At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 2, 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. Hl Peninsula Restaurant got more than most. That's from the last routine visit, on Aug 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hl Peninsula Restaurant?
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-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How 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 Hl Peninsula Restaurant's team
Is this your place?
Welcome, Hl Peninsula Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Hl Peninsula Restaurant 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 Hl Peninsula RestaurantWe'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-contact surfaces not cleaned or sanitized rightThe county found: “Observed an employee skipping the sanitizing step during manual warewashing of a large stock pot that she was washing…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 2-301.15, Food Code 2-301.14, Food Code 6-501.111.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestSep 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 2, 2026.
5 violations listed, 1 marked critical.
Critical (1)
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
Observed an employee skipping the sanitizing step during manual warewashing of a large stock pot that she was washing while maintained directly on the basin of the mop sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Discontinue the use of the mop sink for manual warewashing. [COS] Instructed employee to add and sanitize with bleach. ____________ Minor violation: High temperature sanitizing rinse measured 158F in the mechanical dishwasher in the kitchen. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hl Peninsula Restaurant? Fix it
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Tofu skins measured 48F, and bean sprouts measured 49F while maintained out of temperature control at the cook-line. Per staff, items had been removed from refrigeration between 15 and 25 minutes prior. In the upright warmer at the entrance to the kitchen, egg and custard tarts measured between 130F and 132F. Per staff, items had been heated and placed into the unit less than 45 minutes prior. In the unapproved walk-in cooler adjacent to the barbecue station, a large container of soy sauce chicken measured 45F. Per staff, item had been relocated to the unit earlier this morning, approximately 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employees to add ice to tofu skins and bean sprouts. Soy sauce chicken relocated to an alternate walk-in cooler. [SA] Potentially hazardous foods in the upright hot holding unit to be served or discarded by the end of lunch service (less than 4 total hours elapsed after initially leaving temperature control)
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 Hl Peninsula Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the hand wash station at the back kitchen area near the three walk-ins obstructed by multiple bulk containers of food and equipment placed directly in front, as well as equipment maintained in the wash basin. *Note: Additional, available hand wash station located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Hl Peninsula Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has remodeled the previously existing dry storage room into a walk-in cooler by adding metal walls and floors, as well as a compressor unit. Ambient of the unit measured between 45F and 49F via probe, depending on location. [CA] Submit plans to DEH Plan Check at [email], or else remove unapproved modifications and revert to previously approved plans. See "comments" for further details. Unapproved walk-in cooler impounded. See impound report, ID: MC - 090226 - 1A
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Hl Peninsula Restaurant? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling personal phone, then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Hl Peninsula Restaurant? Fix it
EarlierAug 27, 2026Routine inspection37 out of 100 (Yellow placard)
12 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the cook-line, numerous dim sum measured between 46F and 75F while maintained in stacks of steamer baskets out of temperature control on the prep table across from the dim sum line, including shiu mai, rolled tripe, chicken feet, steamed buns, and radish cake. Per staff, they had been removed from refrigeration between 15 minutes and 1.5 hours prior. At the barbecue area, observed 9 cooked cantonese style ducks and 7 raw ducks hanging from hooks from the ceiling. Cooked ducks measured 75F, and raw ducks measured between 61F and 62F. Per employees, cooked duck had been maintained in the walk-in refrigerator at the barbecue station overnight and had been taken out 30 minutes prior, and the raw ducks had been stored in the two door upright near the three walk-ins at the back kitchen. Ambient of the walk-in cooler at the barbecue station measured 50F via probe. Numerous potentially hazardous foods in the aforementioned barbecue walk-in cooler measured between 50F and 51F, including pork belly, roast quail, roast duck, roast and raw cha siu, and raw shell eggs. Per the manager, ducks, roast quail, some of the roast pork belly, and raw cha siu had been maintained in the unit overnight, and all other foods had been placed into the unit earlier this morning, approximately 2 hours prior. *Note: Walk-in cooler at the barbecue station has a wooden door. Will check to ensure barbecue walk-in cooler has been approved by DEH Plan Check. At the barbecue station, raw pork belly measured 64F on a lower prep table, raw pork belly measured 68F while maintained in standing water while "thawing", and jellyfish soup maintained on a large pot on the floor measured 76F. Per staff, items had been removed from refrigeration less than 1 hour prior. In the same area, in the steam table, potentially hazardous sauces intended for topping barbecue meat measured between 103F and 106F. Per staff, items had been heated and placed into the unit less than 1 hour prior. At the back kitchen area