1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants

Business Info

Restaurant: HOLIDAY INN
Address: 1350 N 1st Street, San Jose, CA 95112
Type: Restaurant 26+ Employees
Total inspections: 9
Last inspection: Aug 20, 2013

Score
(the higher the better)
97

Add photo of this business × Description:

Ratings Summary

Based on 1 vote

Overall Rating:		1.5
Ratings in categories:
Food:		1.0
Service:		1.0
Price:		1.0
Ambience:		3.0
Cleanliness:		1.0

Restaurant representatives - add corrected or new information about HOLIDAY INN, 1350 N 1st Street, San Jose, CA 95112 »

First Name:

Last Name:

Your position at this restaurant:

E-mail (will not be displayed publicly)   

Phone: (will not be displayed publicly)

Corrected or new information:  (50-4000 characters, will be displayed publicly)

Type the code shown:

Your IP address 3.149.25.4 will be logged.

Violation descriptions and comments

Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)
Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom (113953.5) (b) No smoking signs shall be posted in food preparation, food storage, warewashing, and utensil storage areas (113978). (c) Consumers shall be notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets. (d) Any food facility constructed before January 1, 2004 without public toilet facilities, shall prominently post a sign within the food facility in a public area stating that toilet facilities are not provided (113725.1, 114381 (e)).
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
Equipment and utensils within temporary food facilities are not kept reasonably clean and free of dust, dirt, grease, and debris.

Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)

Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)

A LIGHT IS OUT IN THE BACK COOK LINE HOOD AND THERE IS A SMALL GAP IN THE FILTER NEAR THE LIGHT.
OBSERVED BACK DOOR OPEN IN KITCHEN.
THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F. THE GASKET ON THE UNDER COUNTER COOLER (DOOR #10) OPPOSITE THE COOK LINE IS IN DISREPAIR.
MEASURED AMBIENT TEMPERATURE OF PREP UNIT NEXT TO COOK LINE AT 45-50F.

1 User Review:

simmary lesley

Added on Aug 10, 2014 8:18 PM

IP: 66.87.118.xxx

Visited on Aug 10, 2014 6:13 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

The water was cut off while I was in shower with shampoo on my hair and soap In my eyes. My man had a mouth full of toothpaste. When we left our room we wondered how housekeeping clean the rooms without water. In the lobby they were checking in shuttles of pilots and flight attendants. Being that it was only 1 pm I wondered house these people would wash off any germs they carried from the airport. Since we were told there's a 6 hrs wait for running water. Just unsanitary!!!!they stated they informed us at check in but we would never checked into a hotel that plan on shutting off water. They were serving food and beverage in the bar and restaurant without running water. !

Would you recommend HOLIDAY INN to others? No

+ That's helpful!  |  Report review

HOLIDAY INN respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review

Please note that defamatory statements might be against the law. As soon as you visit any website, your IP address is available to that site.

Would you recommend HOLIDAY INN to others? (optional)

Yes

  

No

Add photo of HOLIDAY INN (optional)

Add more info about the restaurant »

Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

Cuisines:

Afghan African American Argentinian Asian Austrian Bagels Bakery Barbecue Bolivian Brazilian Breakfast & Brunch Buffet Burgers Cajun & Creole California Caribbean Chicken Chilean Chinese Coffee Colombian Cuban Delicatessen Desserts & Ice Cream Dim Sum Diner Dominican Donuts Eastern European Ecuadorian El Salvadoran English & Irish Ethiopian & Eritrean European Fast Food Filipino Floribbean French Frozen Yogurt Gastropub German Greek Guatemalan Hawaiian Honduran Hot Dogs & Sausages Indian Indonesian International Italian Jamaican Japanese Korean Kosher Latin American Mediterranean Mexican Middle Eastern Modern American Moroccan Nicaraguan Noodle Shop Nuevo Latino Organic Pakistani Peruvian Pizza Portuguese Pub Food Puerto Rican Russian Salad Sandwiches & Subs Seafood Smoothies Soup Southern & Soul Southwestern Spanish Steakhouse Sushi Tacos Tapas Tea Teriyaki Tex-Mex Thai Turkish Uruguayan Vegetarian Venezuelan Vietnamese Wine Bar

About You

Your nickname:
I have read, and agree to the Terms of Service

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

	Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
	Show my IP address (3.149.25.xxx) to everybody
	Leave your signature» Clear Make my signature public

Send Review!

Recently added reviews

Name	City	Users' Rating
STARBUCKS COFFEE #8639	San Jose, CA
STARBUCKS COFFEE #6553	San Jose, CA
BON APPETIT @ FLEXTRONICS CAFE	San Jose, CA
PANDA EXPRESS #752	San Jose, CA
TACO BELL #28810	San Jose, CA
SAN JOSE MOOSE LODGE #401	San Jose, CA
WIENERSCHNITZEL #366	San Jose, CA
JACK IN THE BOX #407	San Jose, CA
FRESCO WORLD MARKET- TAQUERIA	San Jose, CA
STARBUCKS COFFEE #2840	San Jose, CA

1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants