At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 26, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Kelly's Deli got more than most. That's from the last routine visit, on Feb 23, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kelly's Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Kelly's Deli's team
Is this your place?
Welcome, Kelly's Deli. We'll walk through this together, one item at a time. To log the fixes, claim Kelly's Deli 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 Kelly's DeliWe'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: Hot food below 135°FThe county found: “Inside the prep inserts: measured internal temperature of diced ham and diced sausage to be 45F. Operator stated they…”
First step: If food is out of range
Then the next one.
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 2-301.15, Food Code 3-305.11, Food Code 4-603.16, Food Code 3-501.13.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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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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 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestFeb 26, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 26, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Inside the prep inserts: measured internal temperature of diced ham and diced sausage to be 45F. Operator stated they had been held in the unit for 1 hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times. Keep lids closed to help foods stay cold.
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 Kelly's Deli? Fix it
EarlierFeb 23, 2026Routine inspection62 out of 100 (Yellow placard)
11 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 rear warewashing area: measured internal temperature of raw ground beef to be 60F. PIC stated it had been defrosting for 1 hour. [CA] Maintain foods at 41F and below or 135F and above. Foods must be thawed in an approved manner. See violation K26 below. [COS] Employee moved the meat back into the freezer. ________ Minor violation: Measured PHFs in the prep inserts (pico de gallo, ham) to be 45F. Items in the reach-under section measured 41F and below. PIC stated the lunch rush began around 12:00pm today (approximately 3 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above, even during busy times.
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
At the only kitchen handsink: Observed the paper towel dispenser was empty. [CA] Paper towel dispensers must be stocked at all times. [SA] A paper towel roll was placed near the handsink. ________ Minor violation: Observed plates and utensils inside the handsink on two separate occasions during the inspection. Operator stated they usually wash hands at either the prep sink or 3-compartment sink instead. [CA] Do not store objects inside the handsink. Handsinks must be accessible to make handwashing not only possible, but likely. [COS] Items were removed from the handsink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On a countertop in the front service area: observed tall lidded plastic container of cooked ground meat (130F). PIC stated it was cooling and had been cooked one hour prior. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bag of potatoes stored on floor under the 3-compartment sink. Observed pineapple stored directly adjacent to steps connecting the front area to the warewashing area. [CA] Store foods on approved shelving at least 6 inches above the floor. Store food so that it is protected from potential contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed orange mold-like substance on the metal panel inside the ice machine. [CA] Keep ice machine clean.
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available upon request. [CA] Obtain a manager's food safety certificate.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw ground beef defrosting at ambient room temperature. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed 2 of the large service windows (approximately 3 feet tall, 1.5 feet wide) were open during the inspection. [CA] To prevent vermin entry, no gaps larger than 1/4 shall be present. Openable windows shall be screened to prevent the entrance and harborage of animals, birds, and vermin. 2) In the dry storage area: observed personal items (purse, sweater, lunch bag) were stored directly on top of/against food containers. [CA] Store personal items below/away from food to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee rinsing hands in the 3-compartment sink. [CA] All handwashing must be conducted at the handwash sink.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips to measure sanitizer concentration.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured chlorine in wiping cloth bucket to be over 200ppm. [CA] Store wiping cloths in 100ppm chlorine or 200ppm quaternary ammonia.
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 Kelly's Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Kelly's Deli
Ask for the manager. Kelly's Deli can only fix what it knows about.
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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.
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
- 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.