5 SPOT CHIVAS GRILL

Contact & location

Address

869 S 1ST ST
San Jose, CA 95110

Phone

+14082944979

Website

https://the5spot.club/?v=9a0d701a3b2a

Licenses & credentials

On-Sale General - Eating Place

active 00443863 Issued 09-JUN-2014 · Expires 31-MAY-2026 · Source: California ABC

Compliance history

Public regulatory record from authoritative sources. 2 actions on file. See how we present this data.

• 2026-02-02 ROUTINE INSPECTION Passed Score 86
  6 items noted

  • K35 Equipment, utensils: Approved, in good repair, adequate capacity
    Inoperable True 3 door upright freezer in back area. [CA] Repair or remove unit to prevent pest harborage.
  • K45 Floor, walls, ceilings: built,maintained, clean
    Multiple large holes in walls of back room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
  • K01 Demonstration of knowledge; food safety certification
    Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
  • K34 Warewash facilities: installed/maintained; test strips
    Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the chlorine sanitizer concentration used during manual warewashing.
  • K19 Consumer advisory for raw or undercooked foods
    Consumer advisory is missing a disclosure. [CA] Provide a disclosure to identify raw or undercooked items on the menu.
  • K39 Thermometers provided, accurate
    1) Multiple refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2)Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
  View public record →
• 2024-12-17 ROUTINE INSPECTION Passed Score 82
  7 items noted

  • K26 Approved thawing methods used; frozen food
    Raw frozen steak being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
  • K07 Proper hot and cold holding temperatures
    PHFs (cheese, salsa) were measured at improper holding temperatures between 43F-46F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
  • K30 Food storage: food storage containers identified
    Bagged food on the floor in the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Bulk food stored in open bins. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
  • K09 Proper cooling methods
    PHFs being cooled in large plastic containers measured at 44F. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal.
  • K34 Warewash facilities: installed/maintained; test strips
    Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
  • K06 Adequate handwash facilities supplied, accessible
    Missing hand cleanser at the hand wash sink at the front. Hand cleanser is provided at the hand sink at the cookline. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC replaced the hand cleanser.
  • K14 Food contact surfaces clean, sanitized
    Accumulation of debris and mold like substances on the rack used to drain clean utensils and the drain board of the 3-comp sink. [CA] Clean and sanitize routinely to prevent contamination..
  View public record →

Sources

This record was assembled from these open data sources, each verified on the date shown.

• sccgov_deh — verified 2026-05-03 · view source
• ca_abc — verified 2026-05-03 · view source
• overture — verified 2026-05-03 · view source
• osm — verified 2026-05-03 · view source

Last verified: 2026-05-03. See something wrong? Submit a correction.