At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jan 22, 2026
At the routine inspection on Jan 22, 2026. The latest visit, on Aug 31, 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. Grill On The Alley 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 Grill On The Alley?
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: Food not cooked to the right temperature K10How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Grill On The Alley's team
Is this your place?
Welcome, Grill On The Alley. We'll walk through this together, one item at a time. To log the fixes, claim Grill On The Alley 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 Grill On The AlleyWe'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: Food not cooked to the right temperatureThe county found: “The final cooking temperature of salmon was measured at 82F. Cook confirmed the salmon was finished cooking. Order…”
First step: Minimum inside temperatures
Then the next one: Hand sink not ready to use
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 3-401.11, Food Code 2-301.15, Food Code 6-501.111.
Try it yourself
Fix and log it: Food not cooked to the right temperature
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Minimum inside temperatures
From Food Code 3-401.11
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
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 Grill On The AlleyWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 10 inspections on record · Last checked Oct 6, 2026
The county visited 8 times in the last 12 months (2 routine, 6 follow-up).
Nice work, Grill On The Alley. At the follow-up ten days later, the county listed no items still open.
You cleared the re-check in ten days. We're proud of you.
Fewer points taken off than last time (28 → 15). That takes a team.
Every visit
LatestAug 31, 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 Aug 31, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 22, 2026: 85 out of 100 (Green placard).
EarlierAug 27, 2026Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
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: - Live cockroaches on the floor by the two compartment warewash sink. - One ootheca in gap between the wall and stainless steel panel of the exhaust hood across the warewash sink. - Dead cockroach on the floor near the handwash sink. 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 (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
EarlierAug 22, 2026Follow-up inspectionRed placard
4 violations listed, 3 marked critical.
Critical (3)
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: - Live cockroaches of all life stages on the wall and floor by the two compartment warewash sink. - Live cockroaches on a sticky trap behind an upright cooler next to the warewash sink. - Two oothecas on the floor between service line equipment. - Live cockroaches of all life stages throughout the service line areas. - Dead cockroaches throughout the facility. 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.
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility lacks hot water throughout building. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
1. The floor sink at the salad prep area was backing up. 2. The floor sink by the two compartment warewash sink was also backing up. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Stainless steel edges under service line areas have gaps that are harboring live cockroaches. [CA] Seal and repair gaps and holes in structure.
EarlierAug 21, 2026Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
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: - Live cockroaches of all life stages on the wall and floor by the two compartment warewash sink. - Live cockroaches on a sticky trap under an upright cooler next to the warewash sink. - Two oothecas on the floor between service line equipment. - Two dead cockroaches at the small kitchen off the dining room. 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 (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the two compartment warewash sink measured at 101F. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. Hot water shall be provided at 120F at all plumbing fixtures except for handwash stations.
EarlierAug 21, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility lacks hot water throughout building. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 3, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed several dead cockroaches on a sticky trap under the warming oven across the two compartment sink. A single dead cockroach was observed near a cove base tile with deteriorated grout. No other evidence of infestation observed. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. [COS] PIC removed the dead cockroach and discarded.
EarlierJan 28, 2026Follow-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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Observed numerous live cockroaches on a sticky trap under the two compartment sink. Several live cockroaches of different life stages were observed coming out of a missing wall tile under the two compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 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. [COS] Hotel maintenance arrived onsite to seal and patch up the hole from the missing wall tile. Facility was treated last night between 8-9 pm by a pest control company. A follow up inspection will be conducted within 24 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 22, 2026Routine 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
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
The final cooking temperature of salmon was measured at 82F. Cook confirmed the salmon was finished cooking. Order ticket did not request for undercooked salmon. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Inspector instructed cook to finish cooking salmon to a minimum internal temperature of 145F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Grill On The Alley? Fix it
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash station across the salamander grill was missing paper towels. Note: The other handwash station was fully stocked. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Chef Jocelyn restocked the paper towel dispenser at time of the inspection.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Grill On The Alley? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The ceiling of the chemical closet had dew. Note: The hotel attached to the restaurant recently had a large leak on some of their floors. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Grill On The Alley? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink is leaking from the atmospheric valve. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Grill On The Alley? Fix it
EarlierJun 6, 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 5, 2025Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
In the grill station, on the prep line, a fly was observed landing on a burger bun. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as required. [COS] Staff discarded bun. See VC&D report.
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
1. Major Violation: At the grill station, at the only hand wash station, there were no paper towels or paper towel dispenser. [CA] Single-use sanitary towels shall be provided in dispensers. [SA] A 1/3 hotel pan with paper towels was provided. 2. Minor Violation: In the kitchen area, at the hand wash station near the secondary cook line, no soap or soap dispenser was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 3. Minor Violation: In the kitchen area, at the hand wash station near primary cook line, the paper towel dispenser was empty. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the paper towel dispenser.
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)
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, on the speed rack near the two compartment food preparation sink, frozen fish was found thawing at ambient temperature. [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. [COS] Staff moved the fish into the walk in cooler.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the salad prep area, at the rice cooker, the rice spoon was held in water measuring at 66°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility lacks shellfish tags for the last 90 days. Facility was able to provide the current tags and tags for the 2024 calendar year. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. In the ware washing area, at the conveyor dishwasher, chlorine measured at 0 ppm. 2. In the bar area, at the under counter dishwasher, chlorine measured at 0 ppm. [CA] Maintain chlorine in mechanical ware wash machine at 50 PPM. [COS] Staff had restocked the sanitizer solution with a detergent. Chef replaced the detergent with the sanitizer. Dishwasher measured at over 100 ppm.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine at the conveyor dishwasher measured at 200 ppm. [CA] Ensure to use sanitizer within manufacturer's directions
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 Grill On The Alley, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not cooked to the right temperature Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Call Grill On The Alley
Ask for the manager. Grill On The Alley can only fix what it knows about.
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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 Grill On The Alley?
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
- 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.