near the walk-in cooler, egg bao on a speed rack measured 96F, and 6 tubs of dough sticks on a rolling cart measured 73F. Per staff, egg bao had been steamed less than 45 minutes prior, and dough sticks had been fried less than 1 hour prior. At the cook-line, numerous potentially hazardous foods maintained out of temperature control without active preparation of said items measured between 67F and 99F, including two pots of broth, rice noodles, a large pot of congee, raw marinated pork, bowls of chicken feet soup on a rack, garlic in oil mixtures, and bean sprouts. In the same area, in the upright warmer, glutinous rice dumpling, egg and custard tarts, and pork buns measured between 103F and 140F. Per staff, they are aware that the upright warmer does not hold at 135F. Staff stated that items had been cooked and placed into the unit between 20 minutes and 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cantonese style ducks, roast pork belly, roast quail, and raw cha siu maintained the improperly functioning barbecue walk-in cooler overnight were voluntarily condemned and discarded. All other potentially hazardous foods were relocated to adequate refrigeration, reheated and maintained hot, served, cooked, or else marked to be served or discarded by the end of lunch service.
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
K05 Hands clean, properly washed; gloves used properly
Employee working at the cook-line observed handling raw squid, then proceeded to handle a cooked, ready to eat plate of food. Employee working at the barbecue station observed handling raw ducks, then attempted to handle a cooked duck before being stopped and instructed to wash their hands. Employee working at the warewashing area observed loading soiled dishes into the mechanical dishwasher, then proceed to take cleaned dishes out of the dishwasher without changing gloves or washing hands. Employee working at the cook-line observed drinking from an open bowl, then proceeded to continue handling food and cooking. Multiple employees working at the dim sum line and steamer line observed scratching face, nose, hair, neck, or shoulder, and continuing to handle food and/or cook. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employees to properly wash hands.
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
In the dry storage room adjacent to the warewashing area, observed 5+ flies and beatles crawling directly on dried beans maintained in an uncovered soy sauce bucket on a lower shelving racks. At the cook-line, observed multiple flies landing on uncovered, cut raw onions maintained in a plastic tub on a shelving unit. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Bucket of dried beans and tub of cut onions were voluntarily condemned and discarded due to insect adulteration.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell stock tags could not be provided for the following: - three tubs of oysters maintained in the walk-in cooler closest to the vegetable preparation room - one tub of oysters maintained in an under-counter cooler across from the cook-line [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [COS] Four tubs of oysters were voluntarily condemned and discarded due to unverifiable tags.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A tub of hainan chicken measured 51F, and a tub of soy sauce chicken measured 50F while maintained in large tubs kept plastic wrapped in a two door upright near the barbecue area. Per staff, they had been cooked last night and placed into the unit to cool down overnight. In the two-door upright cooler near the walk-in cooler in the vegetable preparation room, chicken feet soup measured 68F. Per staff, soup had been cooked less than 2 hour prior and placed into the unit 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 rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. 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] Hainan chicken and soy sauce chicken were voluntarily condemned and discarded due to improper cooling. Chicken feet soup was uncovered and relocated to one of the walk-in freezers.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High temperature sanitizing rinse measured 149F in the mechanical dishwasher while in active use to wash various dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Instructed employees to set up the sanitizing compartment and add bleach (100 ppm chlorine). Employees to manually warewash in the three compartment warewashing sink until the mechanical dishwasher can be repaired to output at 160F utensil contact.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 10+ flies in the dry storage room adjacent to the warewashing area. Observed 7+ flies flying around uncovered vegetables at the cook-line. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed drinking from an open bowl at the cook-line. Observed employee personal food stored on food preparation surfaces throughout the facility. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meats stored directly over vegetables in multiple refrigeration units. Observed uncovered raw cha siu dripping onto a plastic-wrap covered container of raw ducks in the two-door upright cooler near the walk-in cooler/walk-in freezers. Observed containers of vegetables stacked up with bottom of containers in direct contact with vegetables underneath. Observed containers of meat stacked up with bottom of containers in direct contact with meat underneath. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the walk-in cooler at the barbecue area measured 50F via probe. *Note: Door of the walk-in is a wooden residential door [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41°F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at a maximum of 93F from the hand sink in the men's restroom and a maximum of 76F from the hand sink in the women's restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Observed numerous frozen potentially hazardous foods thawing at ambient temperature, or in standing water in preparation sinks. [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.
