At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Sep 30, 2025
At the routine inspection on Sep 30, 2025. The latest visit, on Aug 26, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. D-D Delight 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 D-D Delight?
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: Hot food below 135°F K07How to fixFix it
- Pests seen inside: flies K23How to fixFix it
- No menu note about raw or undercooked food K19How 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 D-D Delight's team
Is this your place?
Welcome, D-D Delight. We'll walk through this together, one item at a time. To log the fixes, claim D-D Delight 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 D-D DelightWe'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: Hot food below 135°FThe county found: “In a countertop hot holding unit: measured internal temperature of rice to be 120F. PIC stated rice had been inside…”
First step: If food is out of range
Then the next one: Pests seen inside: flies
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 6-301.11, Food Code 3-305.11, Food Code 6-501.112, Food Code Part 5-5.
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 D-D DelightWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 10 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Nice work, D-D Delight. At the follow-up 21 days later, the county listed no items still open.
You cleared the re-check in 21 days. We're proud of you.
Every visit
LatestAug 26, 2026Follow-up inspection
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.
This one: a follow-up inspection on Aug 26, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 30, 2025: 76 out of 100 (Green placard).
EarlierAug 5, 2026Routine inspectionGreen placard
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Trays of tomato garlic rice were measured between 45-50F. Per Chef, they were placed into the walk in cooler to cool since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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] Trays were discarded. See VC&D report.
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)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: The restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing food (produce, open PHFs) and food related equipment (refrigerators, prep tables, unsealed to go containers, cups, and trays) outside the facility in the back alleyway. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Cease use of the exterior premises for storage of food and food related equipment. Discard any contaminated products.
The department's words
K23 No rodents, insects, birds, or animals
1. Rodent droppings were observed on the floor behind the upright cooler by the front entrance. 2. Rodent droppings were observed on the ceiling above the water heater behind metal meshing. 3. Rodent droppings were observed on crates holding to go cups in the outdoor storage closests. [CA] Clean and sanitize area of droppings. Notes: Pest control reports from 7/20/2026 and 7/31/2026 indicate no vermin activity observed.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The dumpster area has an accumulation of debris and were uncovered. [CA] Refuse containers shall be covered at all times when not in use. Refuse enclosure area not kept clean of debris to prevent buildup of soil and attractants for vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a gap in the wall currently filled with steel wool where the rodent droppings were observed behind the upright cooler. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Show 3 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed handling raw seafood and then applied hand sanitizer to gloved hands. Line cook then rinsed gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Head chef instructed line cook to remove gloves and properly wash hands. No direct contamination of foods or food related surfaces was observed.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bulk food containers in the dry storage room lack scoopers with handles. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
The department's words
K07 Proper hot and cold holding temperatures
Short rib stored in the bottom section of the prep cooler was measured between 47-48F. Per Chef, they moved it from the walk in cooler to the prep cooler about 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Short ribs were moved to the walk in cooler to cool back down.
EarlierDec 3, 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.
EarlierDec 2, 2025Routine 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
1. Observed Vermin: Documented in the following areas: Observed rodent droppings in the following locations: - 2 on top of a container of dried coconut in the dry storage room - 1 on a shelf in the dry storage room - 3 on the floor next to the mop sink, which is at the doorway between the front and rear prep areas - 5-6 on a lower shelf in the front prep area with electrical wiring 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: 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. FACILITY WAS CLOSED. See comments at the bottom of this report. _____ Minor violation: Observed 2 flies in the kitchen and 2 in the dining area. [CA] Keep facility clear of flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 13, 2025Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed meats being cooked via sous vide on a storage shelf. Facility did not have an approved HACCP plan or Standard Operating procedure. PIC stated meats are typically cooked for 4-6 hours and then the bags are cut open immediately after cooking is finished. [CA] Food facility shall obtain a state-approved HACCP plan approval for all alternate practice or procedure. Alternatively, facility can submit an SOP to this agency and obtain approval. [SA] Operator cut the sous vide bags open. Facility shall not sous vide foods without a HACCP plan or an SOP that has been reviewed and approved by the Santa Clara County DEH. An SOP submitted to the County that meets the following requirements: a. Food must be labeled with production time and date. b. Food kept at 41F or lower during refrigerated storage. c. Food removed from package at facility within 48 hours (time starts as soon as the food is packaged).
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)
The department's words
K23 No rodents, insects, birds, or animals
1) Observed approximately 5-10 old rodent droppings on the floor in the rear storage area and in the dry storage area. Observed 2 droppings on top of covered food containers. [CA] Keep facility clear of rodents and droppings. [SA] Operator cleaned and sanitized the food containers. 2) Observed approximately 5-10 flies throughout the kitchen. [CA] Keep facility clear of flies.
