At a glance
CleanCleaver food safety systematic review results
What happened?
96/ 100 · 4 points taken off
2 problems found · Routine county inspection · Apr 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Improv 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 Improv?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Improv's team
Is this your place?
Welcome, Improv. We'll walk through this together, one item at a time. To log the fixes, claim Improv 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 ImprovWe'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: Shelves and surfaces need cleaningThe county found: “Dust build up noted on the fan guards of the walk in at the time of inspection. [CA] Nonfood-contact surfaces of…”
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 4-603.16, Food Code 3-501.19, Food Code 7-201.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim ImprovWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (24 → 4). That takes a team.
Every visit
LatestApr 11, 2026Routine inspection96 out of 100 (Green placard)
This one: 96 out of 100 (Green placard), inspected Apr 11, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust build up noted on the fan guards of the walk in at the time of inspection. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. [COS] Employee clean/sanitized the fan guards at the time of inspection.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Improv? 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
Personal belongings (jackets) of employees noted within the bar areas and co-mingling on the shelves. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Improv? Fix it
EarlierNov 8, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the three compartment sink in the lower bar did not reach 120F. [CA] An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. [SA] Facility to only use the upper bar and the kitchen until hot water is restored to the lower bar. Provide proof of corrections. A follow up inspection to occur.
EarlierNov 7, 2025Routine inspection76 out of 100 (Red placard)
5 violations listed, 2 marked critical.
Critical (2)
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
Dishwasher measured at a maximum of 135°F and 0 PPM of chlorine while actively washing dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Chef directed staff to manually wash, rinse, and sanitize all the dishes.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no hot water in the kitchen, 1st floor bar, or 2nd floor bar. Water measured at 70°F. Note: There are three water heaters that service the facility. Two service the kitchen and two bars which were out. The third smaller water heater services the mop sink and restrooms. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Beef sliders were not time marked. Per cook, they wre removed from the griddle about 30 minutes prior. Beef measured between 120-135°F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chef instructed staff to label the item accordingly to discard 4 hours after removal from temperature control.
The department's words
K07 Proper hot and cold holding temperatures
One bag of chicken nuggets in the upright freezer measured at 49°F. Note: All other bags of chicken nuggets were between 38-42°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to working refrigeration units.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The upright freezer in the kitchen next to the fryer is in disrepair and not maintaining PHFs frozen or at 41°F and below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [SA] Chef directed staff to relocate items to a chest freezer and the walk in freezer.
EarlierJun 6, 2025Routine inspection84 out of 100 (Green placard)
4 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, in a hotel pan on the burner range adjacent to the flat grill, beef patties measured between 100-110. Per cook, they cooked them about 2 hours prior and are holding them at room temperature. Per chef, they are supposed to be hot holding them. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beef patties were time marked for discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
In the downstairs bar, at the storage rack to the left of the three compartment sink, chlorine tablets were being stored in a clear deli container without a label. [CA] Chemicals once removed from original container shall be labeled with common name.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the downstairs bar, at the three compartment sink, chlorine solution measured at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Concentration was adjusted to 100 ppm.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. In the kitchen area, at the prep cooler near the three compartment sink, sliced tomatoes were measured at 46. The tomatoes were stored in a plastic 1/6 hotel pan inside a 1/3 hotel pan. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Refrain from using double pans in prep cooler inserts. [COS] The tomatoes were removed from the larger hotel pan to rapidly cool back down. 2. In the kitchen area, at the two compartment prep sink, marinara sauce was found cooling with an ice wand and an improperly sized ice bath. Sauce measured at 50 near the wand and 70 near the edges of the plastic bucket at 8:30 pm. Chef provided cooling logs for the sauce which noted it was over 135 at 4:26 pm and measured at 56 at 6:26 pm. [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] A proper ice bath was made and stirred to rapidly chill the sauce.
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 Improv, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Improv
Ask for the manager. Improv 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.
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
- 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.