Follow-Up Inspection
May 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 21, 2026 · Original Source
Santa Clara County, CA
The Last Round Tavern
354 E Santa Clara St
Last inspected May 21, 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
5 inspectionsRoutine Inspection
Apr 30, 2026
Pass
6 recorded violations
minorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Repeat Violation: Numerous dead cockroaches were observed on a sticky trap under the undercounter dishwasher. No other evidence of cockroaches observed throughout facility. [CA] Clean and sanitize area of dead cockroaches. Per PIC, they have not had pest control services since October of 2025. Provide a pest control report prior to the follow up inspection. A follow up inspection will be conducted within 5 business days.
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
The handwash station in the back of house area at the mop sink was obstructed with two mops in the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed the mops.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility was frying chicken in a pot using an electric burner on a prep table. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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
Facility has added a weather strip to the bottom of the side screen door, however, there are still gaps present on either side of the weather strip. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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 K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
The hot water handle at the front handwash sink is in disrepair. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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
Potentially Hazardous Foods in the pizza prep cooler were measured above 45F. Per PIC, they restocked the unit last night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were discarded. PIC adjusted the temperature control and ambient air measured at 36F. See VC&D report.
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, Apr 30, 2026 · Original Source
Routine Inspection
Jul 2, 2025
Pass
6 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
1. In the kitchen area, at the ice machine, on the interior upper lip a pink/yellow mold like substance was observed. [CA] Ensure to clean and sanitize the ice machine as required. 2. The deli slicer has an accumulation of food debris. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
Second Repeat Violation: In the back of house area, the left plumbing fixture of the three compartment sink lacks a gooseneck faucet. [CA] Provide a gooseneck faucet at the three compartment 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 K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Repeat Violation: In the back of house area, at the screen door for the side exit, there is a gap larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage 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 K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
Repeat Violation: In the bar area, under the three compartment sink, multiple sticky traps were found with a dead cokcroach on each. No other evidence of cockroaches was observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected area. A follow up inspection will be conducted to verify compliance.
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 K26Food temperature
Official wording
Approved thawing methods used; frozen food
Inspector’s notes
In the kitchen area, at the prep sink, raw chicken was found submerged in water with the faucet too low. [CA] When thawing frozen potentially hazardous food in water: - Food shall be thawed while being completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
Facility was found reheating ham, cheese, and other Potentially Hazardous Foods directly on a small 15x15 flat grill panini press not under the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 issuesOfficial record from Santa Clara County Department of Environmental Health, Jul 2, 2025 · Original Source
Follow-Up Inspection
Oct 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Oct 23, 2024 · Original Source
Routine Inspection
Oct 18, 2024
Conditional Pass
10 recorded violations
criticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
1. In the back of kitchen area, at the hand wash sink, the sink was obstructed by three mops. 2. *REPEAT VIOLATION*: In the back of kitchen area, at the hand wash sink, there was no soap available. 3. *REPEAT VIOLATION*: In the back of kitchen area, at the hand wash sink, there were no paper towels. NOTE: Per kitchen staff and PIC they wash their hands at the prep sink, no paper towels or soap were available at the prep sink either. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand washing facilities shall be unobstructed an accessible at all times to facilitate and encourage hand washing. [SA] PIC provided a stack of paper towels and a pump bottle of soap at the hand sink. Ensure to provide permanent dispensers for both hand soap and single use paper towels.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the back of house area, at the pizza preparation area, the prep cooler is not maintaining foods at 41°F or below. [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 issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Wings stored in the walk in cooler were found at 48°F. Per PIC they cook and cooled the chicken wings last night. NOTE: Ambient air of the walk in cooler was measured at 38°F. All other PHFs were measured at 41°F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC Voluntarily Condemn and Destroyed the food. See VC&D report. 2. In the back of house area, at the pizza prep cooler, PHFs were measured at 47-48°F. Per kitchen staff and PIC they restock the prep cooler when they come in to open at around 11:30 and leave the unit empty when they close. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff moved the food items to the walk in cooler for rapid 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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
In the back of house area, next to the upright freezer, there are two tanks of CO2 that are 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 K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
*REPEAT VIOLATION* In the back of house area, the left plumbing fixture of the three compartment sink lacks a gooseneck faucet. [CA] Provide a gooseneck faucet at the three compartment 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 K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*REPEAT VIOLATION* A gas range oven is being used outside of the exhaust hood. It was noted on07/05/2023 to cease the use of the gas range until a type 1 hood has been installed. It was also noted on 11/3/22 at that time the gas range was not in used and was told to remove it. However, if it was being used, a type 1 hood has to be installed. [CA] Cease all use of the gas range until a type I hood has been installed. Prior to any installation, plan must be submitted to dehplancheck@deh.sccgov.org. Failure to comply may result in further enforcement actions from this department.
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 K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
1. In the bar area, at the wall near the three compartment sink, the FRP is peeling off the wall. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. 2. In the back of house area, at the screen door for the side exit, there is a gap larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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
In the bar area, under the three compartment sink, a sticky trap was found with multiple dead cokcroaches. No other evidence of cockroaches was observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected area.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the back of house area, at the undercounter dishwasher, chlorine was measured at 0 ppm. No active ware washing was taking place. [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 K39Equipment and utensils
Official wording
Thermometers provided, accurate
Inspector’s notes
Facility lacks a probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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 issuesOfficial record from Santa Clara County Department of Environmental Health, Oct 18, 2024 · Original Source