At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
10 problems found · 2 marked critical · Routine county inspection · Sep 11, 2026
At the routine inspection on Sep 11, 2026. The latest visit, on Sep 21, 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. Koi Palace Contempo 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 Koi Palace Contempo?
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: Pests seen inside: fruit flies K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Food on the floor or under drips K30How 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 Koi Palace Contempo's team
Is this your place?
Welcome, Koi Palace Contempo. We'll walk through this together, one item at a time. To log the fixes, claim Koi Palace Contempo 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 Koi Palace ContempoWe'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: Pests seen inside: fruit fliesThe county found: “Two live cockroaches on the stairs going up to the upstairs dry storage area. Several dead cockroaches found on…”
First step: What to do
Then the next one: Hot food below 135°F
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 6-501.112, Food Code 3-305.11, Food Code 2-304.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (2 routine, 3 follow-up).
Nice work, Koi Palace Contempo. At the follow-up ten days later, the county listed no items still open.
You cleared the re-check in ten days. We're proud of you.
Every visit
LatestSep 21, 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 Sep 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 11, 2026: 64 out of 100 (Yellow placard).
EarlierSep 17, 2026Follow-up inspectionYellow placard
4 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
Observed improper holding in the following areas: 1. In the kitchen area, by the wok cookline, measured a container of salted egg yolk at 79F. Per operator, container of salted egg yolk stored using TPHC and to be served from 11:00am to 2:30pm. No time label was placed on container of salted egg yolk. 2. In the kitchen area, by the steaming cookline, measured a container of eel in sauce at 76F. Per operator, container of eel in sauce stored from 11:00am. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed time labels on potentially hazardous foods.
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
K23 No rodents, insects, birds, or animals
In the upstairs storage area, at the unapproved wooden shelving, in a crevice between the staircase wall and the shelf, observed cockroach activity. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. Contact pest control to provide service for facility. [SA] Operator eliminated all activity and cleaned and sanitized the area. Discussed with operator that corrective action of cockroach activity includes removal of all harborage. Operator had a contractor on-site to seal cracks and crevices, and finish wooden shelving above the metal staircase.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the upstairs dry storage space, observed unfinished walls and ceiling in the area. In the upstairs refrigeration storage, observed unapproved flooring and unsealed walls. [CA] Ensure all areas where food is stored is properly finished with approved floors, walls, and ceiling.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed an unapproved clay pot rice cooker/heating unit stored by the metal staircase. [CA] Ensure only approved equipment is used within the facility. Remove unapproved equipment. Continued use may result in impound of equipment.
EarlierSep 11, 2026Routine inspection64 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Two live cockroaches on the stairs going up to the upstairs dry storage area. Several dead cockroaches found on monitoring traps in the upstairs food prep area. [CA] Facility shall be kept free of vermin. Clean and sanitize areas with activity. Seal all crevices along the staircase to prevent harborage. Contact pest control to provide service. [COS] PIC eliminated cockroach activity. PIC cleaned and sanitized the area and to contact pest control to provide service. During follow-up inspection, any live activity will result in immediate closure. Fruit flies were observed ont he container of ginger stored on the staircase, and on the unfinished wooden platform int he upstairs dry storage area. [CA] Keep facility free of fruit fly activity.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Koi Palace Contempo? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
The following food items were measured at improper holding temperatures: 1. Pooled eggs and pooled egg whites measured at 65F, on the counter-top at the wok cookline. Per PIC, stored for 1.5 hours. 2. Baked pastries measured at 112F in the upright warmer. Per PIC, stored for 1.5 hours. 3. Measured eel sauce at 85F, abalone at 68F, and beef tripe at 122F ont he counter top at the steamer cookline. Per PIC, stored for 1.5 hours. 4.Measured sesame ball, shrimp ball, and raw shelled eggs at 51F at the 2 door undercounter refrigerator in the upstairs food prep area. Measured ambient air temperature in the 2 door undercounter refrigerator at 47F. Per PIC, stored for 2 hours. [CA] Potentially hazardous foods shall be held cold at 41F and below, or held hot at 135F and above. [SA] PIC placed pooled eggs and pooled egg whites in an ice bath to maintain cold holding temperatures. PIC placed time marker on baked pastries, eel sauce, abalone, and beef tripe to be served within 4 hours from when removed from temperature control or discard. PIC transferred potentially hazardous foods from the 2 door undercounter refrigerator to other refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Koi Palace Contempo? Fix it
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of vegetables stored on the floor of the staircase leading up to the upstairs dry storage area. [CA] Food products shall be stored on approved shelving at least six inches above the floor.
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 Koi Palace Contempo? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Flooring below the steamer in the steaming cookline was peeling and in disrepair. Unfinished wall was observed behind the steamer in the same area. Missing approved flooring, cove base, and finishes along the walls in the upstairs prep area. [CA] Floors, walls, ceilings shall be approved, smooth, durable, and easily cleanable.
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 Koi Palace Contempo? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Several food handler certifications and a food safety certificate were expired. [CA] Have employees update food handler cards and food safety certificate.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Cook was observed drinking water from an open container while preparing food. [CA] Employees shall not eat or drink in areas where food is prepared. [COS] Employee was instructed to remove the open container, and discontinue practice.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Koi Palace Contempo? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature of the two door undercounter refrigerator measured at 47F. [CA] Repair or replace malfunctioning refrigeration, and ensure food can be maintained cold at 41F and below. Vegetables stored unapproved plastic containers. [CA] Use only approved food storage containers within the facility.
