At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 23, 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. Pacific Catch Restaurant got about the same as most. That's from the last routine visit, on Feb 19, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pacific Catch Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Pacific Catch Restaurant's team
Is this your place?
Welcome, Pacific Catch Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Pacific Catch Restaurant 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 Pacific Catch RestaurantWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “There are holes, crevices, and cracks below the bar's counter. [CA] To prevent vermin hiding and infestation, please…”
Then the next one.
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, Food Code 3-501.13, Food Code 4-603.16, Food Code 4-301.12.
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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.
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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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (3 routine, 3 follow-up).
Fewer points taken off than last time (19 → 10). That takes a team.
Every visit
LatestMay 23, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 23, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are holes, crevices, and cracks below the bar's counter. [CA] To prevent vermin hiding and infestation, please seal all the holes, crevices, and cracks immediatley
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 Pacific Catch Restaurant? Fix it
EarlierMay 22, 2026Follow-up inspectionRed placard
1 violation 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
Live cockroaches observed in the following areas: -1 nymph near ice machine Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/21/2026. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 21, 2026Follow-up inspectionRed placard
1 violation 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
Live cockroaches observed in the following areas: -1 nymph on floor near poke prep line cooler -1 nymph underneath 3 comp sink [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. Specialist received completed vermin checklist and pest control report from Mills Pest Control for service that occurred on 05/20/2026.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 20, 2026Routine inspectionRed placard
1 violation 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 live cockroaches in the following areas: -2 nymphs on cove base/floor near poke prep line cooler. -1 adult underneath 3 comp sink Observed 1 dead cockroach under small ice machine. Pest control report from Mills Pest Control for service on 04/21/26 provided. Pest control technician (via phone call) and Chef stated pest control service occurred yesterday/last night as well. Pest control report from 05/19/26 provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 14, 2026Routine inspectionGreen 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 right side prep top wells of the salad prep line cooler, noodles measured at 52F, cut tomatoes measured at 51F, and mushroom measured at 50F, all removed from refrigeration and placed into the unit approximately 3 hours prior to measurement. Ambient temperature of the right side top wells of the unit measured at 60F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Food items were time marked to be discarded on the 4th hour it was removed from temperature control.
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)
The department's words
K26 Approved thawing methods used; frozen food
Vacuum packaged raw tuna was thawing improperly in the refrigerator. [CA]: Vacuum packaged raw tuna shall be thawed according to the manufacturer's guidelines (be removed from packaging when thawing). [SA]: Vacuum packaged raw tuna were relocated to freezer.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed from prep sink's faucet. [CA]: Repair prep sink's faucet and remove leak.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the prep sink, hot water valve was turned off. [CA]: Hot water of at least 120F shall be provided at all sinks except for hand sinks. [COS]: Chef turned on hot water valve and 120F was measured.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the right side top wells of the salad prep line cooler measured at 60F. [CA]: All cooling units shall be able to cold hold Potentially Hazardous Food items at 41F or below. Discontinue use of unit for PHFs until it is properly working. Assess/repair/adjust unit as needed.
EarlierFeb 19, 2026Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle was in direct contact with flour inside bulk storage container. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Washed and wet utensils stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer when conducting mechanical ware-washing. Assess/adjust/repair equipment as needed. Discontinue use of equipment until it is working properly. [SA]: Facility shall use available 3 comp sink or high temp dish machine for ware-washing and sanitizing.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips at bar expired on 07/2025. [CA]: Provide new Chlorine test strips.
EarlierJun 3, 2025Routine inspection81 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
*REPEAT VIOLATION* MAJOR: Within the hot box at the cook line, multiple Potentially Hazardous Food (PHF) measured between 116F - 124F. Per Chef, PHFs were cooked and placed into the unit approximately 3 hours prior to measurement. MINOR: Within the hot box at the cook line, rice with quinoa measured at 132F. Per Chef, food item was cooked and placed into the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 123F. [CA]: Potentially Hazardous Food shall be hot held at 135F or above. [SA]: All PHFs in the unit were time marked to be discarded at 2 pm, 4th hour after it was removed from temperature control.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet utensils stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, kimchi fried rice stored in deep container secured with a lid, measured at 62F. Per Chef, food item started cooling approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Kimchi fried rice was transferred to shallow hotel pans.
The department's words
K13 Food in good condition, safe, unadulterated
In the dry storage area, 2 jalapeno pepper cans had minor indentation. [CA]: Maintain food cans in good condition. [COS]: Chef voluntarily discarded jalapeno pepper cans.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Hot box's ambient temperature measured at 123F. [CA]: Hot holding units shall be capable of hot holding PHFs at 135F or above. Discontinue use of unit for PHFs until it is properly working.
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 Pacific Catch Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Pacific Catch Restaurant know
Ask for the manager. Pacific Catch Restaurant 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 Pacific Catch Restaurant?
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.