At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
10 problems found · 1 marked critical · Routine county inspection · Mar 11, 2026
At the routine inspection on Mar 11, 2026. The latest visit, on Mar 19, 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. Hometown Kitchen 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 Hometown Kitchen?
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
- Food thawed the wrong way K26How to fixFix it
- Food on the floor or under drips K30How 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 Hometown Kitchen's team
Is this your place?
Welcome, Hometown Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Hometown Kitchen 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 Hometown KitchenWe'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: “1) At the cookline, raw shell eggs measured 57F. Food employee stated that eggs were removed from temperature control…”
First step: If food is out of range
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 3-305.11, Food Code 2-301.15, Food Code 6-501.112.
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 Hometown KitchenWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Hometown Kitchen. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Fewer points taken off than last time (29 → 28). That takes a team.
Every visit
LatestMar 19, 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 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 11, 2026: 72 out of 100 (Green placard).
EarlierMar 11, 2026Routine inspection72 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
1) At the cookline, raw shell eggs measured 57F. Food employee stated that eggs were removed from temperature control at 11am. 2) In the prep cooler top insert, raw pooled eggs measured 54F. Food employee stated that eggs were placed in unit one hour prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Raw shell eggs were relocated to the walk in cooler. Raw pooled eggs will be used for remainder of lunch service. (2:30pm) Any leftovers will be 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 3-501.16(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 Hometown Kitchen? Fix it
Not critical (9)
The department's words
K26 Approved thawing methods used; frozen food
Raw beef observed thawing on preparation table at room temperature. (33F) [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 [COS] Raw beef was relocated to walk in cooler.
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 Hometown Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food containers stored on floors of walk in cooler, walk in freezer, and dry storage room. [CA] Food shall be stored at least 6 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 Hometown Kitchen? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1) Refrigeration units are lacking thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature. 2) Facility is lacking a metal probe thermometer to measure internal food temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hometown Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Multiple boxes stacked in front of kitchen hand wash sink. [CA] Hand washing sinks shall be clean, unobstructed, and accessible at all times. [COS] Boxes were removed during inspection.
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 Hometown Kitchen? Fix it
The department's words
K23 No rodents, insects, birds, or animals
One old rodent dropping observed next to 3 door display freezer. No other evidence of a rodent infestation observed. No pest control reports available for review. [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. [COS] Area of rodent dropping was cleaned/sanitized.
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 Hometown Kitchen? Fix it
Show 4 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet leak observed at kitchen hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] Plumber arrived during inspection, leak was repaired.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Hometown Kitchen? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of food debris observed on cooking equipment, floors, and shelving. [CA] Nonfood-contact surfaces 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 Hometown Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employee observed rinsing potatoes in the 3 compartment sink. Preparation sink available for use. No direct contamination observed. [CA] Ensure food preparation sink is used for food prep at all times to prevent the contamination of food.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hometown Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard and wood used to line shelving throughout kitchen. [CA] Discontinue use of unapproved materials to line shelves.
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 Hometown Kitchen? Fix it
EarlierNov 12, 2025Routine 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
Intestines and ground pork in the styrofoam container were measured at 59 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit. If the intent is to leave the meat out from refrigeration for later use, use ice to maintain food below 41 degrees Fahrenheit. [Suitable Alternative] Ice was poured over the meat.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed thawing of meat in the left and middle compartment of the 3 compartment sink. There were dirty utensils in the right compartment sink. [Corrective Action] The 3 compartment sink is to be used for warewashing only. Use the preparation sink for food preparation activities.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a knife sharpening tool mounted to a 2x4 piece of wood at the prep sink that was observed dirty and unable to be cleaned. [Corrective Action] Use tools that are able to be clean. Tools that are listed as NSF or ANSI are normally approved for restaurant use.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Old food residue observed on the drain pipes under the 3 compartment sink. [Corrective Action] Thoroughly clean and maintain clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Side door observed left open. [Corrective Action] Keep the door close when not actively going in or out. If the side door is normally left open, provide a screen door or install air-curtain to prevent the entry of flies.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed pot of sauce and various other food products stored directly on the floor in the dry storage room, near the water heater and in the side room. [Corrective Action] Store all food products 6 inches above the floor on approved shelving.
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Slimy mold accumulation on the interior left side of the prep sink. [Corrective Action] Thoroughly clean and sanitize. Maintain clean.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3 compartment sink was measured at a maximum temperature of 116 degrees Fahrenheit. [Corrective Action] Provide hot water at a minimum temperature of 120 degrees Fahrenheit.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy grease accumulation on the floor under the cooking equipments at the cookline. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed strong offensive odor from the grime and slime accumulation between the pot and floor by the water heater. [Corrective Action] Thoroughly clean and maintain clean. 3. Heavy grime and old food accumulation in the floor sinks under the 3 compartment sink and the cookline. [Corrective Action] Thoroughly clean and maintain clean.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings observed on the floor in the dry storage room and by the water heater. No sign of rodent activity anywhere else in the facility. [Corrective Action] Clean and sanitize areas of old rodent droppings. Remove all products on the floor and thoroughly clean the floors.
EarlierNov 7, 2024Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
1. Observed vacuum packed meat in the 3 door upright cooler near the front door. Per employee, the foods were cooked at this facility and vacuum packed yesterday. [Corrective Action] A facility that vacuum packs food shall obtain approval from the California Department of Public Health. [Suitable Alternative] Vacuum packed foods were cut open and will be used today. 2. Observed pork belly hanging from the exhaust hood in the kitchen and measured at 77 degrees Fahrenheit. Per employee, the pork belly is cooked the day before and normally left out all night so the fat can render out. [Corrective Action] Obtain approval from the California Department of Public Health to conduct method of rendering fat. [Suitable Alternative] Employees will take home the meat to eat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed food stored on the floor in the walk-in cooler. [Corrective Action] Store foods at least 6 inches above the floor on approved shelving. *Facility may need to install additional shelvings in the walk-in cooler.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Handler's Card not available for review. [Corrective Action] Ensure all employee's Food Handler's Card is readily available for review.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a container of mushroom in the handwash sink in the kitchen. [Corrective Action] Ensure handwash sink is clean, clear and easily accessible at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy accumulation of grease, grime, and old food residue observed on the floor throughout the kitchen especially under the cooking equipments and the warewashing equipments. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy grime accumulation in the floor sinks in the kitchen. [Corrective Action] Thoroughly clean and maintain clean. 3. Observed wall deteriorating behind the 3 compartment sink. [Corrective Action] Maintain wall in good condition.
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 Hometown Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food thawed the wrong way Read the free guide
- Food on the floor or under drips Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: rodents Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Hometown Kitchen
Ask for the manager. Hometown Kitchen 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 Hometown Kitchen?
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.