At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
8 problems found · Routine county inspection · Apr 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Lee's Sandwiches 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 Lee's Sandwiches?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: flies K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Lee's Sandwiches' team
Is this your place?
Welcome, Lee's Sandwiches. We'll walk through this together, one item at a time. To log the fixes, claim Lee's Sandwiches 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 Lee's SandwichesWe'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: fliesThe county found: “Several flies were observed in the kitchen of the facility. [CA] Ensure to maintain the facility free of animals,…”
First step: What to do
Then the next one: Floors, walls or ceilings need cleaning or repair
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 7-201.11, Food Code 4-301.12, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests seen inside: 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Lee's SandwichesWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (37 → 17). That takes a team.
Every visit
LatestApr 3, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Apr 3, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K23 No rodents, insects, birds, or animals
Several flies were observed in the kitchen of the facility. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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 Lee's Sandwiches? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Repeat Violation: The floor behind the cookline equipment has an accumulation of grime and food debris. 2. Repeat Violation: The ceiling tiles near the water heater are missing. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Lee's Sandwiches? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine solution in the sanitizer bucket measured at 200 ppm. [CA] Ensure to maintain the chlorine solution at 100 ppm.
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 Lee's Sandwiches? 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
Second Repeat Violation: The back door was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Discussed with PIC about obtaining a screen door or air curtain to prevent flies from entering.
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 Lee's Sandwiches? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Repeat Violation: The stock pot range is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [COS] PIC move a wire rack that was stored behind the range and moved the range back under the exhaust hood.
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 Lee's Sandwiches? Fix it
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink, chlorine. Per manager, [name], he dropped them in the solution while testing a couple days ago. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lee's Sandwiches? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility is storing knives in between refrigeration equipment and behind electrical conduit. [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.
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 Lee's Sandwiches? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink in the kitchen is draining slowly. [CA] Ensure that the plumbing fixture is working properly.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Lee's Sandwiches? Fix it
EarlierMar 27, 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.
EarlierMar 18, 2025Routine inspection63 out of 100 (Yellow placard)
12 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. In the kitchen area, on the table across the cook line, chicken was found measuring at 105°F. Per PIC and cook, they cooked it about 15 minutes prior. 2. In the kitchen area, in the bottom section of the prep cooler, sliced pork and chicken measured above 41°F. Per PIC, they placed it there over night. Ambient air of the unit was measured at 39°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Chicken was placed in the oven to reheat to 165°F. [COS] 2. The pork and chicken were VC&D. See VC&D Report.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Repeat Violation: Potentially Hazardous Foods were found near the register without temperature control and without time marking. [CA] When using TPHC, foods mus the immediately time marked to indicate start/end times. Written procedures must be available as well. [COS] PIC time marked the foods with a line date gun. Note: Written procedures are not on file. TPHC guidelines provided. Another violation in this category will result in revocation of TPHC use.
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)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The hand wash sink in the kitchen and restroom lacks hand washing signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks a Food Safety Certificate upon request. Facility provided a Certificate of Completion for a training course. [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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
No toilet paper was available in the restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Repeat Violation: The exhaust hood filters have an accumulation of grease and grime. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. The stock pot range is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, at the rice cooker, the rice spatula was found stored in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The floor behind the cookline equipment have an accumulation of grime and food debris. 2. The drain in the walk in cooler is missing the cover. 3. The ceiling tiles near the water heater are missing. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has two household microwaves that are not ANSI accredited. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
The department's words
K32 Food properly labeled and honestly presented
At the register there was prepackaged food available for self service that did not bear labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food was found stored on the floor in the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent 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
Repeat Violation: The back door was propped open. [CA] Keep back door closed at all times to prevent the entrance 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 Lee's Sandwiches, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Chemicals unlabeled or stored near food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
Call Lee's Sandwiches
Ask for the manager. Lee's Sandwiches 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.
Do you work at or run Lee's Sandwiches?
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
- Routine inspection
- Result
- 83 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.