At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Jul 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fogo De Chao 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 Fogo De Chao?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Fogo De Chao's team
Is this your place?
Welcome, Fogo De Chao. We'll walk through this together, one item at a time. To log the fixes, claim Fogo De Chao 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 Fogo De ChaoWe'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: “Wooden try at the buffet table with cheese and salami was measured 50F. Facility replace buffet food every 2…”
First step: If food is out of range
Then the next one: Dish sink or dish machine not set up right
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 4-301.12, Food Code 2-301.15, Food Code Part 5-5, Food Code 6-501.112.
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 Fogo De ChaoWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (13 → 5). That takes a team.
Every visit
LatestJul 8, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Jul 8, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Wooden try at the buffet table with cheese and salami was measured 50F. Facility replace buffet food every 2 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC took the wooden trays off the buffet.
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 Fogo De Chao? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employee was washing knifes inside the hand washing sink. [CA] All the warewash shall be done in a 3-comp sink ( warewash area).
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Fogo De Chao? Fix it
EarlierSep 4, 2025Routine inspection87 out of 100 (Green placard)
3 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
BEANS COOKED THIS MORNING WAS HELD AT 125 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ADJUST THE TEMPERATURE SETTING TO BRING THE FOOD TEMPERATURE TO MINIMUM 135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
LACK MONITORING THERMOMETER FOR THE HOT HOLDING UNIT WITH BEANS. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
EMPTY PAPER TOWEL DISPENSER INSIDE THE EMPLOYEE RESTROOM. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
EarlierMay 29, 2025Follow-up inspectionGreen placard
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.
EarlierMay 27, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed missing ceiling panel above light fixture at the corner fixture closes to the side door at the left side dining room. [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.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed heavy accumulation of garbage piled onto the floor outside of the compactor in the refuse area. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed in the following areas: - Dry storage room: - On floor underneath alcohol shelves and chemical storage shelves. - On top of bucket of chemical. - Two on top of ice machine outside of the dry storage room. Per manager, facility is serviced monthly, with the most recent service conducted on 5/23/2025 in the morning. Pest control report was provided for review. Per report, "no rodent or insect activity was noted during the inspection and/or service." [CA] Clean and sanitize area of old droppings.
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 of the facility leading into the parking garage opened while employees were cleaning. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
EarlierNov 19, 2024Routine 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
One paper towel dispenser was empty. [CA] Refill paper towel dispenser immediately. [COS] Manager refill the paper towel dispenser.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Build up of debris inside the CO2 spry holder in the bar area. [CA] Clean CO2 spry holder more frequently to prevent cross contamination.
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 Fogo De Chao, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Fogo De Chao
Ask for the manager. Fogo De Chao 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
- 95 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.