At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
3 problems found · 2 marked critical · Routine county inspection · Aug 7, 2026
At the routine inspection on Aug 7, 2026. The latest visit, on Aug 10, 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. Hummus Mediterranean 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 Hummus Mediterranean 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
- Marked critical: Food in poor condition K13How to fixFix it
- No person in charge on duty K01How 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 Hummus Mediterranean Kitchen's team
Is this your place?
Welcome, Hummus Mediterranean Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Hummus Mediterranean 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 Hummus Mediterranean 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: “Grilled tomatoes and bell peppers on a skewer in a container on grill measured between 75-85F. [CA] Maintain…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 3-305.11, Food Code 2-301.15, Food Code 3-501.13.
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 Hummus Mediterranean 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.
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Hummus Mediterranean Kitchen. 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.
Fewer points taken off than last time (25 → 19). That takes a team.
Every visit
LatestAug 10, 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 Aug 10, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 7, 2026: 81 out of 100 (Yellow placard).
EarlierAug 7, 2026Routine inspection81 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Grilled tomatoes and bell peppers on a skewer in a container on grill measured between 75-85F. [CA] Maintain potentially hazardous food 135F and above or 41F and below. [COS] Food to be time marked to discard within 4 hours. Measured pesto hummus at prep station and in walk in cooler at 45F, raw chicken gyro in walk in at 45F. [CA] Maintain potentially hazardous 41F and below at all times.
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 Hummus Mediterranean Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
3 fruit flies noted in a bottle of whiskey. [CA] Food/beverages shall be free from adulteration. [COS] Bottle of whiskey was poured down the drain.
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 Hummus Mediterranean Kitchen? Fix it
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
Not all food handler cards available for review on site. Lack of Food safety managers certificate available. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJul 16, 2025Routine inspection75 out of 100 (Green placard)
8 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
Measured beef and sliced sausage at top insert of pizza prep station. Containers were filled to the top. [CA] Maintain potentially hazardous food 41F and below. Fill containers half way. [COS]
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to view all food handler cards. [CA] [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Ensure food handler cards are easily available for review.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light cover is missing at ventilation unit. [CA] Provide a light cover.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain lines (prep sink, walk in condensate line etc. ) draining directly into floor sink without an air gap. [CA] Provide a minimum of 1 inch air gap above the rim of the floor sink.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cous cous (75F) and chicken (65F) cooling in covered containers, more than 2 inches full in walk in cooler. [CA] Cool food rapidly by using shallow containers, no more than 2 inches (solid food) uncovered. [COS]
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Opened bags of dry ingredients upstairs in dry storage room. Bag of flour noted on floor. [CA] Seal bags tightly and store 6 inches off of the floor.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Inoperable soap dispenser at hand sink at bar. [CA] Repair/replace soap dispenser. Additional hand sink located within 5-10ft. [COS] A portable soap dispenser was provided.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef wrapped in plastic wrap thawing on counter. [CA] Thaw food under running water at 70F water temp or less for no more than 2 hours or thaw in refrigeration overnight. [COS]
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 Hummus Mediterranean 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 in poor condition Read the free guide
Call Hummus Mediterranean Kitchen
Ask for the manager. Hummus Mediterranean Kitchen 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 Hummus Mediterranean 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.