At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 10, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Egghead got more than most. That's from the last routine visit, on Mar 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Egghead?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches K23How 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 Egghead's team
Is this your place?
Welcome, Egghead. We'll walk through this together, one item at a time. To log the fixes, claim Egghead 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 EggheadWe'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: Pests seen inside: roachesThe county found: “Appears that facility did not dispose of old traps with dead cockroaches; only set new traps. According to PIC, the…”
First step: What to do
Then the next one.
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 6-501.112, Food Code 6-501.111, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMar 10, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Appears that facility did not dispose of old traps with dead cockroaches; only set new traps. According to PIC, the facility has not had pest control service recently and the last inspection was in February. [CA] Discard all old traps with dead cockroaches. Set new monitoring traps; recommend working with professional/licensed pest control. Facility is subject to a charged follow-up inspection.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Egghead? Fix it
EarlierMar 6, 2026Routine inspection64 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the following places: - cooling rack (fried chicken 58F) ---per PIC, the chicken has been there for 3 hours - on top of oven (raw shell eggs 67F) -food prep cold hold unit (fried chicken 47F); chicken was overfilled above chill line, PIC uncertain how long chicken has been there -food prep surface next to cookline (liquid egg 53F) [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue leaving food unless actively preparing it. Discontinue overfilling inserts within the food prep cold hold unit. PHFs that need to be out for quick service, the facility may consider using time control (TPHC- TIme as a Public Health Control which would involve filling out the Department's TPHC form, time marking the PHFs for 4 hours and discarded the PHFs at the end of the 4 hour mark. [COS] PIC voluntarily discarded the fried chicken in the food prep cold hold, the raw shell eggs on top of the oven, and the liquid egg next to the cookline. PIC time marked the fried chicken on the cooling rack to be used for 1 more hour and then discard.
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
The department's words
K13 Food in good condition, safe, unadulterated
Observed a fruit fly in the liquid egg next to the cookline. [CA] Keep food in good condition and unadulterated. [COS] PIC voluntarily discarded the liquid egg. Observed pink mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis
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
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee to handle raw ground beef with gloves, then pick up a box of ground beef and proceeded to open several refrigerators to find space for the box using her gloved hand, put the box in a refrigerator and resumed making patties. [CA] Ensure hands are properly washed prior to handling food. [COS] PIC had staff wash hands and voluntarily discarded the patty she was working on.
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
K23 No rodents, insects, birds, or animals
Observed dead cockroaches in traps upstairs and downstairs. [CA] Work with professional/licensed pest control and set up an additional 10 monitoring traps. Discard old traps. Provide pest control reports by follow up inspection scheduled for 3/10/2026.
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 employee drinks on several food prep surfaces. [CA] Ensure employee drinks are stored away from food prep and food storage areas.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed large equipment positioned in front of the handwash station. [CA] Keep handwash station clear and accessible at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed several boxes of meat stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierApr 10, 2025Routine inspection78 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed kitchen employee using personal cellphone with gloves still donned on, and then continued onto food preparation without washing hands or changing gloves. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the back of the kitchen by the food preparation sink observed inoperable. Station also lacked paper towels and was partially obstructed with rolling racks. [CA] Provide sufficient number and conveniently locate handwash sinks near food prep area or warewashing area. Investigate cause and repair in an approved manner. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed numerous flats of raw shelled eggs stored above/next to ready-to-eat food items in the two-door upright refrigerator by the back door. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot and cold water not provided at the hand wash sink by the food preparation area. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
The department's words
K23 No rodents, insects, birds, or animals
One dead oriental cockroach observed on the sticky monitoring trap placed under the food preparation sink by the floor sink. Two dead oriental cockroaches observed on the sticky monitoring trap placed by the water heater floor sink in the basement storage room. No other signs of live or dead cockroaches were observed. Manager confirmed that facility is serviced by pest control, however, they were unsure of the frequency. Pest control reports were unavailable for review. [CA] Clean and sanitize area of dead cockroaches.
Show 3 more
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 employees' personal belongings stored in areas of food preparation: - Cellphone at the two-door reach-in refrigerator in the middle of the kitchen. - Employee's keys stored on the rack above the food preparation refrigerator. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' three-year food handler cards were unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverage, separated and protected from restaurant food and food contact surfaces.
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 Egghead, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
Call Egghead
Ask for the manager. Egghead 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.