Follow-Up Inspection
May 26, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, May 26, 2026 · Original Source
Santa Clara County, CA
Wild Oak Grill
17290 Monterey Rd # 100
Last inspected May 26, 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
May 21, 2026
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Observed fresh garlic in oil next to the cookline that measured at 72F. [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider TPHC (time control). [SA] PIC had staff time mark the garlic in oil for 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 temperatureminorCode K40Cleaning and sanitizing
Official wording
Wiping cloths: properly used, stored
Inspector’s notes
Observed soiled wiping cloths on food prep surfaces. [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 problemscriticalCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Bar handwash station did not have soap and was blocked with a tub of utensils. One kitchen handwash sink was clogged and did not have paper towels in dispenser (only a roll of paper towels on top of the dispenser). The other kitchen handwash station did not have paper towels. [CA] Ensure all handwash stations are clear and accessible AND stocked with soap and paper towels at all times. [COS] PIC provided soap and paper towels at all handwash stations during time of inspection.
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
Observed employee to wash his hands but not dry with single use paper towel (he used the sink without paper towels). [CA] Ensure all employees properly wash hands with soap and warm water for a minimum of 20 seconds and dry with paper towels. [COS] PIC had staff member use a different handwash station.
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 21, 2026 · Original Source
Routine Inspection
Apr 8, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Apr 8, 2026 · Original Source
Routine Inspection
Jul 29, 2025
Pass
3 recorded violations
minorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Observed lids on bulk food containers to be cracked. [CA] Replace lids and maintain in good condition. Observed several pieces of equipment to be broken/not functioning properly (1 food prep cold hold unit, 2 lowboy coolers). [CA] Repair, replace or remove broken 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
One of the handwash stations did not have paper towels in the dispenser. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled paper towel dispenser during time of inspection.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water for final rinse cycle in the kitchen warewash machine measured at 155F. [CA] Ensure hot water for final rinse cycle in a mechanical warewash machine measures at a minimum of 160F. [SA] Use 3 comp warewash sink for manual warewashing until warewash machine can be repaired. Chlorine at bar warewash machine measured at 0ppm. [CA] Ensure chlorine at bar warewash machine measures at 50ppm. [SA] Use 3 comp warewash sink for manual warewashing until warewash machine can be adjusted/repaired.
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, Jul 29, 2025 · Original Source
Routine Inspection
Mar 4, 2025
Pass
3 recorded violations
minorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Hot water at kitchen warewash machine measured at 151F. [CA] Repair, adjust or replace machine to provide a rinse cycle at a minimum of 160F.
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 K27Other
Official wording
Food separated and protected
Inspector’s notes
Observed open foods in the walk-in cooler (ex yogurt, meatballs). [CA] Keep foods protected by covering (unless cooling foods).
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
Observed bottle of medicine on shelf above food prep cold hold unit. [CA] Keep personal belongings separate and away from food prep and food storage.
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, Mar 4, 2025 · Original Source