At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
8 problems found · 1 marked critical · Routine county inspection · May 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. O'malley's Sports Pub got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about O'malley's Sports Pub?
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: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- No backflow test on file K41How 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 O'malley's Sports Pub's team
Is this your place?
Welcome, O'malley's Sports Pub. We'll walk through this together, one item at a time. To log the fixes, claim O'malley's Sports Pub 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 O'malley's Sports PubWe'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: Hot food below 135°FThe county found: “Measured whipped cream at 55 F within the two door upright refrigerator. Ambient temperature of the unit measured at…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or 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 3-302.11, Food Code 6-501.112, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim O'malley's Sports PubWe'll set it up with you. 25 days free.
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 other).
Every visit
LatestMay 12, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected May 12, 2026.
8 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
Measured whipped cream at 55 F within the two door upright refrigerator. Ambient temperature of the unit measured at 56 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Whipped cream voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you O'malley's Sports Pub? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Clutter and unused equipment stored behind the rear of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 O'malley's Sports Pub? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice bin drain lines are directly plumbed into the waste water piping. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you O'malley's Sports Pub? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor within the bar is unsealed, non-cove base flooring. The floor surface within the walk in refrigerator is unsealed wood. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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 O'malley's Sports Pub? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Build-up of a mold like material on the inner wall panels of the walk in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you O'malley's Sports Pub? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed the installation of a Vevor unventilated pizza oven at the bar (not in use). Unit does not appear to have a ANSI accredited certification. [CA] Remove unapproved equipment. 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). A person proposing to install new cooking equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. 2. The ambient temperature of the two door upright refrigerator measured at 56 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 O'malley's Sports Pub? Fix it
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Ice bins are installed directly next to the hand wash sink and the three compartment sink drain boards. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed on each ice bin to protect the potable ice from splash contamination. And additional splash guard shall be installed between the hand wash sink and ice bin.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you O'malley's Sports Pub? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed drain fly activity throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 O'malley's Sports Pub? Fix it
EarlierMar 24, 2026Risk Factor InspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
Facility is operating under a new ownership. H H 365 LLC --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. A facility evaluation request/ change of ownership shall be submitted immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits the request within 48 hours (2 business days) of this notice will be contacted by this department for further inspections and permitting. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
EarlierSep 23, 2025Routine inspection94 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
The floor surfaces and within the walk in refrigerator are unsealed concrete or wood. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Build-up of a mold like material on the inner walls of the keg walk in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the installation of a Vevor unventilated pizza oven at the bar (not in use). Unit does not appear to have a ANSI accredited certification. [CA] Remove unapproved equipment. 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). A person proposing to install new cooking equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
EarlierNov 21, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak from the hand wash sink next to the janitorial sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierNov 18, 2024Routine inspection69 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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
Observed the build-up of a mold like material on the inner nozzle of the bar soda guns. [CA] Clean and sanitize soda gun nozzles as needed to prevent the build-up of mold like materials. [COS] Soda nozzles cleaned and sanitized. The kitchen three compartment sink is non-functional. Observed employee washing dishes with soap and water only within the food preparation sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Wares properly washed within the bar three compartment sink.
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 bar and kitchen hand wash sinks lacked a supply of soap. The kitchen hand wash sink was blocked from use by the storage of pots and cords. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand wash sinks stocked with soap. The kitchen hand wash sink made accessible.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Permits available
The department's words
K49 Permits available
The kitchen section of the facility is now ran by Paper Platez whom previously used the kitchen as a food truck commissary only. Food sales occur at a separate POS from the bar. --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. Facility shall submit a Facility Evaluation request to DEH within 48 hours at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits the evaluation request and payment within 48 hours (2 business days) of this notice will be contacted to schedule a facility evaluation inspection. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed the build-up of food and debris on the floor of the bar and kitchen. Observed the build-up of a mold like material on the walls and ceiling of the bar walk in fridge. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the following nonfunctional equipment: 2 door upright refrigerator, 2 door beer keg fridge and bar 3 door reach in fridge. [CA] Equipment shall be maintained in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The bar and kitchen flooring is in disrepair. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Holes in the walls/ baseboard beneath the bar 3 compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The kitchen 3 compartment sink is nonfunctional due to disconnected grease trap piping. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk rice bags stored in the floor in the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed drain fly activity within the bar and kitchen areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 O'malley's Sports Pub, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call O'malley's Sports Pub
Ask for the manager. O'malley's Sports Pub can only fix what it knows about.
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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 O'malley's Sports Pub?
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
- Routine inspection
- Result
- 77 out of 100 (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.