Follow-Up Inspection
Jun 11, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Jun 11, 2025 · Original Source
Santa Clara County, CA
L'Roco Grill
699 Curtner Av # 140
Last inspected Jun 11, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was L'Roco Grill last inspected?
- The most recent inspection on record was on Jun 11, 2025. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 2 inspections on record, from Jun 8, 2025 to Jun 11, 2025.
- Has L'Roco Grill ever been closed by the health department?
- No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jun 8, 2025.
The Full Inspection History
2 inspectionsRoutine Inspection
Jun 8, 2025
Conditional Pass
5 recorded violations
criticalCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Only hand wash station within the kitchen area has a hot valve that is damaged at the time of inspection. Only cold water available at the sink. [CA] Hot water within the hand wash station must be restored. [SA] 3-Compartment will be used to wash hands properly. Hot water is functioning properly within this 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.
More about handwashing problemsminorCode K19Food temperature
Official Wording
Consumer advisory for raw or undercooked foods
Inspector’s Notes
Facility has steak and eggs within the menu and the public is asked how they want the steak cooked. No consumer advisory on the menu. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
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.
More about food kept at an unsafe temperatureminorCode K05Handwashing
Official Wording
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee touch face and did not wash hands after. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
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.
More about handwashing problemscriticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Minor: 1. Bag of cheese left on top of shelves by the cook line was measured at 55*F at the time of inspection. Per PIC, they bag has only been left out for about 30mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. MAJOR: 2. PHFs within prep table on left side of cook line were measured between 49-50*F at the time of inspection. Per PIC, they go through the PHFs within that unit in about 2-hours [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will keep food under TPHC until a contractor checks on 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.
More about food kept at an unsafe temperatureminorCode K34Cleaning and sanitizing
Official Wording
Warewash facilities: installed/maintained; test strips
Inspector’s Notes
Facility uses chlorine to sanitize equipment on site, no test strips available at the time of inspection. PIC provided test strips for Quats. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing. Obtain chlorine test strips.
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.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Jun 8, 2025 · Original Source