At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
6 problems found · 2 marked critical · Routine county inspection · Nov 10, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Arrillaga Family Dining Commons-2nd 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 Arrillaga Family Dining Commons-2nd?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How 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 Arrillaga Family Dining Commons-2nd's team
Is this your place?
Welcome, Arrillaga Family Dining Commons-2nd. We'll walk through this together, one item at a time. To log the fixes, claim Arrillaga Family Dining Commons-2nd 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 Arrillaga Family Dining Commons-2ndWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Measured dish plate thermometer at 158F for high temp dish unit. Observed employees using dish washer during…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 4-603.16.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Arrillaga Family Dining Commons-2ndWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Arrillaga Family Dining Commons-2nd. At the follow-up the same day, the county listed no items still open.
You cleared the re-check the same day. We're proud of you.
Every visit
LatestNov 10, 2025Routine inspection74 out of 100 (Yellow placard)
This one: 74 out of 100 (Yellow placard), inspected Nov 10, 2025.
6 violations listed, 2 marked critical.
Critical (2)
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
Measured dish plate thermometer at 158F for high temp dish unit. Observed employees using dish washer during inspection. [CA] Maintain dish plate thermometer at a minimum of 160F plate/utensil temperature. Reviewed records and no recording of thermolabel was observed for today and a few days prior. Check unit daily to ensure proper dish plate temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Arrillaga Family Dining Commons-2nd? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured roasted potatoes and egg plant in warmer between 120F-130F. [CA] Maintain hot food 135F and above. Reheat food to 165F for hot holding and maintain at 135F. [COS]
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 Arrillaga Family Dining Commons-2nd? Fix it
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at 2 hand sinks measured between 115F-120F. [CA] Maintain a minimum of 100F-108F for automatic combination faucets. [COS] Water temperature was adjusted to read 100-108F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Arrillaga Family Dining Commons-2nd? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer for unit that hold plant based milk at buffet area. [CA] Provide thermometer.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Arrillaga Family Dining Commons-2nd? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured a container of covered cauliflower cooling in walk in, more than 2 inches deep. [CA] Cool food quickly by leaving uncovered in shallow pans, not exceeding 2 inches for solid food. [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 Arrillaga Family Dining Commons-2nd? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk in measured at 47F. [CA] Maintain unit in good repair to ensure potentially hazardous food is held 41F and below. Chef notified maintenance for service repair. Upright warmer located closest to beverage station measured at 165F on the digital display, however nfrared thermometer measured at 145-150F. [CA] Ensure unit maintains food 135F and above. Provide additional thermometer and locate inside to measure temperature.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Arrillaga Family Dining Commons-2nd? Fix it
EarlierNov 10, 2025Follow-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.
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 Arrillaga Family Dining Commons-2nd, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Thermometer missing or reading wrong Read the free guide
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Arrillaga Family Dining Commons-2nd
Ask for the manager. Arrillaga Family Dining Commons-2nd 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.
Do you work at or run Arrillaga Family Dining Commons-2nd?
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
- 74 out of 100 (Yellow 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.