At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
4 problems found · 2 marked critical · Routine county inspection · Aug 28, 2026
At the routine inspection on Aug 28, 2026. The latest visit, on Sep 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. Dominos Pizza 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 Dominos Pizza?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Dominos Pizza's team
Is this your place?
Welcome, Dominos Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Dominos Pizza 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 Dominos PizzaWe'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: Hands not washed when neededThe county found: “A server working in the front area was observed working in the register and then head to prepare pizza without washing…”
First step: When to wash
Then the next one: Hot food below 135°F
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 2-301.14, Food Code 4-603.16, Food Code 3-304.14, Food Code 2-304.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Dominos PizzaWe'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 · 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, Dominos Pizza. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestSep 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 Sep 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 28, 2026: 80 out of 100 (Yellow placard).
EarlierAug 28, 2026Routine inspection80 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
A server working in the front area was observed working in the register and then head to prepare pizza without washing hand. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Dominos Pizza? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pizza sauce was stored out at room temperature in the preparation area. The manager said Domino is working on getting a Variance with the state. [CA] Until a variance is provided from the state's Public Health Department, tomato sauce is considered potentially hazardous. Therefore, it must be kept at or below 41 oF, or for four hours at room temperature with proper time/temperature logs. The manager relocated the sauce inside the preparation fridge (COS) Minor violation: Some potentially hazardous foods stored on the preparation table, including cheese and cooked chicken were measured above 50 OF [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the cheese was taken half an hour ago from the preparation fridge, and the beef was cooked an hour ago. He is told to code the food products to be used within the next 3.5 hours and 4.0 hours respectively. He is also advised to rapidly chill the cheese inside the walk-in cooler and reheat the beef to 165 and keep it on the countertop warmer. The cheese was taken to the fridge, and the beef reheated to 165 OF (COS).
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 Dominos Pizza? Fix it
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The weatherstripping installed on the back door is falling apart. [CA] Repair the weatherstripping to prevent vermin infestation.
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 Dominos Pizza? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The county’s current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time A copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
EarlierFeb 5, 2026Routine inspection90 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
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
The sanitizer concentration on the kitchen's three compartment warewash sink was measured at 0 ppm chlorine. [CA] Whenever sanitizing utensils/equipment is conducted using a three compartment warewash sink, there must be a 100-ppm residual chlorine or 200 ppm quaternary ammonia sanitizer level on the sanitizing compartment. The person in charge refilled one sink of the warewash sink with lukewarm water and added bleach manually to create a 100-ppm chlorine solution to sanitize the utensils (COS).
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
EarlierJul 31, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back door was left open. [CA] To prevent insect/rodent infections, keep the backdoor always closed or install a screen door.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was zeo sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Repeated violation: Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee was observed chewing gum while making pizza. [CA] Employees may not eat while conducting food preparation. They may only eat in designated areas.
EarlierJan 21, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Repeated violation: Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time. Copy of the most recent inspection report was not found on file. [CA] Copy of the most recent inspection report must be kept on file and should be given to anyone for review upon request.
The department's words
K01 Demonstration of knowledge; food safety certification
There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Repeated violation: Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Repeated violation: Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was zeo sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Repeated violation: The quaternary ammonia sanitizer concentration on the three compartment sink was measured above 400 ppm. [CA] Maintain the quaternary ammonia sanitizer concentration between 150 ppm and 400 ppm and the chlorine concentration at 100 ppm, or as recommended by the manufacturer.
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 Dominos Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Dominos Pizza
Ask for the manager. Dominos Pizza 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.
Do you work at or run Dominos Pizza?
See the plan to fix each item and show what you did.
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.