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 21, 2026 · Original Source
Santa Clara County, CA
Rosy's At The Beach
17320 Monterey Rd
Last inspected Apr 21, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspectionsFollow-Up Inspection
Jun 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source
Routine Inspection
Jun 10, 2025
Closed
The health department recorded a closure at this inspection.
3 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Observed fresh rodent droppings in bar area and 2 dead mice in glue trap. [CA] Eliminate pest from facility. Seal all holes and entry points. Set a minimum of 10 traps throughout the facility. Facility must work with professional pest control to eliminate the vermin infestation.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Handwash sink blocked with fish thawing in a container. [CA] Keep handwash sinks clear and accessible for handwashing at all times.
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 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 the walk-in cooler (cheese 61f, salmon 44F), food prep sink (shrimp 53F), and food prep surface (46F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC had staff put cheese that was delivered less than 2 hours ago to rapidly chill. Other PHFs were put into reach-in refrigerators.
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, Jun 10, 2025 · Original Source
Routine Inspection
Jan 28, 2025
Pass
4 recorded violations
minorCode K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Shrimp measured at 47F (internal) at 2 compartment food prep sink. Per PIC, placed shrimp out for 1 hour for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee directed to put shrimp back to walk-in fridge for 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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Chlorine sanitizer bucket measured at 200ppm. Sanitizer bucket is stored next to a bag of buns. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Adjust chlorine concentration to 100ppm.
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 unsafelycriticalCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee rinsed dirty dishes, without handwashing, touched clean glasses from dishmachine and put the clean glasses away. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employee to wash hands prior to touching clean utensils and equipment.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
10+ old rodent droppings on the floor under the 3 compartment sink in bar area. Reviewed last pest control report. Pest control provided monthly service to facility. No rodent activity documented on the report. [CA] Clean and sanitize area of old droppings.
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, Jan 28, 2025 · Original Source
Follow-Up Inspection
Oct 15, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 15, 2024 · Original Source
Routine Inspection
Oct 11, 2024
Conditional Pass
9 recorded violations
minorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handle in direct contact with ice in ice machine. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct 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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* MAJOR: Above the prep line cooler in a plastic container at the cook line area, Mayonnaise measured at 66F respectively for approximately 1 hour per PIC. PIC stated that sauces are usually cold held in the prep line cooler but when busy, sauces tend to be left out on top of the prep line cooler without temperature control. MINOR: Above the prep line cooler in a plastic container at the cook line area, Sriracha aioli (contains mayonnaise) measured at 48F respectively for approximately 1 hour per PIC. PIC stated that sauces are usually cold held in the prep line cooler but when busy, sauces tend to be left out on top of the prep line cooler without temperature control. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were relocated to cooling units to rapidly cool 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 temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
MAJOR: Employee ware-washed plastic lid cover for large container of vegetables without sanitizing the lid. [CA]: After washing food contact surfaces with water and soap, 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. [COS]: Specialist instructed PIC to sanitize the lid. MINOR: At the bar area, ice for consumption is in direct contact with beverage supply tube metal box in the ice bin. [CA]: Ensure ice is protected from possible contamination at all times.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the right side restroom, soap dispenser was not dispensing soap. [CA]: Hand sink stations shall always provide soap and paper towels. [COS]: Specialist instructed staff to assess/repair soap dispenser.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Handle-less plastic bowls used as scoops for bulk food containers. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
1. Employee washed hands with gloves on and did not change to new gloves. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. [COS]: Specialist instructed staff to wash hands again and don on new gloves. 2. The same employee washed hands at the 2 compartment sink next to dish machine. [CA]: Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands at the designated hand 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 K27Other
Official wording
Food separated and protected
Inspector’s notes
At the bar area, multiple beverage containers are stored directly on the floor underneath the 3 comp sink. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
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
Open bags of dry food observed at the dry storage rack next to walk in cooler. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Accumulation of dust on the fan guards in the walk in cooler. [CA]: Clean fan guards to prevent potential food contamination.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Oct 11, 2024 · Original Source