At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
9 problems found · 1 marked critical · Routine county inspection · Jun 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Diner Of Los Gatos 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 Diner Of Los Gatos?
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
- No person in charge on duty K01How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Diner Of Los Gatos' team
Is this your place?
Welcome, Diner Of Los Gatos. We'll walk through this together, one item at a time. To log the fixes, claim Diner Of Los Gatos 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 Diner Of Los GatosWe'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, measured garlic in oil at 105F. Per operator, stored for about 2 hours. [CA] Potentially…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 Part 5-5, Food Code 4-603.16, Food Code 3-302.11, Food Code 3-501.13.
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
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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.
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJun 2, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Jun 2, 2026.
9 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 the kitchen area, measured garlic in oil at 105F. Per operator, stored for about 2 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated container of garlic in oil and placed in a hot water bath at the steam table.
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 Diner Of Los Gatos? Fix it
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate unavailable upon request. Observed missing food handler cards for employees that handle food. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. Ensure all employees that handle food obtain food handler cards.
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 gaps and crevices on walls by the warewash area, and by the cookline/prep area. [CA] Ensure all gaps are properly sealed 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 Diner Of Los Gatos? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed main hood for the flat top grill does not have adequate suction. [CA] Ensure ventilation system is properly repaired and adequately maintained to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Diner Of Los Gatos? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed sitting wastewater/garbage water in the garbage bin. [CA] Ensure garbage is disposed in tightly sealed bags. Garbage and refuse containers shall be properly maintained to prevent a nuisance.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
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 Diner Of Los Gatos? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed food debris between equipment and on the floor. [CA] Ensure facility floors, walls, ceilings, and equipment are frequently cleaned and maintained.
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 Diner Of Los Gatos? Fix it
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer for the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Diner Of Los Gatos? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in between edges of prep tables and refrigeration, and between the wall and the 3 compartment sink. [CA] Ensure knives are properly stored in a manner that prevents possible contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Diner Of Los Gatos? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 2 door reach in refrigerator, observed raw beef stored over cooked pork and cooked foods. [CA] Ensure raw meats are stored below cooked and ready to eat foods to prevent possible contamination. Ensure raw meats are stored in the following order from the bottom: chicken, beef, pork, and fish/seafood.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Diner Of Los Gatos? Fix it
EarlierMar 12, 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
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the 2 drawer single door prep unit, in an ice bath, measured a container of diced tomatoes at 54F. Measured ambient air temperature of refrigeration at 47F. Per operator, refrigerator is not properly functioning and ice bath used to maintain food cold. Per operator, diced tomatoes stored from the previous shift with unknown time of storage. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator discarded container of diced tomatoes.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the cookline, observed heavy accumulation of food debris and grease on the floor, walls, and on equipment. Observed several panels throughout the facility are beginning to peel from walls including in the prep area, cook line, and dry storage area. [CA] Ensure facility is frequently cleaned and maintained. Seal all cracks and crevices along wall panels to prevent harborage of vermin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and food debris on refrigeration handles and equipment. [CA] Ensure non-food contact surfaces are frequently cleaned and sanitized to prevent possible cross contamination.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen boxes of sausage and ham thawing on the counter-top. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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. [COS] Frozen boxes of sausage and ham were moved to the walk-in refrigerator to properly thaw.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed an open bag of white pepper stored in the dry storage room. [CA] Ensure all open bags of dry food are immediately transferred to food grade containers and covered with a fitted lid.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
At the hood, observed a broken hood filter installed at the right end of the hood. [CA] Ensure hood is installed with functioning hood filters to allow for proper ventilation of grease, steam, heat, vapors, and smoke.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is posted within the facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of cardboard and wood to line shelving, and create barriers between equipment. [CA] Facility shall only use approved equipment that is smooth, durable, and easily cleanable. Discontinue use of cardboard and wooden items to prevent harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the dry storage room, in the container of sugar, observed scoop handle stored directly in contact with sugar. [CA] Ensure scoops stored in dry food containers and stored with the handle facing away from the food item to prevent possible contamination.
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 Diner Of Los Gatos, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Garbage uncovered or not taken out Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
Let Diner Of Los Gatos know
Ask for the manager. Diner Of Los Gatos can only fix what it knows about.
The department lists no phone for this place.
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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
- Routine inspection
- Result
- 74 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.