At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
5 problems found · 3 marked critical · Routine county inspection · Sep 23, 2026
At the routine inspection on Sep 23, 2026. The latest visit, on Oct 2, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Dish N Dash 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 Dish N Dash?
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: Food not reheated to 165°F for hot holding K11How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Food in poor condition K13How 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 Dish N Dash's team
Is this your place?
Welcome, Dish N Dash. We'll walk through this together, one item at a time. To log the fixes, claim Dish N Dash 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 Dish N DashWe'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: Food not reheated to 165°F for hot holdingThe county found: “Lentil soup was found in the steam table measuring at 42F. Per cook, they had just placed it into the steam table to…”
First step: The rule
Then the next one: Time as a control not marked or logged
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 3-403.11, Food Code 3-501.19, Food Code 6-501.111, Food Code 3-305.11.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Dish N Dash. At the follow-up nine days later, the county listed no items still open.
You cleared the re-check in nine days. We're proud of you.
Every visit
LatestOct 2, 2026Follow-up inspection
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.
This one: a follow-up inspection on Oct 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 23, 2026: 71 out of 100 (Yellow placard).
EarlierSep 23, 2026Routine inspection71 out of 100 (Yellow placard)
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Lentil soup was found in the steam table measuring at 42F. Per cook, they had just placed it into the steam table to reheat. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Do not use the steam table to reheat food items. [COS] Lentil soup was reheated on the stove to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Dish N Dash? Fix 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
Blanched fries were being used past their 4 hour limit. Fries were time marked from 10 am - 2 pm. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] PIC had kitchen staff discard the items.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Dish N Dash? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Cut pineapple for juicing was found to be adulterated with hair. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Pineapple was discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Dish N Dash? Fix it
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility has a shipping container in the back premises next to the refuse storage room that is being used to store open food related equipment such as to go cups, plates, sauce cups, napkins, etc. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Cease use of the shipping container for food or food related equipment.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Dish N Dash? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked garbanzos in a deep 1/2 hotel pan were found cooling in an ice bath and had an internal temperature of 160F and temperature at the edges at 70F. Per cook, it had been cooling about 1 hour and had not been mixed around. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Staff mixed the food and changed out the melted ice in the ice bath. Educated staff on the importance of cooling evenly.
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 Dish N Dash? Fix it
EarlierDec 11, 2025Routine inspectionGreen placard
1 violation 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
Held at self service area for more than 4 hours according to the manager, the following PHFs were measured at improper holding temperatures above 50F : prepackaged containers of chili sauce, cilantro sauce. [CA] Cold potentially hazardous foods shall be held at or below 41F. [COS] PHFs were VC&D by the manager.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 10, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed aluminum foil used to line surface of table near the warewashing area. [CA] Discontinue using foil to line surfaces. Surfaces must be smooth, durable, and easily cleanable.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Near the warewashing area: observed accumulation of debris/grease on table. [CA] Keep surfaces clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the front walk-in refrigerator: observed raw shell eggs were stored on a shelf directly above peeled oranges and bottles of juice. [CA] Store raw animal products below/away from ready-to-eat foods to prevent contamination.
The department's words
K07 Proper hot and cold holding temperatures
Inside the reach-down refrigerator in the middle prep area: measured internal temperature of yogurt feta dip to be 48F. PIC stated food had been held since 10:45am (approximately 2 hrs 45 minutes prior), and that they are usually all used by end of lunch rush (2pm). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC and clearly time-label foods with start/discard time.
EarlierFeb 18, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the water at handwash sink, preparation sink, and 3-compartment sink between 78-80F. [CA] Hot water shall be supplied at a minimum of 120F at all sinks (100F at handwashing sinks). [COS] PIC adjusted water heater during the inspection. After adjustment, water at all sinks measured above 120F.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed under-counter refrigeration units are missing thermometers. [CA] Thermometers shall be placed in all refrigeration units where it is easily visible while checking refrigerator temperature.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on food preparation tables. [CA] Wiping cloths shall be stored in a sanitizing solution of approved concentration when not in use.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
At the cook line, observed two lights above the fume hood were not functional. [CA] Repair lighting. Adequate lighting shall be provided over food preparation and cooking areas at all times.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per employee, fries are cooked daily and kept on TPHC. Written procedures were not available for review. [CA] When time only, rather than time and temperature is used as a public health control for PHFs, written procedures shall be readily available for review.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee at the griddle repeatedly touching actively cooking meat with gloves, touching a wiping cloth stored on preparation counter, then touching actively cooking meat again using the same gloves. [CA] Employees are required to wash their hands any time when contamination may occur. Gloves shall be properly used and changed when required. [SA] Employee was instructed to change gloves and wash hands as required. Discussed glove use policy with PIC.
Show 1 more
Plan review
The department's words
K48 Plan review
Observed the use of convection oven (Cadco XAF003-US) in the front service line without hood. Per PIC, convection oven has been in use for the past three months, and is used for heating up dessert (kanafeh). [CA] Submit plans to this department for installation of any new cooking equipment. The use of convection oven without a hood must be pre-approved by this department.
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 Dish N Dash, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Time as a control not marked or logged Read the free guide
- Food in poor condition Read the free guide
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
Call Dish N Dash
Ask for the manager. Dish N Dash 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
- 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.