At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jun 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Emelina's #2 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 Emelina's #2?
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: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Food labels missing or wrong K32How 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 Emelina's #2's team
Is this your place?
Welcome, Emelina's #2. We'll walk through this together, one item at a time. To log the fixes, claim Emelina's #2 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 Emelina's #2We'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: Hot food below 135°FThe county found: “At the preparation units, measured shrimp, clams, mussels and beef from 52-54F. Per PIC, foods were stocked less than…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-501.17, Food Code 4-301.12, Food Code 6-501.112, Food Code 3-305.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Emelina's #2We'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (4 routine, 1 follow-up).
Fewer points taken off than last time (24 → 19). That takes a team.
Every visit
LatestJun 11, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Jun 11, 2026.
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 the preparation units, measured shrimp, clams, mussels and beef from 52-54F. Per PIC, foods were stocked less than 1 hour prior to temperature measurement. Observed foods stored above the insert cooler line. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are stored below insert cooler line to maintain cold holding temperatures.
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 Emelina's #2? Fix it
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed plastic tasting spoons stored in such a way that the mouthparts are making direct contact with the handle. Observed the handle of serving tongs stored in direct contact with cookies. [CA] Store utensils in such a way to prevent direct hand contact with the mouthparts or with food.
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 Emelina's #2? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed pre-packaged cookies for sale without proper labeling. Per PIC, cookies are obtained from "Rosi's Alfajores" in Daly City. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Emelina's #2? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 3-compartment, preparation, and janitorial sink at 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or from 100-108F at handwash stations).
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Emelina's #2? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed 3-compartment sink has only one integral drainboard on the left side. [CA] Manual warewashing sinks shall have at least three compartments with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils. [SA] Facility has one integral drainboard on the left side, and a chest freezer with tubs for dirty dishes on the right side. Discussed keeping clean dishes on the left side with drainboard to facilitate proper air drying.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Emelina's #2? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed drainpipe from the preparation sink extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than one inch.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Emelina's #2? Fix it
EarlierDec 16, 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.
EarlierDec 12, 2025Routine inspectionRed placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
A live nymph was observed under the wire rack holding potatoes. A sticky trap holding dead cockroaches was also observed. No other evidence of vermin was observed. Notes: PIC provided latest pest control service report dated for 11/07/2025. Report did not comment on activity levels. Per PIC, their next scheduled pest service is 12/15/2025. 1. Observed Vermin: Documented in the following areas: - A live nymph was observed under the wire rack holding potatoes. - A sticky trap holding live and dead cockroaches was also observed. - A dead cockroach on the eletrical outlet near the prep cooler - A dead cockroach on the wall in the back of house area near the water heater. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K07 Proper hot and cold holding temperatures
Rice in a bowl left on the prep table measured between 46-52F. Per cook they took it out for an order and left it out for about 10 minutes. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Rice was returned to the bottom section of the prep 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 (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility was found storing pans on top of trashcans in the kitchen. [CA] Food utensil (i.e. cutting board, pans, etc) shall not be used on top of a trash can to prevent cross contamination.
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 raw fish. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet cloths were on the 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).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility was using a bowl as a serving utensil for rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
EarlierDec 12, 2025Routine inspection76 out of 100
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
A live nymph was observed under the wire rack holding potatoes. A sticky trap holding dead cockroaches was also observed. No other evidence of vermin was observed. Notes: PIC provided latest pest control service report dated for 11/07/2025. Report did not comment on activity levels. Per PIC, their next scheduled pest service is 12/15/2025. 1. Observed Vermin: Documented in the following areas: - A live nymph was observed under the wire rack holding potatoes. - A sticky trap holding live and dead cockroaches was also observed. - A dead cockroach on the eletrical outlet near the prep cooler - A dead cockroach on the wall in the back of house area near the water heater. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K07 Proper hot and cold holding temperatures
Rice in a bowl left on the prep table measured between 46-52F. Per cook they took it out for an order and left it out for about 10 minutes. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Rice was returned to the bottom section of the prep 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 (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet cloths were on the 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).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility was using a bowl as a serving utensil for rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
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 raw fish. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility was found storing pans on top of trashcans in the kitchen. [CA] Food utensil (i.e. cutting board, pans, etc) shall not be used on top of a trash can to prevent cross contamination.
EarlierNov 14, 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
Raw eggs held at preparation table measured at 61F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per PIC, Raw eggs held on preparation table for less than 2 hours. Raw eggs were moved to a refrigerator measuring <41F.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed washing gloved handsl. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap larger than 1/4" found behind preparation refrigerator. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Open employee beverage found on food preparation table. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings found along shelve above food preparation table. No contamination of food and food contact surfaces observed. Rub marks found on conduit that runs to the ceiling. [CA] Clean and sanitize area of old droppings.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/used wiping cloth found on preparation table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cooked food in containers stored directly on the floor in kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierDec 3, 2024Routine inspection85 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
In the back prep area, observed a dead rat between the back of the sliding 2 door reach in refrigerator and the undercounter refrigerator. In the same area, behind the grease trap, observed rodent droppings. Observed a large hole behind the grease trap, an open air vent in the ceiling, and an unfinished and partially open wall above the sliding 2 door reach in refrigerator. [CA] Ensure facility is kept free of vermin to prevent possible contamination of food and food contact surfaces. Seal all holes and entrance points to prevent possible harborage of vermin. Contact pest control to provide service to the facility. Clean and sanitize all areas with activity. [SA] Operator discarded dead rat into a garbage bin outside of the facility. No contamination of food or food contact surfaces noted. Operator to seal all open holes and possible entrance points in the facility. Follow-up inspection to occur on Thursday, 12/05/2024 to evaluate corrective action and rodent activity. Any evidence of live activity may result in closure of the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the dining area, in the sliding 2 door reach in refrigerator, observed accumulation underneath caps for water pitchers. [CA] Ensure all food contact surfaces are properly cleaned and sanitized to prevent possible contamination. [COS] Operator moved water pitchers to the 3 compartment sink for cleaning and sanitizing.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the kitchen area, at the prep sink, observed wastewater line extends into the floor sink. [CA] Ensure drain pipe from the prep sink is installed with a 1" air gap between the top of the floor sink and the bottom of the drain pipe.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed cracks and crevices between and underneath installed shelving. At the same area, by the 2 door prep unit, observed a electrical outlet box protruding from the wall and creating crevices around the outlet panel. In the back prep area, observed a large hole behind the grease trap, an open air vent in the ceiling, and an unfinished and partially open wall above the sliding 2 door reach in refrigerator. [CA] Ensure all cracks, crevices, gaps, and openings are sealed to prevent an entrance for and harborage of vermin.
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 Emelina's #2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food labels missing or wrong Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Dish sink or dish machine not set up right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Emelina's #2
Ask for the manager. Emelina's #2 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.
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
- 81 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.