At a glance
CleanCleaver food safety systematic review results
What happened?
27/ 100 · 73 points taken off
15 problems found · 7 marked critical · Routine county inspection · Apr 27, 2026
At the routine inspection on Apr 27, 2026. The latest visit, on Apr 28, 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. Imperial Treasure 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 Imperial Treasure?
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: Hand sink not ready to use K06How to fixFix it
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Imperial Treasure's team
Is this your place?
Welcome, Imperial Treasure. We'll walk through this together, one item at a time. To log the fixes, claim Imperial Treasure 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 Imperial TreasureWe'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: Hand sink not ready to useThe county found: “1. Observed the rear handwashing sink near the walk in cooler blocked by a tall garbage can and its basin filled with…”
First step: Hand sinks are for hands only
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 2-301.15, Food Code 6-501.111, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 · 4 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, Imperial Treasure. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestApr 28, 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 Apr 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 27, 2026: 27 out of 100 (Red placard).
EarlierApr 27, 2026Routine inspection27 out of 100 (Red placard)
15 violations listed, 7 marked critical.
Critical (7)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Observed the rear handwashing sink near the walk in cooler blocked by a tall garbage can and its basin filled with multiuse wiping cloths 2. The basin of the bar handwashing sink was blocked by two chemical spray bottles [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. 3. Single use paper towels were unavailable for use at the server station hand washing sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] 1. The garbage bin and multiuse wiping cloths were relocated 2. The chemical spray bottles were relocated out of the basin 3. Single use paper towels were placed at the servers station.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Imperial Treasure? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed blood from raw duck drip into a container of bok choy and container of cauliflower. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Portions of the bokchoy and cauliflower were discarded. Unaffected portions were transferred to a clean container and the original containers were cleaned and sanitized. 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 3-101.11
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 Imperial Treasure? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed a food employee pick up vegetables off of the floor to discard and then subsequently wash their hands while gloved. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] The specialist directed the food employee to remove their gloves and properly and wash their hands and was completed at the back handwashing sink near the walk in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Imperial Treasure? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink at the server station was observed clogged and overflowing while running the handwashing sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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
K23 No rodents, insects, birds, or animals
1. Observed fresh rodent droppings at the following locations: - In a bowl in the customer area below a display table - On the 5 bar stools at the bar in the customer area - On the floors behind the cabinet and adjacent to the reach in cooler at the bar - On the floors below the server station - On the lower shelf below the handwashing station at the server station - On the corners of the floors below the handwashing sink adjacent to the three compartment warewashing sink - On the floors around the reach in freezer units in the inoperable walk in freezer 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Are you Imperial Treasure? Fix it
Show 2 more
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. No sanitizer was detected in the final rinse cycle of the low temperature dish machine during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS/SA] The dishes identified as cleaned on this date were returned to the warewashing area to be cleaned and sanitized. The three compartment sink was set up for manual warewashing at this time with a 100 ppm chlorine sanitizer solution as verified by the specialist. 2. Observed a food worker place a food bin on a garbage can and subsequently place them on cutting boards at the back preparation area on two separate instances. [CA] Maintain food contact surfaces cleaned and sanitized. [COS] The cutting boards were relocated to be cleaned and sanitized at the warewashing sink. The food in containers were relocated to clean containers and returned to storage
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured the following items overfilled in the cold top inserts across from the cooks line: - One container of raw chicken at 51F at the top of the unit and 38F at the bottom of the insert - Cooked pork at 52F at the top of container and 39F at the bottom of the insert The PIC stated the foods were placed in the unit approximately 1.25 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The containers were portioned where any part measuring above 41F were relocated to the upright cooler.
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 Imperial Treasure? Fix it
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed vegetables stored below raw duck in the walk in cooler leading to cross contamination of some products. [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. [COS] All vegetables not voluntarily discarded were relocated out from below the raw duck 2. Observed a bag of duck heads stored in a bag directly on the floor in the back preparation area adjacent to the preparation sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Imperial Treasure? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled multiuse wiping cloth buckets stored on counter tops throughout the facility, not stored in sanitizer solutions. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Imperial Treasure? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food manager certificate was unavailable for review at the time of inspection. [CA] 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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed an unlabeled spray bottle of water at the back dumpling station. [CA] Chemicals once removed from original container shall be labeled with common name.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Imperial Treasure? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The current health permit was not posted in a conspicuous location at the time of inspection. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips for sanitizer were unavailable for use at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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.
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No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a leak below the bar three compartment sink (between left and middle compartments) [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Imperial Treasure? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the door for the reach in cooler on the opposite side of the cooks line to be unable to fully close. PHF in the unit measured in compliance. The PIC stated the unit recently was unable to maintained shut and a piece of receipt paper is used to friction fit the door closed. [CA] Maintain equipment in good repair and ensure refrigeration is capable to of maintaining PHF at or below 41F.
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 Imperial Treasure? Fix it
EarlierOct 10, 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.
EarlierOct 9, 2025Routine inspection48 out of 100 (Red placard)
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured raw meat (pork, chicken and beef) at 42F in top insert prep unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per PIC, all the meat was cut and prepared 30 minutes ago and will be used or discarded at the end of lunch shift. Tofu, bean sprouts measured at 45F in single door refrigerator. Per PIC, both items were stored at prep area for use and put back inside the unit 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. Ambient temperature of the unit is above 50F. Measured duck at 54F hanging in duck drying refrigerator unit. Ambient temperature of the unit is above 50F. Per PIC, duck was boiled in water at 11 AM and stored in the unit. Discontinue using this unit to dry/cool duck. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the duck to walk in cooler so it cool downs to 41F.
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
Hand wash sink near walk in cooler is obstructed with food boxes in the front and a container in the sink. Hand wash sink near three compartment sink is partially blocked with a pot, rice storage container and a new unit for duck. Paper towel roll is stuck in the dispenser. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide single use paper towels in dispenser at all times. [COS] Hand wash sinks made available and paper towels provided.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Multiple rodent droppings in corner next to deep fryer and refrigerator, under cook line Sticky traps and snap traps throughout the kitchen Pest control report dates 10/8/25 indicates major rodent activity with sanitation issues. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine at 0 ppm in dish machine. No active warewashing at the time of the inspection. Use manual warewashing with chlorine sanitizer until dish machine is repaired. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food manager certificate and food handler cards in the facility. [CA] 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. 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.
Plan review
The department's words
K48 Plan review
Observed new equipment (double door dryer for duck) in the facility. [CA] Discontinue using the new equipment. Obtain approvals from plan check prior to using the equipment. 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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and other debris on pipes under warewash area, poles and pipes in around cookline area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 a gap under back door. Open hole on floor in small storage room for chemicals near walk in cooler. Few small floor areas in the kitchen are open with metal covers. Per PIC, there was a potential leak in the basement so the areas are to check piping. Ensure these are not where rodents are entering the facility from. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Show 7 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips in the facility. [CA] Provide chlorine test strips.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers in refrigerator unit. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food boxes and containers stored directly on the floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Chef using phone with gloves while working at cook line station. When manager told chef to wash hands, chef washed hands with gloves on in three compartment sink at front area. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Single use gloves cannot be rewashed. [COS] Chef removed gloves and wash hands at hand wash sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and other food debris on floors and under equipment throughout the facility. Observed standing water and food debris under warewash area. [CA] Clean the floors and walls and maintain facility in good condition.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured at 112F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on filters and panels around the hood. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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 Imperial Treasure, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food in poor condition Read the free guide
- Hands not washed when needed Read the free guide
- Pests seen inside: droppings Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
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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.
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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.