At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
7 problems found · 3 marked critical · Routine county inspection · Jul 27, 2026
At the routine inspection on Jul 27, 2026. The latest visit, on Jul 28, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Fleming's Prime Steakhouse + Wine Bar got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Fleming's Prime Steakhouse + Wine Bar?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Marked critical: 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 Fleming's Prime Steakhouse + Wine Bar's team
Is this your place?
Welcome, Fleming's Prime Steakhouse + Wine Bar. We'll walk through this together, one item at a time. To log the fixes, claim Fleming's Prime Steakhouse + Wine Bar 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 Fleming's Prime Steakhouse + Wine BarWe'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: Hands not washed when neededThe county found: “Employee observed to handle garbage bin and then shuck oysters prior to washing hands or changing gloves. [CA] After…”
First step: When to wash
Then the next one: Time as a control not marked or logged
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 2-301.14, Food Code 3-501.19, Food Code 3-302.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Fleming's Prime Steakhouse + Wine Bar. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJul 28, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Jul 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 27, 2026: 67 out of 100 (Yellow placard).
EarlierJul 27, 2026Routine inspection67 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed to handle garbage bin and then shuck oysters prior to washing hands or changing gloves. [CA] After touching contaminated surfaces, wash hands with soap and water for at least 20 seconds prior to handling food. [COS] Employee washed hands with soap and changed gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Fleming's Prime Steakhouse + Wine Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
French fries measured to be 55F. Per operator french fries are kept on by fryer at room temperature for 2 hours at a time and then discarded and that there is a label. No label observed on container of fries. [CA] When using TPHC (Time as public health control) to maintain food safety, ensure PHFs are time tracked. [COS] Label was retroactively added to fries.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Fleming's Prime Steakhouse + Wine Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Blue cheese butter observed to be in ice bath where ice did not contact bottom of container of butter. Blue cheese butter measured to be 61F. [CA] Keep PHFs at 41F and below for cold holding. When using ice baths, ensure bath has sufficient ice and water to submerge sides of PHF containers. [COS] Blue cheese was VC&D. Ice bath was set up such that ice water level submerged sides of PHF containers. Blue cheese butter measured to be 41F
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.
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Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelves where racks of glasses were kept observed to have food debris. [CA] Keep shelves 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 Fleming's Prime Steakhouse + Wine Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Poke tuna (raw tuna) observed to be stored above cut lettuce inside prep cooler drawers by cookline. [CA] Store raw meats under ready to eat foods and produce. [COS] Poke was moved to bottom drawer to prevent cross contamination
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Fleming's Prime Steakhouse + Wine Bar? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice paddle observed to stored with food contact surface on top of ice machine. Top of ice machine observed to accumulated dust and debris. [CA] Store utensils and with food contact surfaces on and in clean containers/surfaces to prevent contamination. [COS] Ice paddle was taken to 3-comp sink to clean and sanitize. Top of ice machine was wiped down and clean prior to returning utensil.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Fleming's Prime Steakhouse + Wine Bar? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink in the middle of back prep area observed to have water valves turned off. Other handwash sinks were available for use in kitchen prep area. [CA] Provide hot and cold running water for handwash sink at all times. [COS] Employee turned on water valves under the sink.
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 Fleming's Prime Steakhouse + Wine Bar? Fix it
EarlierMar 11, 2026Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Blue cheese observed to be in ice bath. Ice bath was too low to make contact with container of cheese. Cheese measured to be 44F. Shrimp and crab in 2 door upright cooler in back prep area measured to be 42-43F. Door to unit on bottom observed to be open. Other items in cooler measured to be 38F (see measured observations). [CA] Maintain PHFs at 41F and below for cold holding. Esnure ice water level in ice bath surrounds container of PHFs to maintain temperature effectively. Keep cooler doors closed when not actively in use. [COS] Door for cooler was closed and ice and water was added to ice bath.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Raw tuna fish observed to be thawing under ice bath in ROP packaging. Per label on tuna, raw tuna shall be kept frozen while under ROP and shall be removed from packaging prior to thawing. [CA] Remove fish from ROP packaging prior to thawing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw tuna observed to be thawing in center compartment of 3-compartment sink. Warewash sink not in use at time of inspection [CA] Keep PHFs away from sources of contamination. [COS] Tuna was moved into walk in cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back prep area and handwash sink next to dishwasher observed to be missing batteries for paper towel dispenser. Paper towels were inaccessible. Other handwash sinks were fully stocked and available near those handwash sinks. [CA] Ensure paper towels are stocked and easily accessible at handwash stations.
EarlierOct 8, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Raw oysters observed to be side prep area upright cooler in plastic bin with ice and no shell stock tag. [CA] Raw shellstock shall bear a legible label that identifies the name, address and certification number of the shucker-packer or repacker and a "sell by" date or "best if used by" date. Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container with source properly identified. [COS] Chef provided shellstock tag for this batch of oyster and tag was left inside container. Once shellstock has been sold, hold tags for the next 90 days.
The department's words
K01 Demonstration of knowledge; food safety certification
2 food handler cards observed to be expired. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Soup measured to be 139F internally, and 45F externally in ice bath inside walk in cooler. Soup was made 1 hour and 30 minutes prior per label. After stirring soup measured to be 85F. [CA] Frequently stir soup to ensure soup is cooled evenly. Ensure PHF is cooled from 135F to 70F within the first 2 hours and then 70F to 41F within the next 4 hours.
EarlierMay 19, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
1) Salad prep cooler at end of cookline measured to have: -Ranch at 43F -Cut tomatoes at 43F Drawer under one side of cooler observed to have been left partially opened. Other PHFs in cooler measured to be 41F (see measured observations). 2) Cream sauces in ice bath measured to be 45F. [CA] Keep PHFs at 41F and below for cold holding. Ensure ice water level in ice bath raises above sides of containers to effectively keep PHFs cold. [COS] Drawer was closed and after 1 hour, PHFs measured to be More ice and water was added to ice bath.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes at coffee area measured to have 0ppm quat ammonia. [CA] Keep wiping cloths in sanitizer solution. [COS] Sanitizer solution was refreshed.
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 Fleming's Prime Steakhouse + Wine Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Fleming's Prime Steakhouse + Wine Bar
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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.
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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.