At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 22, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Angry Noodle got more than most. That's from the last routine visit, on Sep 16, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Angry Noodle?
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: Hot food below 135°F K07How to fixFix it
- Pests seen inside: roaches K23How 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 Angry Noodle's team
Is this your place?
Welcome, Angry Noodle. We'll walk through this together, one item at a time. To log the fixes, claim Angry Noodle 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 Angry NoodleWe'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: Hot food below 135°FThe county found: “In the basin of the preparation sink, a tub of 10+ raw fish fillets measured 52F while maintained immersed under cold,…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 6-501.111, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
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What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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The date of your reply
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestSep 22, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 22, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the basin of the preparation sink, a tub of 10+ raw fish fillets measured 52F while maintained immersed under cold, running water. Per the manager, they had been removed frozen from the upright freezer approximately 1 hour prior and relocated to the preparation sink to thaw. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that during thawing, the temperature of potentially hazardous foods does not exceed 41F. [COS] Tub of fish fillets relocated to the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Angry Noodle? Fix it
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed a singular dead cockroach on the floor underneath the ice machine. Observed a singular dead cockroach underneath a box of ginger near the back door. Observed accumulation of cockroach droppings around the door frame of the back door. [CA] Clean and sanitize areas of dead cockroaches. Continue working with pest control. *Note: Per the manager, facility has scheduled a pest control service for tomorrow
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 Angry Noodle? Fix it
EarlierSep 16, 2026Routine inspection41 out of 100 (Yellow placard)
14 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Frozen beef rib in upright freezer near mop sink was directly touching dirt and grime at the bottom of the freezer unit. Frozen beef rib was stored in an open plastic to-go bag. [CA] Ensure that foods do not come into contact with unsanitary surfaces. [COS] Frozen beef rib was VC&D.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken Broth in large container measured 46F in walk in fridge. Per PIC, chicken broth was prepared the prior night and stored in walk in fridge to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken broth was VC&D for failing to cool within limits.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Operator observed rinsing tubs used to store raw meat and stacked them up. [CA] Follow proper washing procedures for all food contact surfaces. [COS] Instructed manager to move tubs to 3 compartment sink to be warewashed. Minor Violation - Chlorine observed to be 0PPM at warewash machine. Chlorine intake bottle was nearly empty. [CA] Maintain chlorine level in chemical warewash machine at 50PPM.
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
K05 Hands clean, properly washed; gloves used properly
Operator handled raw beef and attempted to handle ready to eat spare ribs before being stopped. Employee touched his nose, neck, and hair and did not change gloves before continuing work on the cookline. Operator handled the inside and outside of a trash can before attempting to handle ready to eat food. [CA] Change gloves between handling raw food and cooked, ready to eat foods as well as whenever a task is changed. [COS] Operator was instructed by inspector to wash hands and change gloves before proceeding with handling cooked, and ready to eat foods.
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
Bowl of rice noodles measured 78F on prep table near the cook-line. Raw beef measured 72F in a tub of standing water on the prep sink drain board. Per PIC, beef had been there for 5 hours and 45 minutes. Bok choy measured 123F & Bean sprouts measured 90F on the prep tables at the cookline. Minor Violation - Black ear mushrooms, Sliced beef & Bamboo shoots measured between 44-49F in the prep fridge near the cook line. Per PIC these items were prepared at 10am. [CA] Ensure that all potentially hazardous foods are held below 41F or above 135F to prevent the growth of bacteria. [SA] Rice noodles, Bean sprouts, Bok Choy to be served or discarded at the end of lunch. [COS] Raw Beef was VC&D for failing to be held above 135F or below 41F. [COS] Black ear mushrooms, Sliced Beef, and Bamboo Shoots were moved to the walk-in fridge.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
All refrigeration units lack internal thermometers. [CA] Provide internal thermometers in all hot or cold holding units.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs were stored on the shelf above cooked broth. [CA] Store all raw foods below cooked, ready to eat foods. Frozen tubs of meat were stacked with the bottoms of the tubs touching the meat inside the containers below. [CA] Separate and protect foods being stored from contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed unsealed holes, cracked, and crevices throughout the walls and ceilings. Observed cove base in disrepair behind side cook line. [CA] Repair all structural deficiencies to avoid harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Raw beef thawing in standing water. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives on top of prep sink were stored on debris encrusted window sill. Clean cutting board stored directly on the floor in the warewash area. [CA] Ensure that all food contact surfaces and utensils are stored in a sanitary location.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips unavailable at the time of inspection. [CA] Ensure chlorine test strips are available at all times.
