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
Scott's Seafood
200 S First St # 10
Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine Inspection
Sep 10, 2026
Conditional Pass
13 recorded violations
minorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Water bottle filled with yellow liquid observed next to warewash machine. PIC identified it as bleach. [CA] Toxic substances should be properly identified and stored in a manner not likely to cause contamination
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 unsafelyminorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw frozen poultry and meat stored on shelves above Ready to Eat foods in freezer. [CA] Products of animal origins shall not be stored above 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
CO2 Canister in the basement unrestrained. [CA] All gas canisters shall be affixed to walls. [COS] PIC chained CO2 canister to wall.
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
Sanitizer buckets with soiled wiping cloths measured 0 PPM. [CA] Maintain sanitizer in wiping cloth buckets at 200 PPM
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 K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
Facility offers Caesar salad with dressing made in house that contains raw eggs with no disclosure on the menu. [CA] Consumer advisory for raw or undercooked eggs must be indicated on the menu.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags are provided and filled out with last date sold but are not stored in chronological order. [CA] Shellstock tags must be maintained in chronological order based on date sold and served. [COS] PIC organized loose shellstock tags.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K10Food temperature
Official wording
Proper cooking time & temperatures
Inspector’s notes
Salmon was measured to be cooked to an internal temperature ranging between 120-130F. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Salmon was moved into oven to finish cooking and measured at 145F.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bulk foods found in the dry storage room. [CA] Bulk foods shall be stored in 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 findingminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Test strips for Quaternary Ammonia based sanitizer are expired. [CA] Keep a means of measuring sanitizer concentration readily available 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 problemscriticalCode K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
Pink biological growth observed on inside surfaces of ice machine and dripping into the ice. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice was voluntarily discarded by PIC
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
Ice shaver used for raw oysters not ANSI approved [CA] All kitchen equipment should be ANSI approved.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Handwashing sink in dry storage room measured at 77F [CA] Handwashing sinks must provide hot water measuring at least 100F.
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 K04Employee health and hygiene
Official wording
Proper eating, tasting, drinking, tobacco use
Inspector’s notes
Staff were found eating inside prep area. [CA] Employees shall eat is designated areas outside of food prep areas.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial record from Santa Clara County Department of Environmental Health, Sep 10, 2026 · Original Source
Routine Inspection
Mar 6, 2026
Pass
5 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Facility has a non ANSI accredited ice shaver. [CA] 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 issuesminorCode K19Food temperature
Official wording
Consumer advisory for raw or undercooked foods
Inspector’s notes
The menu lacks a disclosure for food items served raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Mashed potatoes measured between 131-134F in a steam table set to low. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were reheated to and hot held at 135F with the steam table being turned up.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Repeat Violation: Facility is not storing shellfish tags in an approved manner. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
The sides of equipment and floor near cooking equipment has some accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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, Mar 6, 2026 · Original Source
Follow-Up Inspection
Jun 18, 2025
Pass
1 recorded violation
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at the customer restrooms were measured at 115°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 18, 2025 · Original Source
Routine Inspection
Jun 17, 2025
Conditional Pass
16 recorded violations
minorCode K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Water at the customer hand wash stations reached a maximum of 75°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the bar area, at the only hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff refilled the soap dispenser and repaired it to dispense.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1.Several ceiling tiles in the back of house area above the storage area are missing. 2. The basement area near the grease trap had an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or replace the missing ceiling tiles 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 problemsminorCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. In the kitchen area, at the prep cooler across the cooking equipment, clams measured at 44°F. Per PIC, they restocked it around opening at 11 am. 2. In the kitchen area, at the dessert undercounter cooler, PHFs measured above 41°F. Per chef, they restock the cooler every morning and the food had been stored in the cooler for about 3.5 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Ice was added to cool down the shellstock. [COS] 2. PHFs were relocated to the walk in cooler to 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 temperatureminorCode K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
One of the upright freezers was missing an internal thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
CO2 tanks in the basement storage area were unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Rodent droppings were observed in the basement area on a cement foundation in the dry storage area. [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 insectsminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
A wet wiping cloth was found stored on the prep surface of the prep cooler. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 K42Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
The garbage room has an accumulation of liquid waste and fly harborage. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin. Maintain the garbage room clean.
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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
In the food storage room there was a bottle of hair conditioner stored on a wire rack. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
The employee restroom had no toilet tissue available. [CA] Toilet facilities shall be maintained clean and in good repair.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
On the interior upper panel of the ice machine there is a mold like substance. [CA] Ensure to clean the ice machine and sanitize as required.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
An open bag of pasta was found in the downstairs basement area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. The basement area is allowed only for the storage of unopened non potentially hazardous foods in their original containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
1. Major Violation: Clams were found commingling in the walk in cooler. [CA] Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [COS] Clams were VC&D. See VC&D Report. 2. Facility is not storing shellfish tags in an approved manner. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
In the prep area and ware wash room the type 2 hood vent has an accumulation of dust. [CA] Ventilation hood filters shall be maintained clean and good repair.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
The undercounter dessert cooler was not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the cooler.
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 17, 2025 · Original Source
Routine Inspection
Nov 12, 2024
Pass
2 recorded violations
minorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Paper towel dispenser in back linen room was observed inoperable. Per operator, batteries need to be replaced. Food employees roll silverware in this area. [CA] Ensure all handwash stations are fully stocked and dispensers are operable at all times. [COS] Operator replaced dispenser batteries.
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 K21Water, plumbing, and sewage
Official wording
Hot and cold water available
Inspector’s notes
Hot water at 3 composition sink measured at 109F. [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.
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 problemsOfficial record from Santa Clara County Department of Environmental Health, Nov 12, 2024 · Original Source
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