At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Apr 30, 2026
At the routine inspection on Apr 30, 2026. The latest visit, on May 1, 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. Lados 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 Lados?
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: Hot food below 135°F K07How to fixFix it
- Marked critical: No hot or cold water at a sink K21How to fixFix it
- Plan review K48How 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 Lados' team
Is this your place?
Welcome, Lados. We'll walk through this together, one item at a time. To log the fixes, claim Lados 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 LadosWe'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: “1) Reach in cooler in front area measured to have mango lassi at 51F. Ambient temperature of cooler measured to be 50F…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 6-501.112, Food Code 2-301.14, Food Code 4-301.12.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim LadosWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Lados. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Fewer points taken off than last time (39 → 25). That takes a team.
Every visit
LatestMay 1, 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 May 1, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 30, 2026: 75 out of 100 (Red placard).
EarlierApr 30, 2026Routine inspection75 out of 100 (Red placard)
6 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
1) Reach in cooler in front area measured to have mango lassi at 51F. Ambient temperature of cooler measured to be 50F and sodas measured to be 49F. [CA] Maintain PHFs at 41F and below for cold holding. Ensure coolers can maintain ambient temperature of 41F and below.[COS] Mango lassis were VC&D. See VC&D report. 2) Chicken water measured to be 65F and beans in steam table measured to be 129F. Per employee everything is placed out at 11am-3pm and then discarded for lunch and then from 5pm-9pm for dinner. Written procedures not available. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Facility may keep PHFs out of temperature for up to 4 hours if discarded if not consumed using TPHC(Time as public health control). Written procedures must be provided and kept on site. [COS] Employee VC&D PHFs in steam table and chicken dredging flour and water at end of lunch. Operator will write procedures and post on wall with schedule for discarding of PHFs kept on TPHC.
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 Lados? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 67F from 3-comp sink. [CA] Provide 120F hot water at 3-comp sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Lados? Fix it
Not critical (4)
Plan review
The department's words
K48 Plan review
Facility has not submitted for plan check evaluation. Per last 2 inspection reports noted facility has added hot plates and roto toaster oven. [CA] Submit for plan check for additional piece of equipment by 6/30/2026. Email shall be sent regarding plan check submittal.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket for prep cooler and upright freezer observed to be fraying [CA] Repair gasket, Condenser for walk in cooler observed to be icing over. [CA] Defrost condenser and maintain in good condition.
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 Lados? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility had drinking water pitcher inside of basin. [CA] Keep handwash faciity free of obstruction. Keep drinking pitcher away from sources of contamination. [COS] Pitcher was moved to dirty dish area.
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 Lados? Fix it
Permits available
The department's words
K49 Permits available
Permits are expired. [CA] A food facility shall not be open for business without a valid health permit [COS]Permit was paid online during inspection
EarlierAug 4, 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.
EarlierJul 29, 2025Routine inspection61 out of 100 (Red placard)
12 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
1. Observed Vermin: Documented in the following areas: Observed many live cockroaches in the back behind the reach in fridge in varying stages of life. Observed live cockroaches on traps behind the reach in fridge. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes. 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. MINOR: Observed a heavy amount of what appeared to be fruit flies throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
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
Dry batter for raw chicken and liquid batter measured within the temperature danger zone. Per PIC, they make it fresh and then discard every 2-4 hours. No time marking available. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Batters were time marked. TPHC form provided to PIC to complete prior to follow up inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Coving was not observed in the restroom. Observed missing tiles creating gaps/holes in the restroom. Observed holes in walls and unfinished wood with gaps and openings throughout the facility. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Did not observed ventilation in second restroom. Observed a high up window that was securely closed. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Current Environmental Health Permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Plan review
The department's words
K48 Plan review
From the limited inspection report on 01/30/2025, facility was found to have remodeled and added equipment. PIC was instructed to submit plans to DEH Plan Check for approval. [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. Plans for remodel and equipment must be submitted within three weeks from the date of this report. Facility's commissary application will not be approved until the plans have been submitted. Observed unapproved finishes in dry storage area, preparation area and walk in fridge.
Show 5 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee wearing gloves handle raw chicken. Employee then removed gloves and went back to preparing food without washing their hands. [CA] After handling raw meats, gloves must be removed and hands must be washed prior to
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed water leaking from large preparation unit. [CA] Repair/replace equipment and maintain in good condition.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips were not available at time of inspection for chosen sanitation method, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 many sticky fly traps throughout facility over food storage, food equipement storage and preparation areas. [CA] Use approved methods to eliminate flies in the food preparation area. 2. Back door to the facility is left open, observed the back door open for the duration of the inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 3. Observed many pieces of unused equipment in the back of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed soiled/discolored water outside the back of the facility. Per PIC, they discard their soiled laundry water onto the ground and clean out the buckets. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
EarlierJan 30, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Permits available
The department's words
K49 Permits available
Permit to operate expired on 12/31/2024 [CA] - A food facility shall not be open for business without a valid permit. Pay outstanding balance ASAP
Plan review
The department's words
K48 Plan review
Observed facility has been remodeled without prior approval from this department. [CA] A person proposing to remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility. Submit plans within one month for the addition of new equipment, expansion of prep area and new finishes (floors, walls, and ceiling materials). If plans are not submitted, new equipment may be subject to impoundments.
EarlierNov 12, 2024Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found some food products outdoors, such as flour. [CA] - Relocate all foods within the enclosed faciilty. Do not store or prepare any foods outdoors.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Ceiling in rear room is unfinished wood. 2. Several floor tiles in back area are missing and/or broken 3. Found food splatter stains on wall near chicken dredging area. [CA]- Ensure all floors, walls and ceilings are smooth, durable and easily cleanable. Clean all floors, walls and ceilings thoroughly and regularly.
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 Lados, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
Call Lados
Ask for the manager. Lados can only fix what it knows about.
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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.