At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 24, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Cq Taste got more than most. That's from the last routine visit, on Sep 17, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Cq Taste?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Cq Taste's team
Is this your place?
Welcome, Cq Taste. We'll walk through this together, one item at a time. To log the fixes, claim Cq Taste 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 Cq TasteWe'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: Hand sink not ready to useThe county found: “At the back handwash station, observed paper towels are stored on a roll outside the dispenser. [CA] Paper towels…”
First step: Hand sinks are for hands only
Then the next one.
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 2-301.14, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Cq TasteWe'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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (4 routine, 3 follow-up).
Every visit
LatestSep 24, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 24, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the back handwash station, observed paper towels are stored on a roll outside the dispenser. [CA] Paper towels shall be stored in a sanitary dispenser to prevent contamination.
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 Cq Taste? Fix it
EarlierSep 17, 2026Routine inspection41 out of 100 (Yellow placard)
15 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed multiple improper handwashing practices including: employees touching their face or dirty equipment, then directly proceeding to handle food without an intermediate handwashing step. When requested to wash hands, employees rinsed hands in the preparation sink without the use of soap. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened before contamination of food, and instructed employees to properly wash hands in the designated handwashing station.
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
Observed employee dropping serving tongs on the floor, then taking the tongs to the preparation sink to be rinsed without the use of sanitizer before proceeding to conduct preparation with the same tongs. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. [COS] Specialist intervened and instructed employee to properly wash, rinse, and sanitize tongs using the mechanical dishwasher prior to use.
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
1) Measured fresh garlic in oil mixture stored directly on the preparation counter at 67F. Per employee, mixture was prepared 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Mixture was relocated to the 2-door upright cooler to facilitate rapid cooling. 2) Measured fried eggs inside the warmer from 80-120F. Per PIC, fried eggs were cooked 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Fried eggs will be served within the lunch period (within 4 hours from time of initial cooking and removal from temperature control). Fried eggs shall be made per order.
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
K06 Adequate handwash facilities supplied, accessible
At the back handwash station, measured water temperature at 118F while the cold water knob was not adjustable. Observed lack of soap at this handwash station. [CA] Handwash stations shall be fully accessible and stocked with soap and single use towels at all times. [COS] Employee adjusted the handwash sink at the time of inspection. The sink is now fully operational with hot and cold water, and is stocked with soap and single use towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple boxes of food stored directly on the floor of the food preparation area. Observed storage area is excessively cluttered. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning. Storage areas shall be maintained in clean condition.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Observed mechanical dishwasher is located directly adjacent to the drainboard of the 3-compartment sink, making the drainboard not readily accessible. [CA] Two metal integral drainboards of appropriate size and construction not attached to point of entry and exit of dishwash machine or sink shall be provided and readily accessible. 2) Facility lacks test strips for sanitizer of choice (chlorine). [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K23 No rodents, insects, birds, or animals
Observed a couple of flies throughout the food preparation area. [CA] The premises of a food facility shall be maintained free of non-disease carrying flies, insects, weevils, ants, and gnats.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gap in the ceiling due to misaligned ceiling panel. Observed gap in the screen door attached to the back door leading outside. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Show 6 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed use of unapproved equipment including: countertop deep fryer (Global Solutions) without mechanical ventilation, ice shaver (Le jie), and large standing noodle machines (Guan Ting Ji Xie), and domestic rice cookers to hold soups. [CA] Discontinue the use of unapproved equipment. All food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked beef cooling in a large, deep, plastic bucket. Measured the cooked beef at 80F in the center and 63F at the sides. Per employee, beef was cooked 1 hour prior to temperature measurement. [CA] 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] Employee separated the beef into smaller portions in a shallow tray.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed plate of melons stored directly on top of the mechanical dishwasher. Food is for employee consumption. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas. Employees shall have a designated area for consumption.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the front handwash station, observed the hot water knob is inoperable. Measured the maximum water temperature at 70F. At the back handwash station, observed the cold water knob is inoperable. The hot water knob was non-adjustable and exceeded temperature of 108F. [CA] Water shall be supplied at handwash stations from 100-108F as measured from the faucet if not readily adjustable.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed active leak at the handwash sink at the front of the kitchen whenever the faucet is turned on. [CA] Plumbing fixtures shall be maintained in good repair. [COS] Employee repaired the leak at the time of inspection.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed re-use of single-use food or spice containers to store other foods. [CA] Discontinue re-use of single-use containers. Food shall be stored in approved, food grade containers approved for sanitation. 2) Observed bowls without handles stored directly in ingredient bins. [CA] Provide approved scoops with handles to prevent direct hand contamination with food.
EarlierJun 11, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found hot water knob off at the back hand wash station. 2. Found hot water knob at front hand wash station loose and unable to turn on. [CA] Ensure hot water provided at all times. [COS] Operator turned on hot water valve and tighten screw for hot water knob at front hand wash station. Found hot water provided at both station. 3. Found leaking draining under hand wash station located at front area. [CA] Secure leak.
EarlierJun 4, 2026Routine inspectionYellow placard
3 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
Found ONLY hand wash station located in back area blocked by pots and other items. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocated items.
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
Measured trays of shell eggs holding at 76F in back prep area for more than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator voluntarily discarded PHFs in trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found boxes of back rib and box vegetable (cabbage & celery) stored outside of food facility located in the back area. Per operator, food items came between between 11:30am -12:30pm. Invoice was provided. [CA] Ensure all food is protected from potential contamination. [COS] Operator directed to relocate all food items into food facility.
