At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
3 problems found · 3 marked critical · Routine county inspection · Mar 11, 2026
At the routine inspection on Mar 11, 2026. The latest visit, on Mar 12, 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. Holy Land Restaurant & Catering 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 Holy Land Restaurant & Catering?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Holy Land Restaurant & Catering's team
Is this your place?
Welcome, Holy Land Restaurant & Catering. We'll walk through this together, one item at a time. To log the fixes, claim Holy Land Restaurant & Catering 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 Holy Land Restaurant & CateringWe'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: Cooked food not cooled in timeThe county found: “Roasted cauliflower measured 48F while maintained in a plastic wrap covered pan in the walk-in cooler. Per the owner,…”
First step: If you miss a stage
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 2-301.15, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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
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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 · 4 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, Holy Land Restaurant & Catering. 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
LatestMar 12, 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 Mar 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 11, 2026: 76 out of 100 (Yellow placard).
EarlierMar 11, 2026Routine inspection76 out of 100 (Yellow placard)
3 violations listed, 3 marked critical.
Critical (3)
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
Roasted cauliflower measured 48F while maintained in a plastic wrap covered pan in the walk-in cooler. Per the owner, it had been cooked yesterday, and maintained in the walk-in cooler to cool overnight. [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] Roasted cauliflower was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Holy Land Restaurant & Catering? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only handwash sink in the main kitchen area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels were restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Holy Land Restaurant & Catering? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods, including tabbouleh, cooked eggplant, yogurt, cheeses, and sliced tomatoes measured between 46F and 47F while maintained in the prep cooler at the entrance of the kitchen. Ambient of the unit measured 46F via probe. Staff stated that some of the foods had been placed into the unit less than 2 hours prior, while others had been maintained in the unit overnight. Per staff, the refrigerator had accidentally been left open overnight, and they had just closed it. Refrigerator observed pushed up against the wall, with little to no space for ventilation. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that all refrigeration units are capable of maintaining at 41F or below. [COS] Owner voluntarily discarded all potentially hazardous foods maintained in the unit since last night. All other foods were relocated to the walk-in 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 Holy Land Restaurant & Catering? Fix it
EarlierOct 8, 2025Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lacking single use paper towel at the ONLY hand wash station at front service line. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked. 2. Found ONLY hand wash station in back prep area blocked by several cloth towels. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
1. Found accumulated food debris under refrigeration unit, shelving units and cooking equipment. [CA] Routinely clean. 2. Found exterior screen door with gaps greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 3. Found puddle of water under hand wash sink cabinet located at front service line. [CA] Routinely clean. 4. Observed garbage/recyclable bin open. [CA] Ensure all bins are closed when not in use.
The department's words
K23 No rodents, insects, birds, or animals
Found 2 DEAD cockroaches in the following areas: in front of walk-in-cooler and near the water heater. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Continue to provide approved pest control services.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Found cove base tile near walk-in-cooler dislodged. [CA] Ensure coved based tile are fitted to wall. 2. Found holes in wall under sinks, under microwave oven. [CA] Seal all holes, gaps and crevices to prevent the entrance and harborage of vermin. 3. Found electrical outlet missing covers throughout food facility. [CA] Provide outlet covers.
EarlierAug 7, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed a dual stock pot burner and dual oven not under the exhaust hood while in use. [Corrective Action] All cooking equipment that emits heat, water vapor, smoke, grease vapor shall be used under the exhaust hood with at least 6 inches overhang.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed ice machine elevated using wooden pallet like object. [Corrective Action] Discontinue using the wooden pallet to elevate the ice machine. Replace with longer legs or leg extension. 2. Large work table in the kitchen observed elevated using cracked bricks. [Corrective Action] Discontinue using cracked bricks to elevate work table. Use leg extensions.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like grime observed inside of the ice machine. Grime not in direct contact with ice. [Corrective Action] Thoroughly clean and sanitize inside of ice machine.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Pooling of water on the floor under the handwash sink at the service area due to water leak. [Corrective Action] Repair to stop the leak.
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 Holy Land Restaurant & Catering, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
Call Holy Land Restaurant & Catering
Ask for the manager. Holy Land Restaurant & Catering 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 Holy Land Restaurant & Catering?
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.