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Restaurant
Health Inspections.org

Santa Clara County, CA

San Agus

115 Hamilton Av

Last inspected Jan 8, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Jan 8, 2026

Pass

5 recorded violations

minorCode K44Pests

Official wording

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

Inspector’s notes

Personal cell phone stored on top of a container of lettuce at the preparation line. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.

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 K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Open bulk masa bags stored on the storage rack. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

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

More about other finding
minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

The floor tile/ wall is in disrepair adjacent to the kitchen ware washing machine and mop sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

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 K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The paper towel dispenser at the hand wash sink adjacent to the mop sink is non-functional. [CA] Repair or replace paper towel dispenser. Paper towels shall be stored inside the dispenser to prevent potential contamination.

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 problems
minorCode K27Other

Official wording

Food separated and protected

Inspector’s notes

Raw shell eggs stored above RTE vegetables within the walk in 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 finding

Official record from Santa Clara County Department of Environmental Health, Jan 8, 2026 · Original Source

Routine Inspection

Jan 23, 2025

Pass

6 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Measured birria at 49 F and roasted salsa at 63 F within deep covered plastic containers in the walk in fridge. Cook stated that the birria was removed from cooking five hours prior and roasted salsa was cooked three hours prior. [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] Birria and salsa placed uncovered within ice baths to facilitate 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 temperature
minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed drain fly activity within the bar and three compartment warewashing areas. [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 insects
criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured shrimp tempura batter at 52F within a double stacked container within the top portion of the 2 door prep fridge. PIC stated that the batter was placed within the unit from the walk in fridge 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of double stacking containers within the top portion of the preparation refrigerators. [COS] Tempura relocated to be cooled to and held at 41 F or below.

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 K27Other

Official wording

Food separated and protected

Inspector’s notes

Observed the use of the bar three compartment sink as an ice bin to store cut fruit and other drink garnishes. [CA] Discontinue use of the three compartment sink to directly hold foods. Use dedicated ice well or containers.

In plain English

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

More about other finding
minorCode K35Equipment and utensils

Official wording

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

Inspector’s notes

Observed an unapproved tortilla roller/press stored within the kitchen. Machine lacks a sanitation listing. [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

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 K19Food temperature

Official wording

Consumer advisory for raw or undercooked foods

Inspector’s notes

Menu lacks a consumer advisory for the sale of raw fish (lime cured ceviche) dishes. [CA] Provide a consumer disclosure and reminder for the sale of raw animal-derived foods.

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

Official record from Santa Clara County Department of Environmental Health, Jan 23, 2025 · Original Source

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