The department's words
K23 No rodents, insects, birds, or animals
Observed a dead, juvenile cockroach under the 3 comp sink. [CA] Keep facility clean and clear of all pests.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Numerous containers of food stored on the floor throughout the kitchen and the walk in fridge. [CA] Store food at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door near walk in fridge was propped open. Back door near prep sink has a gap of greater than 1/4 inch. [CA] Ensure doors are kept closed and have a gap of less than 1/4 inch to deter the entry of vermin.
EarlierDec 18, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the main kitchen area has had the hot/cold knobs and spigot removed, and the plumbing has been disconnected from the bottom of the wash basin. Per the PIC, the new parts for the sink are on the way and should arrive tonight. Handwash sink next to the three compartment sink lacked a functional paper towel dispenser. [CA] Handwash stations shall be available for use and paper towels shall be provided in functional dispensers at all times that the facility is in operation. [SA] PIC replaced batteries for the inoperable paper towel dispenser at the handwash sink next to the three compartment sink. Paper towel dispenser observed to be capable of dispensing paper towels. Prior to the installation of new parts for the handwash sink in the main kitchen area, facility shall utilize the handwash sink next to the three compartment sink. Send proof of correction after handwash sink plumbing re-installation to [email]
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 15, 2025Routine inspection55 out of 100 (Yellow placard)
9 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Noodles measured 61F while maintained out of temperature control in a container on top of a prep cooler. Bean sprouts measured 54F while maintained out of temperature control in a container on top of a counter across from the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria, or else subjected to time as a public health control (4-hour rule). [COS] Noodles and bean sprouts relocated to the walk-in cooler.
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
Handwash sink in the main kitchen area lacked paper towels. Paper towel dispenser is inoperable. Handwash sink next to the three compartment sink lacked paper towels and was observed to be obstructed with a tray placed directly on top of the basin. Handwash sink in the left-side restroom lacked paper towels. *Note: Handwash sink in the main kitchen lacked hot water. See K21m [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Paper towels restocked. Obstruction removed.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A large stock pot of chicken broth kept tightly covered with plastic wrap measured 57F while maintained inside the walk-in cooler. Per staff, it had been cooling since yesterday. Three deep, lid-covered containers of cooked pork measured 49F-55F while maintained inside the walk-in cooler. Per staff, they had been cooked yesterday, then maintained inside the unit overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken broth and pork VC&D into the trash. 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured 0 ppm in the upright mechanical dishwasher while actively in-use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Discontinue the use of mechanical dishwasher to wash dishes until it can be repaired to output chlorine at 50 ppm. In the meantime, facility shall wash, rinse, and sanitize in the three compartment warewashing sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Bleach was available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large gap observed in the ventilation hood filters above the main cook-line. Accumulation of grease observed on ventilation hood filters at the side cook-line. [CA] Close gap and maintain ventilation in good repair to allow for adequate ventilation of heat/grease.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled dirty dishes, then attempted to handle clean dishes before being stopped. [CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water knob at the hand sink in the main kitchen area is inoperable. Per the PIC, it has been broken. Water measured 67F from the faucet. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored directly over spinach in the walk-in cooler. Uncovered container of raw beef stored directly next to spinach. Raw meat observed dripping onto other packaged meats in the three-door upright freezer. No direct contamination observed. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed drinking from open cup directly at the cook-line. Open employee bag of peanuts and bowl of rice observed. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and small openings (or straws) to prevent contamination.
EarlierApr 2, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine at 0 ppm in dishwashing machine. No active dishwashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
The department's words
K23 No rodents, insects, birds, or animals
Several dead cockroaches found: 1) one on floor next to three door cooler, 2) two on floor underneath handwash sink, 3) one on floor to left of warewash machine, 4) two on floor underneath prep sink. [CA] Clean and sanitize area of dead cockroaches.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Holes present on wall above three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
EarlierNov 13, 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.
EarlierNov 7, 2024Routine inspection60 out of 100 (Yellow placard)
12 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
Various PHF held at preparation table at cook line measured >41F,<135F [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employees skips sanitization as the final step in wawrewashing. .[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee cleans hands in food preparation sink without soap/paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in bulk containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cutting boards heavily scored and appears unclean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Cardboard used to line shelves in ktichen.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is not available for review at time of inspection. 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. Food handler cards are not available for review at time of inspection. [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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime buildup on equipment, and storage containers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door propped open at time of inspection.[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Frozen noodles found thawing in a bucket of water. [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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at 3 compartment sink measured a maximum of 111F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet/used wiping cloths found stored on preparation tables.
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use paper towels are not installed in the approved dispenser (kitchen) [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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
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Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
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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
- Follow-up inspection
- Result
- 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.