At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
11 problems found · 2 marked critical · Routine county inspection · Oct 20, 2025
At the routine inspection on Oct 20, 2025. The latest visit, on Oct 23, 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. Home Eat 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 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.
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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: Food in poor conditionThe county found: “At the cook line, observed working peanuts and spices actively contaminated with soy sauce at the preparation rack at…”
First step: Reject it if you see
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Home Eat. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestOct 23, 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 Oct 23, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Oct 20, 2025: 64 out of 100 (Yellow placard).
EarlierOct 20, 2025Routine inspection64 out of 100 (Yellow placard)
11 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
At the cook line, observed working peanuts and spices actively contaminated with soy sauce at the preparation rack at the cook line. The soy sauce appears to have spilled from the bottle, and is accumulating on top of the other sauce bottles and throughout the bottom of the preparation rack. [CA] Food shall be maintained in good condition and protected from cross-contamination. [COS] Peanuts and spices were voluntarily condemned and 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 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Home Eat? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured rice in the countertop warmer from 120-130F. Per employees, rice was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice will be served or discarded within the next 3 hours (4 hours since removal from temperature control.)
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 Home Eat? Fix it
Not critical (9)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize ice machine. Food contact surfaces shall be kept clean.
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 Home Eat? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed takeout containers of fried chicken stacked on top of each other (chicken made direct contact with bottom of container). At the cook line, observed multiple bulk sauces and ingredients are uncovered. [CA] Food shall be securely stored, separated, and protected to prevent outside contamination at all times. 2) Observed multiple bulk ingredient bags open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved, food grade containers.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Home Eat? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiple bowls without handles stored in direct contact with food. Observed multiple scoops with handles stored in direct contact with ice. [CA] Provide approved utensils for use in bulk bins such as scoops with handles to prevent direct hand contact with food.
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
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and dust on the ventilation hoods over the cook line. Observed multiple refrigeration units are sticky and not maintained clean. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Home Eat? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Observed multiple foods stored inside plastic grocery bags. [CA] Food shall be stored in approved, food grade containers. 2) Observed multiple foods stored on the floor in the walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Home Eat? Fix it
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the active use of two "JINBANG" round flat top grills without approval or ventilation. [CA] Discontinue the use of unapproved equipment. All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed facility uses TPHC and sticker time markings for fried chicken, boba, and cooked broccoli. No written procedures available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Completed TPHC documentation during inspection.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Home Eat? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
At the dining tables, observed utensils are stored with mouthparts facing upwards. [CA] Utensils shall shall be stored in a way where the handle is easily accessible and mouthparts are not exposed to prevent direct hand contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed wiping cloths stored in chlorine sanitizing concentration measuring over 200 ppm. [CA] Manual sanitization shall be accomplished with a sanitizing solution of an approved concentration (100 ppm chlorine, or as per manufacturer's specifications).
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Home Eat? 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 Home Eat, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Time as a control not marked or logged Read the free guide
- Chemicals unlabeled or stored near food 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
- 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.