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SCU - ADOBE LODGE

825 LAFAYETTE ST, SANTA CLARA, CA, 95050 +14085541992
Pass
84
Latest score
60%
Pass rate
5
Inspections
4
Critical violations

Location

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Latest inspection

PASSED
May 19, 2026ROUTINE INSPECTION88 days ago

Inspection Timeline

May 19, 2026Latest
PassedScore: 84/100
ROUTINE INSPECTION
84
May 15, 2025
Passed
FOLLOW-UP INSPECTION
May 12, 2025
FailedScore: 78/100
ROUTINE INSPECTION
78
Jan 22, 2025
Passed
FOLLOW-UP INSPECTION
Jan 21, 2025
Failed
ROUTINE INSPECTION

Violations Analysis

4
Critical Violations
3 in last 3 inspections
7
Non-Critical
11
Total Violations
Across 5 inspections

Complete inspection history

5 inspections
PassLatest May 19, 2026
84/100

ROUTINE INSPECTION

5 reported violations
  • K27: Food separated and protected

    Observed raw shelled eggs stored in direct contact with raw beef patty. [CA] All food shall be separated and protected from cross-contamination. Store all raw poultry products away from or below beef products.

  • K39: Thermometers provided, accurate

    Observed most refrigeration units lack thermometers for internal monitoring. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

  • K34: Warewash facilities: installed/maintained; test strips

    Facility lacks testing materials for high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

  • K07: Proper hot and cold holding temperaturesCritical

    At the salad bar, measured multiple Potentially Hazardous Foods including boiled egg, chicken, and cut tomato from 50-53F. At the front preparation unit inserts, measured tuna and cut tomato from 45-49F. At the front service line stored on top of ice, measured chicken, cheese, and cut tomato from. Per employee, all foods were recently relocated from refrigeration units less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC stated that all foods will be discarded at the end of lunch service (less than 4 hours from initial removal from temperature). The temperature of the units was adjusted during inspection. Ensure insert containers are submerged fully into ice bath and foods are not overstacked.

  • K35: Equipment, utensils: Approved, in good repair, adequate capacity

    Measured the ambient temperature of the self-service salad bar at 47F. Measured the ambient temperature of the 2-door preparation unit inserts at 51F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit is repaired.

Pass May 15, 2025
N/A

FOLLOW-UP INSPECTION

On-site to conduct a follow-up to the routine inspection from 5/12/2025. The following major violation has been corrected: K23: No rodents, insects, birds, or animals. - Reviewed Western Pest Control report from 5/15/2025. Per report, all recommended actions from previous evaluation on 1/22/2025 have now been completed, except for sanitation of attic. Facility to follow up and ensure attic area is maintained clean and free of vermin. - Conducted on-site walkthrough with Facilities to verify compliance with all recommended actions. The cracks in the dry storage area have been sealed off with a durable material. All additional cracks/holes/entryways into the facility have been sealed. - Facility has conducted deep cleaning and sanitation of dry storage and kitchen area, including all food contact surfaces. - No evidence of vermin observed during inspection. Per PIC, facility will continue to receive daily pest control services. Traps in the kitchen and dry storage area will be continually monitored by staff and pest control. Continue to address remaining violations cited on previous inspection report. Facility is hereby authorized by this Department to resume operations.

No reported violations
Fail May 12, 2025
78/100

ROUTINE INSPECTION

Facility is hereby closed. Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this Division. - Facility shall: - Provide pest control report from a licensed pest control company that indicates the type of control and verifies that the infestation has been treated. The pest control report should indicate that no live vermin is observed after treatment, and dead vermin and droppings have been removed. - Clean and sanitize the affected areas and equipment. - Dispose of all food items that have been adulterated/contaminated. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. - Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc. - Eliminate food and water sources inside and outside the facility. - Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). - Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). Contact district specialist for a follow-up inspection. The first follow-up inspection is free of charge. Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. Facility operates from 11:00 AM-1:30 PM.

5 reported violations
  • K30: Food storage: food storage containers identified

    In the dry storage area, observed multiple bulk bags of dry ingredients open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved containers with tight-fitting lids.