EarlierJan 9, 2026Routine inspection71 out of 100 (Green placard)
10 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
Marinated duck and marinated pork in the drying room at the BBQ side was measured at 50 degrees Fahrenheit. Per PIC, they started the drying process last night and will be cooked today. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Recommended to dry in the walk-in cooler. [Suitable Alternative] The meats will be cooked shortly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1. Chlorine sanitizer in the sanitizing bucket was measured at 0 ppm. [Corrective Action] Ensure chlorine sanitizer concentration in the sanitizing bucket is maintained at 100 ppm. 2. Damp wiping towels observed stored on the work tables at the cookline. [Corrective Action] Store wiping towels in sanitizing buckets when not actively in use.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowl without handles used to scoop rice porridge. Observed most bulk foods container using bowl without handles to scoop contents. [Corrective Action] Use a scoop with handles.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water leak observed under the 3 compartment prep sink. [Corrective Action] Repair to stop the leak.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy grease accumulation on the bottom level shelf of the dim sum steamers. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the door handles of most refrigeration units. [Corrective Action] Thoroughly clean and maintain clean.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Bean soup dessert on the cooling cart was observed tightly wrapped with plastic food wrap. [Corrective Action] Foods may be left slightly open to allow heat and steam to vent while cooling.
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Utensil surface in the high temperature dishwasher was measured below 160 degrees Fahrenheit. [Corrective Action] Ensure utensil surface reaches a minimum temperature of 160 degrees Fahrenheit for proper sanitizing. Use thermo test strips daily to monitor. 2. Grime or mold like substance observed inside the ice machines. [Corrective Action] Thoroughly clean and sanitize inside the ice machines.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hot water was turned off at the handwashing sink by the warewash area. [Corrective Action] Ensure hot water is available to properly wash hands at all times. 2. Warm water at the automatic faucets in the restroom were measured at 63 degrees Fahrenheit. [Corrective Action] Provide warm water between 100 - 108 degrees Fahrenheit.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
1. Dumpster lids left open. [Corrective Action] Close the dumpster lids when not actively dumping trash. 2. Cigarette butts littered on the ground around the hot water enclosure and the grease collection bin. [Corrective Action] Provide a cigarette disposal container. 3. Trash bags observed left outside of the dumpster. [Corrective Action] Ensure trash bags are placed into the dumpster.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Damaged floor tiles observed at the BBQ side, near mop sink, and at the warewash area. [Corrective Action] Maintain floors in good condition. 2. Grease and grime accumulation on the floors by large stock pot burners and deep fryers. [Corrective Action] Thoroughly clean and maintain clean.
EarlierFeb 18, 2025Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
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
Observed raw chicken being prepped at the far right area of the kitchen. Staff did not acknowledge to using sanitizer to clean. Employee pointed to detergent and stated they do not use bleach, no sanitizer buckets observed. [CA] - Ensure raw food surfaces are cleaned and santiized after use. [COS] - Sanitizer solution prepared and area was cleaned and sanitized. Use chlorine at 100ppm. Highly recommend a sanitizer bucket for each prep area.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels at the dishwashing area handwash sink [CA] - Provide soap and paper towels at each handwash sink [COS] - Restocked.
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 Hl Peninsula Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
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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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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.