Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station
Other food place · San Jose, CA
At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Sep 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station?
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
- Pests seen inside: droppings K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station's team
Is this your place?
Welcome, Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station. We'll walk through this together, one item at a time. To log the fixes, claim Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station 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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage StationWe'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 a garlic and oil sauce at 54 F within the top portion of the preparation refrigerator. [CA] PHFs shall be…”
First step: If food is out of range
Then the next one: Pests seen inside: droppings
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 3-403.11, Food Code 3-401.11, 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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (16 → 15). That takes a team.
Every visit
LatestSep 1, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Sep 1, 2026.
4 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 a garlic and oil sauce at 54 F within the top portion of the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sauce relocated to the walk in refrigerator to be cooled to and held at 41 F or below.
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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station? Fix it
Not critical (3)
The department's words
K23 No rodents, insects, birds, or animals
Observed two old rodent droppings on top of the warewashing machine. Observed old rodent droppings within the wall cavity at the back of the electrical room. [CA] Clean and sanitize area of old droppings. [COS] Areas cleaned and sanitized with bleach.
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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station? 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
Observed a gap larger than 1/4 inch below multiple exterior doors. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed the side "waive to open" door left open. A sliding glass pocket door within the dining area was left open. A direct path between the dining area into the kitchen exists. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. Facility shall propose a Open Kitchen Safety Plan (OKSP) prior to resuming use of the fully openable pocket doors.
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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a large gap between the wall and metal support beams within the electrical room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station? Fix it
EarlierDec 31, 2025Follow-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.
EarlierDec 29, 2025Routine inspection84 out of 100 (Yellow placard)
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Container of corn cheese dip maintained on the hot holding unit at the cook line measured between 113F to 133F. Kitchen employee stated that the corn dip is received cold and should not have been reheated at the hot holding unit. [CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding. [COS] Corn cheese dip was reheated at the stove top to 167F prior to being returned to the hot holding unit.
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 not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
One of the four cooked chicken katsu pieces measured between 155F to 167F. Chicken was just removed from the deep fryer and was in the process of being plated. Cooked chicken breast measured between 160F to 163F. Chicken was just removed from the deep fryer and per employee was ready to be served. Employee's thermometer was calibrated using an ice slurry and had measured at 34F. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] Instructed employee to continue the cooking the chicken in the fryer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 22, 2025Follow-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.
EarlierMay 20, 2025Follow-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.
EarlierMay 19, 2025Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
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
A sewage backup caused contamination to multiple areas of the facility, including rooms where the beverage bibs were stored, in kitchens, and hallways. [CA] Keep areas clean and free of contamination. Clean and sanitize with approved sanitizer per CalCode requirements. KITCHENS WERE CLOSED DUE TO POSSIBILITY OF TRACKING SEWAGE INTO KITCHEN. BARS ARE NOT ALLOWED TO SERVE DRINKS FROM DISPENSERS; ONLY PREPACKAGED DRINKS ARE ALLOWED, EXCEPT FIRST FLOOR INSIDE BAR WHICH IS COMPLETELY CLOSED. See notes below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 27, 2024Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
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 Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: droppings Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station
Ask for the manager. Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station can only fix what it knows about.
Call Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station: (480) 299-3192
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Complain directly to the health department
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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.
Do you work at or run Topgolf Usa Pin High Llc - 2nd Floor - Kitchen And Beverage Station?
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
- 85 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.