At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Dec 3, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Arbuckle Dining Pav-Basement Prep Kitchen got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Arbuckle Dining Pav-Basement Prep Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Food in poor condition K13How 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 Arbuckle Dining Pav-Basement Prep Kitchen's team
Is this your place?
Welcome, Arbuckle Dining Pav-Basement Prep Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Arbuckle Dining Pav-Basement Prep Kitchen 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 Arbuckle Dining Pav-Basement Prep KitchenWe'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: Cooked food not cooled in timeThe county found: “Observed containers of roasted veggies, turkey, chicken stacked on top of each other, cooling in covered containers, …”
First step: If you miss a stage
Then the next one: Food in poor condition
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 6-501.111, Food Code 3-305.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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
CleanCleaverBusiness reply
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Arbuckle Dining Pav-Basement Prep KitchenWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestDec 3, 2025Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Dec 3, 2025.
3 violations listed, 0 marked critical.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed containers of roasted veggies, turkey, chicken stacked on top of each other, cooling in covered containers, measured between 45-47F. [CA] Cool food rapidly by leaving food uncovered until it reaches 41F. Do not stack food when cooling to allow proper cold air flow. [COS]
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Arbuckle Dining Pav-Basement Prep Kitchen? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Observed 1 dented can at seam in dry storage canned good rack. [CA] Remove severely dented/bulging cans from inventory to return back to supplier or discard. [COS]
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Arbuckle Dining Pav-Basement Prep Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled bulk dry ingredient containers. [CA] Label with ingredient name.
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 Arbuckle Dining Pav-Basement Prep Kitchen? Fix it
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 Arbuckle Dining Pav-Basement Prep Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Food in poor condition Read the free guide
- Food on the floor or under drips Read the free guide
Call Arbuckle Dining Pav-Basement Prep Kitchen
Ask for the manager. Arbuckle Dining Pav-Basement Prep Kitchen can only fix what it knows about.
Call Arbuckle Dining Pav-Basement Prep Kitchen: (650) 723-2143
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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.
Do you work at or run Arbuckle Dining Pav-Basement Prep Kitchen?
See the plan to fix each item and show what you did.
Address thisAbout 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
- 92 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.