At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
10 problems found · Routine county inspection · Jan 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kabob House 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 Kabob House?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hand sink not ready to use K06How 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 Kabob House's team
Is this your place?
Welcome, Kabob House. We'll walk through this together, one item at a time. To log the fixes, claim Kabob House 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 Kabob HouseWe'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: No person in charge on dutyThe county found: “A valid food manager certification was not available at the time of this inspection. [CA] Food facilities that…”
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 2-301.15, Food Code 7-201.11, Food Code 3-501.17.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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
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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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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
LatestJan 27, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Jan 27, 2026.
10 violations listed, 0 marked critical.
Not critical (10)
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food manager certification was not available at the time of this inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed containers of bulk flour and other ingredients uncovered at the back storage area. [CA] All food shall be separated and protected from possible contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Kabob House? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Obseved plastic storage containers stored in front of the hand washing sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] The person in charge relocated the containers at the time of this inspection.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Kabob House? 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
A. Observed a large gap below the screen door greater than 1/4" [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. B. Observed the front door propped open at the beginning of this inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
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 Kabob House? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A. Observed single use cups and utensils stored in the employee restroom. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. B. Observed multiple utensils without a handle stored directly in bulk containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Kabob House? Fix it
Show 5 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The person in charge was not able to provide a probe thermometer at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing 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 Kabob House? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of grime/grease on surfaces throughout the facility including but not limited to: - the table surface below the flat top grill that is installed below the ventilation hood - on the exterior of the stand mixer near the three compartment sink - throughout the exterior surfaces of large equipment [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Kabob House? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A. Observed chemicals stored among spices at the shelf above the preparation/three compartment sink. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. B. Observed raid stored at the back preparation area. [CA] 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 Kabob House? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed an accumulation of food debris/grime/grease throughout the facility including but not limited to: - the walls behind the cooks line - the walls at the FRP below the three compartment sink - the floor below the three compartment sink - behind and below the one door cold top/preparation cooler [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Kabob House? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*Repeated Violation* A. Observed the single burner installed not below the ventilation hood [CA] Adjust cooking equipment to provide a minimum of 6 inches overhang of ventilation hood over cooking equipment B. Observed a heavy accumulation of grease throughout the filters and hood at the back preparation area. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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 Kabob House? Fix it
EarlierFeb 6, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K32 Food properly labeled and honestly presented
Items packaged on site missing label. [CA] Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Kitchen hand sink drains very slowly [CA] Fix the plumbing to proper drainage
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
REPEAT VIOLATION: 1. Several refrigeration units are lacking thermometers. [CA] Provide thermometers for all refrigerators and place them where they are easily visible. 2. lack a probe thermometer [CA] Provide a probe thermometer and check food temperatures daily - Corrected
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
REPEAT VIOLATION: 1. Part of the charbroiler not being operated under the hood. [CA] Adjust cooking equipment to provide a minimum of 6 inches overhang of ventilation hood over cooking equipment 2. Hood filters show grease buildup [CA] Clean the hood filters
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Food safety manager certificate was not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate.
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 Kabob House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Kabob House
Ask for the manager. Kabob House 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.
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
- 78 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.