At a glance
CleanCleaver food safety systematic review results
What happened?
96/ 100 · 4 points taken off
2 problems found · Routine county inspection · Jun 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Il Fornaio Cucina Italia 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 Il Fornaio Cucina Italia?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food thawed the wrong way K26How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Il Fornaio Cucina Italia's team
Is this your place?
Welcome, Il Fornaio Cucina Italia. We'll walk through this together, one item at a time. To log the fixes, claim Il Fornaio Cucina Italia 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 Il Fornaio Cucina ItaliaWe'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: Food thawed the wrong wayThe county found: “Frozen thawed tuna observed to be thawing inside ROP bag. [CA] Per packaging thaw frozen fish after removal from ROP…”
First step: 4 safe ways
Then the next one: Utensils or dishes stored wet or unwashed
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 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Food thawed the wrong way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
4 safe ways
From Food Code 3-501.13
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 Il Fornaio Cucina ItaliaWe'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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (12 → 4). That takes a team.
Every visit
LatestJun 18, 2026Routine inspection96 out of 100 (Green placard)
This one: 96 out of 100 (Green placard), inspected Jun 18, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K26 Approved thawing methods used; frozen food
Frozen thawed tuna observed to be thawing inside ROP bag. [CA] Per packaging thaw frozen fish after removal from ROP packaging to minimisze risk of C. Botulinum. [COS] Tuna was removed from ROP packaging.
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 Il Fornaio Cucina Italia? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice cream scoop in scoop well observed to have water temperature at 102F. [CA] Keep scoops submerged in running water to remove debris or in water at least 135F or above to prevent bacterial growth.
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 Il Fornaio Cucina Italia? Fix it
EarlierJan 20, 2026Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
Middle left prep cooler(Grill prep cooler) measured to have: -Cooked Chicken thighs at 43F -Raw beef steaks at 43F -Raw Chicken breasts at 44F -Raw salmon at 43F -Raw beef at 44F All PHFs out of temperature observed to be on the right hand side reach in drawers of cooler. PHFs in prep cooler inserts and left side drawers of cooler measured to be 41F or below(see measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] After keeping cooler closed for 45 minutes cooler measured to have: -Raw chicken breast at 41F -Raw salmon at 42F -Raw beef at 42F -Cooked chicken at 41F
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean strainers for bar observed to be hung on splash guard for dump sink. [CA] Store utensils away from splash guard compartment and other sources of contamination. [COS] Strainers were moved to separate containers.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Upright dishwasher measured to have chlorine at 25ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed under handwash sink by warewashing area. [CA] Repair leak and maintain in good repair.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bowl of citrus fruits observed to be stored on bar where customers are seated. Citrus observed to be used for garnishes at the bar. [CA] Ensure food displayed is protected from cross contamination. Ensure food is either behind sneeze guard, inside a container with a lid, or behind a counter.
EarlierSep 3, 2025Routine inspection92 out of 100 (Green placard)
1 violation 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
MAJOR: 1) Mashed potatoes and vegetable stock measured to be 129F and 125F on back stove area. MINOR: 2) Tomato sauce observed on hot plate. Plate observed to be off and tomato sauce measured to be 135F. [CA] Maintain PHFs at 135F and above for hot holding. Maintain active temperature control for PHFs. [COS] 1)Mashed potatoes and stock were reheated on stove to 165F prior to returning on back burner. Back burner was turned up. 2) Hot plate was turned back on to low.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 18, 2025Routine inspection81 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
Tomato sauce measured to be 112F. Tomato sauce was on top of hot holding griddle. Griddle surface measured to be at 176F and other items on griddle surface measured to be 166F. [CA] Maintain PHF at 135 or above for hot holding. [COS] Pasta sauce was reheated to 165F on stove top prior to returning to griddle.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
A few food handler cards observed to be expired. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Filters in front cookline ventilation hood observed to have some gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Bar dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Roasted potatoes observed in large plastic tub with another bin stacked ontop. Potatoes measured to be 55F; per operator potatoes were made about 3 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Keep containers uncovered and unstacked for effective cooling.
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 Il Fornaio Cucina Italia, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food thawed the wrong way Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Il Fornaio Cucina Italia
Ask for the manager. Il Fornaio Cucina Italia 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 Il Fornaio Cucina Italia?
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
- 96 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.