At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 11, 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. Devil & Angel @ Great Mall got more than most. That's from the last routine visit, on Apr 30, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Devil & Angel @ Great Mall?
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 Devil & Angel @ Great Mall's team
Is this your place?
Welcome, Devil & Angel @ Great Mall. We'll walk through this together, one item at a time. To log the fixes, claim Devil & Angel @ Great Mall 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 Devil & Angel @ Great MallWe'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 hand wash facility at the front corner of the facility (directly adjacent to the preparation sink), the paper…”
First step: Hand sinks are for hands only
Then the next one.
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 3-501.19, Food Code 4-603.16, Food Code 2-301.14.
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
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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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What people see next
Under each item here, people see what you fixed, in your words.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestMay 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 11, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the hand wash facility at the front corner of the facility (directly adjacent to the preparation sink), the paper towel dispenser observed empty. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee restocked paper towels.
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 Devil & Angel @ Great Mall? Fix it
EarlierApr 30, 2026Routine inspection65 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pistachio and heavy cream mix measured 56F while maintained in a melted ice bath at the front service line. Per staff, item had been taken out of refrigeration approximately 2.25 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees replaced ice bath and stirred mixture. Mixture remeasured at 41F after approximately 30 minutes.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Cooked boba pearls subjected to time as a public health control observed labeled with a time sticker stating "4PM-8PM". However, current time of inspection was 3:45PM. Per employees, boba pearls had been cooked at 3:30PM. Corn dog batter subjected to time as a public health control lacked time labeling. Per employees, corn dog batter had first contacted a hot dog at 2:30PM. *Note: Contact of hot dog renders batter a potentially hazardous food. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items were properly time labeled.
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
Employee observed skipping the sanitizing step during warewashing. Per staff, they ran out of bleach. Facility lacks any form of sanitizer on-site. [CA] Facility shall maintain sanitizer on-site available for use at all times that the facility is in operation. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager left and returned with a bottle of bleach. ____________ Minor violation: Accumulation of pink, mold-like growth on the upper interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize interior of ice machine at a rate sufficient to preclude mold-like growth/buildup.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed using their personal phone, then attempted to resume food preparation before being stopped. Employee observed utilizing their personal phone, then donned gloves and attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed their hands.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Prep sink at the front service line is incapable of outputting hot water. Water measured 72F from the faucet. Three compartment sink and prep sink at the back kitchen are capable of outputting water at a maximum of 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Manager turned on diverter valve for the prep sink at the front service line. Hot water re-measured at greater than 120F. *Note: Hot water violation for prep sink at the back kitchen and three compartment sink remain uncorrected.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand sink at the left-side of the front service line (oriented facing into the facility) observed slow draining. No overflow observed. [CA] Repair plumbing and maintain in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Facility could not provide a valid, five-year (manager's) food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Back of the house employee could not provide a food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierNov 24, 2025Routine inspectionGreen placard
2 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
*REPEAT VIOLATION* Cooked boba pearls that are subjected to time as a public health control lacked time markings. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Boba pearls labeled with time markings.
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
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Handwash sink in the front right corner of the service area partially obstructed with a rolling cart. Wall-mounted dispenser lacked paper towels. *Note: Packets of paper towels available on dry storage shelves nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink unobstructed. Paper towels restocked.
EarlierAug 18, 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 14, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
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
Two metal containers of cooked boba pearls are on TPHC, per the PIC (person in charge). Containers lacked time labels. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
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. Hot dogs and mozzarella cheese on sticks measured 55F in the under-counter cooler unit next to the fryer. Per the PIC, these items were taken out and prepped prior to putting them into the under-counter cooler less than 2 hours prior. Ambient of the unit measured 54F. *NOTE: Refrigeration equipment MUST be capable of holding potentially hazardous foods at or below 41F. 2. Two large blocks of mozzarella cheese measured 51F on cardboard boxes outside of the walk-in. Per an employee, she took them out of the walk-in 10 minutes ago to start prepping. No active prep of these cheese blocks observed. 3. Pistachio and heavy cream mix measured 72F while sitting in a metal container on the front counter near the register. Per an employee, it was made 1 hour prior. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria. [COS] Hot dogs and mozzarella cheese on sticks relocated to the walk-in cooler. Mozzarella cheese blocks relocated to walk-in cooler. Pistachio and heavy cream mix to be used or discarded within 4 hours of first mixing (3 hours from the time of 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 (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored over milk, water, and french fries in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink in the front area's faucet is leaking. [CA] Repair and maintain.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Open can of redbull observed in the walk-in cooler. Per an employee, it is her personal drink. [CA] Employees shall drink from containers with tight fitting lids and straws to prevent possible contamination of food/food contact surfaces.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Handles of scoops for bulk food in direct contact with food. One of the handles has broken off and is missing. Cup used as scoop in ice machine. [CA] Use handles with scoops, and keep scoops out of food to prevent contamination. 2. Prep sink in the back next to the walk-in cooler observed to be filled with employee belongings. [CA] Prep sink shall remain unobstructed for use.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Three compartment sink is capable of outputting water at a maximum of 105F, as measured during time of inspection. Front prep sink is capable of outputting water at a maximum of 108F, as measured during time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks a food safety certificate. One employee's food handler card could not be provided upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food handler cards must be available upon request at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the back prep area in front of the walk-in observed to be filled and thus obstructed with 3+ stacked 5 gallon plastic containers. Hand wash sink in the left corner of the front prep area observed to be fully obstructed with a cart and two tea dispensers. *Note: Hand wash sink in the far right corner of the front prep area, next to the prep sink, was available for use Employee cutting cheese in the back prep area states that she removes the 5 gallon plastic containers from inside the hand sink basin, OR washes her hands in the 3 compartment sink when she needs to wash her hands. [CA] Hand wash sinks shall remain unobstructed and thus usable during all hours that a food facility is in operation. The three compartment sink shall not be used for hand washing.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large amount of grease buildup on hood screens above the fryer. [CA] Clean and maintain to provide adequate ventilation of heat/grease.
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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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.
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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
- 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.