At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · May 22, 2026
At the routine inspection on May 22, 2026. The latest visit, on May 26, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Firehouse No. 1 Bar & Grill got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Firehouse No. 1 Bar & Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Firehouse No. 1 Bar & Grill's team
Is this your place?
Welcome, Firehouse No. 1 Bar & Grill. We'll walk through this together, one item at a time. To log the fixes, claim Firehouse No. 1 Bar & Grill first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Firehouse No. 1 Bar & GrillWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: - Two live cockroaches of the same life stage in the…”
First step: What to do
Then the next one: Equipment in poor repair
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 6-501.112.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Firehouse No. 1 Bar & Grill. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestMay 26, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on May 26, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 22, 2026: 88 out of 100 (Green placard).
EarlierMay 22, 2026Routine inspection88 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Two live cockroaches of the same life stage in the undercounter dishwasher in the kitchen. - Numerous amounts of dead cockroach bodies and hatched oothecas in teh door of the dishwasher and backs of prep coolers. - Dead cockraoches in the door jams of the kitchen entrance. 2. Photographs: Taken for documentation purposes. [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. [COS] Facility eliminated the two live cockroaches immediately. No other activity was observed. Facility also cleaned the affected areas during the inspection. A pest control report dated for 05/18/2026 was reviewed which indicated no pest control activity reported. Facility contacted their pest control which arrived onsite at time of the inspection as well. A follow up inspection will take place within 48 business hours to verify continued compliance.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Firehouse No. 1 Bar & Grill? Fix it
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Second Repeat Violation: In the bar area, at the cold bin, there is pooling water. The undercounter reach in cooler is also pooling water. 2. The prep cooler holding ranch and ketchup is pooling water in the bottom section. [CA] Ensure to maintain all equipment clean and in good repair. Repair, replace, or service the units.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Firehouse No. 1 Bar & Grill? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The floor under cookline equipment, inbetween the prep coolers, and under the three compartment sink/grease trap have an accumulation of food debris and grime. 2. Repeat Violation: There is a gap between the wall of the bar and the bar top that may allow for the entrance and harborage of vermin. 3. Repeat Violation: There is a rectangular hole in the hole in the bar where the soda lines are coming from. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair to prevent the entrance and harborage of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Firehouse No. 1 Bar & Grill? Fix it
EarlierOct 2, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. In the upstairs storage area there are several holes in the wall. 2. The FRP near the handwash sink is beginning to detach from the wall. 3. There is a gap between the wall of the bar and the bar top that may allow for the entrance and harborage of vermin. 4. There is a rectangular hole in the hole in the bar where the soda lines are coming from. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair to prevent the entrance and harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeat Violation: In the bar area, at the cold bin, there is pooling water. The undercounter reach in cooler is also pooling water. [CA] Ensure to maintain all equipment clean and in good repair.
The department's words
K23 No rodents, insects, birds, or animals
A dead cockroach was found behind the undercounter cooler in the bar. [CA] Clean and sanitize area of dead cockroaches. [COS] Staff immediately cleaned the area. Note: Reviewed pest control dated 9/29/2025 that indicated no activity. Continue to provide pest control as necessary.
EarlierNov 12, 2024Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the cook line, a 1/3 hotel pan of lightly fried bacon was measured at 81°F. Per PIC the bacon had been out of temperature control for about 6 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff VC&D the bacon. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility is lacking the consumer advisory for undercooked beef in steaks and burgers served. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the upstairs dry storage area, there are several small holes in the walls. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Facility was found cooling chicken wings in a plastic tub with a tight fitting lid. Per PIC the chicken wings began cooling about 3 hours prior and measured at 61. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal, and use shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Additionally, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC transferred the chicken wings to a sheet pan for rapid cooling in the walk in cooler.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In the bar area, at the cold bin, there is pooling water. [CA] Ensure to maintain all equipment clean and in good repair. 2. In the upstairs dry storage area there is a non - ANSI vacuum sealing machine. No vacuum sealed products observed. Note: Per PIC, they do not use the vacuum sealing machine and do not have any vacuum sealed products. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Firehouse No. 1 Bar & Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Firehouse No. 1 Bar & Grill know
Ask for the manager. Firehouse No. 1 Bar & Grill can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Firehouse No. 1 Bar & Grill?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.