At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Jun 12, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Grandma's Kitchen got more than most. That's from the last routine visit, on Aug 12, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Grandma's Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Pests seen inside: fruit flies K23How 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 Grandma's Kitchen's team
Is this your place?
Welcome, Grandma's Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Grandma's Kitchen 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 Grandma's KitchenWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Front and back door propped open. [CA] Keep doors closed to prevent the harborage of vermin.”
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 6-501.112, Food Code 3-305.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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
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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 · 6 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 (51 → 19). That takes a team.
Every visit
LatestJun 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 12, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front and back door propped open. [CA] Keep doors closed to prevent the harborage of vermin.
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 Grandma's Kitchen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored above vegetables in walk-in cooler. [CA] Store raw food items separate or below ready-to-eat foods to preventcross 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 Grandma's Kitchen? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Many flies observed inside facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Grandma's Kitchen? Fix it
EarlierAug 12, 2025Routine inspection81 out of 100 (Green placard)
6 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
Potentially hazardous foods measured at improper holding temperatures. Tofu, pork, raw pork, raw fish, bean sprouts, and beef were measured at 47F to 71F. [CA]Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] All items were out in the prep areas of the kitchen and were relocated into the reach-in coolers or the walk-in cooler at the start of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Containers of food stored on the floor of the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect from contamination. 2) Bags of onions and potatoes observed stored outside the facility. [CA] Food shall be stored in an approved location within the facility where it is protected from contamination.
The department's words
K23 No rodents, insects, birds, or animals
Multiple flies observed in the kitchen. [CA] Food facility shall be kept free of flies and fly activity.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent vermin from entering the facility. 2) Employee's personal drink observed stored on top of food inside the walk-in cooler. [CA] Employee's personal food shall be stored separate or below food that is served or sold in the facility to prevent cross-contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple butane cook tops observed in the facility. [CA] Butane cook tops are not an approved equipment. Discontinue use and remove from facility.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw foods (eggs, meats) observed stored above ready-to-eat foods (cooked foods, vegetables) inside the walk-in cooler. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
EarlierJun 30, 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.
EarlierJun 26, 2025Routine inspection49 out of 100 (Red placard)
16 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee washed bulk container cover, without sanitizing, put on a cart and store. Observed lids still has debris and grease. [CA] The food-contact surfaces shall be kept free of grease deposits or other soil accumulations. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] Education provided. Employee placed covers in dishmachine and rewash. Dishmachine machine chlorine concentration measured at 50ppm.
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
K13 Food in good condition, safe, unadulterated
*REPEAT VIOLATION Gnaw marks observed on the plastic bag which stored peanuts. [CA] Food shall not be adulterated by vermin or vermin debris. [COS] Employee discarded the bag of peanuts.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 3 dead juvenile, 1 dying rodent and 6+ dead american cockroaches on the glue trap on the floor under 3 doors counter fridge in front prep area - 1 dying american cockroach on the floor near 1 compartment sink across from cookline. - Fresh droppings on the floor in dry storage area near walk-in fridge - Fresh rodent droppings and 2 broken american cockroaches wings on the shelf near gas rice cooker - Gnaw mark on plastic bag storing peanuts across from walk-in fridge - Fresh rodent droppings on top of bulk containers in dry storage. 2. Photographs: Taken for documentation purposes. 3. Supervisor [name] Notified. 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. minor violation: Gnats observed near hand wash sink in 3 compartment sink. [CA] Eliminate gnats.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
The department's words
K01 Demonstration of knowledge; food safety certification
* REPEAT VIOLATION Food safety manager certificate and food handler cards are not available for review [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. 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Container of sauce was stored on the floor next to cookline. Containers of food were stored directly on the floor in walk-in fridge. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Missing label for bulk food container. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust built up on the fan guard in walk-in fridge. [CA] Clean and maintain
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy grease built up on hood filter and hood system. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. *REPEAT VIOLATION Gas rice cooker, steamer and portable oil fryer are not operating under a hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several soiled wiping cloths were stored on food preparation counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 8 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leaking pipe under 3 compartment sink and slow floor drainage. Water leaking from sink across from cookline when water turned on. [CA] Repair plumbing fixture and maintain in clean and good repair. Slow drain floor sink at 3 compartment sink and dishmachine area. Debris built up in floor sink. [CA] Clean and maintain.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Refuse containers were opened in parking lot. [CA] Refuse containers shall be covered at all times when not in use.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
* REPEAT VIOLATION Equipment and 3 doors counter fridge stored outside facility. [CA] Equipment shall be stored inside the facility where it is protected from contamination
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Holes observed on ceiling near hood system and ceiling at front area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Accumulation of debris and grease on wall and floor under equipment. [CA] Clean and maintain. Peeling paint on the wall in kitchen. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy grease built up on equipment throughout facility. [CA] Clean and sanitize equipment. Loosen and broken gasket observed in counter/open top fridge across from cookline. [CA] Repair or replace gasket
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing test strip for testing chlorine concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Hand cream, car key and chewing gum were stored on shelf on top of food preparation table and on paper dispenser on top of hand wash sink across from cookline. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] Employee relocated items. *REPEAT VIOLATION Side door leading to the kitchen was left opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing probe thermometer and thermometer in the fridges. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 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.
