At a glance
CleanCleaver food safety systematic review results
What happened?
65/ 100 · 35 points taken off
8 problems found · 3 marked critical · Routine county inspection · Sep 16, 2026
At the routine inspection on Sep 16, 2026. The latest visit, on Sep 22, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Athena Grill Ga Llc 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 Athena Grill Ga Llc?
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
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Food not reheated to 165°F for hot holding K11How 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 Athena Grill Ga Llc's team
Is this your place?
Welcome, Athena Grill Ga Llc. We'll walk through this together, one item at a time. To log the fixes, claim Athena Grill Ga Llc first; we check that you run it.
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This is my place: claim Athena Grill Ga LlcWe'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: “The following items were measured: -Roasted veggies on countertop: 112F -Lasagna on countertop: 110F As per cook, the…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 3-403.11, Food Code 3-304.14, Food Code 4-603.16, Food Code 6-501.112.
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
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What people see after you fix and log it
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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).
Nice work, Athena Grill Ga Llc. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestSep 22, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 22, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 16, 2026: 65 out of 100 (Yellow placard).
EarlierSep 16, 2026Routine inspection65 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
The following items were measured: -Roasted veggies on countertop: 112F -Lasagna on countertop: 110F As per cook, the items were cooked an hour ago and will be used for service as orders come through. The following items were measured: -Cut tomatoes on cart in ice bath: 45F -Falafel on cart in ice bath: 50F -Cut tomatoes in prep cooler: 45F -Cheese in prep cooler: 50F -Dressing in prep cooler: 50F [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure ice baths have enough ice water to surround sides of PHF containers to effectively hold foods. [COS] Cook placed roasted veggies and lasagna in oven to reheat and keep at hot holding temperature. Cook placed cut tomatoes, cheese, and dressing in an ice bath to ensure proper cold holding temperature is met. Cut tomatoes and falafel in ice bath were placed deeper into ice bath. **REPEAT VIOLATION**
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 Athena Grill Ga Llc? Fix 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
MAJOR: Grilled mushrooms measured to be 81F per operator mushrooms were cooked about 2 hours prior. MINOR: Measured cooling rice at 110F in reach in refrigerator observed to be in deep metal tray. Cook stated that rice was cooked 1 hour prior. Soup in plastic container observed to be on counter top next to handwash sink measuring 135F. Per employee soup was cooked about 45 minutes prior and is going to be cooled down on countertop. [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] Cook placed rice and soup in an ice bath to speed up the cooling process. Mushrooms were placed on ice and immediately cooled to below 70F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Athena Grill Ga Llc? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Rice in water bath on stove measured to be 109F. Per operator rice is currently being beheld and had been placed there 1 hour prior. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Ensure PHFs are reheated to 165F prior to being held. [COS] Operator turned up water bath to boiling to reheat rice all the way to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Athena Grill Ga Llc? Fix it
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured chlorine solution in sanitizer bucket at 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Dishwasher replaced sanitizer solution and tested solution to ensure appropriate concentration.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Athena Grill Ga Llc? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed slight deterioration in ceilings, walls, and floors. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Athena Grill Ga Llc? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed handwashing sink lacked warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Athena Grill Ga Llc? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed shelves with grime build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Athena Grill Ga Llc? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Can opening observed to have grime build up on cutter area. [CA] Keep equipment clean and sanitize in good repari. Gaskets for 3-door upright cooler observed to be fraying. [CA] Repair gaskets Prep cooler door observed to have loose seal for doors. When one door closes, other door observed to open. [CA] Repair door and ensure cooler doors have tight seal.
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 Athena Grill Ga Llc? Fix it
EarlierMar 2, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Rice measured to be 131F and roasted vegetables measured to be 139F. Per employee rice and vegetables are going to be used today for lunch service and are kept there for use. [CA] Hot PHFs shall be kept hot at 135F and above for hot holding. PHFs shall be under active temperature control. [COS] Both items were placed into heated oven to reheat to 165F and shall keep PHFs at 135F and above.
