At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · County inspection, Follow-up inspection · Jul 21, 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. Emelinas Plus got more than most. That's from the last routine visit, on Jul 15, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Emelinas Plus?
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: Shellfish tags or fish freezing records missing K16How to fixFix it
- Sewage or wastewater not disposed of right K22How to fixFix it
- No hot or cold water at a sink K21How 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 Emelinas Plus' team
Is this your place?
Welcome, Emelinas Plus. We'll walk through this together, one item at a time. To log the fixes, claim Emelinas Plus 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 Emelinas PlusWe'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: Shellfish tags or fish freezing records missingThe county found: “Operator does not keep a record of shellstock tags at facility. [CA] Molluscan shellfish shall have shellstock tags…”
Then the next one: Sewage or wastewater not disposed of right
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 6-501.112, Food Code 2-301.15, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: rodents
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
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.
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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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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
LatestJul 21, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 21, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Operator does not keep a record of shellstock tags at facility. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Clams were VC&D. **REPEAT VIOLATION**
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)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
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 Emelinas Plus? Fix it
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 Emelinas Plus? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate or Food Handle Cards were available at time of inspection. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJul 15, 2026Routine inspection50 out of 100 (Yellow placard)
16 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash sink next to cookline has pots placed in basin. [CA] A handwashing facility shall not be used for purposes other than handwashing. [COS] Pots were removed. 2. Handwash sink in front bar area not stocked with soap or paper towels. [CA] Provide handwashing cleanser and paper towels in dispenser at handwash stations at all times. [COS] Handwash sinks were re-stocked. 3. Handwash sink in kitchen restroom is partially blocked by a shelving unit. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Operator does not keep a record of shellstock tags at facility. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Mussles and clams were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handles stored in direct contact with bulk foods. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory for steaks served cook to order and ceviche on the menu. [CA] Provide consumer advisory with both disclosure and reminder statements for the sale of raw or undercooked animal-derived foods.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw meat stored above noodles in walk-in cooler. [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.
The department's words
K07 Proper hot and cold holding temperatures
Raw seafood (squid, shrimp, mussels, shrimp, scallops) inside prep insert measured at 46F. Per PIC just placed there less than 2 hours prior. [CA] PHFs shall be held at 41°F or below. [COS] Items move to 2-door under counter to bring back down to 41F.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls and floor have excessive food debris build-up on them. [CA] Walls and/or floors in food preparation area shall be kept clean.
Show 9 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Food stored directly on the ground in dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Open bags of flour in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean dishes stacked in the dry storage area have a clear film of dust on them along with some dead flies. [CA] Maintain dishes clean and free of debris.
The department's words
K26 Approved thawing methods used; frozen food
Meat thawing in standing water in 2-comp prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
No hood ventialtion filters are placed inside of hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hot water for the 3-comp sink in the bar measured at 109F. 2. Hot water for the 2-comp prep sink measured at 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Refrigerator handles and sides of cooler have excessive food debris build-up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate or Food Handle Cards were available at time of inspection. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Several flies in and around food prep areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door has a large gap at the bottom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierOct 9, 2025Routine inspection74 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory for steaks served cook to order and ceviche on the menu. [CA] Provide consumer advisory with both disclosure and reminder statements for the sale of raw or undercooked animal-derived foods.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Frozen chicken in chest freezer stored in plastic grocery bag. [CA] Store food in food grade freezer bags.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
No filters were placed into hood ventilation system. Per PIC, they were pulled out for cleaning. [CA] All hood ventilation filters shall be in place and in good repair.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hot water for the 3-comp sink in the bar measured at 101F. 2. Hot water for the 2-comp prep sink measured at 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags not easily available for verification. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. 3 household chest freezers in use inside facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Ambient air temperature measured 48F in 2door reach-in cooler. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Prep inserts and bowls used as scoops in bulk containers. [CA] Use scoops with handles and store in a way that handles are out and away from food.
The department's words
K07 Proper hot and cold holding temperatures
Measured half n half in 2-door prep unit at 48F. Per PIC it was only there for 1 hour. [CA] PHFs shall be held at 41°F. [SA] Potentially hazardous foods were removed from the unit and placed in walk-in cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash sink in restroom is partially blocked by an old cooling unit. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. 2. Second handwash sink in kitchen area near dishwasher is turned off. Another handwash sink is available in kitchen area. [CA] Repair handwash sink and keep stocked with soap and paper towels at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate was available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 Emelinas Plus, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: rodents Read the free guide
Call Emelinas Plus
Ask for the manager. Emelinas Plus 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 Emelinas Plus?
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.