At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · Routine county inspection · Feb 26, 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. Euro Delight got more than most. That's from the last routine visit, on Sep 24, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Euro Delight?
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: Hand sink not ready to use K06How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Euro Delight's team
Is this your place?
Welcome, Euro Delight. We'll walk through this together, one item at a time. To log the fixes, claim Euro Delight 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 Euro DelightWe'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: Hand sink not ready to useThe county found: “Hand wash sink in the back of the kitchen completed obstructed with flat of raw shelled eggs, spray can of domestic…”
First step: Hand sinks are for hands only
Then the next one: Chemicals unlabeled or stored near food
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 2-301.15, Food Code 7-201.11, Food Code 3-201.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 once in the last 12 months (1 routine).
Every visit
LatestFeb 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the back of the kitchen completed obstructed with flat of raw shelled eggs, spray can of domestic insecticide spray, and other equipments maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Euro Delight? Fix it
Not critical (4)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Domestic insecticide spray maintained inside the hand wash sink, and then relocated on top of baking trays. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Euro Delight? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at all sinks measured at 109F. [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.
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 Euro Delight? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Waffle batter maintained out in ambient temperature on the preparation table measured between 45F to 49F. Manager stated that the batter was taken out less than 20 minutes prior to prepare an order. Per manger, ingredients contains eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pitchers of batter were relocated back into the two-door upright refrigerator to immediately cool.
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 Euro Delight? Fix it
Plan review
The department's words
K48 Plan review
Facility replaced water heater with a new water heater, without prior approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
EarlierSep 30, 2025Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed three cups of Vietnamese yogurt being offered for sale. Facility does not have the proper licensing from California Department of Food and Agriculture (CDFA). [CA] Food must be from an approved source or properly documented. [COS] Cups of yogurt were removed from sales floor.
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)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Department of Environmental Health (DEH) issued placard was partially obstructed due to poster on door that was fully opened. [CA] The posted placard is property of the Santa Clara County Department of Environmental Health and shall not be removed, covered-up, relocated, tampered, or copied.
EarlierSep 24, 2025Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed zip-lock bags of dumplings with various types of filling wrapped in banana leaves (bo la lot, bot loc, bot loc chay) maintained inside merchandiser freezers for sale. Owner stated that items were from a supplier in Los Angeles. Invoices were unavailable for review. [CA] Food must be from an approved source or properly documented. [COS] All items were removed from the sales floor to be taken home for personal consumption. Facility has started selling ice cream from a soft serve machine maintained on the sales floor. Owner is unaware of the need for the proper licensing. [CA] Food must be from an approved source or properly documented. Retail food facility manufacturing dairy products such as cheese, yogurt/ice cream shall obtain the required dairy license from the California Department of Food and Agriculture. [COS] Ice cream was turned off. Owner stated that machine will be removed from the facility until proper licenses are obtained.
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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee manual ware washing observed skipping the final sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Instructed employee to sanitize dishes.
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
The only hand wash sink in the back of the kitchen completely obstructed with empty flats of egg cartons, empty beverage cans, and other baking equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of syrup and food residual observed on door handles of refrigeration units and storage racks throughout the facility. Heavy accumulation of food debris observed inside and below the bread slicers/bread slicing area. Heavy accumulation of flour observed on the floor mixer. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees opened foods and beverages observed stored in areas of food preparation and food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, that is separated and protected from facility food.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door of the facility maintained propped opened. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris observed on floors throughout the facility especially in cracks and crevices between tables and equipment. Heavy accumulation of syrups, food coloring, creams/sugars encrusted with dust on walls at the cake decorating area. [CA] Walls and/or floors in food preparation area shall be kept clean. Numerous missing ceiling panels and/or holes/gaps observed on ceiling throughout the kitchen. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed four waffle makers in use at the front service area. Area lacks dedicated ventilation hood. Airflow is provided with a wall mounted fan, a standing fan unit and maintaining all doors propped open. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
The department's words
K32 Food properly labeled and honestly presented
Various types of prepackaged items maintained for customers self-service lacked labels. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certificate (food safety manager certificate) unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.
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 Euro Delight, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
Call Euro Delight
Ask for the manager. Euro Delight 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
- 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.