At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Oct 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Home Eat 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 Home Eat?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Plan review K48How to fixFix it
- Equipment in poor repair K35How 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 Home Eat's team
Is this your place?
Welcome, Home Eat. We'll walk through this together, one item at a time. To log the fixes, claim Home Eat 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 Home EatWe'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: Utensils or dishes stored wet or unwashedThe county found: “Scoops are inside of food containers in the dry storage. [CA] Store scoop handle in such a way that the handle does…”
Then the next one: Plan review
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 6-501.111, Food Code 7-201.11, Food Code 2-301.15, Food Code 3-304.14.
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 Home EatWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 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 (39 → 9). That takes a team.
Every visit
LatestOct 1, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Oct 1, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops are inside of food containers in the dry storage. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Home Eat? Fix it
Plan review
The department's words
K48 Plan review
Facility has a large creep machine that is not under the hood system and does not have a NFS seal on it. Per PIC, the equipment is from china. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard is lining the floor by the cook line. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 Home Eat? Fix it
The department's words
K07 Proper hot and cold holding temperatures
PHFs within display refrigeration were measured between 49-50*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced. [SA] Facility will put under TPHC and discard everything after 4-hours.
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 Home Eat? Fix it
EarlierJul 8, 2025Routine 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
K13 Food in good condition, safe, unadulterated
Cooked chicken adulterated by unclean tongs. Observed tongs stored in trash bin by the deep fryer and used to handle cooked chicken that are done cooking in the deep fryer. [CA Employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] The adulterated chicken was discarded by employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 23, 2025Follow-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
K07 Proper hot and cold holding temperatures
Major: Measured container of flat noodles holding at 67F on counter near cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to refrigeration units. Minor: 1. Measured a container of chicken holding at 45F in 2 door sliding unit at cooks line. 2. Measured the following PHFs holding between 46F - 49F in 3 door cold top at cooks line: cooked chicken, cooked shrimp and pooled eggs. Observed a container of chicken and beef cooling next to containers. 3. Measured the following PHFs holding between 45F - 46F in 2 door sliding display case at service line: chicken and pork. Per operator, PHFs placed in unit less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 18, 2025Routine inspection61 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
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 cold holding temperature. - Inside the food prep unit insert, spam measured at 51F. Per employee, the item was placed in the unit the previous night. - Inside the upright reach-in cooler by the deep fryers: raw beef, raw chicken, fish tofu, and bean sprouts measured at 52 - 54F. Per employee, the items were placed in around 11 AM. - By the cook line, bucket of rice noodles measured at 82F. Per employee, the item was cooked and prepared within the last hour. - On prep table by cook line, fried chicken wings measured at 88F. Per employee, the chicken was prepared less than 2 hours ago. - On shelf by fryers, fried fish and fried pork measured at 93 - 110F. Per employee items were cooked less than a hour ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; or if hot holding shall be held at or above 135F. [COS] The food items inside the food prep unit and upright reach-in cooler was voluntary discarded by employees. The fried pork and fried fish were placed on time and will be discarded if not used within the next 3 hours. The remaining items were relocated into 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.
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
Cooked pork cooling inside the reach-in cooler by the cook line was measured at 80F to 113F. Per employee, the items were prepared and cooked almost two hours ago. [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] Employee reheated the food item and restarted cooling the food properly using ice baths. Minor violation: Cooked shrimp cooling inside a fully covered container inside the upright reach-in cooler measured at 56F. [CA] Potentially hazardous foods shall be uncovered or loosely covered when cooling.
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
1) Cooked mushrooms in water stored inside the food prep unit observed with raw meat inside the container. [CA] Ready to eat food shall not be cross-contaminated with raw/undercooked meats. [COS] Employee discarded the mushrooms 2) Walnuts observed stored inside container that was previously used for sanitizing chemicals. [CA] A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, or single-use articles. [COS] Employee discarded the walnuts.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Open container of Chili oil is placed out for consumer self-service but not protected with a cover or a sneeze guard. [CA] Open foods that are placed out for consumer self-service shall be protected from consumer contamination. ie. lids, sneeze guard.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles inside the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
The department's words
K06 Adequate handwash facilities supplied, accessible
The designated handwash sink inside the food preparation room for dumplings is obstructed with equipment stored inside the basin of the sink and a hose attached to the faucet. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly and easily wash their hands when required. [SA] Employees were using the adjacent dump sink to wash their hands.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the reach-in coolers and the walk-in cooler, raw meats are stored above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Containers of food are stored on the floor inside the walk-in cooler. Boxes of take-out food containers are stored on the floor in the hallway. [CA] Food and food contact equipment shall be stored a minimum of 6 inches off the floor. 2) Multiple bulk containers of food inside the dry storage room do not have a lid. [CA] Bulk foods shall be stored inside an approved container with a tight fitting lid.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Ambient temperature of the upright reach-in cooler located by the fryers is measured at 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2) Gaskets on upright reach-in cooler by the kitchen entrance are in disrepair. [CA] Replace damaged gaskets and maintain in good repair.
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 Home Eat, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
Call Home Eat
Ask for the manager. Home Eat 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.
About 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
- 91 out of 100 (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.