At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Empire Armadillo Bbq & Deli Llc 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 Empire Armadillo Bbq & Deli Llc?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Empire Armadillo Bbq & Deli Llc's team
Is this your place?
Welcome, Empire Armadillo Bbq & Deli Llc. We'll walk through this together, one item at a time. To log the fixes, claim Empire Armadillo Bbq & Deli Llc 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 Empire Armadillo Bbq & Deli LlcWe'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: “Sausage in the 2 door hot holding cabinet was measured at 122 degrees Fahrenheit. Per PIC, the sausage was cooked…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-304.14, Food Code 2-301.15.
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 Empire Armadillo Bbq & Deli LlcWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJun 24, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jun 24, 2026.
4 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
Sausage in the 2 door hot holding cabinet was measured at 122 degrees Fahrenheit. Per PIC, the sausage was cooked about an hour ago. [Corrective Action] Maintain hot Potentially Hazardous Foods at or above 135 degrees Fahrenheit. [Suitable Alternative] PIC will use the rest or discard the remaining by 4:00 PM.
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 Empire Armadillo Bbq & Deli Llc? Fix it
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed large hole in the wall by the dishwasher machine. [Corrective Action] Maintain wall in good condition. 2. Observed pitted floors at the warewash area, cracked flooring at the deep fryers and missing portion of epoxy by the griddle. [Corrective Action] Maintain floors in good condition. 3. Black grease like substance observed on the floor between the smokers. [Corrective Action] Thoroughly clean and maintain clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Empire Armadillo Bbq & Deli Llc? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust accumulation in the exhaust vents in both restrooms. [Corrective Action] Thoroughly clean and maintain clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Empire Armadillo Bbq & Deli Llc? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The rubber gaskets on the doors of the 2 door hot holding cabinet observed damaged. [Corrective Action] Maintain rubber gaskets in good condition.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Empire Armadillo Bbq & Deli Llc? Fix it
EarlierNov 19, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quaternary ammonium sanitizer measure less than 200 ppm in sanitizer buckets at bbq area and near cashier area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of black residue and grease under cookline area. Observed standing water under small freezer at cookline and under two door freezer near ice machine. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Floors in food preparation area shall be kept clean.
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 back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel stocked outside the dispenser above infant changing table in women restroom. [CA] Provide paper towels in dispensers at all tomes.
EarlierAug 19, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Lack of a mop hanger in the facility. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Lack of lockers or other space designated for employee items. [CA] Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken or missing coving on wall on both sides of the walkway from cook line area to warewash area. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Repair or replace coving. Observed broken flooring in cookline area and warewash area. [CA] Replace broken floor area with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Accumulation of black residue on ceiling and walls in small storage room. [CA] Clean the walls and ceilings and maintain in good condition. Observed paint chipping on wall behind sprayer at dish machine area. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Accumulation of black smoke, grease reside on walls. ceiling and floors in BBQ room. [CA] Regularly clean walls, floors and ceiling and maintain in good condition.
EarlierFeb 13, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
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 stored on top of facility food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed back door propped half open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. [COS] PIC closed the back door.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed black mold like accumulation on walls behind warewash area and mop sink area. [CA] Clean and sanitize the walls and maintain in good condition.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*Repeat violation Observed tongs stored in sanitizer water that is used for wiping towels for prep tables in bbq oven room. [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.
The department's words
K07 Proper hot and cold holding temperatures
Measured cheese, burger patty meat and sliced tomatoes between 42-45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC covered the PHFs with the lid to cool down.
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 Empire Armadillo Bbq & Deli Llc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Empire Armadillo Bbq & Deli Llc
Ask for the manager. Empire Armadillo Bbq & Deli Llc 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.
Do you work at or run Empire Armadillo Bbq & Deli Llc?
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
- Routine inspection
- Result
- 86 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.