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 Koi Palace Contempo? Fix it
Show 3 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
Gap/lip underneath each section of staircase observed. [CA] Ensure all gaps, cracks, crevices, and holes are sealed to prevent harborage of vermin. Back door into the facility was left open without the use of the air curtain. [CA] Keep doors leading into the facility closed to prevent an entrance for 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 Koi Palace Contempo? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold-like substance found in the inner panel of the ice machine. [CA] Clean and sanitize ice machine to prevent contamination of food (ice).
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Koi Palace Contempo? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee placed thumb inside a used water cup, then attempted to continue to prepare food. [CA] Employees shall wash hands after contacting potentially contaminated sources. [COS] Employee was instructed to wash hands prior to resuming food prep. Employee was observed washing gloves at the hand wash station. [CA] Employee shall discard used gloves, and then wash hands before continuing food prep. [COS] Employee was instructed to discard gloves and wash hands prior to resuming food prep.
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 Koi Palace Contempo? Fix it
EarlierMar 16, 2026Follow-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.
EarlierMar 11, 2026Routine inspection67 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Multiple handwash sinks were obstructed and not accessible for use. Handwash sink located by the steamer; handwash sink located by wok cook line; handwash sink located by the dishwasher. [CA] Handwash sinks shall be kept unobstructed and easily accessible for employees to readily wash their hands when required. [COS] Obstructions cleared from all handwash sinks by employees.
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
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures. Near the wok station: egg noodles and fried rice measured at 58F - 110F. On ice by the back door: Cooked vegetables, spare ribs, and sausages measured at 48F to 89F. On table across from steamer: cooked daikon, pork broth, and unagi measured at 100F - 108F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The fried rice, egg noodles, and cooked vegetables were relocated into the reach-in cooler. Additional ice is added to the ice bath for the sausages and spare ribs so that the sides of the container are in contact with the ice. The Daikon, broth, and unagi were prepared at 11 AM will be subject to time where it will discarded if not used by 3 PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, observed raw beef and raw pork stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed - employee observed washing hands without soap; employee observed washing their hands while still wearing the disposable gloves. [CA] Employees shall properly wash hands using water, soap, and single-use paper towels prior to putting on disposable gloves.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain pipe located under the handwash sink near the dishwasher is in disrepair causing water to leak onto the floor. [CA] Repair drain pipe and maintain plumbing in good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters are missing on the ventilation hood located above the wok station. [CA] All parts of the ventilation hood shall be in place and operating when cooking equipment is in use to remove gases, heat, grease, vapors & smoke.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Reach-in cooler located in the upstairs storage had an ambient temperature measured at 48F. [CA] Refrigeration unit shall be capable of holding potentially hazardous foods at or below 41F. [COS] All items in the unit were thawing and measured below 41F. Unit was overfilled with the fans being blocked - employee cleared items blocked the fans.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open containers of food are observed stored on the floor under shelves inside both walk-in coolers. [CA] Food shall be stored a minimum of 6 inches off the floor.
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) Back door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee personal items are observed stored above and on food prep surfaces. [CA] Employees' personal items shall be stored in a designated location that is not on or above food prep or food contact surfaces.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the duck prep room and by the three compartment sink - knives were observed stored with it's blade in the crevice located between the sinks and the wall. [CA] The food contact surface of utensils/equipment shall be stored in a manner or location that is clean.
EarlierOct 20, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like substance was observed from the nozzle of the faucet where drinking water for customers is dispensed. [CA] Food contact surfaces shall be frequently cleaned and sanitized to prevent accumulation of mold or other debris. [COS] Operator cleaned and sanitized the faucet nozzle.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 18, 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.
EarlierFeb 13, 2025Routine inspection68 out of 100 (Yellow placard)
9 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
Potentially hazardous foods measured at improper cold holding temperatures - bean sprouts (50F) and rice noodles (66F) by the cook line. [CA] Potentially hazardous foods when cold holding shall be measured at 41F or below; or if hot holding shall be held at or above 135F. [COS] Employee relocated the food into the walk-in cooler Minor violation: Potentially hazardous foods inside the food prep unit insert located near the cook line measured at improper cold holding temperature. Raw chicken, raw beef, and raw shrimp measured at 45-47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Employee observed using wiping towel to clean lower shelves of the prep table and using the same towel to wipe the food contact surface of a knife. [CA] Food contact surfaces shall not be cross-contaminated and maintained clean and sanitized. [COS] Employee took knife to be properly washed and sanitized. 2) Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Container of sanitizer connected to the dishwasher was empty and was changed out by employee. After multiple wash cycles - the chlorine sanitizer was measured at 50 ppm. Minor violation: Black and brown mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K26 Approved thawing methods used; frozen food
Observed potentially hazardous foods thawing in food temperature on storage shelf by the cook line and in standing water at the food prep. sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside multiple reach-in cooler and inside the walk-in coolers, observed raw meats stored on shelves directly above ready-to-eat foods (vegetables, tofu, cooked foods) [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal items (foods, beverages) are observed stored inside multiple reach-in coolers with and above food used and served to consumers. [CA] Employee personal items shall be stored in a designated area that is below or separate from food used/served to consumers.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper and lack of handwashing by employees. Employees were observed putting on disposable gloves to handle food without washing hands. Employees were also observed washing hands while still wearing disposable gloves, or washed hands without the use of soap. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food and prior to putting on disposable gloves.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure the applicable sanitizer used. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap at handwash sink located by the steam station. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. Another handwash sink with soap was available within a reasonable distance.
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 Koi Palace Contempo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Eating or drinking in a food area Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
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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.
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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.