At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Aug 25, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Nexus Bar And Grill Llc got more than most. That's from the last routine visit, on Aug 18, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Nexus Bar And Grill Llc?
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: Food in poor condition K13How to fixFix it
- No person in charge on duty K24How 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 Nexus Bar And Grill Llc's team
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Welcome, Nexus Bar And Grill Llc. We'll walk through this together, one item at a time. To log the fixes, claim Nexus Bar And Grill Llc first; we check that you run it.
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Food in poor conditionThe county found: “An alcohol bottle was found adulterated with an insect. [CA] Any food is adulterated if it bears or contains any…”
First step: Reject it if you see
Then the next one: No person in charge on duty
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Show what you did
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Each fix step comes from the rule it names: Food Code 6-501.111, Food Code 4-603.16, Food Code 3-305.11, Food Code 4-301.12.
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Fix and log it: Food in poor condition
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0 of 3 done
Reject it if you see
From Food Code 6-501.111
Logged
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What people see now
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What people see after you fix and log it
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestAug 25, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 25, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
An alcohol bottle was found adulterated with an insect. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Liquid was disposed of. 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.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
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Are you Nexus Bar And Grill Llc? Fix it
Not critical (1)
The department's words
K24 Person in charge present and performing duties
A child was found in the dry storage room. Per kitchen staff, the child was not admitted to daycare due to a fever. [CA] The Person in Charge shall be on onsite and performing their duties. Person in Charge is responsible for granting access and consent to premises. Ill employees and other members of the public entering the food preparation and storage areas shall be screened to not be ill. [SA] EH inspector instructed staff to relocate the child to the dining area and sanitize the area they were previously occupying. Per staff, the fever has since passed. After consultation with Food Senior EHS, G. David, PIC was instructed to have the child leave the premises.
EarlierAug 18, 2026Routine inspection56 out of 100 (Yellow placard)
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Bean sprouts on the prep table measured between 45-50F. Per cook, they were removed from the cooler about 15 minutes prior. 2. Pork belly on the flat grill measured at 108F. Per cook, they were finished cooking about 30 minutes prior 3. Fried plaintains on an unused gas stove near the cookline measured at 100F. Per cook, they were finished cooking about 30 minutes prior. 4. Raw shelled eggs stored on the bottom shelf of the prep cooler measured at 70F. Per cook, they were removed from the cooler about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Bean sprouts were returned to the cooler. [COS] 2. Pork belly was reheated to 165F and placed on a water bath to maintain hot. [COS] 3. Fried plantains were moved to the cooler to cool rapidly. [COS] 4. Eggs were returned to the cooler to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed skipping the sanitizing step of warewashing when manually warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] EH inspector educated staff on sanitization step. A chlorine solution was made and dishes were sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Rice in a bus bin was measured at 80F. Per cook, it finished cooking about 2.5 hours prior and has been cooling since. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice was discarded. 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
At the bar, several bottles of alcohol were found to be adulterated with insects. [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] Bottles were discarded. 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 (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Rice and bulk food containers were found stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has non - ANSI chest freezers, an upright freezer, and microwave. [CA] New and/or replacement food 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).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a prove type 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw foods were found stored above produce in the upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal effects were found stored amongst food and food related equipment in the storage room. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
EarlierMar 24, 2026Follow-up inspectionGreen placard
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.
EarlierJan 20, 2026Routine inspection58 out of 100 (Yellow placard)
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Kitchen staff were observed skipping the sanitizing step of dishwashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Chef stepped in and prepared a quaternary ammonia sanitizer solution with tablets and sanitized dishes.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only handwash sink in the kitchen lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked the dispenser at time of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Raw tuna was found thawing under refrigeration in its vacuum sealed packaging. Packaging directions clearly state to remove from packaging to thaw. [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] Tuna was discarded. 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Rice was found measuring between 110-125F at 4 pm. Per chef, it was cooked around 11 am. 2. Imitation crab a the prep cooler measured at 56F. Per chef, it was placed in the cooler on Sunday and hasnt been removed. All other PHFs were measured at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice and imitation crab were discarded. 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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a prep cooler and table set up in the dining area to prepare seafood menu options. [CA] Ensure equipment and food preparation are conducted in the permitted kitchen area. Remove items from the dining floor immediately.
The department's words
K23 No rodents, insects, birds, or animals
A single dead German adult cockroach was found in the water heater room. No other evidence of vermin observed. [CA] Clean and sanitize area of dead cockroaches.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility's menu lacks disclosure for items that come raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The cabinets in the bar have large holes into the framing of the building. [CA] Ensure to seal gaps and holes in the facility to prevent the entrance and harborage of vermin.
EarlierMar 5, 2025Routine inspection85 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the bar area, at both of the hand wash stations, no soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff filled the soap dispensers at time of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
There is a white upright freezer that is not ANSI accredited. [CA] New and/or replacement food 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).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the upright cooler, raw eggs were found stored above produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lacks a Food Safety Certificate available upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Facility lacks food handler cards for staff. [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.
EarlierDec 17, 2024Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The prep sink faucet is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Water in the men's restroom was measured at a peak of 91°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water at both of the three compartment sinks and prep sink was measured at a peak of 109°F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierNov 26, 2024Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels were available at any hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked all the paper towel dispensers at time of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at both of the bar hand sinks were turned off. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Staff turned the water back on at the sinks.
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
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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.
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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.