At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jollibee Great Mall 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 Jollibee Great Mall?
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: Time as a control not marked or logged K08How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Pests seen inside: fruit flies K23How 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 Jollibee Great Mall's team
Is this your place?
Welcome, Jollibee Great Mall. We'll walk through this together, one item at a time. To log the fixes, claim Jollibee Great Mall 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 Jollibee Great MallWe'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: Time as a control not marked or loggedThe county found: “Fried chicken subjected to time as a public health control while maintained under heat lamps at the front service line…”
First step: The 4-hour option
Then the next one: Utensils or dishes stored wet or unwashed
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 3-501.19, Food Code 6-501.112, Food Code 3-304.14, Food Code 2-301.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 13, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected May 13, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Fried chicken subjected to time as a public health control while maintained under heat lamps at the front service line observed marked for discard at 10:20 AM, but was still in-use at 10:42 AM. [CA] Potentially hazardous foods subjected to time as a public health control shall be discarded at labeled discard time, in accordance with facility's written TPHC policy. [COS] Fried chicken was discarded, per TPHC requirements.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jollibee Great Mall? Fix it
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean equipment (spatulas, strainer, knife, etc.) observed stored hanging or on a magnetic holder directly above the three compartment sink. [CA] Clean equipment shall be stored in a location where it is not exposed to possible splash contamination during dishwashing.
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 Jollibee Great Mall? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Dead German cockroach and several old rodent droppings observed in the metal cabinet underneath the soda syrup dispensers in the dining area. *No other evidence of cockroach or rodent activity observed* Facility provided the most recent pest control service report conducted by Ecolab on 4/20/2026, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 3+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Jollibee Great Mall? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One of the hood screens above the cook-line observed removed. Removed screen observed on the floor leaning against equipment. Per staff, it recently broke and they will order a replacement. [CA] Ensure ventilation is properly installed and maintained to allow for the adequate ventilation of heat/grease.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Jollibee Great Mall? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quaternary ammonium sanitizer measured 0 ppm in a wiping cloth bucket near the macaroni holding station. [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 Jollibee Great Mall? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Pipe leading into dual container pineapple dispenser machine observed steadily leaking into the metal cabinet that houses said piping. Pineapple juice observed leaking from the base of the cabinet onto the floor of the front service area. Pool of pineapple juice observed on the floor. [CA} Repair plumbing and maintain in good repair to prevent the attraction of vermin.
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 Jollibee Great Mall? Fix it
Show 2 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed dropping a takeout box on the floor, placed the takeout box in a trash can and immersed arm and hand in trash can while pushing down trash, then attempted to resume food preparation without washing their hands. Employee was stopped prior to any contamination of food. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed their hands.
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 Jollibee Great Mall? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the reach-in cooler that is used to store pies measured between 51F and 52F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. *Note: Pies were still frozen and measured below 32F. Per staff, pies had recently been taken out of the freezer and placed into unit. Pies relocated to different unit.
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 Jollibee Great Mall? Fix it
EarlierSep 25, 2025Routine inspection79 out of 100 (Green placard)
6 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
Handwash sink in the front kitchen area lacked soap. Handwash sink in the women's restroom lacked soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap refilled for both locations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured 76F in the women's restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Built-in thermometer for the walk-in cooler used to store raw chicken observed to be inaccurate by greater than greater than 10F. [CA] Re-calibrate or replace.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain pipe for the rethermalizer in the cooking area observed to be directly plumbed to the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. 15+ flies observed throughout the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. 2. Wiring underneath the chicken dredging station observed to be gnawed on by rodents. No other evidence of rodent activity observed. Note: Pest control report states that preventative treatment for rodents was applied during last service. Rodent bait station observed in the kitchen area. [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 department's words
K01 Demonstration of knowledge; food safety certification
Multiple food safety certificates are expired, and said employees do not possess valid food handler cards. [CA] All employees must have either a valid food safety certificate or a valid food handler card available for review at all times.
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 Jollibee Great Mall, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: fruit flies Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Jollibee Great Mall
Ask for the manager. Jollibee Great Mall can only fix what it knows about.
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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 Jollibee Great Mall?
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
- 76 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.