At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Aug 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Inka's Restaurant 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 Inka's Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Hot food below 135°F K07How 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 Inka's Restaurant's team
Is this your place?
Welcome, Inka's Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Inka's Restaurant 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 Inka's RestaurantWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Mop wa left inside the mop bucket for drying. [CA] After use, mops shall be placed in a position that allows them to…”
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Inka's RestaurantWe'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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (14 → 9). That takes a team.
Every visit
LatestAug 18, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Aug 18, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop wa left inside the mop bucket for drying. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Inka's Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bag of flour was left on stairs and bag of carrots were left on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Inka's Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Only Oysters and Yum were measured 45F & 44F at the food prep table. Per cook, it was prep 30 minutes ago and now cooling. [CA] PHF shall be rapid chilled to 41F before placing inside the food prep table. [SA] Add ice for rapid cooling.
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 Inka's Restaurant? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
EarlierDec 26, 2025Routine inspection86 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
MAJOR: Employee wash hands with gloves on for 5 seconds and replace gloves without washing bare hands. [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. NOTE: After changing gloves, Bare hands shall be washed for minimum 20 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Empty soap dispenser for all the hand washing stations. Pump soap in use at the hand washing stations. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Empty paper towel dispensers and one dispenser has a paper towel roll stuck in it. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K07 Proper hot and cold holding temperatures
Recently prep/washed sea food was measured 44F to 46F at the prep coolers with ambient temperature at 40F. [CA] Rapid chill the PHF after prep/wash before placing in the prep cooler/table.
EarlierJul 15, 2025Routine inspection82 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
K06 Adequate handwash facilities supplied, accessible
Lack paper towel for both hand washing stations for the kitchen and inside women's restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [SA] Facility is using paper towel roll.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Employee was washing dishes in a food preparation sink. [CA] Warewash shall only be done in a 3-compartment sink using 3-step method, Wash - Rise - Sanitize. Chlorine was measured 50ppm at the 3-compartment sink. [CA] 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). Lack test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K07 Proper hot and cold holding temperatures
Food prep cooler has some food items above 41F ( shrimps 48F, oysters 50F, and marinated heart 47). Per PIC, it was all prep recently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be chilled (placed in a freezer to bring temperature at 41F and below) before placing inside the prep cooler.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand washing sink in the women restroom was measured 80F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Front hand washing sink lack hot water connection and has a slow drain. [CA] 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. Fix drainage problem.
EarlierNov 22, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Rice maker was not turned on and rice was at 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned on the rice maker.
The department's words
K06 Adequate handwash facilities supplied, accessible
One hand washing soap dispenser lack soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Refill soap immediately.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Exhaust fan in the women restroom has build up of dust. [CA] Restroom exhaust fan shall be clean of dust debris.
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 Inka's Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
Call Inka's Restaurant
Ask for the manager. Inka's Restaurant 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 Inka's Restaurant?
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
- 91 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.