EarlierApr 17, 2026Follow-up inspectionNo score given
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.
EarlierApr 15, 2026Routine inspectionGreen placard
9 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
* Repeat violation Lack of paper towels at both hand wash sinks in the kitchen and both handwash sinks were obstructed by items in the sink and in front of it. [CA] Provide single use paper towels in dispensers at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Paper towels provided and hand wash sinks were cleared to use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Facility has multiple open bags, food containers stored on floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed drain flies near warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0 ppm in dish machine after multiple attempts. No active warewashing at the time of the inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Facility shall manually sanitize dishes until dish machine is repaired. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed two unapproved noodles making machines and one shave ice equipment imported from China. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Discontinue the use of this equipment and remove it from the facility. If equipment is not removed by 4/17/26, further enforcements actions may be taken.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of flour, food debris, grease and dust on floors and walls throughout the facility. [CA] Clean the floors and walls and maintain the facility in good condition.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of flour on the floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed various items cluttered together at the back of the facility which makes it harder to walk through and access the back area for inspection or overall use. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Mops or brooms are stored throughout the facility, mop sink is not accessible due to multiple pieces if equipment in the front. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Ensure mop sink is accessible at all times.
The department's words
K05 Hands clean, properly washed; gloves used properly
When owner was proceeding to wash hands, went to the restroom to wash hands instead in the kitchen at the beginning of the inspection. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] When instructed, owner then washed hands in the kitchen.
EarlierJan 26, 2026Routine inspection77 out of 100 (Green placard)
8 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
1. MAJOR. Handwash sink at the cookline observed completely blocked by plastic containers, meat thawing in sink and trash cans. Lack of paper towels at the handwash sink as well. [Corrective Action] The handwash sink shall be easily accessible at all times. Do not block the handwash sink. Ensure paper towels and soap are available at all times. [Suitable Alternative] Items in the sink were removed. Loose paper towels were provided. 2. MAJOR. Handwash sink by the 3 compartment sink observed completely blocked with dirty utensils. [Corrective Action] Ensure handwash sink is easily accessible at all times. [Suitable Alternative] The other handwash sink is available for use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Lack of a splash guard between the handwash sink and the food prep sink. [Corrective Action] Install a splash guard between the handwash sink and the food prep sink.
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. Back door observed propped open. [Corrective Action] Keep back door closed when not actively going in or out. 2. Unused equipment observed stored at the back area. [Corrective Action] Remove any unused equipment from the premise.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grime on the floor under the 3 compartment sink and on the floor under the dough prep table. [Corrective Action] Thoroughly clean and maintain clean.
The department's words
K07 Proper hot and cold holding temperatures
Raw shell eggs measured at 49 degrees Fahrenheit. Per employee, the box of eggs came in from the other facility in the morning. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Corrected on Site] Raw shell eggs moved into the refrigeration unit.
The department's words
K26 Approved thawing methods used; frozen food
Boxes of pork observed thawing at room temperature. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Meat observed stored directly in the plastic shopping bags. [Corrective Action] Discontinue storing foods in direct contact with plastic shopping bags. Store in food grade materials.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed electric deep fryer used outside the the exhaust hood. [Corrective Action] Use deep fryer under the exhaust hood.
EarlierJul 18, 2025Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed faucets handles for cold/hot water switched at food prep sink. Cold water labeled faucet has hot water and hot water labeled faucet has cold water. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels stored above dispenser at hand wash sink near food prep sink. [CA] Single use paper towels shall be stored in dispensers at all times.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris on non food contacting surfaces of equipment suck as all around exterior of ice machine, around warewash sink and unused equipment in the back area of facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed FRP wall panel loose on walls throughout the facility. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Accumulation of food debris under the equipment in cooking area and under storage racks in back storage area. Observed standing water under storage near back door. Observed food debris and other grime on walls in cooking area and warewash area. [CA] Clean the floors and walls and maintain in good condition.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed few small flying insects at the back area of the facility near back door. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed unused equipment and many cardboard boxes stored on floor in the back storage area of facility which makes it hard to access the back corner of the area to clean. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Locker for employee items is in the back corner of the facility that is obstructed by unused boxes and equipment. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard used as shelf liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
EarlierNov 26, 2024Routine inspection75 out of 100 (Green placard)
9 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
Lack of hand soap at hand wash sink near three compartment sink. Lack of paper towels in dispenser hand wash sink in restroom. Paper towel roll located on a cabinet in the restroom. [CA] Provide soap in dispenser and paper towels in dispenser at all times. [COS] Soap and paper towel restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used as shelf liner near hand wash sink. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Plan review
The department's words
K48 Plan review
Observed a new cooking equipment labeled Intelligent Cooking machine stored outside ventilation hood. Per PIC, they do not use the machine at this time. [CA]When adding additional equipment, a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Discontinue any use of the equipment until plans are submitted and approved. More information will be sen to PIC via email.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*Repeat violation Back door to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Unused dish machine and cooking equipment stored in the back area of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed flies near janitorial sink and around warewash sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Contact professional pest control services to eliminate pest activity.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and food debris on equipment door handles, ice machine lid and equipment food contact surfaces. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Show 3 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of toilet tissue in the disposer. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease, dust and food debris on floors and behind equipment throughout the facility. [CA] Floors in food preparation area shall be kept clean.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*Repeat violation Accumulation of heavy grease on ventilation filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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
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Learn how these get fixed
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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.
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
- 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.