At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 25, 2026
At the routine inspection on Mar 25, 2026. The latest visit, on Aug 26, 2026, was a risk factor inspection. No notes were taken at it.
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.
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Food on the floor or under drips K30How to fixFix 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 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: Time as a control not marked or loggedThe county found: “The following PHFs on the countertop for retail measured to be out of temperature and missing from TPHC log: -2…”
First step: The 4-hour option
Then the next one: Food on the floor or under drips
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 3-501.19, Food Code 3-305.11, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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 (2 routine, 1 other).
Every visit
LatestAug 26, 2026Risk Factor 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 risk factor inspection on Aug 26, 2026. The last routine inspection was Mar 25, 2026: 81 out of 100 (Green placard).
EarlierMar 25, 2026Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
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
The following PHFs on the countertop for retail measured to be out of temperature and missing from TPHC log: -2 trays Fried rice at 72F -5 Pork bun at 69F -1 tray of shrimp spring rolls at 62F Per employee items were placed out in the last 1.5 hours for lunch rush and is discard after 4 hours. Facility provided SOPs. Only hot holding foods observed to have been placed on time tracking log. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] The PHFs were retroactively added to log by back of house chef. *REPEAT*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Lee's Sandwiches? Fix it
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Observed onions and boxes of seasonings stored on the ground. Boxes of food observed to be stored on floor of walk in cooler [CA] Food should be stored at least 6 inches above the floor (except food stored on dollies, pallets, or similar equipment). 2) Bulk food containers with seasonings observed to be in bins missing lid. [CA] Provide tight fitting lids for bulk food storage to prevent cross contamination.
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 Lee's Sandwiches? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Sandwich prep cooler measured to have: -Pork loaf at 45F -Pate at 43F -Head cheese at 48F Cooler observed to have insert trays overfilled. Per employee she just restocked prep cooler in the last 20-30 minutes. [CA] PHFs shall be held at 41°F or below for cold holding. Ensure to PHFs are kept below fill line of prep cooler to effectively keep PHFs cold. [COS] Excess PHFs were moved into lower reach in portion of cooler. PHFs under fill line measured to be 41F and under (see measured observations)
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 Lee's Sandwiches? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in prep area in front. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
The department's words
K01 Demonstration of knowledge; food safety certification
Facility missing Food Safety Certificate. Per employee their boss has an FSC, but could not provide document for review. [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.
EarlierNov 18, 2025Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
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
The following PHFs in the hot holding case measured to be less than 135F (see measured observations) and missing from TPHC log: -Eggrolls -Meat balls -Pate pastry -Vegetarian egg rolls -Chicken skewer -Sausage [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] The PHFs under 130F were discarded (see VC&D report). The PHFs over 130F were reheated an then placed on TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
3-comp sink sanitizer compartment measured to have 100ppm quat ammonia. No dishwashing observed at time of inspection. [CA] Keep 3-comp sink sanitizer compartment filled with 200ppm quat ammonia. [COS] Compartment was refilled with 200ppm quat ammonia.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink observed to be obstructed by front area. [CA] Clear handwash sink to ensure access to sink.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Observed onions and boxes of seasonings stored on the ground [CA] Food should be stored at least 6 inches above the floor (except food stored on dollies, pallets, or similar equipment). 2) Bulk containers of seasonings observed to be unlabeled. [CA] Label bulk containers of seasonings, especially white powders that are not readily recognizable.
EarlierJul 9, 2025Routine inspection84 out of 100 (Green placard)
4 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
MAJOR VIOLATION: 1. Rice noodles were double contained in prep cooler holding insert measured at 50F [CA] Do not keep items double contained and place directly into cooler insert so it reaches temperature at below 41F or above 135F. [COS] Rice noodles were reheated in microwave to 165F and then labeled to be kept on TPHC for preparing spring rolls to order MINOR VIOLATIONS: 2.Melon in Above counter unit was measured at 45 degrees. [CA] PHFs shall be held at 41°F [COS] Operating VC&D melon 3. Cut tomato was measured at 45F. [CA] PHFs shall be held at 41°F [COS] Extra tomatoes were moved into reach in cooler portion.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser at handwash station is leaking soap. [CA] Fix dispenser to prevent leaking soap.
The department's words
K01 Demonstration of knowledge; food safety certification
No food handler cards were available. No FSC available.[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. 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed onions stored on the ground. [CA] Food should be stored at least 6 inches above the floor (except food stored on dollies, pallets, or similar equipment). [COS] Operator moved onions onto shelf 6 inches above the ground.
EarlierOct 10, 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.
EarlierOct 7, 2024Routine inspection75 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
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
Boba measured to be 71F. Per employee boba is only kept for 2 hours at a time and then discarded. No log or label for time observed for boba. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Boba was VC&D and new boba was made and labeled.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee handling raw meat and then handling containers of food without washing hands and changing gloves. [CA] Employees shall wash hands after handling raw meat with soap and warm water. If wearing gloves employee shall discard contaminated gloves and wash hands prior to donning new gloves. [COS] Employee removed gloves and washed hands. Containers touched by employee were moved to 3-comp sink to be washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Facility does not have food safety certificate. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Noodles on counter measured to be 87F in plastic container. Per employee noodles were made in the last hour. [CA] Cool PHFs in cooler for efficient cooling. [COS] Noodles was moved into prep cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in front area observed to be obstructed by bread rack and boxes of food. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Bread rack was moved.
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.
- Time as a control not marked or logged Read the free guide
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Lee's Sandwiches
Ask for the manager. Lee's Sandwiches 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.
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
- Risk Factor 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.