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Santa Clara County, CA

Shoreline Amphitheatre - Rebel Hen

1 Amphitheatre Py

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

Routine Inspection

Oct 1, 2026

Pass

2 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Dim lighting within the ventilation hood above the deep fryers. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

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 issues
minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Single use food containers stored directly on the floor of the front service area and rear middle storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

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, Oct 1, 2026 · Original Source

Routine Inspection

Aug 9, 2025

Pass

1 recorded violation

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured chicken tenders holding between 122F - 127F in the following location: fryer, warmer unit and service line unit for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). PHFs shall be discarded after 4 hours.

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, Aug 9, 2025 · Original Source

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