Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Cupertino Country Inn Restaurant & Bar last inspected?
The most recent inspection on record was on Oct 8, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Nov 15, 2024 to Oct 8, 2026.
Has Cupertino Country Inn Restaurant & Bar ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Nov 15, 2024.
The Full Inspection History
4 inspections
Follow-Up Inspection
Oct 8, 2026
Pass
2 recorded violations
minorCode K35Equipment and utensils
Official Wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed the three door under counter cooler (on the right side of waiter service area) measuring an ambient temperature of 51F at the time of inspection.
[CA] Repair or replace refrigeration so it can maintain required food temperatures. Discontinue using the unit for potentially hazardous food until compliant performance is verified. Refrigeration units must be able to maintain a temperature of 41F and below.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Observed multiple PHF's (melon, whipped butter, sour cream, pico de gallo) ranging from 49-65F stored inside the three door cold holding unit prep inserts. Per employee, these items were placed in the inserts more than 4 hours ago.
[CA] PHFs shall be held at 41°F or below.
[COS] PIC disposed of PHF's in the refuse area inside the facility.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Oct 8, 2026 · Original Source
Routine Inspection
Oct 7, 2026
Conditional Pass
11 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
*Repeat violation*
Major:
1. Observed lemon butter gravy measuring at 119F on the cook line which had finish cooking about 3 hours ago.
[CA] PHFs shall be held at 135°F or above.
[SA] PIC labeled the lemon butter to be used for an additional hour and then to be discarded.
2. Observed bottles holding house made ranch and an additional house made sauce (both containing raw eggs) measuring at 55-60F stored at a cold insert near the service line above a three door prep cooler. Per PIC, these are made this morning ~7AM and then put into the cold holding unit for service.
[CA] PHFs shall be held at 41°F or below.
[COS] PIC voluntarily discarded the two sauces. See VC&D report.
Minor:
2. Observed multiple PHF's (milk, ranch, sour cream) stored inside three door under counter cooler near serving line in the dinning room area measuring at 44-47F. Per PIC, these items were stored inside the walk-in cooler and then moved into the fridge about one hour prior. The ambient temperature of the unit is 43F.
[CA] PHFs shall be held at 41°F or below. Discontinue using the three door under counter cooler until the unit is fixed.
[SA] PIC moved all the PHF's from the three door under counter cooler to an alternate cooling unit nearby.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Observed wiping cloths stored inside a sanitizer bucket but lacked appropriate sanitizing solution.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
[COS] Kitchen wiping cloth bucket corrected to 200 ppm quat.
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Hand sink near coffee prep counter in the kitchen has a water temperature measuring 80F. Men's restroom water temperature measured at 93F.
[CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Major:
1. Observed two medium sized metal dishes of whipped butter measuring at 55-60F near the service line in the dinning room. Per PIC, this item was prepped in ambient temperature at 7AM for breakfast service.
2. Observed nacho cheese inside a plastic container measuring at 46F in the two door prep fridge. Per PIC, the nacho cheese from pre-packaged can stored at ambient temperature and was made 4 hours ago.
[CA] All potentially hazardous foods prepared at room temperature must be returned to 41F within 4 hours.
[COS] PIC voluntarily discarded the two portions of whipped butter and cheese. See VC&D report.
Minor:
1. Observed multiple PHF's such as shredded cheese, sausage, and diced linguica measuring at a range of 47-51F located in the 4 drawer cooler near the cookline. Per PIC, these items were pulled from the walk-in cooler and prepped around one hour prior to inspection and placed into the 4 drawer holding unit.
[CA] All potentially hazardous foods prepared at room temperature must be returned to 41F within 4 hours.
[SA] Asked PIC to move items into walk-in cooler to rapidly cool and then once the items reach 41F, the PIC can move it back into the 4 drawer unit.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
*Repeat Violation*
--48 HOUR NOTICE—
Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,478.00. 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.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
*Repeat Violation*
Observed flat top grill in operation outside of the ventilation hood.
[CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Observed three door under counter cooler on the right hand side of dinning room area measuring with an ambient temperature of 43F.
[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of the unit until in good repair. Fix this unit by 10/9/2026.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed food employee handle raw shelled egg near the prep counter and then proceed to touch ready-to-eat toasted bread.
[CA] Wash hands as required and replace single-use gloves when changing tasks or when gloves are contaminated, damaged, or soiled. Do not wash or reuse single-use gloves.
[COS] Specialist intervened and had employee remove contaminated gloves and wash their hands. PIC had food employee throw away the affected bread.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
When arriving at facility, there was no person in charge present and when calling PIC via phone they did not give us permission to start the inspection.
[CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
[COS] PIC arrived within 5-10 minutes of the intial phone call.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Observed hand wash partially obstructed near the hot holding units nearest the kitchen entrance.
[CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] PIC removed kitchen dish inside of handsink.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Observed menu has the consumer advisory warning on the back of menu, but lacks the asterisk or description denoting which items have raw or undercooked foods.
[CA] Provide consumer disclosure for use of raw shell eggs in ready to eat foods and for undercooked animal foods.
**Consumer advisory* Clearly identify the food item(s) that are raw or undercooked. This can be done by:
- Describing the item (e.g. “Caesar salad with raw eggs”)
OR
- Marking the item with an asterisk (*) and adding a footnote stating it is served raw/undercooked or contains raw/undercooked ingredients.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, Oct 7, 2026 · Original Source
Routine Inspection
Oct 3, 2025
Pass
6 recorded violations
criticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Handwash sink located at the cook line by the flat top grill was completed obstructed by cutting board and waffle maker stored over the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required.
[COS] Employee relocated items obstructing the handwash sink.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Facility's Environmental Health permit expired on 9/30/25. [CA] A food facility is required to have a valid Health Permit to operate. A 48 hour notice is issued, See comments section below.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Inside the upright reach-in cooler and in the walk-in cooler, raw shell eggs are stored above cooked and ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Potentially hazardous foods at the cook line were measured at improper cold holding temperatures. Over stacked in the prep inserts: raw shell eggs and pancake mix measured at 49F. In the drawer coolers under the flat top grills: cheese, steak, ham, and chorizo measured at 46 to 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Adequate ventilation/lighting; designated areas, use
Inspector’s Notes
Flat top grill is observed in use outside the overhang of the ventilation hood. [CA] All cooking equipment shall be within the overhang of the ventilation hood to capture heat, steam, grease, and vapors.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Santa Clara County Department of Environmental Health, Oct 3, 2025 · Original Source
Routine Inspection
Nov 15, 2024
Pass
5 recorded violations
minorCode K36Equipment and utensils
Official Wording
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Knives that are in active use are stored in container of chlorine sanitizer in between use. [CA] Utensils that are in active use shall not be stored in sanitizer solution to prevent chemical contamination of food. Dirty utensils shall be properly cleaned through wash, rinse, sanitize, and air dry prior to use.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Potentially hazardous foods measured at improper holding temperatures. On warmers at the cook line: Mashed potatoes (106F), Chowder (108F), and hollandaise (122F). In the food prep unit insert across the flat top grill, raw eggs were overfilled and measured at 52F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F.
[COS] Employee started reheating the items that were hot holding, and the overfilled eggs were relocated into the reach-in cooler.
Minor violation:
Potentially hazardous foods in refrigeration units were measured at improper cold holding temperatures. Cut chicken and beef in reach-in cooler nearest the ice machine was measured at 48F. Cut tomatoes, cheese, sausage, and liquid eggs inside food prep unit insert across from the flat top grill was measured at 44-46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Toxic substances properly identified, stored, used
Inspector’s Notes
Multiple spray bottles in the facility (at the bar, prep area, and server station) was not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s Notes
Drain pipe from dishwasher extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sinks to protect equipment from back flow contamination.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Wiping towels are observed used, reused, and stored on prep surfaces or in employee's aprons.
[CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.