At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
7 problems found · 2 marked critical · Routine county inspection · Feb 20, 2026
At the routine inspection on Feb 20, 2026. The latest visit, on Feb 25, 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. Pisco Bar 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 Pisco Bar?
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
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Pests seen inside: fruit flies K23How 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 Pisco Bar's team
Is this your place?
Welcome, Pisco Bar. We'll walk through this together, one item at a time. To log the fixes, claim Pisco Bar 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 Pisco BarWe'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: Food in poor conditionThe county found: “At the bar area, observed fruit flies in two bottles of alcohol. [CA] Food is adulterated if it bears or contains any…”
First step: Reject it if you see
Then the next one: Hand sink not ready to use
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 6-501.111, Food Code 2-301.15, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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?
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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 · 3 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, Pisco Bar. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (31 → 30). That takes a team.
Every visit
LatestFeb 25, 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 Feb 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 20, 2026: 70 out of 100 (Yellow placard).
EarlierFeb 20, 2026Routine inspection70 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
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 area, observed fruit flies in two bottles of alcohol. [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. Keep alcohol bottles sealed/covered to prevent contamination. [COS] Operator discarded contaminated bottles of alcohol.
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
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pisco Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen handwash station, observed handwash station was covered with a cutting board and pressure cooker. Observed a lack of hand soap at the handwash station. At the bar handwash station, observed a lack of hand soap and paper towels. [CA] Ensure handwash stations within the facility are kept accessible at all times and stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [SA] Kitchen handwash station was made accessible and provided with a pump bottle of hand soap. Operator provided a pump bottle of hand soap and a roll of paper towels at the bar handwash station. Operator to provide a paper towel dispenser at the bar handwash station.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pisco Bar? Fix it
Not critical (5)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple fruit flies in the bar area, with a heavy concentration of fruit flies around the handwash station and syrup storage area. Observed heavy accumulation on the floor sink below the area. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food. Clean all food debris and drains to prevent further harborage. Contact pest control to provide service for facility. At the unapproved dessert and coffee station, observed cockroach droppings and debris in the corner of the wooden table used for coffee dispensers. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage of vermin. Contact pest control to provide service for facility.
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 Pisco Bar? Fix it
The department's words
K07 Proper hot and cold holding temperatures
At the bar area, in the 3 door undercounter refrigerator, measured liquid egg whites at 46F. [CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth. [SA] Operator moved containers of liquid egg whites to nearby refrigeration to facilitate proper holding temperatures.
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 Pisco Bar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the ice machine, observed mold-like growth on the interior panels. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent contamination of food (ice).
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pisco Bar? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the 2 door reach in refrigerator, measured a container of cooked chicken at 69F after cooling for about 4 hours. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, using shallow containers, separating food into smaller portions, and/or using rapid cooling technology. [SA] Operator placed container of cooked chicken in an ice bath and returned to refrigeration to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pisco Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a leak from the ceiling in the kitchen food prep area between the 3 door prep unit, and the 2 door reach in refrigerator. [CA] All food shall be separated and protected from possible contamination. Provide repairs to the leak in the roof/ceiling to prevent any contamination in the food prep area. [SA] Operator placed a container in the attic of the ceiling to prevent leak into the food prep area.
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 Pisco Bar? Fix it
EarlierFeb 17, 2025Routine inspection69 out of 100 (Green placard)
10 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, in the 2 door prep unit, measured cooked quinoa at 70F and cooked whole potatoes at 100F. Per operator, quinoa was prepared an hour prior and whole potatoes prepared about 1.5 hours prior. In the same unit, measured tartar sauce at 52F. Per operator, tartar sauce stored from 10:00am. [CA] Ensure potentially hazardous foods are held cold at 41F or below. Cooling foods shall not be stored in the insert prep top of prep units. Adequately cool potentially hazardous foods to 41F prior to placement in insert prep tops. [COS] Operator removed quinoa from the insert prep top and moved to refrigeration to facilitate proper cooling. Cooked potatoes were placed directly in an ice bath to facilitate proper cooling. Remeasured at 65F after 30 minutes. Tartar sauce was discarded by operator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K23 No rodents, insects, birds, or animals
To the left side of the bar, at the edge of the shelving, on the bar top, observed a single dead cockroach. In the bar area, at the handwash station, observed cockroach droppings on the edges and corners of the sink. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the kitchen area, in the 2 door reach in refrigerator, and the 2 door prep unit, observed raw chicken stored next to raw fish. [CA] Ensure raw meats are stored separately to prevent possible cross-contamination. Raw meats shall be stored in refrrgeration in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. 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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, in the rice cooker, measured cooked rice at 131F. Per operator, cooked rice was prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; separated into smaller portions; using shallow containers; using ice paddles; and/or using rapid cooling technology. [SA] Operator moved cooked rice to shallow containers in an ice bath.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, above the mop sink, observed a unfinished boarded wall covering the water heater. [CA] Ensure area is accessible to the water heater. Unfinished areas shall be properly finished/sealed.
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and posted within the facility. All food handling employees shall obtain valid food handler cards. Compile all documentation and keep on-site for review. [SA] Operator produced a electronic copy of food safety manager's certificate.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar area, observed a lack of hand soap and paper towels. Handwash station in the kitchen area accessible and stocked with hand soap and paper towels. [CA] Ensure all handwash stations are provided with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided a container of pump soap, and a package of paper towels. Operator to provide a dispenser for paper towels.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the bar area, at the 3 compartment sink, measured hot water at 112F. [CA] Ensure hot water is provided a all warewash, prep, and mop sinks at 120F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed dishwasher racks stored directly in the mop sink. [CA] Ensure equipment and utensils are stored in clean areas and in a manner that prevents contamination.
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 Pisco Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Pisco Bar
Ask for the manager. Pisco Bar 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.
About 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.