At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
9 problems found · 2 marked critical · Routine county inspection · Nov 6, 2025
At the routine inspection on Nov 6, 2025. The latest visit, on Nov 7, 2025, 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. Hobee's Sunnyvale got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hobee's Sunnyvale?
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
- Marked critical: Pests seen inside: roaches K23How 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 Hobee's Sunnyvale's team
Is this your place?
Welcome, Hobee's Sunnyvale. We'll walk through this together, one item at a time. To log the fixes, claim Hobee's Sunnyvale 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 Hobee's SunnyvaleWe'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: “*REPEAT VIOLATION* 1. Raw shell eggs measured 72F-79F while maintained in an overfilled container in an improper ice…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 2-301.14, Food Code 3-501.13, Food Code 2-301.15.
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?
Claim Hobee's SunnyvaleWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Hobee's Sunnyvale. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestNov 7, 2025Follow-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 Nov 7, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Nov 6, 2025: 67 out of 100 (Red placard).
EarlierNov 6, 2025Routine inspection67 out of 100 (Red placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* 1. Raw shell eggs measured 72F-79F while maintained in an overfilled container in an improper ice bath at the cook-line. Per staff, eggs had been taken out of the walk-in one hour prior. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. Do not overfill containers of food when maintaining for cold holding, and ensure that ice in an ice bath comes up to the maximal level of food in the container. [COS] Raw shell eggs relocated to the walk-in cooler. 2. Hollandaise sauce measured 104F while maintained in a triple-stack of containers in an insert in the steam table across from the cook-line. PIC states that sauce cannot be stored at 135F owing to issues with quality (sauce becomes too thick). [CA] Potentially hazardous foods intended for hot holding shall be held at 135F or above to prevent the growth of bacteria. Note: This Division recommends taking less sauce out of refrigeration at a time to ensure proper temperature control, or else subjecting the sauce to time as a public health control (4-hour rule). [SA] Hollandaise sauce to be used or discarded by the end of service at 2PM (4 hours elapsed). 3. Partial-cooked bacon measured 74F while maintained in a metal container at the cook-line. Per staff, item had been taken out of a prep cooler 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] Par-cooked bacon relocated to a prep cooler.
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 Hobee's Sunnyvale? Fix 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 live German cockroaches of varying life stages documented in the following areas: - 5+ live on two sticky traps directly underneath the cook-line - 1 live crawling on the underside of a counter at the far end side of the cook-line, across from the furthest prep cooler - 2+ live on a sticky trap located directly underneath the right-side prep cooler across from the cook-line - 1 live on a sticky trap located underneath the steam table across from the cook-line - 1 live on the floor underneath the upright cooler at the side-service entrance area to the kitchen Dead cockroaches observed on the floor of the cook-line. Facility provided pest control service report from Matrix, conducted on 11/02/205, which stated that "sanitation around kitchen area (under cook-line) needs to improve, and that sticky traps were placed, but no activity was observed at the time of treatment. 2. Photographs: Taken for documentation purposes. 3. Supervisor has been notified of the closure. 4. Notification: The people in charge during inspection, [name], Danny, and Juan, have 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.
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 Hobee's Sunnyvale? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food on floors/walls throughout the cook-line, and on the floor underneath the dishwashing area. [CA] Maintain clean to prevent the attraction of vermin. Structural deficiencies observed, including a hole in the wall underneath the side-beverage station in which the piping/cabling is exposed, damaged cove-basing outside of the walk-in cooler, multiple small holes in the ceiling, and areas in which there exists a crevice in between shelving and the wall. [CA] Seal all holes, gaps, crevices, and repair any structural deficiencies within the kitchen 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 Hobee's Sunnyvale? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Cook handled raw shell eggs and contacted pooled eggs with gloved hands, and then attempted to handle cooked bacon intended for customer service before being stopped. [CA] Employees must change their gloves and 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] Employee changed gloves and properly washed 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 Hobee's Sunnyvale? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of food/grease buildup on the sides/undersides of equipment at the cook-line. [CA] Clean regularly to prevent the attraction of vermin.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Hobee's Sunnyvale? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Facility observed thawing frozen, reduced-oxygen packaging salmon. [CA] Bags of frozen, reduced-oxygen packaging salmon shall be cut open prior to thawing to prevent the growth of Clostridium botulinum (anaerobic bacteria).
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 Hobee's Sunnyvale? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap observed underneath the back door. [CA] Seal gap to prevent the intrusion 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 Hobee's Sunnyvale? Fix it
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety certificate could not be provided. [CA] 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the front, left-side service area observed to be filled with a milk carton and various bits of food waste. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing.
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 Hobee's Sunnyvale? Fix it
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 Hobee's Sunnyvale, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hands not washed when needed Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food thawed the wrong way Read the free guide
- Hand sink not ready to use Read the free guide
Call Hobee's Sunnyvale
Ask for the manager. Hobee's Sunnyvale can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Hobee's Sunnyvale?
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.