At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
8 problems found · 2 marked critical · Routine county inspection · Dec 11, 2025
At the routine inspection on Dec 11, 2025. The latest visit, on Dec 13, 2025, 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. La Pizzeria 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 La Pizzeria?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 La Pizzeria's team
Is this your place?
Welcome, La Pizzeria. We'll walk through this together, one item at a time. To log the fixes, claim La Pizzeria 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 La PizzeriaWe'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: Cooked food not cooled in timeThe county found: “In the walk in cooler, penne pasta stored within deep plastic bin and completely secured with a lid, measured between…”
First step: If you miss a stage
Then the next one: Pests seen inside: roaches
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 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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?
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, La Pizzeria. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestDec 13, 2025Follow-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 Dec 13, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 11, 2025: 70 out of 100 (Red placard).
EarlierDec 12, 2025Follow-up inspectionRed placard
1 violation 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
1. Vermin documented in the following areas: 1 live cockroach on ceiling near walk in cooler and 1 live cockroach on floor near prep line coolers 2. Supervisor Notified: [name] 3. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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 facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 11, 2025Routine inspection70 out of 100 (Red placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, penne pasta stored within deep plastic bin and completely secured with a lid, measured between 45F - 46F. Per employees, penne pasta was cooked last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you La Pizzeria? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 1. Observed Vermin in the following areas: -2 live nymph German cockroaches on mechanical dish machine -multiple dead cockroaches of varying life states on floors underneath the 3 comp sink, dish machine, and standing mixer. -hatched ootheca (egg casing) observed near standing mixer. -unhatched ootheca (egg casing) observed near the ice machine -dried rodent droppings observed to the left of the 2 door under counter cooler and inside the white cabinet dry storage near restroom Per PIC, pest control service occurs once/month. No pest control report provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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 facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 La Pizzeria? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.
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 La Pizzeria? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Hole larger than 1/4 of an inch diameter observed on ceiling near walk in cooler. [CA]: Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter.
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 La Pizzeria? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line unit's (closest to the standing mixer) ambient temperature measured at approximately 56F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Repair/assess/adjust unit as needed.
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 La Pizzeria? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple open bags of dry food at the 3 door dry storage cabinet. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
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 La Pizzeria? Fix it
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* In the prep line cooler 1 (closest to standing mixer), multiple Potentially Hazardous Food (PHFs) measured between 48F - 49F. Ambient temperature of unit measured at 56F. Per PIC, all food items were relocated from the walk in cooler to the unit approximately less than 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PHFs were relocated to functioning cooling units to cool down.
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 La Pizzeria? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* 1. Washed and wet utensils and containers stacked on top of each other at the ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 La Pizzeria? Fix it
EarlierDec 20, 2024Follow-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.
EarlierDec 19, 2024Follow-up inspectionNo score given
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
In the third door of the 3 door dry storage area, rodent droppings were observed on top of food containers and on the floor. Gnaw marks observed on the pre-packaged walnut bag. Per Manager, pest control service occurred on 12/17/2024. [CA]: Eliminate evidence of rodent/rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: Walnut bag voluntarily discarded by Manager.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Pizza boxes stored in the unapproved shed. [CA]: Discontinue using back storage shed until approved by the department and remove any food items and food contact surface products (pizza boxes, napkins, etc.). Only items that could be stored out there for now are chemicals.
EarlierDec 12, 2024Routine inspection75 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the cook line, multiple Potentially Hazardous Food (PHFs) measured between 44F - 47F in the undercounter cooler. Chef stated PHFs have been in the unit since last night. Ambient temperature of the unit measured at 48F. [CA]: PHFs shall be cold held at 41F or below at all times. Discontinue storing PHFs at the unit until it is able to cold hold PHFs at 41F or below. [COS]: PHFs that measured above 41F for more than 4 hours were voluntarily discarded.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple open bags of dry food at the 3 door dry storage cabinet. [CA]: All open bags of dry food shall immediately be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food safety manager certificate. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Waste water from the 3 compartment sink drain pipe observed dripping and being collected into a bucket. [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 air gap into a floor sink or other approved type of receptor. Repair drain pipe and maintain in good condition.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw shell eggs are stored above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food to avoid potential contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Back storage shed in the back of the facility does not have any approved finishes. Shed is being used to store pre-packaged food and pre-packaged food contact surface products. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Discontinue using back storage shed until approved by the department and remove any food items and food contact surface products (pizza boxes, napkins, etc.). Only items that could be stored out there for now are chemicals. 2. Ambient temperature of under counter cooler at the cook line measured at 48F. [CA]: All cooling equipments shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit until it is able to properly cold hold PHFs.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Washed and wet utensils and containers stacked on top of each other at the ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
The department's words
K23 No rodents, insects, birds, or animals
1. Multiple dried rodent droppings observed at the 3 door dry storage cabinets and the back storage/shed areas. 2. Multiple dead cockroaches observed on the glue trap underneath the 3 compartment sink at the bar. Per Manager, pest control service occurs approximately every two weeks. Most recent pest control receipt stated service occurred on 11/25/2024. [CA]: Eliminate evidence of rodent droppings and cockroaches in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Discussed sealing all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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 La Pizzeria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call La Pizzeria
Ask for the manager. La Pizzeria 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
- 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.