ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Shoreline Amphitheatre - Wine Station Right last inspected?
The most recent inspection on record was on Oct 1, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Aug 9, 2025 to Oct 1, 2026.
Has Shoreline Amphitheatre - Wine Station Right ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Aug 9, 2025.
The Full Inspection History
2 inspections
Routine Inspection
Oct 1, 2026
Pass
1 recorded violation
minorCode K30Other
Official Wording
Food storage: food storage containers identified
Inspector’s Notes
Boxes of single use cups stored directly on the floor of the serving area.
[CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Official record from Santa Clara County Department of Environmental Health, Oct 1, 2026 · Original Source
Routine Inspection
Aug 9, 2025
Pass
2 recorded violations
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Found paper towel stored outside of mounted dispenser at hand wash station. [CA] Single-use sanitary towels shall be provided in dispensers.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Found ice scoop handles stored directly in consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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.