At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Apr 30, 2026
At the routine inspection on Apr 30, 2026. The latest visit, on May 21, 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. The Last Round Tavern 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 The Last Round Tavern?
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
- Hand sink not ready to use K06How to fixFix it
- Pests seen inside: roaches 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 The Last Round Tavern's team
Is this your place?
Welcome, The Last Round Tavern. We'll walk through this together, one item at a time. To log the fixes, claim The Last Round Tavern 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 The Last Round TavernWe'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: “Potentially Hazardous Foods in the pizza prep cooler were measured above 45F. Per PIC, they restocked the unit last…”
First step: If food is out of range
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 2-301.15, Food Code 6-501.112, Food Code 4-301.12, Food Code 4-603.16.
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?
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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 · 5 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, The Last Round Tavern. At the follow-up 21 days later, the county listed no items still open.
You cleared the re-check in 21 days. We're proud of you.
Every visit
LatestMay 21, 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 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 30, 2026: 80 out of 100 (Green placard).
EarlierApr 30, 2026Routine inspection80 out of 100 (Green placard)
6 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
Potentially Hazardous Foods in the pizza prep cooler were measured above 45F. Per PIC, they restocked the unit last night. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were discarded. PIC adjusted the temperature control and ambient air measured at 36F. 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 3-501.16(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 The Last Round Tavern? Fix it
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash station in the back of house area at the mop sink was obstructed with two mops in the basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed the mops.
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 The Last Round Tavern? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Repeat Violation: Numerous dead cockroaches were observed on a sticky trap under the undercounter dishwasher. No other evidence of cockroaches observed throughout facility. [CA] Clean and sanitize area of dead cockroaches. Per PIC, they have not had pest control services since October of 2025. Provide a pest control report prior to the follow up inspection. A follow up inspection will be conducted within 5 business days.
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 The Last Round Tavern? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility has added a weather strip to the bottom of the side screen door, however, there are still gaps present on either side of the weather strip. [CA] Eliminate gap greater than 1/4" 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 The Last Round Tavern? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility was frying chicken in a pot using an electric burner on a prep table. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you The Last Round Tavern? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hot water handle at the front handwash sink is in disrepair. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 The Last Round Tavern? Fix it
EarlierJul 2, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Second Repeat Violation: In the back of house area, the left plumbing fixture of the three compartment sink lacks a gooseneck faucet. [CA] Provide a gooseneck faucet at the three compartment sink.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. In the kitchen area, at the ice machine, on the interior upper lip a pink/yellow mold like substance was observed. [CA] Ensure to clean and sanitize the ice machine as required. 2. The deli slicer has an accumulation of food debris. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat Violation: In the back of house area, at the screen door for the side exit, there is a gap larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
The department's words
K23 No rodents, insects, birds, or animals
Repeat Violation: In the bar area, under the three compartment sink, multiple sticky traps were found with a dead cokcroach on each. No other evidence of cockroaches was observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected area. A follow up inspection will be conducted to verify compliance.
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, at the prep sink, raw chicken was found submerged in water with the faucet too low. [CA] When thawing frozen potentially hazardous food in water: - Food shall be thawed while being completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain.
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility was found reheating ham, cheese, and other Potentially Hazardous Foods directly on a small 15x15 flat grill panini press not under the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
EarlierOct 23, 2024Follow-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.
EarlierOct 18, 2024Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. In the back of kitchen area, at the hand wash sink, the sink was obstructed by three mops. 2. *REPEAT VIOLATION*: In the back of kitchen area, at the hand wash sink, there was no soap available. 3. *REPEAT VIOLATION*: In the back of kitchen area, at the hand wash sink, there were no paper towels. NOTE: Per kitchen staff and PIC they wash their hands at the prep sink, no paper towels or soap were available at the prep sink either. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand washing facilities shall be unobstructed an accessible at all times to facilitate and encourage hand washing. [SA] PIC provided a stack of paper towels and a pump bottle of soap at the hand sink. Ensure to provide permanent dispensers for both hand soap and single use paper towels.
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. Wings stored in the walk in cooler were found at 48°F. Per PIC they cook and cooled the chicken wings last night. NOTE: Ambient air of the walk in cooler was measured at 38°F. All other PHFs were measured at 41°F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC Voluntarily Condemn and Destroyed the food. See VC&D report. 2. In the back of house area, at the pizza prep cooler, PHFs were measured at 47-48°F. Per kitchen staff and PIC they restock the prep cooler when they come in to open at around 11:30 and leave the unit empty when they close. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff moved the food items to the walk in cooler for rapid cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back of house area, at the pizza preparation area, the prep cooler is not maintaining foods at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the back of house area, next to the upright freezer, there are two tanks of CO2 that are unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* In the back of house area, the left plumbing fixture of the three compartment sink lacks a gooseneck faucet. [CA] Provide a gooseneck faucet at the three compartment sink.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* A gas range oven is being used outside of the exhaust hood. It was noted on07/05/2023 to cease the use of the gas range until a type 1 hood has been installed. It was also noted on 11/3/22 at that time the gas range was not in used and was told to remove it. However, if it was being used, a type 1 hood has to be installed. [CA] Cease all use of the gas range until a type I hood has been installed. Prior to any installation, plan must be submitted to [email]. Failure to comply may result in further enforcement actions from this department.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. In the bar area, at the wall near the three compartment sink, the FRP is peeling off the wall. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. 2. In the back of house area, at the screen door for the side exit, there is a gap larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Show 3 more
The department's words
K23 No rodents, insects, birds, or animals
In the bar area, under the three compartment sink, a sticky trap was found with multiple dead cokcroaches. No other evidence of cockroaches was observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean and sanitize the affected area.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe 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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the back of house area, at the undercounter dishwasher, chlorine was measured at 0 ppm. No active ware washing was taking place. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 The Last Round Tavern, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- No backflow test on file In CleanCleaver: Backflow device test
Call The Last Round Tavern
Ask for the manager. The Last Round Tavern 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 The Last Round Tavern?
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.