At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Apr 16, 2026
At the routine inspection on Apr 16, 2026. The latest visit, on Apr 16, 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. Jrs Urban Eats Inc 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 Jrs Urban Eats Inc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Jrs Urban Eats Inc's team
Is this your place?
Welcome, Jrs Urban Eats Inc. We'll walk through this together, one item at a time. To log the fixes, claim Jrs Urban Eats Inc 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 Jrs Urban Eats IncWe'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: Dish sink or dish machine not set up rightThe county found: “There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes…”
First step: Set up
Then the next one: Wiping cloths left out of sanitizer
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 4-301.12, Food Code 3-304.14, Food Code 6-501.112, Food Code 3-201.11.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 Jrs Urban Eats IncWe'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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Jrs Urban Eats Inc. At the follow-up the same day, the county listed no items still open.
You cleared the re-check the same day. We're proud of you.
Fewer points taken off than last time (15 → 9). That takes a team.
Every visit
LatestApr 16, 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 16, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 16, 2026: 91 out of 100 (Green placard).
EarlierApr 16, 2026Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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 Jrs Urban Eats Inc? Fix it
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 Jrs Urban Eats Inc? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Some potentially hazardous foods stored on the preparation table on ice bath, including diced tomato and cheese were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the ice bath regularly. Install a refrigeration unit is recommended to store all these potentially hazardous food products at a safe temperature zone.
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 Jrs Urban Eats Inc? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of single use and other utensils were stored on the floor back in the storage area and below the front counter. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
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 Jrs Urban Eats Inc? Fix it
EarlierNov 25, 2025Routine inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroach on chest cooler in the broken walk-in freezer. Also observed several dead cockroaches in the broken freezer. [CA] Eliminate pests from facility; work with professional/licensed pest control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed equipment that was installed without approval (handwash sink, table top cooler, Avantco oven). Also observed equipment that was broken such as lowboy cooler, walk-in cooler and walk-in freezer. Observed food prep sink to not have integral drainboard or adjacent prep table. Observed ice machine to have a pump system that pumps discharge wastewater up and over entire kitchen to the floor sink located on the opposite side of the facility. [CA] Submit equipment and plans to Plan Check. Repair, replace or remove broken/unused equipment. Replace food prep sink with integral drainboards or add adjacent prep table (approved material, 18x18"). Submit plans to Plan Check for ice machine drainage (may need to relocate ice machine to drain into floor sink or mop sink).
EarlierMar 18, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Facility selling food from an unapproved source (Mexican dessert). [CA] Discontinue selling food from an unapproved source. [COS] PIC discarded the food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 14, 2025Routine inspection85 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
K06 Adequate handwash facilities supplied, accessible
No paper towels at front handwash station. No soap at back handwash station. [CA]
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs stored over ready to eat items. [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.
The department's words
K23 No rodents, insects, birds, or animals
Observed hundred of dead cockroaches behind reach-in refrigerator. [CA] Remove cockroaches and thoroughly clean and sanitize entire kitchen.
Permits available
The department's words
K49 Permits available
Facility does not have current permit posted. [CA] Provide current permit and post in public view.
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 Jrs Urban Eats Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Jrs Urban Eats Inc
Ask for the manager. Jrs Urban Eats Inc 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 Jrs Urban Eats Inc?
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.