At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · Apr 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Giorgio's Italian Grill & Pizzeria 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 Giorgio's Italian Grill & Pizzeria?
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: Hot food below 135°F K07How to fixFix it
- Food thawed the wrong way K26How 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 Giorgio's Italian Grill & Pizzeria's team
Is this your place?
Welcome, Giorgio's Italian Grill & Pizzeria. We'll walk through this together, one item at a time. To log the fixes, claim Giorgio's Italian Grill & Pizzeria 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 Giorgio's Italian Grill & PizzeriaWe'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: “Observed potentially hazardous foods that measured in the temperature danger zone located in the steam table (meat…”
First step: If food is out of range
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 2-301.15, Food Code 3-403.11, Food Code 4-603.16.
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?
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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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Inspections
From County of Santa Clara Department of Environmental Health · 4 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 (19 → 10). That takes a team.
Every visit
LatestApr 14, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Apr 14, 2026.
2 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
Observed potentially hazardous foods that measured in the temperature danger zone located in the steam table (meat sauce 112F), in the food prep cold hold unit (diced tomatoes 49F), and in the ice bath (buttermilk 47F). Per PIC, the meat sauce was recently reheated on the stove top and put into the steam table. PIC also stated that the diced tomatoes were brought from the walk-in about 2 hours ago. PIC stated the buttermilk was in the ice bath for about an hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace units if necessary. Discontinue using ice baths for cold holding (use refrigeration or time control). [COS] PIC had staff reheat the meat sauce to 165F and put the tomatoes and buttermilk into refrigeration 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.
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 Giorgio's Italian Grill & Pizzeria? Fix it
Not critical (1)
The department's words
K26 Approved thawing methods used; frozen food
Observed packaged lobster in standing water in the food prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Giorgio's Italian Grill & Pizzeria? Fix it
EarlierJul 23, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
One of the handwash stations did not have a functional soap dispenser. [CA] Ensure handwash stations are stocked with soap and paper towels, and that the dispensers are working/functional. [COS] Employee changed in the batteries in the dispenser.
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food located in an ice bath to measure in the temperature danger zone (buttermilk 45F). [CA] ENsure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue use of ice baths for cold holding; keep in refrigerator or consider using TPHC (Time as a Public Health Control) which involves filling out the Departments TPHC form, time marking the food for 4 hours, and discarding the food at the end of the 4 hours. [SA] PIC will time mark the buttermilk for 4 hours.
EarlierJul 11, 2025Follow-up inspectionGreen placard
1 violation 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
Observed potentially hazardous foods stored in the food prep cold hold unit that measured in the temperature danger zone (mozz cheese 66F, tomatoes 52F, hardboiled egg 51F). Also observed large batches of food on prep tables that measured in the temperature danger zone (squid 67F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue prepping in large batches; prep smaller batches to prevent PHFs from being the temperature danger zone for too long. [COS] PIC had staff return food to the walk-in cooler. PHFs in the food prep unit have been in the unit since 11am and will be discarded by staff at 3pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 8, 2025Routine inspection81 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Observed potentially hazardous food that measured in the temperature danger zone and, according to staff, has been reheating slowly for over 2 hours (demi glaze 108F). [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] PIC discarded the demi glaze.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located next to cookline (pesto 60F, cream 58F), in drawer cooler (lasagna 43F-45F), in food prep cold hold unit (mozz cheese 48F, diced tomatoes 50F, sliced tomatoes 45F), and on food prep surface (raw beef patties 67F). Per PIC, the staff usually puts PHFs like pesto and cream on ice bath. An employee stated that the lasagna was cut 10 minutes ago and put into the unit. PIC stated that the food in the food prep cold hold unit has been there since 11am and was not aware of any issues with the refrigerator. The employee preparing the beef patties on a food prep surface had a very large amount of meat that they were preparing. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue using ice baths for cold holding unless used in conjunction with time control (TPHC). Repair, adjust or replace refrigeration units that are not properly cold holding. Discontinue preparing massive amounts of PHFs; recommend preparing smaller amounts to avoid PHFs being in the temperature danger zone for too long. [COS] PIC discarded cream, pesto, tomatoes. PIC had staff put lasagna and beef patties into 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 (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in mechanical warewash machine measured at 25ppm. [CA] Ensure chlorine measures at 50ppm in mechanical warewash machines.
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 Giorgio's Italian Grill & Pizzeria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food thawed the wrong way Read the free guide
Let Giorgio's Italian Grill & Pizzeria know
Ask for the manager. Giorgio's Italian Grill & Pizzeria can only fix what it knows about.
The department lists no phone for this place.
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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
- Routine inspection
- Result
- 90 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.