SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Sjc-Tb-Gate22-Trader Vics Outpost last inspected?
The most recent inspection on record was on May 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?
3 inspections on record, from Apr 8, 2025 to May 1, 2026.
Has Sjc-Tb-Gate22-Trader Vics Outpost ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Apr 8, 2025.
The Full Inspection History
3 inspections
Routine Inspection
May 1, 2026
Pass
1 recorded violation
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Lack of single use paper towels at hand wash sink in dish station/food prep.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Official record from Santa Clara County Department of Environmental Health, May 1, 2026 · Original Source
Routine Inspection
Nov 4, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Cooked rice held in rice cooker measured 120F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed cooked rice.
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.