At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Dec 2, 2025
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. Demiya got more than most. That's from the last routine visit, on Aug 22, 2025.
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.
- 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 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: Hand sink not ready to useThe county found: “Lack of soap dispenser in restroom. [CA] Provide a soap dispenser. [COS]”
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 3-501.19, Food Code 3-304.14, 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 DemiyaWe'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.
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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).
Every visit
LatestDec 2, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 2, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap dispenser in restroom. [CA] Provide a soap dispenser. [COS]
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
EarlierSep 12, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 22, 2025Routine 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Sushi rice in rice warmer is using time as a public health control, however no label with date and time observed. [CA] When using time instead of temperature label sushi rice with date and start and end time, discard after 4 hours. [COS] Operator labeled from 1230-430p. If any sushi rice is leftover, it must be discarded after 4 hours.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths noted on cutting board. [CA] Store soiled wiping cloths in sanitizer bucket between uses. REPEAT VIOLATION
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to locate food handler cards. [CA] Ensure food handler cards are available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Inoperable ice machine used as storage. [ca] Remove ice machine and add an additional wire shelf for food storage. REPEAT VIOLATION
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of stem prober thermometer and thermometer for prep unit in back kitchen. [CA] Provide required thermometers.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk dry ingredient containers lacking name of ingredient (white rice, sugar, brown rice). Paper cup and plastic container used as a scoop for sugar. [CA] Label with ingredient name. Replace with multi-use measuring cup with a handle instead. REPEAT VIOLATION
Show 3 more
The department's words
K26 Approved thawing methods used; frozen food
Tuna noted thawing in hand sink. [CA] Thaw food in food prep sink under running water no more than 70F for more than 2 hours or thaw under refrigeration or microwave. Keep hand sink unobstructed. [COS]
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA] Provide test strips.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease build up on filters at ventilation hood. [CA] Clean the filters weekly. REPEAT VIOLATION
EarlierJan 30, 2025Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled bulk dry ingredients. [CA] Label with ingredient name. Observed bulk vinegar and sauces directly stored on floor. [CA] Store food 6 inches off of the floor on dunnage racks or shelving.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloth on counter. [CA] Store wiping cloths in sanitizer bucket (100 ppm chlorine) in between uses.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw seafood above ready to eat food in refrigerator. [CA] Store raw seafood below ready to eat food
The department's words
K06 Adequate handwash facilities supplied, accessible
Front and back hand sink found obstructed with containers in the front and trays in the sink. Lack of paper towels at back hand sink. [CA] Hand sink shall be accessible at all times and fully stocked. [COS]
The department's words
K07 Proper hot and cold holding temperatures
Measured sushi rice in rice cooker at 72F at front prep area. [CA] Maintain potentially hazardous food 41F or 135F and above. [COS] Operator completed Time as a Public Health form and time marked the rice. Rice was prepared at 12p and will be discarded at 4pm.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed build up of grease and debris on filters at the ventilation hood. [CA] Clean the filters weekly.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips to test sanitizer at 3 comp sink. [CA] Provide test strips and test at 100 ppm daily. -Note sanitizer sink was set up during inspection.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Broken ice machine used as storage. [CA] Remove unused equipment from facility to prevent harborage of vermin. Observed leaky pipe (bottom) at the 3 compartment sink. [CA] Keep equipment in good repair. Unapproved non commercial fryer noted. [CA] Remove unapproved small counter top fryer.
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.
- Hand sink not ready to use Read the free guide
Call Demiya
Ask for the manager. Demiya can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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
- 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.