At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Jan 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Howie's Artisan Pizza 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 Howie's Artisan Pizza?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Howie's Artisan Pizza's team
Is this your place?
Welcome, Howie's Artisan Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Howie's Artisan Pizza 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 Howie's Artisan PizzaWe'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: Raw food not kept apart from ready-to-eat foodThe county found: “Observed raw shelled eggs above ready to eat food in walk in cooler. [CA] Store raw eggs below ready to eat food.”
First step: Top to bottom
Then the next one: Equipment in poor repair
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 3-302.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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 Howie's Artisan PizzaWe'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 · 1 inspection on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 6, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jan 6, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs above ready to eat food in walk in cooler. [CA] Store raw eggs below ready to eat food.
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 Howie's Artisan Pizza? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
3 non commercial crock pots noted. The rubber gasket on the glass lid is in disrepair. Repeat violation. [CA] Discontinue use of unapproved crock pots and replace with commercially approved (NSF or ANSI equivalent). Email manufacturer specification sheet of commercial table top hot holding units to [email] by 1/13/26.
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 Howie's Artisan Pizza? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of quaternary ammonium test strips for sanitizer dispenser. [CA] Provide test strips.
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 Howie's Artisan Pizza? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Tongs stored in container of 70F standing water. [CA] Store in use utensils in an ice bath 41F and below instead.
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 Howie's Artisan Pizza? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured meatballs in tomato sauce in a non commercial crockpot on steel prep table at 130F. [CA] Reheat meatball and sauce to 165F in oven/stove top and hot hold 135F and above.
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 Howie's Artisan Pizza? Fix it
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water at restroom hand sinks and both measured at 60F. [CA] A minimum of 100F is required for warm water.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Howie's Artisan Pizza? 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 Howie's Artisan Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Howie's Artisan Pizza
Ask for the manager. Howie's Artisan Pizza 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 Howie's Artisan Pizza?
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
- 86 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.