At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · Sep 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fremont Kabob 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 Fremont Kabob?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Food labels missing or wrong K32How to fixFix it
- No person in charge on duty K01How 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 Fremont Kabob's team
Is this your place?
Welcome, Fremont Kabob. We'll walk through this together, one item at a time. To log the fixes, claim Fremont Kabob 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 Fremont KabobWe'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: Utensils or dishes stored wet or unwashedThe county found: “Observed stainless steel bowl, plastic shovel, and 1oz plastic containers inside unknown dry bulk goods buckets.…”
Then the next one: Food labels missing or wrong
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 3-501.17, Food Code 3-305.11, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Food labels missing or wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What every label shows
From Food Code 3-501.17
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 Fremont KabobWe'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 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (14 → 7). That takes a team.
Every visit
LatestSep 24, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected Sep 24, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed stainless steel bowl, plastic shovel, and 1oz plastic containers inside unknown dry bulk goods buckets. Observed handle was touching unknown dry bulk goods. [CA] Provide scoops with handles and store scoop handle in a upright way so that handle does not come in direct contact with food to prevent contamination.
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 Fremont Kabob? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed buckets of unknown white powders (flour, salt, sugar, cornstarch). [CA] Food facility shall properly label stored food items with common name.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Fremont Kabob? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Observed FSC expired. [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.
EarlierFeb 12, 2026Routine inspection86 out of 100 (Green placard)
4 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
Display cooler measured to have: -ambient temperature -50F -beans - 50F -cucumber tomato salad -53F -Rice pudding - 51F [CA] Maintain PHF at 41F and below for cold holding. [COS] Per operator cooler was just restocked after lunch about 1 hour prior. All PHFs were moved to 1 door upright cooler or walk in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Foil observed to be used to line shelves under prep tables. [CA] Discontinue use to foil as line and provide durable, smooth, and easily cleanable liner.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Prepackaged desserts and beans in front storage case missing 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Small countertop deep fryer observed to be next to prep cooler. [CA] All cooking equipment shall be kept under ventilation hood. Remove equipment from facility
EarlierJan 7, 2026Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Opened bag of flour observed to be kept rolled up on shelf. [CA] Keep open bags of bulk foods in containers with tight fitting lids to prevent cross contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Foil observed to be used to line shelves under prep tables. [CA] Discontinue use to foil as line and provide durable, smooth, and easily cleanable liner.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged desserts and hummus in front storage case missing 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.
EarlierJun 24, 2025Routine inspection85 out of 100 (Green placard)
4 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
Single serving containers (20 containers) of chickpea salad observed to be kept on counter and measured to be 54F. Per employee he keeps salad containers out when its busy and then returns it to cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep PHFs in prep cooler or display cooler or ice bath. [COS] Per employee chickpeas were removed from display deli about 30 minutes prior. Chickpeas were returned to deli display case,.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Rice paddle observed to be stored in standing water. Water measured to be 49F, per employee rice paddle is usually stored in ice bath. [CA] Refill ice bath and maintain scoop for PHFs in water at 41F and below. [COS] Ice was added to rice scoop container
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Box of bread observed to be stored on the floor in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. **REPEAT VIOLATION**
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Rolled meatballs in walk in cooler observed to be stored above mixed tomato salad and cooked potatoes. [CA] Store raw meats below ready to eat foods to prevent cross contamination. **REPEAT VIOLATION**
EarlierOct 17, 2024Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Sauces observed to be stored on the floor in the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked spicy sauce measured to be 74F. Per employee sauce was made about 2-2.5 hours prior and left out to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using containers that facilitate heat transfer (ex. stainless steel) 4) Adding ice as an ingredient. 5) Using ice paddles 6) Using an ice bath and stirring frequently Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Employee moved container of sauce into reach in freezer to continue cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Spoons and scoops and bowls observed to be stored in bulk dry foods and spices with handles in direct contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K07 Proper hot and cold holding temperatures
Curry sauce and spicy sauce measured to be 132F and 130F in upright warmer. Upright warmer was off. [CA] PHFs shall be held at 135°F or above for hot holding. [COS] Operator VC&D sauces and turned on countertop warmer and placed new sauce from walk in cooler on to stove to reheat prior to placing to upright warmer.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Rolled meatballs in walk in cooler observed to be stored above mixed tomato salad and cooked potatoes. [CA] Store raw meats below ready to eat foods 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 Fremont Kabob, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food labels missing or wrong Read the free guide
Call Fremont Kabob
Ask for the manager. Fremont Kabob 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.
Do you work at or run Fremont Kabob?
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
- Routine inspection
- Result
- 93 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.