Follow-Up Inspection
Mar 5, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Mar 5, 2026 · Original Source
Santa Clara County, CA
The Bywater
532 N Santa Cruz Av
Last inspected Mar 5, 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
5 inspectionsRoutine Inspection
Feb 25, 2026
Conditional Pass
8 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
1. Ambient temperature of 4 door under counter cooler at cook line measured at 55F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/adjust/repair unit as needed. *COMPLY BY DATE: 3/04/2026 2. Unapproved vacmaster observed. Manager stated it is not in use. [CA]: Remove unapproved equipment.
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 K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand sink at cook line was blocked by a large cutting board. Nearby hand sink available. [CA]: All hand sinks shall be accessible 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 problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee washed hands at prep sink. [CA]: Employee shall properly wash hands at designated hand sink 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 problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
At the indoor bar area's 3 comp sink, the second and third compartment sinks were causing a leak in which water overflows onto floor. Available 3 comp sink at kitchen. [CA]: 3 comp sink shall be in 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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training certificates not provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* 1. Multiple Potentially Hazardous Food in the 4 door under counter cooler at cook line measured between 51F - 55F. Per Chef, food items were placed into the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 55F. 2. Oysters in insufficient ice bath measured between 47F - 51F. Oysters sitting on top of ice. Chef stated oysters were placed in ice bath approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below. [SA]: PHFs in the 4 door under counter cooler were relocated to other cooling units. Oysters submerged in sufficient ice bath.
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 K13Contamination
Official wording
Food in good condition, safe, unadulterated
Inspector’s notes
At the indoor bar area, two bottles of alcohol (Chateau De Laubede and Jet Lagged Borliner) contained one small fly in each bottle. [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]: Alcohol were voluntarily discarded.
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 K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
Shellstock tags not attached to shellstocks and were not properly identified. Shellstock tags available. [CA]: Shellstock tags shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 25, 2026 · Original Source
Follow-Up Inspection
Jan 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jan 20, 2025 · Original Source
Routine Inspection
Jan 17, 2025
Conditional Pass
5 recorded violations
minorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
For the shellstock that is not present, tags/labels were not provided 90 calendar days from the dates of harvest of molluscan shellfish after they are sold. [CA]: Shell stock tags must be maintained and available on site for 90 days. Ensure all shellstock tags are kept in chronological order for 90 days after the harvest date.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dish machine at the bar measured at 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Discontinue use of dish machine until it is able to dispense 50 ppm of CHlorine sanitizer. [SA]: Facility has another dish machine that provides 50 ppm of Chlorine sanitizer and a 3 comp sink.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
2 door under counter's ambient temperature measured at 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.
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* At the 2 door under counter cooler, multiple Potentially Hazardous Food (PHFs) measured between 50F - 53F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of approved temperatures for less than 4 hours were relocated to another cooler. PHFs that have been out of approved temperatures for more than 4 hours were voluntarily discarded.
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 K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the walk in cooler, seafood gumbo base measured at 46F and red bean measured at 47F. Per Sous Chef, food items were cooked and cooled yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
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, Jan 17, 2025 · Original Source
Routine Inspection
Jan 15, 2025
Pass
5 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the walk in cooler, raw shell eggs stored directly above produce. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
At the ware-washing area, 1 dead and 1 live adult cockroaches were observed. General Manager stated the last pest control service occurred on 12/16/2025 and services occur monthly. No pest control report provided. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: The live cockroach was eliminated by employee.
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
Hand sink next to prep sink was blocked by wooden board and utensils. Chef stated hand sink is inoperable. Nearby hand sink with single use towels and soap available. [CA]: All hand sink stations shall be accessible and operable 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 problemsminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
For the shellstock that is not present, tags/labels were not provided 90 calendar days from the dates of harvest of molluscan shellfish after they are sold. [CA]: Shell stock tags must be maintained and available onsite for 90 days. Ensure all shellstock tags are kept in chronological order for 90 days after the harvest date.
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
In the walk in cooler, multiple food items stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from 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 findingOfficial record from Santa Clara County Department of Environmental Health, Jan 15, 2025 · Original Source