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HERITAGE PUB AND CHOP HOUSE

15 1/2 1/2 N SANTA CRUZ AV, LOS GATOS, CA, 95030 +14089819009
Pass
82
Latest score
100%
Pass rate
2
Inspections
1
Critical violations

Location

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Latest inspection

PASSED
Jan 23, 2026ROUTINE INSPECTION204 days ago

Inspection Timeline

Jan 23, 2026Latest
PassedScore: 82/100
ROUTINE INSPECTION
82
Sep 18, 2025
Passed
ROUTINE INSPECTION

Violations Analysis

1
Critical Violations
1 in last 3 inspections
10
Non-Critical
11
Total Violations
Across 2 inspections

Complete inspection history

2 inspections
PassLatest Jan 23, 2026
82/100

ROUTINE INSPECTION

5 reported violations
  • K06: Adequate handwash facilities supplied, accessible

    In the kitchen area, observed paper towels stored away from the handwash station. At the bar, observed hand soap stored away from the handwash station. [CA] Ensure all handwash stations are stocked with hand soap and paper towels in their respective dispensers to allow for proper handwashing. [SA] Operator placed hand soap and paper towels at the handwash stations in the kitchen and the bar.

  • K07: Proper hot and cold holding temperaturesCritical

    In the kitchen area, in ice baths on the counter-top, measured sliced tomatoes, sliced cheese, raw fish, squid, chicken wings, raw chicken, and buttermilk between 42F and 58F. Observed only the bottom of the containers submerged in the ice baths. Per operator, potentially hazardous foods stored from 4:00pm. On the counter-top edge of the flat top grill, measured caramelized onions at 105F. Per operator caramelized onions stored from 4:00pm. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed potentially hazardous foods in a deeper ice bath with containers sufficiently submerged to maintain proper holding temperatures. Operator reheated caramelized onions on the flat top grill to 165F and stored in a container on the grill for hot holding.

  • K30: Food storage: food storage containers identified

    In the dry storage room, observed open bags of dry food stored on shelving. [CA] Ensure all open bags of dry food are transferred to or stored in food grade containers and covered with a fitted lid.

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

    At the bar, observed gaps between the installed FRP panels and the bar top. In the corners of the installed bar top, observed larger openings/holes. [CA] Ensure gaps, cracks, crevices, and holes are sealed to prevent possible harborage of vermin.

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

    In the kitchen area, observed multiple fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.

Pass Sep 18, 2025
N/A

ROUTINE INSPECTION

PROVIDE THE FOLLOWING BEFORE OPENING: 1. PROBE THERMOMETER IN THE KITCHEN AREA 2. SANITIZER TEST STRIPS FOR ACCURATE SANITIZER READING. 3. SOAP AND PAPER TOWEL DISPENSER FOR THE BAR AREA. 4. RACK FOR HANGING MOPS. 5. HOT RUNNING WATER SHALL BE MEASURED 120 F AT THE MOP SINK. 6. CLOSE CEILING PANELS AND OTHER OPEN HOLES AT THE FACILITY. OWNERSHIP CHANGE INFORMATION NEW FACILITY NAME: Heritage Pub and Chop House NEW OWNER: Unicorn Food and Beverage Ventures LLC The applicant has completed the facility evaluation application process for an Environmental Health Permit. The permit category for this facility is FP14. An invoice for the permit fee in the amount of $1,723.00 will be mailed to the billing address on the application. Payment must be submitted within 10 days of receipt of the invoice. The owner is responsible for contacting our department if an invoice is not received and remit payment within 30 days. The Environmental Health Permit will be effective: 10/01/2025 - 09/30/2026 This report serves as a temporary permit. However, the permit will be deemed invalid if the permit fee is not paid in full within 30 days from the date of this report. Okay to Operate. An official permit will be mailed to the address on file and shall be posted in public view upon receipt. *Structural Review inspection conducted on 09/18/2025 *Obtain food safety manager certificate within 60 days. All other food employees must have valid food handler cards within 30 days from hire date.

6 reported violations
  • K34: Warewash facilities: installed/maintained; test strips

    LACK TEST STRIPS FOR CHLORINE AND QUATERNARY AMMONIA SANITIZER.

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

    LACK MOP RACK FOR THE JANITORIAL ROOM.

  • K45: Floor, walls, ceilings: built,maintained, clean

    OPEN CEILING PANEL ABOVE THE ICE MACHINE AND INSIDE THE OFFICE.

  • K39: Thermometers provided, accurate

    LACK PROBE THERMOMETER FOR KITCHEN.

  • K06: Adequate handwash facilities supplied, accessible

    LACK SOAP AND PAPER TOWEL DISPENSER FOR THE BAR AREA.

  • K21: Hot and cold water available

    HOT RUNNING WATER FOR JANITORIAL SINK WAS MEASURED 110 F.

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