At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Elia got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Elia?
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 in poor condition K13How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Elia's team
Is this your place?
Welcome, Elia. We'll walk through this together, one item at a time. To log the fixes, claim Elia 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 EliaWe'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 in poor conditionThe county found: “A couple of flies observed in Cintazo alcohol bottle. [CA]: Food is adulterated if it bears or contains any poisonous…”
First step: Reject it if you see
Then the next one: Utensils or dishes stored wet or unwashed
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 6-501.111, Food Code 3-302.11, Food Code 4-603.16, Food Code 6-501.112.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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?
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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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 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 (20 → 15). That takes a team.
Every visit
LatestJun 2, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jun 2, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
A couple of flies observed in Cintazo alcohol bottle. [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]: Bottle of alcohol was voluntarily 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 Elia? Fix it
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Scoops and utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Handle of ice scoop in direct contact with ice in ice machine. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Elia? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw shell eggs were stored on shelf directly above produce. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food or produce.
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 Elia? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet metal inserts stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Elia? Fix it
EarlierJul 31, 2025Routine inspection80 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
At prep line coolers 1, 2, and 4, multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperatures of units measured as follows: -prep line cooler 1: 50F -prep line cooler 2: 49F -prep line cooler 4: 49F [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS/SA]: PHFs that have been in the units for more than 4 hours were voluntarily discarded. PHFs that have been in the units for less than 4 hours were placed in ice baths and relocated to 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.
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Spatula stored in crevice between two prep line units. [CA]: Discontinue storing spatula in between crevices. Ensure food contact surfaces are stored in a way that will prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed at the bar area. A fly was observed in the kitchen prep area. No direct contamination at the time. [CA]: Remove small using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet plastic containers on shelving above 3 comp sink were stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth stored on prep table near walk in cooler without being placed back into the sanitizer bucket in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line coolers 1, 2, and 4's ambient temperatures measured at 50F, 49F, and 49F respectively. PIC adjusted the thermostat of prep line cooler 1 and 2 but ambient temperature remained elevated (50F and 49 respectively). [CA]: All cooling units shall be able to cold held at 41F or below at all times. Discontinue use of unit for PHFs until it is working properly. Note: Prep line cooler 4's ambient temperature decreased to 40F after adjustment.
EarlierJun 20, 2025Follow-up inspectionGreen placard
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.
EarlierJun 17, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
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 walk in cooler, rice pilla in approximately two 5 inch pans measured between 48F-50F. Per Manager, rice pilla was cooked and placed in the walk in cooler to cool down since last night. [CA]: CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Both rice containers were voluntarily discarded by staff.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 13, 2025Follow-up inspectionYellow placard
2 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
Final cooking temperature of chicken skewer was measured between 145F - 155F at different points of the chicken. [CA]: Final cooking temperature of chicken shall be measured at or above 165F for at least 15 seconds. [COS]: Chicken skewer was re-cooked to 179F.
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 walk in cooler, pilla rice measured at 45F and comberted rice measured at 51F. Per Staff, pilla rice was cooked two days ago and comberted rice was cooked yesterday. Both rice items were stored in deep plastic containers and completely secured with lids. Both items have been in the unit since placed for cooling. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Both rice containers were voluntarily discarded by staff.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 11, 2025Routine inspection66 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
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 walk in cooler, several cooked rice in deep 20 qt containers measured between 47F - 51F. Per PIC, rice was cooked yesterday and one container of rice was cooked two days ago. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan Cooling Guidance provided.
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
K06 Adequate handwash facilities supplied, accessible
1. The only hand sink at the cook line was completely blocked by a food rack. [CA]: Hand sinks must remain unobstructed at all times. Ensure all hand sinks are easily accessible to employees to facilitate proper hand washing. [COS]: Food rack was relocated. 2. Soap dispenser at the only hand sink at cook line in disrepair. [CA]: Soap dispenser shall be in good repair. [COS]: PIC temporarily fixed soap dispenser.
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 not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Chicken kebab was cooked to 145F as final cooking temperature. [CA]: Chicken shall be cooked to a minimum internal temperature of 165°F or above for at least 15 seconds. Proper cooking temperature guidance provided.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Vertical broiler is not continuously rotating. Per PIC, unit recently broke. [CA]: Vertical broiler shall be in good condition and continuously rotating. Repair/assess unit. 2. Quat sanitizer dispenser is in disrepair/leaking. [CA]: Repair Quat sanitizer dispenser.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
3 comp sink faucet is leaking. When hot and cold water valves are turned off, the water runs continuously unless it is turned off from the third faucet. [CA]: Repair faucet and maintain in good condition.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Solution inside the sanitizing bucket at the cookline was measured at 0 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of food stored in stored in dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal beverage in unsecured cup stored on prep sink. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or 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 Elia, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Elia
Ask for the manager. Elia 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
- 85 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.