At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jun 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Centonove 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 Centonove?
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 in poor condition K13How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Pests seen inside: flies K23How 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 Centonove's team
Is this your place?
Welcome, Centonove. We'll walk through this together, one item at a time. To log the fixes, claim Centonove 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 CentonoveWe'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 in poor conditionThe county found: “At the bar area, observed two bottles of alcohol contaminated with fruit flies. [CA] Food is adulterated if it bears…”
First step: Reject it if you see
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 6-501.111, Food Code 6-501.112, Food Code 2-301.15.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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.
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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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Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (27 → 19). That takes a team.
Every visit
LatestJun 4, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Jun 4, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
At the bar area, observed two bottles of alcohol contaminated with fruit flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded containers of alcohol.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
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 Centonove? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the prep/waerwash area, observed several pieces of cardboard slipped between the wall and the hood for the dish machine. [CA] Discontinue use of unapproved materials and equipment. Remove cardboard and properly seal edge and area between hood and wall with sealant.
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 Centonove? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed several flies in the facility and an open front door. [CA] Ensure facility is kept free of fly activity to prevent possible contamination of food.
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 Centonove? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the prep sink, in a ice bath container, measured cooked broccolini at 48F, mashed potatoes at 49F, and cooked pork at 49F. At the pizza prep area, in the prep unit, measured pesto and stracciatella at 49F. [CA] Ensure potentially hazardous foods are maintained cold at 41F and below to prevent bacterial growth. [SA] Operator further submerged and added additional ice to the ice bath container to facilitate proper holding temperatures.
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 Centonove? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the pizza prep area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station in the prep area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator restocked handwash station with paper towels.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Centonove? Fix it
EarlierAug 13, 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.
EarlierAug 7, 2025Routine inspection73 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
At the bar area, in two bottles of alcohol, observed fruit flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded the two bottles of alcohol.
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
K07 Proper hot and cold holding temperatures
In the pizza prep area, at the 2 drawer single door prep unit, measured potentially hazardous foods including tomato sauce, shredded cheese, cooked mushrooms, and cooked garlic cloves between 65F and 70F. Per operator, potentially hazardous foods stored since 10:30am. In the pizza prep area, in the prep unit by the handwash station, measured cut tomato at 50F, shredded cheese at 68F, and prosciutto at 72F. Per operator, cut tomato, shredded cheese, and prosciutto stored for 1.5 hours. Observed containers of shredded cheese and prosciutto stored on top of insert containers in the insert prep top of the prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator discarded all potentially hazardous foods stored in the 2 drawer single door prep unit. Operator placed three trays of ice baths at the insert top of the unit for storage of potentially hazardous foods. Operator to ensure all potentially hazardous foods stored on the insert top is maintained at 41F and below. Operator to provide repairs to 2 drawer single door prep unit. Operator moved all potentially hazardous foods in the prep unit to nearby refrigeration to facilitate proper holding temperatures.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, measured ambient air temperature of 2 drawer single door prep unit at 72F. [CA] Ensure refrigeration is maintained in good repair and able to hold potentially hazardous foods cold at 41F and below. Repair or replace the 2 drawer single door prep unit.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the facility, observed multiple flies and fruit flies. Observed the back door was kept open. [CA] Ensure facility is kept free of flies to prevent possible contamination of food. Ensure doors into the facility are kept closed. Install an approved screen door or air curtain to prevent an entrance for vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, measured a large pot of mashed potatoes stored at 120F, and a large container of cooked cherry tomatoes at 125F. Per operator mashed potatoes stored for about an hour, and cooked cherry tomatoes stored for about 30 minutes. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by using the following methods: in an ice bath, by adding ice, using an ice paddle, separated into smaller portions, using shallow containers, and/or using rapid cooling technology. [SA] Operator placed large pot of mashed potatoes and large container of cherry tomatoes in an ice bath to facilitate proper cooling.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a non-functioning/non-accessible handwash sink in the pizza prep area. Per operator, handwash station is clogged and needs to be repaired. Nearby handwash stations available at the cookline/prep area and stocked with hand soap and paper towels. [CA] Ensure all handwash stations are accessible, stocked with hand soap and paper towels, and provided with hot water between 100F and 108F to allow for proper handwashing.
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 Centonove, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: flies Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Call Centonove
Ask for the manager. Centonove 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.
About 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
- 81 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.