But that was not the case.
The Westport restaurant failed the inspection with three critical violations.
It was cited for a posted sign advising employees that shrimp should be cooked at 135 degrees, and the chef confirmed the temperature, according to the report. The inspector said the cooking temperature of shrimp is 145 degrees. Other signs had two different cooking temperatures for the same food products.
Terry Burns, founder of the family-owned Californos, said the food would keep cooking on another heat source, especially for catered events.
"They're not chefs," he said. "They've kept us closed while they are doing this long investigation without any physical evidence. They have cost us. Huge."
Californos hopes to have another reinstatement inspection this week.
The health department says it is working to make that happen but had no further comment on the matter.
Californos has been closed since an April 4 inspection following a complaint.
The department said 400 people attended two Californos catered events on March 30 and March 31, and it was able to interview 231 attendees. Of those, 126 said they were sick after attending one of the events.
The department suspects either salmonella or norovirus could be the cause of the illness, but the exact cause can't be determined because it was not able to collect stool samples.
"It is very easy to blame this on a restaurant," Burns said. "A family came in and gave it to my staff. That's my theory. It had nothing to do with our food."
Burns said Californos, at 4124 Pennsylvania Ave., catered an event for 100 people on March 31 at the restaurant and catered another event for 200 people on April 3, both without incident.
As for the reinstatement inspection, Burns said the department told him they would make an appointment since the restaurant was temporarily closed.
"Then they show up with no notice and TV cameras when our chef wasn't here so it looks like we weren't cooperating," he said.
His staff of 36 are temporarily out of work during the shutdown.
Californos can still provide bar service for a catered event, but the restaurant has had to hire other caterers for food until its license is reinstated.
"There is no doubt this has cost us $100,000," Burns said. "They are treating us in a punitive manner. After 46 years in Westport and 30 years at Californos, I've never seen anything like it or been treated like this. They have no standard operating procedure for what they just did."