At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
7 problems found · Routine county inspection · Sep 2, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. I Grill 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 I Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- No backflow test on file K41How 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 I Grill's team
Is this your place?
Welcome, I Grill. We'll walk through this together, one item at a time. To log the fixes, claim I Grill 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 I GrillWe'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: Cooked food not cooled in timeThe county found: “Inside the walk-in refrigerator: observed cooked rice cooling while covered in aluminum foil. [CA] When cooling food,…”
First step: If you miss a stage
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.112, Food Code 4-301.12, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (40 → 17). That takes a team.
Every visit
LatestSep 2, 2025Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Sep 2, 2025.
7 violations listed, 0 marked critical.
Not critical (7)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the walk-in refrigerator: observed cooked rice cooling while covered in aluminum foil. [CA] When cooling food, keep food uncovered until it measures 41F.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you I Grill? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee cell phone stored on shelf with clean dishes over 3-compartment sink. [CA] Store personal belongings away from and underneath warewashing/food prep areas.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you I Grill? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the right faucet at the right 3-compartment sink was extremely loose. [CA] Repair faucet.
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 I Grill? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 5-10 flies in the kitchen. [CA] Keep facility clear of flies.
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 I Grill? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed wet metal food containers stacked in the warewashing area. [CA] Allow dishes to air-dry fully before stacking them.
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 I Grill? Fix it
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine in dishwasher to be between 10 - 25ppm. Observed dishes inside machine. [CA] Repair dishwasher so that it can sanitize dishes with 50ppm chlorine. Until it is repaired, dishes may be washed and rinsed in the machine, but then must be manually sanitized in 100ppm chlorine in the 3-compartment sink.
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 I Grill? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers of food stored on the floor inside the walk-in freezer. [CA] Store food at least 6 inches above the floor, on approved shelving.
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 I Grill? Fix it
EarlierJun 27, 2025Follow-up inspectionGreen placard
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.
EarlierJun 25, 2025Routine inspection60 out of 100 (Red placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed cockroaches in the following locations: - 1 live cockroach on the wall behind the handsink next to the 3-compartment sink. - 1 live cockroach on the wall inside the dry storage room, behind slicer equipment. - Approximately 15 cockroaches on a sticky trap on the kitchen floor behind the prep table right outside the dry storage room, at least one of which was alive. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. FACILITY WAS CLOSED. See comments below. ____ Minor violation: Observed approximately 5-10 flies in the kitchen. [CA] Keep facility clear of flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handsink next to a 3-compartment sink: observed paper towel dispenser was empty. [CA] Keep paper towel dispenser stocked at all times. (Note: facility was closed. See K23 and notes below).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed tools stored on prep shelf in kitchen. [CA] Store personal items away from food prep areas.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of grease and food debris on surfaces including metal shelving, cooking equipment, walk-in refrigerator door. [CA] Keep surfaces clean.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the right 3-compartment sink's faucet was loose. [CA] Repair faucet. Observed lack of air gap at the rear floor sink (next to the dishwasher). [CA] Provided a minimum one inch air gap.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
One prep unit's temperature display was not functioning. The front glass door refrigerator (with biryani) did not have a readily visible thermometer. [CA] Repair temperature display.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked chicken cooling in a tall layer inside the walk-in refrigerator. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
Show 6 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk containers of crystalline substance in the dry storage area lacked labels. [CA] Label food containers if not immediately identifiable.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed damaged flooring in the front area with the biryani refrigerator. Observed accumulation of food debris on floors, especially behind tables/equipment. [CA] Keep floors clean and in good condition.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed plastic cups used as scoops in multiple food containers (lassi, dry foods). [CA] Use approved scoops with handles.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed butane canister on shelf in kitchen in food prep area. [CA] Store toxic substances below/away from food prep areas.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard and aluminum foil was used to line surfaces. [CA] Discard cardboard and aluminum foil. Surfaces must be smooth, durable, and easily cleanable. Observed heavily damaged cutting board. [CA] Replace cutting board. Observed damaged insulation on piping behind cooking equipment. [CA] Replace damaged insultation.
The department's words
K07 Proper hot and cold holding temperatures
Inside the walk-in refrigerator: measured internal temperature of milk, cooked meats, tomatoes to be 43 - 46F. (Note: ambient temperature of walk-in refrigerator measured 40F after a metal probe thermometer was left inside with the door closed for 30 minutes.) [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
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 I Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Pests seen inside: flies Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
Call I Grill
Ask for the manager. I Grill 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
- Routine inspection
- Result
- 83 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.