At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
7 problems found · 2 marked critical · Routine county inspection · Sep 16, 2025
At the routine inspection on Sep 16, 2025. The latest visit, on Sep 17, 2025, 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. Double D's Sports Grille 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 Double D's Sports Grille?
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 cooked to the right temperature K10How to fixFix it
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Hands not washed when needed K05How 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 Double D's Sports Grille's team
Is this your place?
Welcome, Double D's Sports Grille. We'll walk through this together, one item at a time. To log the fixes, claim Double D's Sports Grille 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 Double D's Sports GrilleWe'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 cooked to the right temperatureThe county found: “Salmon was cooked to 141°F as the final cook temperature. Note: Salmon was allowed to sit for a bit to reach its…”
First step: Minimum inside temperatures
Then the next one: Cooked food not cooled in time
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 3-401.11, Food Code 2-301.14, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Food not cooked to the right temperature
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Minimum inside temperatures
From Food Code 3-401.11
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Double D's Sports GrilleWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Double D's Sports Grille. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestSep 17, 2025Follow-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 17, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Sep 16, 2025: 70 out of 100 (Yellow placard).
EarlierSep 16, 2025Routine inspection70 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Salmon was cooked to 141°F as the final cook temperature. Note: Salmon was allowed to sit for a bit to reach its final temperature. [CA] Fish shall be cooked to a minimum internal temperature of 145°F or above. [COS] Staff finished cooking the salmon to 145°F internal.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Double D's Sports Grille? Fix 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
1. White rice was found cooling in a plastic tub with plastic tightly wrapped around the lid on a plastic cart and measured at 100°F at 2:30 pm. Per PIC it had been cooling since around 10 am. 2. Chili Beans were found cooling at ambient temperature. Beans measured at 145°F @ 2:10 pm. Per PIC they had been cooling for about 20 minutes. The beans were later measured at 120°F @ 3:20 pm. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 1. The rice was discarded. See VC&D report. [COS] 2. Beans were reheated to 165°F to restart the cooling process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Double D's Sports Grille? Fix it
Not critical (5)
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing their hands in the two compartment prep sink with no soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Ensure to wash hands at the dedicated handwash station. [COS] Inspector instructed staff to wash their hands at the handwash sink.
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 Double D's Sports Grille? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The undercounter dishwasher at the bar was measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Double D's Sports Grille? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken was found stored above ready to eat foods in the drawer cooler at the cookline. [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.
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 Double D's Sports Grille? Fix it
The department's words
K07 Proper hot and cold holding temperatures
PHFs in the drawer cooler and prep cooler were measured between 45-49°F at around 2:00 pm. Per staff they restocked all refrigeration units at 11:00 am from the walk in cooler. Note: Walk in Cooler measured between 37-39°F and units were around 47°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to other refrigeration units to cool down. After the lunch rush refrigeration equipment lowered back down to 41°F. Keeping refrigeration units below 41°F may allow room to compensate during rush hours.
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 Double D's Sports Grille? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu lacks a disclosure for ahi tuna poke, ahi tuna sandwich, and ahi tuna salad. [CA] Ensure to provide both a disclousre and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
EarlierMar 11, 2025Routine inspection78 out of 100 (Green placard)
6 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 4 drawer prep unit, measured sliced tomatoes at 50F, salsa at 50F, tomato sauce at 50F, shredded cheeses at 46F, ham at 45F, and prosciutto at 45F. Per operator, potentially hazardous foods items stored in the prep unit for 1.5 hours. Measured ambient air temperature of the unit between 43F and 46F. In the kitchen area, at the 6 drawer undercounter refrigerator, measured sliced pastrami at 54F, shredded cheese at 50F and cut corn at 50F. Per operator, sliced pastrami, shredded cheese, and cut corn was prepared over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed sliced tomatoes, and salsa on an ice bath in the prep top of the 4 drawer prep unit, and moved shredded cheeses, ham, and prosciutto to nearby refrigeration to facilitate proper holding temperatures. Sliced pastrami, shredded cheese, and cut corn was VC&D due to time and temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Observed expired food handler cards. [CA] Ensure all employees that handle food obtain a valid food handler's card.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, observed handwash station was not stocked with paper towels. In the kitchen area, observed handwash stations accessible stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a covered container of grilled corn cooling at 89F, and a large container of baked chicken wings at 78F. Per operator, grilled corn was prepared 45 minutes prior, and chicken wings were prepared 1.5 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Place large items to cool in a single layer on shallow containers such as sheet trays.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen, across from the pizza ovens, measured ambient air temperature of the 4 drawer prep unit between 43F and 46F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F or below.
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 Double D's Sports Grille, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not cooked to the right temperature Read the free guide
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hot food below 135°F Read the free guide
Call Double D's Sports Grille
Ask for the manager. Double D's Sports Grille can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Double D's Sports Grille?
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.