At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Jun 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Urban Putt - First Floor Kitchen And Bar 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 Urban Putt - First Floor Kitchen And Bar?
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
- No hot or cold water at a sink K21How 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 Urban Putt - First Floor Kitchen And Bar's team
Is this your place?
Welcome, Urban Putt - First Floor Kitchen And Bar. We'll walk through this together, one item at a time. To log the fixes, claim Urban Putt - First Floor Kitchen And 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 Urban Putt - First Floor Kitchen And 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: Floors, walls or ceilings need cleaning or repairThe county found: “1. There was a barrel of whiskey on the bar counter that was leaking onto the counter. 2. The floor under the soda…”
Then the next one: No hot or cold water at a sink
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 4-603.16, Food Code 3-305.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Urban Putt - First Floor Kitchen And BarWe'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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (11 → 5). That takes a team.
Every visit
LatestJun 5, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Jun 5, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. There was a barrel of whiskey on the bar counter that was leaking onto the counter. 2. The floor under the soda syrups upstairs is dirty. [CA] Maintain the floors, walls, and ceilings clean.
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 Urban Putt - First Floor Kitchen And Bar? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the handwash station near the warewash pit measured at a maximum of 118F. The hot and cold pedals dispensed the same temperature water as there was an automixing valve. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [COS] Manager had the mixing valve adjusted. Water measured at 105F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Urban Putt - First Floor Kitchen And Bar? Fix it
EarlierNov 14, 2025Routine inspection89 out of 100 (Green placard)
2 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
1. Garlic in oil mixture is maintained at room temperature. Per chef, garlic in oil is cooked in the oven, the cloves are then separated and both items are cooled separately. Garlic infused oil is then used on pizza. Chef stated the oil had been out of the cooler for 3 hours. 2. Ranch on the prep table measured at 65°F. Per chef, the ranch had been out for about an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to discard oil after 4 cumulative hours of removal from temperature control. [COS] Chef placed the ranch on ice to 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 (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The sphere ice machine has organic growth build up on the interior. No food contact observed. [CA] Ensure to maintain the ice machine clean and sanitized.
EarlierApr 15, 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.
EarlierApr 11, 2025Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the kitchen area, at the upright freezer near the walk in cooler, two packaged of meat were observed that had been vacuum sealed and dated for 3/26/2025. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] The items were opened and discarded. See VC&D report. Discussed need of acquiring a Hazard Analysis and Critical Control Point plan approved by the California Department of Public of Health or abiding by the exemptions.
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. In the kitchen area, at the batter prep table, buttermilk was found measuring at 70°F at 9 pm. Per PIC, they set the station up at 5 pm. 2. In the kitchen area, near the steam table, a cheese product was found measuring at 86°F after 4 hours of being held at room temperature. Per PIC, the steam table gets too hot and separates the cheese's natural oil from the mixture. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were discarded. See VC&D report. Educated on proper ice bath set up. [COS] 2. Items were discarded. See VC&D report. Discussed using Time as a Public Health Control for the cheese mixture with the Sous Chef.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Wheat and All Purpose flour were found being stored in the hallway with the employee lockers under exposed piping. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The dishwasher measured at 145°F while no active ware washing took place. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] PIC adjusted the settings and the machine remeasured at 167°F.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The cold water faucet of the right faucet at the three compartment sink was turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS] PIC turned the cold water valve back on.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
1. Restroom hand wash stations lack hand wash reminders. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees. 2. The health permit was not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
A vacuum chamber machine was observed in the upstairs storage area. [CA] Submit plans for the approval of the added equipment. A person proposing to build or remodel a food facility 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.
Show 1 more
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 $2,968.75. 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.
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 Urban Putt - First Floor Kitchen And Bar, 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
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Urban Putt - First Floor Kitchen And Bar
Ask for the manager. Urban Putt - First Floor Kitchen And Bar can only fix what it knows about.
Call Urban Putt - First Floor Kitchen And Bar: (408) 352-5403
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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 Urban Putt - First Floor Kitchen And Bar?
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
- 95 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.