At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · Routine county inspection · Jul 7, 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. Falafel Stop got more than most. That's from the last routine visit, on Nov 24, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Falafel Stop?
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
- Hands not washed when needed K05How to fixFix it
- Food on the floor or under drips K30How 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 Falafel Stop's team
Is this your place?
Welcome, Falafel Stop. We'll walk through this together, one item at a time. To log the fixes, claim Falafel Stop 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 Falafel StopWe'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: “Soap dispenser not operable at the hand wash station in the back food prep area. [CA] Handwashing facilities shall be…”
First step: Hand sinks are for hands only
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-305.11, Food Code 6-501.112.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Falafel StopWe'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.
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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 (2 routine).
Fewer points taken off than last time (25 → 21). That takes a team.
Every visit
LatestJul 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 7, 2026.
4 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
Soap dispenser not operable at the hand wash station in the back food prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC provided hand soap.
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 Falafel Stop? Fix it
Not critical (3)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee was observed handling refuse bins and then putting on gloves without washing hands. Employee was directed to wash with soap and dry with paper towels. Instead, employee rinsed with water only and proceeded to put on gloves again. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] PIC directed employee to properly wash hands prior to food preparation.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Falafel Stop? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food containers stored directly on the floor in the food prep area and inside the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Falafel Stop? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Numerous fruit flies observed in the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Falafel Stop? Fix it
EarlierNov 24, 2025Routine inspection79 out of 100 (Green placard)
7 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
Soap dispenser at the hand sink adjacent to the 3-comp sink is not operational. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers at all times.[COS]
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths are left on counters throughout the kitchen. [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
Accumulation of debris on kitchen floor. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. Deterioration of tiles grout below the 3-comp sink [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
The department's words
K01 Demonstration of knowledge; food safety certification
Food manager certificate is not available for review. Employees food handler cards are not available. [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. 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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Rear handwash sink drains slowly. [CA] Repair plumbing fixture and maintain in clean and good repair.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer is not available. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierNov 19, 2024Routine inspection75 out of 100 (Green placard)
8 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
Inside refrigeration drawers at meat cooking area, measured various portions of raw chicken between 53-57F. [CA] - PHFs shall be held at 41°F or below. [COS]- Chicken moved to walk in cooler to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Manager certificate and food handler cards not available for review. [CA] - At least one person maintains a valid food safety manager certificate. Ensure all food handler cards are maintained on staff.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in rear prep room inacceessible due to tray on top of sink [CA] - Ensure all handwash sink
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometers not available to meat walk in cooler, veggie walk in cooler and refrigeration drawers. [CA] - Provide accurate thermometers to all refrigeration units. Thermometers shall be readily visible and in the warmest part of each unit.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed wooden boards used on the base of the food preparation sink in the rear prep room. Wooden boards appear unclean and heavily stained. [CA] Discontinue use of wood materials in kitchen. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The Green placard from previous inspection is not posted [CA] - The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.The placard shall not be removed.
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
test strips not available to check sanitizer, current strips were damaged from water. [CA] - Provide appropriate test strips to check sanitizer levels
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water is not available to restroom, temperature peaked at 92F [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Falafel Stop, 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
- Hands not washed when needed Read the free guide
- Food on the floor or under drips Read the free guide
- Pests seen inside: fruit flies Read the free guide
Let Falafel Stop know
Ask for the manager. Falafel Stop can only fix what it knows about.
The department lists no phone for this place.
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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.