At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
6 problems found · Routine county inspection · Sep 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Iraklis 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 Iraklis?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Iraklis' team
Is this your place?
Welcome, Iraklis. We'll walk through this together, one item at a time. To log the fixes, claim Iraklis 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 IraklisWe'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: Thermometer missing or reading wrongThe county found: “Facility lacks metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F)…”
First step: Ice-water method
Then the next one: Food on the floor or under drips
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 7-201.11, Food Code 4-301.12, Food Code 2-301.15.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 IraklisWe'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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (25 → 12). That takes a team.
Every visit
LatestSep 8, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Sep 8, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Iraklis? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed box of potatoes stored directly on the floor of the food preparation area. [CA] Food shall be stored six 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 Iraklis? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed storage of domestic pesticide (cockroach killer) inside the food preparation area. [CA] Discontinue use of domestic pesticides. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 Iraklis? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoops with handles stored inside bulk ingredient bins. Handles are stored in direct contact with food. [CA] Scoops with handles shall be stored in such a way to prevent direct hand contamination of food.
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 Iraklis? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Observed storage of potatoes inside the wash compartment of the 3-compartment sink. [CA] The warewashing sink shall be designated for warewashing only. 2) Facility lacks test strips for sanitizer of choice (chlorine). [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.
Are you Iraklis? Fix it
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris and grime underneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
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 Iraklis? Fix it
EarlierOct 15, 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 14, 2025Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the steam table, measured lamb and sujuk from 120-130F. Per employee, foods were cooked and moved to steam table 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist instructed employee to reheat lamb and sujuk to 165F for hot holding.
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
**MAJOR** Observed lack of soap at the only handwash station in the kitchen. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] Employee refilled the soap dispenser during inspection. **MINOR** Observed knives stored directly underneath the handwash sink. [CA] Handwash station shall be accessible at all times.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks sanitizer test strips for chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed active leak at the janitorial sink faucet when not in use. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler certification. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1) Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Observed multiple refrigeration units are missing thermometers. [CA] A thermometer shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Iraklis, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Iraklis
Ask for the manager. Iraklis can only fix what it knows about.
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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
- 88 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.