At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
7 problems found · Routine county inspection · Feb 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Demiya 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 Demiya?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Pests seen inside: roaches K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Demiya's team
Is this your place?
Welcome, Demiya. We'll walk through this together, one item at a time. To log the fixes, claim Demiya 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 DemiyaWe'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 the kitchen area, on the counter-top, measured a container of chicken feet at 48F. [CA] Ensure potentially…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 2-301.15, Food Code 3-305.11, Food Code 4-603.16.
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.
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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 · 4 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 (39 → 18). That takes a team.
Every visit
LatestFeb 4, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Feb 4, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, on the counter-top, measured a container of chicken feet at 48F. [CA] Ensure potentially hazardous foods are maintained at 41F and below to prevent bacterial growth. [COS] Operator moved into refrigeration 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 Demiya? Fix it
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, between the 2 door reach in refrigerator and freezers, and on a monitoring trap by the prep unit, observed dead cockroaches. At the warewash area, observed dead cockroaches on top of the warewash machine, directly underneath the operating box. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for the facility as necessary.
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 Demiya? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed standing water on the floor under the leaking sink by the cookline, and grease accumulation under cooking equipment at the cookline. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 Demiya? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak in the drain pipe below the sink directly across from the cookline. [CA] Ensure drain pipe is properly repaired to prevent leaks.
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 Demiya? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, to the left of the cookline, observed paper towels unavailable at the handwash station. Paper towel dispenser was not installed. Nearby handwash stations at the cookline, and the warewash area were accessible and 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 provided a stack of paper towels in the nearby area. Operator to install a paper towel dispenser at the handwash station.
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 Demiya? Fix it
Show 2 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the 2 door reach in refrigerator, measured a small pot of gravy at 98F, and a large pot of curry sauce at 160F. Per operator, gravy and large pot of curry stored in refrigeration for about 15 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 one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using an ice paddle, and/or using rapid cooling technology. [SA] Operator placed pot of curry sauce in an ice bath at the prep sink, and placed pot of gravy in an ice bath.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Demiya? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the warewash area, observed tape used to seal/cover cracks in ceiling panels above the storage rack. In the kitchen area, observed tape used to seal holes/openings under the prep sink. [CA] Ensure all cracks, crevices, holes, and gaps are properly sealed using an approved material to prevent possible harborage of vermin.
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 Demiya? Fix it
EarlierJul 26, 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.
EarlierJul 25, 2025Follow-up inspectionRed placard
3 violations 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
multiple dead cockroaches were observed in the dining area. Couple of dead cockroaches were also found below the storage shelf in the kitchen area. A live cockroach was also found below the preparation sink. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, the facility shall remain closed. Please contact the Priscilla Mark for a follow-up inspection.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some cracks, crevices, and holes on the wall all over the kitchen area which might be used to harbour and hide vermins. [CA] Please seal the holes, cracks, and cervices immediately.
EarlierJul 23, 2025Routine inspection61 out of 100 (Red placard)
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handwash station in the warewash area, observed a lack of paper towels in the paper towel dispenser, and observed dead cockroaches in the soap reservoir for the dispenser. [CA] Ensure handwash station is stocked with hand soap and paper towels that are clean and accessible for use. [SA} Operator tol restock hand soap and paper towel dispensers before facility follow-up inspection and re-opening facility.
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
1. Observed multiple live cockroaches of all life stages in the following areas: - At the warewash area, around cracks and crevices on the wall between the mop sink and the handwash sink - At the warewash area, around and in the warewash machine. - At the warewash area, around the sanitizer lines. - Underneath rolling cart for dry storage containers. Observed multiple dead cockroaches of all life stages in, but not limited to the following areas: - On tape throughout the facility including the front counter, front counter storage, edges of ceiling in the prep area, edges of ceiling in the warewash area, and in the warewash area. - On the wall and exit signage by the restroom door. - In cracks and crevices on the wall between the warewash area and the mop sink. - In the warewash machine. - On the black wall board, and glass shield by the front counter. 2. Notified supervisor [name] of the facility closure. 3. 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. *Note - Seal all cracks and crevices present in the facility using approved sealant, and remove all duct tape used to seal cracks and crevices. 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the rice cooker, measured cooked brown rice at 125F. Per operator, brown rice was prepared at 10:30am. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Facility closed at 1:00pm and discarded brown rice.
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
At the prep surface next to the deep fryer, observed employee move a container of flour used for raw chicken that was stored in a container of bread crumbs for raw chicken. Container was placed on top of a cutting board used for cutting cooked fried chicken. [CA] Ensure all food contact surfaces are kept and maintained free from contamination. Keep food contact surfaces for raw meats and surfaces for cooked food separate to prevent possible cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
At the warewash machine, observed floor sink was clogged and unable to adequately drain wastewater from the warewash machine. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall adequately discharge into the public sewerage or into an approved private sewage disposal system. [SA] Operator was able to plunge the drain and clear the standing wastewater in the floor sink. Operator to provide additional repairs as necessary to ensure floor sink properly drains and disposes of wastewater.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of a non-food grade hose for cleaning pork bones at the 3 compartment sink. Observed dirty utensils and equipment stored in the compartment directly next to compartment used for cleaning pork bones. [CA] Ensure only food grade equipment is used for contact with food. Discontinue use of the 3 compartment sink for cleaning pork bones unless the sink has been fully cleaned/sanitized and the sink is not in use for any storage of dirty utensils/equipment or warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed cracks and crevices around the warewash area, and on the walls/coving between the warewash area and the prep area. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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 Demiya, 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: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Demiya
Ask for the manager. Demiya 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
- 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.