Routine Inspection
Dec 3, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Dec 3, 2025 · Original Source
Santa Clara County, CA
Straits Restaurant
333 Santana Row 1100
Last inspected Dec 3, 2025 · 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
5 inspectionsRoutine Inspection
Nov 19, 2025
Conditional Pass
10 recorded violations
minorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Ice machine in the back area is leaking and has a puddle of water on floor. [CA] Repair/fix leakage from the ice machine. Floor sink with a dishwasher drainage has a slow drain. [CA]Unclog the floor sink and maintain pluming for good repair.
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 K43Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed, supplied, cleaned
Inspector’s notes
Toilet rolls was outside the dispenser. [CA] Toilet roll shall be provided in a permanently installed dispenser at each toilet.
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 K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Spry bottles in the bar area lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
One dishwasher out of two in the bar area was leaking and there was a mold like debris on floor. [CA] Replace or repair the bar dishwasher to maintain.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Damage floor near prep cooler for salad. [CA] Repair the floor with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Prep cooler on top measured 50F and at bottom portion was measured 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep small portions in the unit with ice until the temperature was 41F and below. Hot holding unit at left side was measured 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust setting to bring the temperature at minimum 135F. Food in a ice bath/cold holding was measured 40F at the bottom and 50F at top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be fully submerged in ice on side to maintain the temperature at 41F and 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 temperatureminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Bar lack soap dispenser and using pump soap. [CA] Provide handwashing cleanser in dispenser at handwash stations 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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
Steamed rice lack time marking. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Rice were time marked.
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
Multiple food items were uncovered. [CA] Keep food container close with lid or plastic cover to prevent cross contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Employee restroom has a broken self-closure. [CA] Replace or repair broken self closure for the restroom.
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, Nov 19, 2025 · Original Source
Follow-Up Inspection
Jun 2, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 2, 2025 · Original Source
Routine Inspection
May 29, 2025
Conditional Pass
11 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
Raw food items (raw seafood, raw beef, raw eggs) are observed stored above ready-to-eat foods (vegetables, sauces, cooked foods) inside the walk-in cooler and reach-in coolers. [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
1) Wiping towels observed used, reused, and stored on prep surfaces. 2) Quat sanitizer in sanitizer bucket located at the cook line was measured at 0 ppm. [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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
A cover is missing on the light fixtures located above the three compartment sink. [CA] Light bulbs shall be shielded, covered, or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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
Gap greater than 1/4" observed under the back door of the facility. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Upright reach-in cooler located by the prep station had an ambient temperature measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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
Lacking chlorine test strips to measure sanitizer at the dishwashers. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Small flies observed within the kitchen by warewashing and prep area. [CA] Food facility shall be kept free of flies and fly activity.
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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
1) At multiple floor sinks in the kitchen, the drain line from equipment extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination. 2) The floor sink located at the prep station is slow draining. [CA] Unclog the floor sink and maintain plumbing in good repair. Water was ran at other floor sinks in the kitchen to ensure there was not back-up.
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 K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Major violation: Potentially hazardous foods measured at improper holding temperatures. 1) Container of imitation crab held in the food prep unit located by the grill was measured at 51F. Per employee, the item was placed inside the unit from the previous night. 2) Mashed potatoes in the warmer was measured at 116F. 3) Bean sprouts, cooked chicken, boiled eggs, fried vegetables stored in the upright reach-in cooler by the prep line was measured at 51-59F. Per employee, the items were all prepared or placed into the unit within the last 1-2 hours. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Employee voluntarily discarded the imitation crab and mashed potatoes. The items inside the upright reach-in cooler were relocated into the walk-in cooler. Minor violation: Tikka masala curry sauce and basil chicken held in ice bath by the cook line was measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added more ice to the bath to ensure that ice is in contact with the sides of the food containers.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Black mold-like substance observed in multiple floor sinks in the facility. [CA] Frequently clean and sanitizer nonfood contact surfaces to prevent accumulation of mold or 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
Major violation: 1) Lack of single-use paper towels at the handwash sinks located at the bar. 2) Lack of single-use paper towels at the handwash sink located across from the grill. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash their hands when required. [COS] Employees refilled the paper towel dispensers. Minopr violation: Paper towels are not stored inside the dispenser at the handwash sink located in the employee restroom. [CA] Paper towels shall be stored inside dispenser to protect it from 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 problemsOfficial record from Santa Clara County Department of Environmental Health, May 29, 2025 · Original Source
Routine Inspection
Dec 24, 2024
Pass
9 recorded violations
minorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
One out of two dishwashers has no sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 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 K47Permits, training, and postings
Official wording
Signs posted; last inspection report available
Inspector’s notes
Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Spray nozzles in the bar area has a debris. [CA] Clean spray nozzles more frequently to prevent build up.
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
REPEAT VIOLATION: Beef and chicken gravy at the food prep table was 55F. Per kitchen manager it has been here for 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Use shallow containers so table lid can be closed to maintained temperature at 41F and 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 temperatureminorCode K29Chemicals
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Sanitizer bottle with out label. [CA] Chemicals once removed from original container shall be labeled with common name.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Lack paper towel for the employee restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] PIC refill the paper towel 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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
Chicken was thawing in the sink with running water and water was not draining. [CA] Water temperature shall be under 70°F while thawing food therefore chicken shall be in a container and water must be draining to keep the chicken temperature around 70F. [COS] PIC shift the chicken into a container.
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
Lack lid for flour containers in the dry storage and food containers inside the refrigeration. [CA] Keep lids on for food to prevent cross contamination.
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
Bar dishwasher is leaking water. [CA] Repair bar dishwasher to prevent leakage.
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, Dec 24, 2024 · Original Source