EarlierFeb 26, 2026Routine inspection86 out of 100 (Green placard)
4 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
MAJOR: 1) Prep cooler in front of house cookline measured to have: -Feta cheese at 52F (upper insert) -Yogurt sauce at 57F (upper insert) -Cut tomatoes at 47F (upper insert) -Milk at 44F (lower reach in) -Cooked beef at 45F (lower reach in) -Hummus at 44F (lower reach in) Per employee prep cooler inserts was stocked about 1 hour prior for start of lunch. 2)Eggplant dip observed to be sitting on top of container in ice bath and measured to be 58F. Per employee dip was placed there about 45 minutes prior when opening. MINOR: 3) Rice on second prep table shelf measured to be 131F and roasted vegetables next to back cookline measured to be 134F. per employee rice was cooked and removed from heat about 30 minutes prior and vegetables were roasted and pulled from oven about 45 minutes prior. Per employee both items will be used during lunch service. 4) Falafel observed to be next to ice bath at 45F. [CA] Keep PHFs at 41F and below for cold holding or at 135F and above for hot holding. Ensure coolers can maintain 41F ambient temperature or lower. Keep PHFs in ice bath submerged inside ice baths with ice water level submerging sides of containers for effective cooling. [COS] 1)PHFs in prep cooler reach in was moved to reach in cooler by 3-comp sink. PHFs in upper reach in portion was moved into ice bath to keep cold. Cooler observed to have lowered ambient temperature to 37F internally at the end of inspection and PHFs were returned to cooler reach in compartment. Continue to monitor cooler 2) Eggplant dip will be served for the next 3 hours and then discarded. Eggplant dip will be kept for 4 hour periods but must be discarded if not served. Eggplant shall be labeled with time. 3) Rice and roasted vegetables were reheated in oven to 165F and will be kept in oven to keep at 135F or above. 4) Falafel was moved into ice bath.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors in back kitchen area missing cove basing. Floor tiles observed to be missing underneath shelves. Wall paint observed to be peeling in side area by back door. [CA] Provide cove basing around areas where food is stored and prepared. Keep floors and walls in good repair
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 observed to have gap between door and frame. [CA] Close and seal any gaps to prevent entry of pests.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket for all doors of 3-door upright cooler by dishwasher observed to be fraying. [CA] Repair cooler gaskets and maintain in good condition.
EarlierSep 2, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 door walk in gasket in back most room and the produce cooler gasket in middle storage. [CA] Repair gasket and maintain in good condition.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors in back kitchen area missing cove basing. [CA] Provide cove basing around areas where food is stored and prepared.
The department's words
K07 Proper hot and cold holding temperatures
Falafel and cut fruit in ice bath measured to be 46F and 44F. Containers of these PHFs observed to be not submerged enough in ice. Other items in ice bath measured to be below 41F (see measured observations). [CA] Keep sides containers of PHFs submerged in ice bath to ensure PHFs are 41F and below. [COS] Both items were placed deeper into ice bath.
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 observed to have gap between door and frame. [CA] Close and seal any gaps to prevent entry of pests.
EarlierMay 8, 2025Routine inspectionGreen placard
5 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
MAJOR: At the front right prep top well cut tomatoes measured at 50F. Per staff, cut tomatoes were placed in the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 50F. MINOR: At the front right prep top well, tzaziki and feta cheese measured at 46F and 48F respectively. Per staff, food items were placed in the unit approximately 1 hour prior to measurement. Ambient temperature of unit measured at 50F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Some PHFs were placed in an ice bath and some PHFs were relocated to other cooling units.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet plastic containers near dish machine were stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line cooler's ambient temperature measured at 50F. [CA]: Assess/repair/adjust unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs at 41F or below. Note: Ambient temperature of prep line reach in compartment decreased to 39F but the ambient temperature of prep top wells remained to be 50F or above.
The department's words
K23 No rodents, insects, birds, or animals
Two flies observed at the back prep line and dish washing area. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Entry doors propped open. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
EarlierMar 4, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in dry bulk foods on shelves in back storage room observed to be single use containers an cups. [CA] Provide durable multi use food grade scoops with handles for dry bulk foods. Store scoops such that handles are not in direct contact with food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors in back kitchen area missing cove basing. [CA] Provide cove basing around areas where food is stored and prepared.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In large metal chaffing trays inside 3 door upright cooler by dishwasher: -sauteed vegetables measured at 127F -cooked rice measured at 115F. Per employee vegetables and rice were made about 1.5 hour prior. Smaller portion of vegetables made at the same time in cooler measured to be 71F. [CA] Properly cool PHF's using small and shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Vegetables and rice were moved to smaller containers and placed back into reach in cooler to cool.
The department's words
K07 Proper hot and cold holding temperatures
Ice bath by back stove measured to have: -cut tomatoes at 48F -Feta cheese at 45F Containers in ice bath observed to dry and containers were sitting on top of ice. Per operator tomatoes were just cut in the last couple minutes and feta cheese was stocked in the last 1.5 hours around opening time. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure ice bath has ice and water and ensure food containers are partially submerged in ice to effectively cool containers. [COS] Containers were placed deeper into ice bath and cut tomatoes measured to be 43F after half an hour.
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 Athena Grill Ga Llc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Food not reheated to 165°F for hot holding Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Athena Grill Ga Llc
Ask for the manager. Athena Grill Ga Llc can only fix what it knows about.
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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.
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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
- 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.