EarlierNov 13, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Pipe under the three compartment sink is in disrepair and waste water drains onto the kitchen floor rather than into the floor sink. [CA] Food facility shall be able to properly disposes of waste water through approved plumbing system. [COS] Employee repaired drain pipes under the three compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 12, 2024Routine inspection29 out of 100 (Red placard)
17 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
At time of inspection, fresh and old rodent droppings was observed in multiple location throughout the facility. - Around the water heater. - Under the three compartment sink - Under shelving by the backdoor - Under shelving by dry storage - On top of canned food on dry storage shelves. - On bulk storage container - Inside bulk container of flour. - On food prep table next to the food prep unit. - On plates stored on food prep table - Along the walls around the entire front counter - On shelves used for equipment by the front counter - In back room dry storage area on shelves. - On the floor all along the walk-in cooler. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Facility is CLOSED due to vermin infestation and shall cease all food operations. See comment section below. REPEAT VIOLATION
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
K06 Adequate handwash facilities supplied, accessible
Handwash sink located in the kitchen by the three compartment sink is obstructed with equipment in front of the sink and in the basin of the sink. The handwash sink also did not have soap available in the dispenser. [CA] Handwash sinks shall be kept unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands as required. [COS] Obstructions relocated and employee refilled the soap dispenser. REPEAT VIOLATION
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Heavy accumulation of black mold-like substance observed on the inside panel of the ice machine. Mold-like substance was in direct contact with consumable ice. [CA] Frequently clean and sanitize the inside panels of the ice machine. [COS] Employee discarded all the ice from the ice machine and cleaned and sanitized the ice machine. REPEAT VIOLATION
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
Potentially hazardous foods measured at improper holding temperatures. By the mop sink, pork belly is measured at 64F. In front of the handwash sink, raw chicken is measured at 50F. In front of the ice machine, raw shell eggs measured at 64F. Outside the walk-in cooler, raw chicken and raw pork measured at 52F. [CA] Potentially hazardous when cold holding shall be held at or below 41F. [COS] Per employee all items were in active prep within the last two hours and relocated into the walk-in cooler. REPEAT VIOLATION
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
K13 Food in good condition, safe, unadulterated
Rodent dropping observed inside bulk container of flour stored on dry storage shelf. [CA] Food shall not be adulterated by vermin or vermin debris. [COS] Employee discarded the entire bulk container of flour by dumping it into outdoor trash bin. REPEAT VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Waste water was observed overflowing onto the kitchen floor from the floor sink located under the three compartment sink. [CA] Ensure that floor sinks are kept clear and operable to properly remove waste water. [COS] Employee cleared food debris from strainer in the floor sink and began to clean and sanitize the kitchen floor. REPEAT VIOLATION
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of kitchen is kept open at time of inspection. [CA] Keep doors to the kitchen closed when not in use to prevent the entrance of vermin.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle stored by the ice machine is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
The department's words
K24 Person in charge present and performing duties
A person in charge (PIC) is not present during operating hours.[CA]A PIC who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease on walls and ceilings located between the cook line and walk-in cooler. [CA] Maintain walls and ceiling of facility clean and free of debris accumulation
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Facility observed preparing open food outside of the facility. Raw chicken observed on cutting board on unused refrigeration unit and boxes of food stored on the floor. [CA] Food prep and food storage shall be kept inside of food facility where the food is protected from contamination. 2) Open food observed thawing inside two of the compartments at three compartment sink while the remaining sink compartments is filled with soap water. 3) Uncovered pot of food is stored on the floor by the mop where employee was observed using hose to spray the ground. [CA] Food shall be prepared and stored in a manner where it is protected from contamination. REPEAT VIOLATION
Show 6 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes and containers of food are observed stored on the floor inside the walk-in cooler and back dry storage room. [CA] Food shall be stored a minimum of 6 inches off the floor to prevent cross-contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Equipment (meat grinder) observed stored outside behind the facility. [CA] Equipment shall be stored inside the facility where it is protected from contamination. REPEAT VIOLATION
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Food handler cards for employees are not available. [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. REPEAT VIOLATION
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1) Steamer is stored outside of the 6 inch overhang of the ventilation hood. 2) Deep fryer is observed in use outside of the ventilation hood. [CA] All cooking equipment shall be operated under the ventilation hood as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease on hood filters above the cook line. [CA] Frequently clean hood filters or as needed.
The department's words
K26 Approved thawing methods used; frozen food
Improper thawing of potentially hazardous foods observed. Frozen meat observed thawing in standing water inside the three compartment sink. Frozen meat observed thawing in room temperature in front of the back door. [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.
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 Grandma's Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Grandma's Kitchen
Ask for the manager. Grandma's Kitchen 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.
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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
- 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.