At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
7 problems found · Routine county inspection · Aug 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Chama Nativa Brazillian Steakhouse 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 Chama Nativa Brazillian Steakhouse?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How 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 Chama Nativa Brazillian Steakhouse's team
Is this your place?
Welcome, Chama Nativa Brazillian Steakhouse. We'll walk through this together, one item at a time. To log the fixes, claim Chama Nativa Brazillian Steakhouse 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 Chama Nativa Brazillian SteakhouseWe'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: Hood filters need cleaningThe county found: “Multiple light bulbs within the hood system are not operational at the time of inspection. [CA] Change light bulbs.”
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 2-301.15, Food Code 6-501.112, Food Code 4-603.16, Food Code 3-305.11.
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
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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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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 (29 → 18). That takes a team.
Every visit
LatestAug 3, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Aug 3, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Multiple light bulbs within the hood system are not operational at the time of inspection. [CA] Change light bulbs.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Chama Nativa Brazillian Steakhouse? Fix it
The department's words
K07 Proper hot and cold holding temperatures
PHFs within warmer were measured between 125-128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC re-heated all items within the warmer and raised overall temperature within unit. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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 Chama Nativa Brazillian Steakhouse? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Hand wash within the restroom is missing soap at the time of inspection. 2. Hand wash next to cook line was missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked (soap, water, paper towels) at all times.
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 Chama Nativa Brazillian Steakhouse? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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 Chama Nativa Brazillian Steakhouse? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Flooring in the following locations is starting to fall apart and lifting from the floor: - Front of cook line - Within the bar area - Front of the dish washer in the back of facility. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Make repairs to the flooring within these areas.
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 Chama Nativa Brazillian Steakhouse? Fix it
Show 2 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Ants were noted next to the dipping well at the time of inspection. 2. Multiple flies noted around the soda dispensing machine; back prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Chama Nativa Brazillian Steakhouse? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer at dish washer within the bar was measured at 0PPM at the time of inspection. No active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] All dishes will be taken to the dish washer in the back of the facility; that one was measured at 50PPM.
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 Chama Nativa Brazillian Steakhouse? Fix it
EarlierJun 24, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
2 of the 6 handwash stations were not stocked with soap. [CA] Ensure all handwash stations are stocked with soap and paper towels in dispensers at all times. [COS] PIC put portable soap pumps for a suitable alternative until he can order and install permanent soap dispensers.
EarlierJun 20, 2025Routine inspection71 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
All hand wash stations within the food prep areas have issues at the time of inspection; either missing paper towels or missing soap inside of dispenser. [CA] Hand washing facilities shall be equipped with hand washing cleanser and single-use sanitary towels in dispensers at all times. [COS] PIC was able to refill all hand wash stations. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer within the dish washer in the back prep area was measured at 0PPM at the time of inspection. Active ware-washing taking place. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility has a 3-compartment sink that could be used to wash, rinse, and sanitize.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some food items noted on the floor of the walk in and walk in freezer at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC moved all products off the ground.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a current food manger certification at the time of inspection. [CA] Obtain a new food manger certification within 60-days.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust build up noted on the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple fruit flies noted around the hand wash station where the soda machines area located. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K07 Proper hot and cold holding temperatures
PHFs within warmers were measured between 126-128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Chama Nativa Brazillian Steakhouse, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: fruit flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Chama Nativa Brazillian Steakhouse
Ask for the manager. Chama Nativa Brazillian Steakhouse can only fix what it knows about.
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Complain directly to the health department
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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.
Do you work at or run Chama Nativa Brazillian Steakhouse?
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
- 82 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.