At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Apr 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Buca Di Beppo 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 Buca Di Beppo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Buca Di Beppo's team
Is this your place?
Welcome, Buca Di Beppo. We'll walk through this together, one item at a time. To log the fixes, claim Buca Di Beppo 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 Buca Di BeppoWe'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: Plan reviewThe county found: “Two vulcan convection ovens located outside of hood. Brown/yellow discoloration observed on ceiling panels above the…”
Then the next one: Equipment in poor repair
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, Food Code 6-501.112, Food Code 2-301.15, Food Code 3-501.13.
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?
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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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (19 → 9). That takes a team.
Every visit
LatestApr 8, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Apr 8, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Plan review
The department's words
K48 Plan review
Two vulcan convection ovens located outside of hood. Brown/yellow discoloration observed on ceiling panels above the units. Per PIC, ovens are used to cook garlic bread only. [CA]: Relocate convection ovens under a Type 1 hood or cease and desist use or submit plans to DEH Plan Check.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Leak observed from underneath prep line cooler in front of deep fryer. [CA]: Repair unit and maintain in good condition.
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 Buca Di Beppo? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. Brown buildup on the interior of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning
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 Buca Di Beppo? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain line observed draining into rear hand sink's basin. Drain line unable to identify source. [CA]: Drain line shall not drain into hand sink.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Buca Di Beppo? Fix it
EarlierSep 8, 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.
EarlierSep 8, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Holes around piping within the emergency exit hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The dump sink at the bar lacks a hot water supply. [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.
EarlierSep 5, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed in the following areas: -2+ on floor in between pizza oven and convection oven -1 on floor in the corner at pizza station -1 on floor at bar alcohol dry storage -10+ on floor at general dry storage area Pest control from 09/05/2025 provided and completed checklist. - Photographs: Taken for documentation purposes. - Supervisor [name] was notified of the closure. - The person in charge during inspection, [name] has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 3, 2025Risk Factor InspectionRed placard
4 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
PHF items maintained inside the food preparation refrigerator across from the griddle measured as follows: - Raw stuffed breaded chicken - 45F - approximately 3-5 lbs. - Raw breaded chicken - 47F - approximately 5-8 lbs. - Cooked sausage - 49F - 5 sausage links. PHF items maintained inside the food preparation refrigerator closes to the walk-in refrigerator measured as follows: - Portioned sliced chicken - 49F - approximately 10-20 lbs. - Portioned prosciutto - 50F - approximately 3-5 lbs. - Portioned sliced sausage - 48F - approximately 8-12 lbs. Per main chef, all items were prepared the night before and has been maintained inside the preparation refrigerators since. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were VC&D due to improper temperature holding.
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
K23 No rodents, insects, birds, or animals
- Rodent droppings observed in the following areas: - 5+ at the cook line, in the space between the bottom of the griddle and top of the drawer refrigerator. - 2+ on floor underneath the dry storage racks in the walkway behind the hostess stand. - 3+ on top of cans on the bottom of the dry storage rack. - 2+ on floor inside the dry storage room at the bar. Per covering manager, facility is serviced monthly. Last service was conducted on 8/28/2025. Pest control reports were provided for review upon request. - Photographs: Taken for documentation purposes. - Supervisor was notified of the closure. - The person in charge during inspection, [name] has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the two food preparation refrigerators at the cook line measured between via 49F to 55F via IR. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Permits available
The department's words
K49 Permits available
Observed "Public Notice of Application for Ownership Change," for ABC license. - Applicant: BDB California LLC. Temporary ABC permit was issued on 6/12/2025. Manager stated that ownership was changed approximately in September of 2024. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit. ** New owners shall submit application for a Facility Evaluation Request for the change of ownership.
EarlierMar 12, 2025Routine inspection81 out of 100 (Green placard)
6 violations 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
The only hand sink station at the main cook line did not have single use towels. [CA]: All hand sink stations shall be supplied with single use towels and hand soap. [COS]: Chef provided single use towels in the dispenser.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed at the bar's hand sink and dump sink. [CA]: Repair leak.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal beverage cup (not secured) stored in refrigeration unit with facility food. [CA]: Employee food shall be maintained separate from facility food. [COS]: Chef relocated beverage cup to employee drink storage shelf.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Two vulcan convection ovens is located outside of hood. Brown/yellow discoloration observed on ceiling panel directly above the units. Per Manager, ovens are used to cook garlic bread, lasagna, and cheesecake. [CA]: Convection ovens used for cooking mentioned food items shall be properly located under a Type 1 hood. Relocate convection ovens under a Type 1 hood or cease and desist use.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer when conducting ware-washing and sanitizing. [COS]: Chef assessed dish machine and Specialist observed 50 ppm of Chlorine during inspection. 2. Washed and wet equipment stored on top of each other at ware wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 3. Accumulation of brown residue on the interior of the beverage spray at bar area. [CA]: Clean and sanitizer interior of beverage spray to prevent accumulation of residue.
The department's words
K26 Approved thawing methods used; frozen food
Raw chicken (52F) was thawing in stagnant water at 2 comp prep sink. Per employee, chicken started thawing approximately 1 hour prior to measurement. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Employee turned on cold water valve.
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 Buca Di Beppo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Buca Di Beppo
Ask for the manager. Buca Di Beppo 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 Buca Di Beppo?
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
- 91 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.