At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · May 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Eureka! 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 Eureka!?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hot food below 135°F K07How 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 Eureka!'s team
Is this your place?
Welcome, Eureka!. We'll walk through this together, one item at a time. To log the fixes, claim Eureka! 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 Eureka!We'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-contact surfaces not cleaned or sanitized rightThe county found: “Under the counter bar dishwasher measured to have 10ppm chlorine. [CA] Maintain chlorine in mechanical warewash…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 4-603.16.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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.
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.
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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
LatestMay 20, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected May 20, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Under the counter bar dishwasher measured to have 10ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Dishes shall be washed manually or bring to back to upright dishwasher.
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 Eureka!? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Housemade burger sauce measured to be 43F in squeeze bottle. Ice bath observed near by. Per employee they had forgot to return bottle to ice bath. [CA] Maintain temperature at 41F and below for cold holding. [COS] Sauce was placed into ice bath.
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 Eureka!? Fix it
EarlierDec 17, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Tongs observed to be stored on splash guard for handwash sink at end of cookline. [CA] Store utensils and other food equipment away from sources of contamination such as handwash sink. [COS] Tongs were moved
EarlierAug 4, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Door sweep under back door observed to be fraying and gap under door observed. [CA] Repair door sweep and ensure no gaps 1/4 inch are present.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Grilled pineapples observed to be at room temperature and measured to be 85F. Per employee pineapples were grilled 1.5 hours prior. Pineapples were stacked in a small metal container. [CA] Cool grill pineapples in smaller layer on sheet tray and keep inside walk in cooler to effectively cool down. Facility has 2 hours to cool PHFs from 135F to 70F then 4 hours to cool form 70F to 41F [COS]Grilled pineapples were placed on a wide sheet tray and and placed into walk in cooler to cool.
The department's words
K07 Proper hot and cold holding temperatures
1) Prep cooler across from fryers measured to have: -Cut diced tomatoes at 47F -Ranch at 48F -Feta cheese at 47F -Shredded cheese at 45F -Corn salsa at 47F -Beans at 48F Reach in portion of cooler measured to have PHFs under 41F (see measured observations). Prep coolers were stocked at 10:30AM about 3 hours prior. 2) under the counter cooler at bar with slidding door measured to have: -Grapefruit juice at 43F -House made juice at 44F -Ambient temperature of 45F Door to unit observed to be frequently left open when not in use. 3) House made strawberry lemonade and passionfruit lemonade containers observed to be delivered to the bar and left out of counter for at least 40 minutes during inspection. Lemonades measured to be 43F and 43F. [CA] Keep PHFs at 41F and below for cold holding. Keep cooler door closed to effectively keep ambient temperature cold and ensure juices are put away into cooler as soon as possible when delivered. [COS] 1) Prep cooler at cookline was turned over and new food was placed into prep cooler insert with ice to keep PHFs cold until unit can be repaired. 2) Bar cooler was closed. 3) Lemonades were placed into cooler.
EarlierDec 24, 2024Routine inspection89 out of 100 (Green placard)
2 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
End of cookline prep cooler measured to have: -Cut tomatoes at 55F -Ranch at 53F -Cooked asparagus at 57F -Blue cheese at 57F -Shredded cheese at 55F -Halved cherry tomatoes at 51F Per chef, they are aware and a repair order has been ordered. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per employee cooler was stocked in the last hour for opening. Employee added ice bath to insert portion of cooler and all items under the counter reach in was moved to other prep cooler for holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
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 Eureka!, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
Call Eureka!
Ask for the manager. Eureka! 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
- 94 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.