At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 2, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. Il Fornaio-Market got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about Il Fornaio-Market?
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: Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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-Market's team
Is this your place?
Welcome, Il Fornaio-Market. We'll walk through this together, one item at a time. To log the fixes, claim Il Fornaio-Market 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-MarketWe'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: “Potentially Hazardous Foods (cream based sauce and soup) in the walk in cooler measured between 80-100F at 5 pm. Per…”
First step: If you miss a stage
Then the next one: Floors, walls or ceilings need cleaning or 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 6-501.112, Food Code 4-603.16.
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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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 visited 2 times in the last 12 months (2 routine).
Every visit
LatestJun 2, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jun 2, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Potentially Hazardous Foods (cream based sauce and soup) in the walk in cooler measured between 80-100F at 5 pm. Per chef, they had been cooling since 1:11 pm with the time stamped sticker. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Items were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Il Fornaio-Market? Fix it
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The FRP near the cookline at the salad prep area is detaching from the wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 Il Fornaio-Market? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef was found stored above ice cream in the undercounter cooler at the salad prep area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Il Fornaio-Market? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeat Violation: The customer restroom handwash stations lack hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 Il Fornaio-Market? Fix it
EarlierNov 7, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Both the staff and customer restroom handwash stations lack hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
The department's words
K23 No rodents, insects, birds, or animals
Small flies were found in the bar area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
EarlierJan 10, 2025Routine inspection77 out of 100 (Green placard)
7 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
In the kitchen area, across the cook line, potentially hazardous foods (mashed potatoes & meatballs) were measured at less than 130°F at around 2:00 pm. Per chef, they placed them into the counter top steam table at around 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef agreed to discard the food items after 4 hours from placing into the hot hold unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. In the kitchen area, at the hand wash sink near the cook line, the hot water line was shut off due to a leak. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Restore the hot water to the hand sink immediately. 2. At the ware wash area, at the three compartment sink, both goose neck faucets leak when turned on. [CA] Ensure to maintain all plumbing fixtures in good repair.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. In the salad prep area, at the deli slicer, the blade had deposits of old food residue. Per chef, they have not used it today. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. 2. In the back of house area, at one of the large dishwashers, chlorine was measured above 100 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Plan review
The department's words
K48 Plan review
In the back of house area, near the rear cookline equipment, there is a Nu-Vu oven that has been added without plan check approval. Facility is operating the oven outside of the hood. Per chef, they added it about 6 months ago and they use it to bake bread. [CA] A person proposing to build or remodel a food facility 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. Submit plans for approval of the oven within 1 week or remove from the facility.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility has a set of ovens that do not have the exhaust hood overhang by 6 inches. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The ceiling tiles throughout the back of house area have an accumulation of debris and are dirty to sight. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
In the back of house area, on the floor behind an undercounter cooler, several dead cockroaches were found in powdered insecticide. No other evidence of a cockroach infestation was observed. Facility is serviced monthly by EcoLab. [CA] Clean and sanitize area of dead cockroaches or old droppings. [COS] Staff cleaned the cockroaches at time of the inspection.
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-Market, 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
- Raw food not kept apart from ready-to-eat food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Let Il Fornaio-Market know
Ask for the manager. Il Fornaio-Market can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Il Fornaio-Market?
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
- 85 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.