At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine county inspection · Sep 10, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. House Of Falafel got more than most. That's from the last routine visit, on Apr 28, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about House Of Falafel?
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
- Permits available K49How 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 House Of Falafel's team
Is this your place?
Welcome, House Of Falafel. We'll walk through this together, one item at a time. To log the fixes, claim House Of Falafel 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 House Of FalafelWe'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: “Food prep table was measured 45F to 50F. Food was placed in it this morning 6 hours ago. [CA] Potentially hazardous…”
First step: If food is out of range
Then the next one: Permits available
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 3-305.11, Food Code 4-301.12, 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 House Of FalafelWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestSep 10, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 10, 2026.
2 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
Food prep table was measured 45F to 50F. Food was placed in it this morning 6 hours ago. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. [COS] Out of temperature was VC &D **Enforcement action food at 50F was discarded. view VC& D report for details.**
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 House Of Falafel? Fix it
Not critical (1)
Permits available
The department's words
K49 Permits available
Observed facility is operating without a permit. [CA] A food facility shall not be open for business without a valid permit. Facility has 48 hours to pay annual permit fee.
EarlierMay 6, 2026Follow-up inspectionGreen placard
2 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
Food at the preparation cooler was measured 50F. [CA] PHF shall measure 41F and below or 135F and above. [SA] Bring small portions from the walk in cooler to the food prep cooler and discard the left over at the end of the day.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Plan review
The department's words
K48 Plan review
Plan check was not submitted for the two new equipment: 1. Facility is returning the Boba machine - . 2. Must submit the specs with a plan check application to our office for the dishwasher - Jackson.
EarlierApr 28, 2026Routine inspection82 out of 100 (Green placard)
6 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
Food prep table on the other side of the flat grill was measured 45F - 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Plan review
The department's words
K48 Plan review
Facility added two new equipments with out a plan check. 1. Boba Machine - Botrisa 2. High heat dishwasher - Jackson [CA] A facility adding new equipment 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop was left in a bucket holder with dirty water. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility immediately after use. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Back door was left open. [CA] Back door to food prep area shall be self-closing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Large containers holding food inside the dry storage room lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Three compartment sink was full of dirty dishes. Both side boards are full of dirty dishes. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Three-comp sink can not be blocked with dirty dishes. It shall be accessible for washing rinsing and sanitizing.
The department's words
K26 Approved thawing methods used; frozen food
Beef was soaked in the food prep sink for thawing. [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. [SA] Place beef in a tub or container and let it sit under the water at 70F.
EarlierSep 3, 2025Routine inspection84 out of 100 (Green placard)
5 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. FOOD INSIDE THE PREP COOLER WAS MEASURED 55F - 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] FOOD MOVED TO THE WALK IN COOLER AND ONLY SMALL PORTION SHALL BE KEPT IN PREP COOLER NEXT TO A GRILL. PREP COOLER SHALL BE FIXED IMMEDIATELY. 2. CONTAINERS OF CHICKEN AND BEEF PIECES WERE MEASURED AROUND 100F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] KEEP PHF ON A LOW FLAME AT 135F MINIMUM. 3. POT OF RICE WAS MEASURED 125F. [CA] Hot holding for PHF shall be minimum 135F. [COS] PIC OPEN FLAME UNDER THE RICE POT.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
CHLORINE SANITIZE BUCKET WAS MEASURED 50PPM. [CA] Maintain chemical solution at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
OPEN CEILING PANELS FOR THE INSTALLATION OF CAMERAS. [CA] Close all the ceiling panels as soon the work is over.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
PIZZA OVEN IN THE BACK AREA. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1. LACK MONITORING THERMOMETER FOR THE PREP COOLER. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. 2. LACK PROBE THERMOMETER. [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.
EarlierJun 26, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack thermometer. [CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility lack food preparation sink. [CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similarpreparation of foods. The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.”
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Remove pizza oven from the facility. [CA] Non operational equipments shall be removed from the facility before opening.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Provide sanitizer for the three step warewash process with test strips to measure the accurate level of sanitizer. [CA] Sanitizer shall be provided before opening to follow the three step wash - rinse - sanitize process. Testing equipment and materials shall be provided to measure the applicable sanitizing method.
EarlierFeb 13, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop was drying on floor. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use paper towel dispenser was empty but employ using paper towel roll. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Refill paper towel dispenser
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 House Of Falafel, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call House Of Falafel
Ask for the manager. House Of Falafel can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 House Of Falafel?
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
- Routine 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.