Follow-Up Inspection
Jun 6, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 6, 2026 · Original Source
Santa Clara County, CA
Willard Hicks
280 E Campbell Av
Last inspected Jun 6, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsFollow-Up Inspection
Jun 5, 2026
Closed
The health department recorded a closure at this inspection.
1 recorded violation
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
One adult cockroach found on floor at bar. [CA]: [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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, Jun 5, 2026 · Original Source
Routine Inspection
Jun 3, 2026
Closed
The health department recorded a closure at this inspection.
11 recorded violations
criticalCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
1. Observed live cockroaches in the following areas: -1 adult on floor underneath clean dish rack -1 adult on floor underneath prep table next to upright dish machine -2 nymphs on floor at service station Observed 1 dead adult cockroach underneath 3 comp sink No pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani S. 4. Notification: The person in charge during inspection, Ante M., has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 insectscriticalCode K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
*REPEAT VIOLATION* Fries on tray line under Time As A Public Health Control measured at 73F, cooked approximately 3 hours prior to measurement. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Chef time marked to be discarded on the 4th hour after it was removed from temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K16Other
Official wording
Compliance with shell stock tags, condition, display
Inspector’s notes
PIC stated they started serving raw oysters but shell stock tags were not provided upon request. [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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
*COMPLY BY DATE 06/08/26* 1. Upright dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time. [CA]: Mechanical dish machine shall be able to dispense of 50 ppm of Chlorine. Discontinue use of unit until it is properly working. [SA]: Use available 3 comp sink with 200 ppm of Quat sanitizer. Ensure dishes are submerged in sanitizer for at least 1 minute then properly air diried. 2. Accumulation of food residue on the interior surface of beverage spray at bar (middle spray). [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues 3. Accumulation of grime on the interior surface of ice machine. No direct contamination. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Utensils and scoops stored in hot water measured below 135F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Middle prep line cooler's ambient temperature measured at 63F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Repair/adjust/assess as needed. Discontinue use for PHFs until it is working properly.
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 K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
Open bags of food stored in dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Yellow/brown discoloration and peeling ceiling panel closest to charcoal grill/above 2 door freezer. [CA]: Clean/replace ceiling panel.
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 K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
*REPEAT VIOLATION* Multiple food handler training certificates observed expired. [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 issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Holes on cove base/tiles observed underneath 3 comp sink and under clean dish rack. [CA]: Seal holes and gaps. Close all gaps greater than 1/4 of an inch to prevent entry 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 insectscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
1. Multiple Potentially Hazardous Food in the middle prep line cooler measured between 56F - 64F. Chef stated food items were placed in the unit since yesterday. Ambient temperature of unit measured at 63F. Prep line unit's lid was not being used. 2. Fish sauce with heavy cream stored on prep counter measured at 104F for approximately 3 hours. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [COS]: Food items in the prep line unit was voluntarily discarded via trash. [SA]: Fish sauce was time marked to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control (TPHC) guidance procedure provided.
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, Jun 3, 2026 · Original Source
Routine Inspection
Aug 13, 2025
Pass
5 recorded violations
minorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Some food handler training certificates are expired. [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 issuesminorCode K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
1. Utensils stored in stagnant water. 2. On flat top grill, utensils stored in water that measured at 100F. [CA]: Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
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 K08Other
Official wording
Time as a public health control; procedures & records
Inspector’s notes
TPHC marking stated 11 - 4:30 pm on prep table. Per Staff, it is for fries, onion, and cornbread. Note: stated food items above were not prepared yet and was still cold held. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Staff re-wrote time marking to meet 4 hour time limit. Discussed proper TPHC procedures with Chef.
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
*REPEAT VIOLATION 1. All the lids for the prep line coolers in disrepair. [CA]: Repair lids and maintain in good condition. 2. Ice buildup around the condenser fans of the walk in cooler. [CA]: Remove ice build up. Assess/repair walk in cooler as needed.
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 K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee handled raw beef with gloved hands, removed gloves, and donned on new gloves prior to washing hands. No direct contamination observed. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands.
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, Aug 13, 2025 · Original Source
Routine Inspection
Dec 4, 2024
Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
-At the cook line, without temperature control, beef measured at 100F. Chef stated it was cooked approximately .5 hours prior to measurement and is under Time As A Public Health Control (TPHC). No time markings or procedures observed. -At the cook line, without temperature control, fries measured at 72F. Chef stated it was cooked approximately 3 hours prior to measurement and is under TPHC. No time markings or procedures observed. -At the prep line cooler 3 in front of the grill, cooked mushroom (stored in a plastic insert) measured at 45F Chef stated food has been in the prep line cooler since last night. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. TPHC guideline procedures provided. [COS]: Items that have been out of temperature control for less than 4 hours were time marked to be discarded on the 4th hour after it was removed from temperature control. Mushroom voluntarily discarded by Chef.
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 K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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
All the lids for the prep line coolers in disrepair. [CA]: Repair lids and maintain in good condition.
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 K36Equipment and utensils
Official wording
Equipment, utensils, linens: Proper storage and use
Inspector’s notes
Scoop handles in dry food bulk containers in direct contact with food. [CA]: Scoops which are stored in food containers for portioning shall always be stored in a manner which prevents the handle of the scoop from coming into direct contact with food
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 4, 2024 · Original Source