At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dio Deka 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 Dio Deka?
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 backflow test on file K41How to fixFix it
- No person in charge on duty K01How 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 Dio Deka's team
Is this your place?
Welcome, Dio Deka. We'll walk through this together, one item at a time. To log the fixes, claim Dio Deka 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 Dio DekaWe'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: “Cut tomatoes in the prep unit across from the charcoal grill measured 52F. The container of tomatoes was stacked into…”
First step: If food is out of range
Then the next one: No backflow test on file
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 4-603.16, Food Code 4-301.12, Food Code 3-302.11.
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 Dio DekaWe'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 · 3 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 (44 → 16). That takes a team.
Every visit
LatestJun 27, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jun 27, 2026.
4 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
Cut tomatoes in the prep unit across from the charcoal grill measured 52F. The container of tomatoes was stacked into a larger pan. [corrective action] Maintain potentially hazardous foods at 41F or below. Provide adequate hardware to hold smaller containers without the need to double stack into a large pan. [correction] Kitchen employee moved tomatoes into the refrigerated drawer beneath.
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 Dio Deka? Fix it
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed most bar equipment with drain lines extend into floor sinks. [corrective action] Food service equipment must drain indirectly into the floor sinks. Adjust drain lines so that they are at least 1 inch above the rim of the floor sinks.
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 Dio Deka? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Some Food Handler Cards were found to be expired. [corrective action] Ensure all employees have a valid Food Handler Card.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer from the large dishwasher in the kitchen measured 0 ppm after running 3 cycles. [corrective action] Repair dishwasher so that equipment and utensils can be sanitized with a final chlorine rinse of 50 ppm. [correction] Autochlor technician arrived at time of inspection. Technician ran a couple more cycles and chlorine reading was 50 ppm. The technician noted that there were no issues with this dishwasher. 2. Chlorine sanitizer from the bar dishwasher measured 0 ppm after running 2 cycles. [corrective action] Repair the dishwasher so that equipment and utensils can be sanitized with a final chlorine rinse of 50 ppm. [correction] Autochlor technician arrived at time of inspection. Rubber tube was replaced and new bottle of sanitizer was installed. 3. Quat sanitizer from the dispenser in the basement measured 0 ppm. [corrective action] Repair the dispenser so that sanitizer is dispensed at 200 ppm. [correction] Autochlor technician arrived at time of inspection. New cap was installed on the sanitizer bottle. Tube was inserted into the bottle.
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 Dio Deka? Fix it
EarlierMar 28, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The top insert section of the prep cooler across the solid fuel grill is not maintaining foods at 41F or below. 2. Facility has a non ANSI mini deep fryer on the cart across the gas fueled pizza oven. [CA] All utensils and equipment shall be fully operative and in good repair. All utensils and equipment shall be approved, installed properly, and meet applicable standards.
EarlierMar 27, 2025Routine inspection56 out of 100 (Yellow placard)
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Major Violation: At the cookline, in the top inserts of the prep cooler across the solid fuel grill, marinated lamb was measured at 54°F at 6:40 pm. Per chef, they moved it from the basement walk in cooler to the prep cooler about an hour prior. 2. Major Violation: Cooked potatoes were found stored on a prep table near the fryer. Per chef, they cooked them about an hour ago. 3. Minor Violation: At the cookline, in the top inserts of the prep cooler across the fryer, pasta noodles were stored too high in the 1/3 hotel pan. The pan was also double stacked. Note: all other PHFs in the cooler were at 41°F or below [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chef moved the lamb to the bottom section of the cooler. [COS] 2. Chef agreed to place the potatoes on time as a public health and discard after 4 cumulative hours from removal of fryer. [COS] Chef split the pasta into the two 1/3 hotel pan inserts and moved one to the kitchen walk in cooler.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back kitchen prep area, on the prep table, cut tomatoes were found stored on an improperly made ice bath to cool down. Tomatoes were measured at 65°F at around 7 pm. Per chef, they cut the tomatoes around 4 pm. [CA] Potentially Hazardous Foods shall be cooled within four hours to 41°F or less if prepared from ingredients at ambient temperature. [COS] Chef agreed to discard tomatoes after 4 cumulative hours from cutting the tomatoes.
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
In the back of house area, at the conveyor dishwasher, chlorine measured at 0 ppm and it reached a maximum temperature 138°F while actively warewashing. Note: the conveyor dishwasher can be set up with either chemical or hot water sanitization. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility will run items through the conveyor to wash and sanitize them in the undercounter dishwasher found directly next to it.
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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the basement prep area, in the single door upright freezer and the walk in cooler, numerous amounts of potentially hazardous foods were found in reduced oxygen packaging for longer than 48 hours without an approved Hazard Analysis Critical Control Point plan approved by the California Department of Public Health. Several packaged of turkey slices were found dated 3/27/25. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. cease use of the vacuum sealer until an approve HACCP plan is obtained or SOPs to follow exemption are provided. [COS/SA] Items dated for longer than 48 hours were opened, denatured with chlorine, and discarded. See VC&D report. Items dated for less than 48 hours were removed from their packaging, wrapped in plastic, and placed back in the freezer. Note: Per PIC and chef they do not know who is vacuum sealing the items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
At the cookline, in the bottom section of the prep cooler across the grill, raw salmon was found stored above cut vegetables. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the basement area, in the office, there is an UltraSource UltraVac vacuum sealer. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are several holes in the walls and ceiling tiles of the kitchen and basement area. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair the surfaces.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In use service utensils throughout the facility were found stored in containers with water measuring about 90°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The exhaust hood in the back of house cook line area has a gap. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 Dio Deka, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Dio Deka
Ask for the manager. Dio Deka 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
- 84 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.