EarlierOct 17, 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.
EarlierOct 16, 2025Routine 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
1. Observed old and fresh rodent droppings in the following locations: - 5-8 old and fresh droppings on wooden food trays on a lower shelf in the cooking area. - 2-3 on the lower shelf where the wooden trays were stored - 2-3 in the front drink prep area on a shelf under electrical wiring - 1 on cardboard lining on a shelf in the storage area - 1 on a shelf in the dry storage room - 1 inside the mop sink - A total of 5-10 droppings on the floors throughout the kitchen: left of front beverage prep unit, in front of and under the 3-compartment sink, in front of the walk-in refrigerator door, on floor in the cooking area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: 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, or [email] 2. Submit a copy of the pest control report from a licensed provider. FACILITY WAS CLOSED DUE TO EVIDENCE OF ACTIVE RODENT INFESTATION. See notes below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 30, 2025Routine inspection76 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
K07 Proper hot and cold holding temperatures
In a countertop hot holding unit: measured internal temperature of rice to be 120F. PIC stated rice had been inside the unit since 9am (approximately 50 minutes prior). PIC stated that an employee had forgotten to turn on the unit. On a prep shelf: measured temperature of prepackaged hot link sausage to be 55F. PIC stated they had just purchased it from a store 20 minutes prior. ______ Minor violation: Multiple potentially hazardous foods in the walk-in refrigerator measured 44F (raw meats, sauces). PIC stated the door had been opening constantly since prep began around 7am this morning. Note: some other foods that had been held inside the walk-in refrigerator measured 39F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] The countertop hot holding unit was turned on. The hot link sausage was moved inside the walk-in refrigerator. PIC adjusted the walk-in refrigerator temperature to be colder to accommodate for busy prep times; foods in the walk-in refrigerator were re-measured to be 39-40F. Note: operator stated the refrigerator was warm because a large stack of cooling racks with hot food was moved into the walk-in refrigerator, which raised the ambient temperature.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 D-D Delight? Fix it
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 15-20 small flies in the kitchen. [CA] Keep facility clear of 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 D-D Delight? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed the menu offered undercooked eggs. However, a consumer advisory was not available on either the physical or online menus. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed the restroom door lacked a self-closing device. [CA] Install a self-closing device on the restroom door.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you D-D Delight? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the 3-compartment sink was missing a goose-neck nozzle, and only had a spray nozzle. Operator stated the goose neck faucet broke, and they currently get hot water from the prep sink (adjacent to the 3-compartment sink) to wash dishes. Note: water from spray nozzle measured 120F. [CA] Replace the missing goose neck faucet.
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 D-D Delight? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed bottle of household pesticide on the floor under the front kitchen handsink. [CA] Do not use household pest control methods. Only those pesticides that are necessary and specifically approved for use in a food facility may be used, i.e. professional pest control services.
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 D-D Delight? Fix it
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 employee personal belongings (helmet, gloves, backpacks) stored on top of/against prepackaged foods inside the dry storage room. [CA] Store personal belongings in a separate designated location, away from food to prevent cross contamination.
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 D-D Delight? Fix it
Plan review
The department's words
K48 Plan review
Observed waffle maker on countertop in the front kitchen area (brand: Carnival King). Operator stated they obtained it 2 weeks prior. [CA] Prior to the installation of any new equipment, submittal is required to Plan Check. Plan check consultation hours are Monday - Friday 7:30AM-10AM and afternoon by appointment only at address above. Additional information on Plan Check Program is available at https://www.sccgov.org/sites/cpd/programs/pcp/Pages/home.aspx. Any installation of new equipment, without prior notification to district specialist/Plan Check is subject to impound. Unapproved equipment will not be allowed for use. All equipment must be certified or classified for sanitation by an ANSI accredited certification program.
EarlierApr 15, 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.
EarlierApr 10, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed: -In the electronic cabinet with the wifi router. -Under bar counter by alter -Under cabinet next to the wifi router areas with unused containers -Under prep sink -In void between cabinet and wall sealed by chicken wire [CA] Facility will remove vermin droppings, clean and sanitize affected areas. Remove vermin and vermin proof facility. Regularly monitor for rodent activity and clean any evidence of rodents. Recommend storing food items in front area in secondary large containers with tight fitting lids to protect from vermin and make cleaning cabinets easier. Per operator he is currently working with Advance IPM Pest Management to address the problem.
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 D-D Delight, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: flies Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Chemicals unlabeled or stored near food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call D-D Delight
Ask for the manager. D-D Delight 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
- 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.