At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Oct 14, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Bertucelli La Villa Gourmet & De 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 Bertucelli La Villa Gourmet & De?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Bertucelli La Villa Gourmet & De's team
Is this your place?
Welcome, Bertucelli La Villa Gourmet & De. We'll walk through this together, one item at a time. To log the fixes, claim Bertucelli La Villa Gourmet & De 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 Bertucelli La Villa Gourmet & DeWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “1. Found several water puddles in the downstair storage area. Per operator, due to rain there may be a leakage. [CA]…”
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 3-302.11, Food Code 7-201.11, 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
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 Bertucelli La Villa Gourmet & DeWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (16 → 12). That takes a team.
Every visit
LatestOct 14, 2025Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Oct 14, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found several water puddles in the downstair storage area. Per operator, due to rain there may be a leakage. [CA] Eliminate evidence of puddle, ensure ceiling in good repair. 2. Found some holes in wall in downstairs storage area. [CA] Seal all holes gaps and crevices to prevent the entrance and harborage of vermin. 3. Observed damage wood structure at downstairs storage area. [CA] Discontinue using woods and replace structure with material that is easily cleanable and maintain its integrity.
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 Bertucelli La Villa Gourmet & De? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured the following PHFs holding between 44F - 49F in display case at service line: pastrami, caprese salad, pasta, marinated mushroom and cheese for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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 Bertucelli La Villa Gourmet & De? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed a tray of canoli stored on top of a trash bin in the process of prepping. [CA] Discontinue using trash bin as a means to keep tray of food items near by, use approved tables and or shelvings. 2. Found cloth linen in direct contact with vegetables in walk-in-cooler. [CA] Discontinue using cloth linen, use approved food grade material for storage of food items. 3. Found open bulk foods in downstairs storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 4. Found food/food related items stored on the floor in storage room downstairs and in walk-in-cooler. Note: Water puddle from rain is observed on the floor. [CA] Food shall be stored a minimum of 6 inches off floor.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Bertucelli La Villa Gourmet & De? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Measured chlorine concentration reading greater than 200ppm at sani bucket near service line. [CA] Maintain chlorine concentration at 100ppm.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Bertucelli La Villa Gourmet & De? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Found rodent droppings in the following areas: down stairs storage area behind stairs and at corner of dry storage area around that location. [CA] Eliminate all evidence of rodent droppings. Clean and sanitize all effected areas. Provide approved pest control services.
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 Bertucelli La Villa Gourmet & De? Fix it
EarlierOct 17, 2024Routine inspection84 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
1. Measured container of tomato soup holding between 49F - 58F in walk-in-cooler for more than 4 hours. 2. Measured container of chicken parmesan holding between 96F - 107F in hot holding unit for less than 4 hours. 3. Measured container of cheese/pepperoni pizza rectangle sliced holding between 60F - 61F in 3 door upright front area for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or held hot at or above 135F. [COS] Operator directed to discard of PHFs in walk-in-cooler. Operator directed to relocate pizza to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for chicken parmesan.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed tray of white rice cooling in 3 door upright in back prep area. PHFs stored above other already cooled PHFs. Tray of rice covered by plastic bag. [CA] Properly store cooling foods in such a way to allow proper air flow. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. When cooling, ensure food are stored above other already cooled PHFs.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water holding at 112F at 2-compartment sinks. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found accumulated dust on filters at cooks line. [CA] Routinely clean.
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 Bertucelli La Villa Gourmet & De, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Pests seen inside: droppings Read the free guide
Let Bertucelli La Villa Gourmet & De know
Ask for the manager. Bertucelli La Villa Gourmet & De can only fix what it knows about.
The department lists no phone for this place.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Bertucelli La Villa Gourmet & De?
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
- 88 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.