  • K07: Proper hot and cold holding temperaturesCritical

    Measured multiple items outside proper holding temperatures: 1. At the service line, measured cooked fish at 110F. 2. At the service line, measured stacks of cheese at 60F. 3. At the self-service salad bar, measured housemade ranch dressing at 58F. Per chef, all food was prepared and placed into hot/cold holding at opening of service (1.5 hours prior to temperature measurement.) [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Per PIC, fish will be discarded at the end of service around 1:30 PM (less than 4 hours prior to hot holding.) 2. Per PIC, cheese will be discarded at the end of service. The cheese will be taken out in smaller portions to ensure that the top of the cheese stack will be fully submerged into the ice. 3. Per PIC, ranch dressing will be discarded at the end of service. Ranch dressing bottle was buried deeper in the ice.

  • K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

    In the dry storage area, observed holes in the bottom of the wall and corner. [CA] Facility shall be fully enclosed to prevent pest harborage and entrance.

  • K23: No rodents, insects, birds, or animalsCritical

    **REPEAT VIOLATION** In the dry storage area, observed multiple (15+) rodent droppings on the floor nearby the wall and the corners underneath food storage shelves. Observed multiple rodent traps in this area. Per PIC, facility receives pest control services daily. Reviewed pest control report from today (Western Pest Control). [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

  • K33: Nonfood contact surfaces clean

    Observed excessive build-up of black and pink mold-like substance inside the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Pass Jan 22, 2025
N/A

FOLLOW-UP INSPECTION

- On-site for follow-up inspection after facility closed for evidence of a vermin infestation due to a complaint. - Facility has conducted the following: - Deep cleaned to remove rodent droppings throughout the facility. - Affected areas have been sanitized. - Contaminated products have been removed. - Facility's pest control service were on site to identify areas that need to be addressed. - Per PIC, frequency of service will be increased from weekly to daily. - Facility is hereby authorized to reopen and resume operations. - Continue to clean and maintain facility free of rodents.

No reported violations
Fail Jan 21, 2025
N/A

ROUTINE INSPECTION

- On-site for a complaint investigation. - Due to imminent health hazard observed, a limited inspection was conducted. - See violation above. - Facility is hereby closed due to the evidence of a rodent infestation. - Facility is to immediately cease and desist all operations. - Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale. - Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this Division. - Facility shall: - Provide pest control report from a licensed pest control company that indicates the type of control measures taken and that the facility has been treated. - Eradicate all live and dead rodents and insects from the facility. - Clean and sanitize the affected area(s) and equipment. - Dispose of all food items that have been adulterated/contaminated. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. - Eliminate harborage inside and outside of the facility - remove unused/cast-off equipment, contributory vegetation, etc.) - Eliminate food and water sources inside and outside the facility. - Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas). - Properly store and dispose of garbage and other waste (e.g. bagged wastes, keep dumpster lids closed, frequent removal). - Subsequent follow-up inspection after first follow-up shall be billed $298/hour, minimum one hour, during normal business hours (Monday - Friday, 7:30 AM to 4:30 PM), and $645/hour, minimum two hours, during non-business hours, and upon inspector availability. - The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied. Failure to comply may result in enforcement actions per County Ordinance Code Section B11-55. - 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.

1 reported violation
  • K23: No rodents, insects, birds, or animalsCritical

    Rodent droppings observed in the following areas: - On floor inside the cabinet directly underneath the small beverage cooler at the service line. - At the front service area: - Inside open cabinets where clean serving utensils (plates, bowls, etc.) are stored. - Inside the ware washing room: - On floors underneath mechanical dish machine, underneath tables, on wooden block used to store dish machine bins. - Inside the kitchen: - Behind cook line. - Behind the two-door upright refrigerator across from the cook line. - On floor inside the janitorial room. - Inside the dry storage room: - Underneath dry storage racks with numerous sauce packets that have been gnawed through. - On top of cases of food and beverages, packaging for disposable cups, on top of napkins, etc. Per executive chef, facility is serviced weekly - latest service for rodents conducted today, 1/13/2025, 1/9/2025. Executive chef also stated that facility is currently remodeling. Service request was found during file review. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

Source: Santa Clara County open data. Records are supplied as-is and may take 24–48 hours to reflect a newly published inspection.