At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
7 problems found · Routine county inspection · Jan 21, 2026
At the routine inspection on Jan 21, 2026. The latest visit, on Sep 18, 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. Gilroy Noodle 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 Gilroy Noodle?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Gilroy Noodle's team
Is this your place?
Welcome, Gilroy Noodle. We'll walk through this together, one item at a time. To log the fixes, claim Gilroy Noodle 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 Gilroy NoodleWe'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: Pests seen inside: roachesThe county found: “Dead cockroaches were noted on sticky traps around the water heater at the time of inspection. [CA] Clean and…”
First step: What to do
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.112, Food Code 4-301.12, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Gilroy NoodleWe'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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (24 → 17). That takes a team.
Every visit
LatestSep 18, 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 Sep 18, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 21, 2026: 83 out of 100 (Green placard).
EarlierSep 16, 2026Routine inspectionNo score given
No violations listed in the data.
EarlierJan 21, 2026Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches were noted on sticky traps around the water heater at the time of inspection. [CA] Clean and sanitize area of dead cockroaches.
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 Gilroy Noodle? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility is using sticky fly traps around the facility to kill off flies. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. Obtain appropriate devices to kill off flies, talk to pest control.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Gilroy Noodle? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Unable to provide test trips for chlorine at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Gilroy Noodle? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Under counter refrigeration next to cashier station was measured at 45*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Adjust properly or have unit serviced by contractor.
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 Gilroy Noodle? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Unable to provide a probe thermometer at the time of inspection. [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.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Gilroy Noodle? Fix it
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Small deep fryer is not under the hood system and not approved by the department. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment and equipment must be approved by the department. Remove piece of equipment and obtain approval.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Gilroy Noodle? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Knives/scissors are being stored in between the stainless steel table and prep tables at the time of inspection. [CA] Do not store food contact surfaces in those crevices since they do not get cleaned frequently. Obtain magnets or knife holders. [SA] All items were moved to the dish washer to be wash, rinse, sanitized.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Gilroy Noodle? Fix it
EarlierSep 18, 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.
EarlierSep 16, 2025Routine inspection76 out of 100 (Red placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Multiple cockroaches are noted within the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. 1. Observed Vermin: Documented in the following areas: - Multiple adult cockroaches noted within the water heater at the time of inspection. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee wash hands in prep sink at the time of inspection. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Wash hands within hand wash station and not other sinks.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide food manger certification and food handler cards for employees at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards within 30-days. REPEAT VIOLATION. Failure to comply may result in enforcement action.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large hole noted on top of the water heater at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of soup are being cooled down on the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [SA] Containers were moved to stainless steel tables.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal belongings were within the food prep area at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters have heavy grease build up on them at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris noted in between stainless steel table and prep tables at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierApr 25, 2025Routine inspection86 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station within the prep area was blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC was able to removed bucket, that was blocking hand wash. Keep accessible at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a food manger certification at the time of inspection and some employees are missing food handler cards. [CA] Obtain a food manger certification within 60-days and food handler cards for all employees that handle food within 30-days.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease build up within the fan guards noted at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair. Recommend cleaning hood filters more frequently.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
A consumer advisory is missing on menu with regards to raw meat being cooked within the broth upon serving. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. "Consumer Advisory" - Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions.
The department's words
K07 Proper hot and cold holding temperatures
Cooked eggs rolls on top of the deep fryer were not being hot held at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC would like to place the egg rolls within TPHC. Forms were provided to the facility and must be submitted into this department for approval.
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 Gilroy Noodle, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Gilroy Noodle
Ask for the manager. Gilroy Noodle 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.
Do you work at or run Gilroy Noodle?
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
- No score given
- 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.