At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Aug 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Anchors, Inc got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Anchors, Inc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Shellfish tags or fish freezing records missing K16How to fixFix it
- No person in charge on duty K01How to fixFix it
- Food on the floor or under drips K30How to fixFix it
Source: County of Santa Clara Department of Environmental Health
We review Santa Clara County health data to make this report. We are not the County of Santa Clara Department of Environmental Health.
Visit them directly at deh.santaclaracounty.gov (opens the department's site) · How we review
For Anchors, Inc's team
Is this your place?
Welcome, Anchors, Inc. We'll walk through this together, one item at a time. To log the fixes, claim Anchors, Inc first; we check that you run it.
Your whole team can help. Each person gets one next step, and everyone can see what's done.
This is my place: claim Anchors, IncWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Shellfish tags or fish freezing records missingThe county found: “Oysters in the undercounter cooler lacked shell stock tags. [CA] Molluscan shellfish shall have shellstock tags and…”
Then the next one: No person in charge on duty
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 3-305.11, Food Code 6-501.112, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
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Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (30 → 16). That takes a team.
Every visit
LatestAug 14, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Aug 14, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Oysters in the undercounter cooler lacked shell stock tags. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Facility could not produce certification tags and did not want them impounded as they had a new batch of oysters with tags in the shared walk in cooler. Oysters were VC7d. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Second Repeat Violation: Facility lacks a Food Safety Certificate upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food handler cards for staff are unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Fries were observed stored on the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Anchors, Inc? Fix it
The department's words
K23 No rodents, insects, birds, or animals
A single dead cockroach was observed in the kitchen area lodged between the wall and shelf. No other evidence of cockroaches observed. Note: Reviewed the latest pest control report from 7/15/26 which indicated no activity observed. [CA] Clean and sanitize area of dead cockroaches.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Anchors, Inc? Fix it
EarlierFeb 27, 2026Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 26, 2026Routine inspection70 out of 100 (Red placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - A live nymph on a sticky trap behind the undercounter cooler. - A dead cockroach near the broken convection oven. - Numerous live cockroaches of all ife stages including some with oothecas attached under the counter near the undercounter cooler. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name] , has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pico de Gallo in the prep cooler measured between 48-49F. Per PIC, the salsa has been in the cooler since this morning (~ 5 hours). All PHFs in the cooler were at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC discarded the salsa. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The oven is in disrepair. [CA] Ensure to maintain all equipment clean and in good repair. Repair, service, or replace the unit. Note: If replacing the oven ensure it is a like for like model. Sam make and model.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The FRP under the counter is detaching and allowing harborage and entry of vermin. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the gap.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility is using a convection oven outside of the hood as a temporary replacement for the main oven. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
A hotel pan of oysters lacked a certification tag in the kitchen. Per PIC they are from the same batch that is in the walk in cooler which has the tag. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. Educated staff on making a copy of the tag for the portioned containers.
Plan review
The department's words
K48 Plan review
Facility has added a ventless convection oven without submitting to this department. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation: Facility lacks a Food Safety Certificate upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJul 17, 2025Routine inspection84 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, on a sticky trap behind the large prep cooler, a live adult cockroach was observed. Several dead adult cockroaches were observed in other sticky traps. No other evidence of cockroaches were observed. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until infestation is abated. [COS] Staff eliminated the live cockroach on the trap and discarded the dead cockroaches.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Second Repeat Violation: There is a filter for the exhaust hood in disrepair leading to a gap. [CA] Ventilation hood filters shall be maintained clean and good repair. All hood ventilation filters shall be in place and in good repair.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Second Repeat Violation: The Environmental Health Permit from this department is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The faucet at the three compartment sink does not turn off. [CA] Repair plumbing fixture and maintain in clean and good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI accredited microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
EarlierDec 19, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierDec 18, 2024Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the cook line, a piece of fish was found in the flour station measuring at 60°F. Per staff they were not sure how long the piece of fish had been there. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff discarded the fish. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, at the only hand wash station, there were no paper towels available in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff were able to restock the dispenser at time of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The rice scoop was found in a container of water measuring at 66°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in freezer, fries were observed to be stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
REPEAT VIOLATION: The Environmental Health Permit from this department is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There is a gap in the exhaust hood filters due to a filter being in disrepair. [CA] Ventilation hood filters shall be maintained clean and good repair. Repair or replace the filter close the gap.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed to be on their phone and not wash their hands prior to returning to food preparation. When instructed to wash their hands staff washed their hands in the middle basin of the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed to wash hands in the hand wash sink with warm water, soap, and paper towels.
Show 1 more
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility does not organize the shellstock tags for the past 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Source: County of Santa Clara Department of Environmental Health. This is the department's data, not CleanCleaver's. See the department's full record (opens the department's site)
What you can do
As a customer of Anchors, Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Pests seen inside: roaches Read the free guide
Call Anchors, Inc
Ask for the manager. Anchors, Inc can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 84 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.