At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · May 14, 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.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Pests seen inside: roaches K23How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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: Hot food below 135°FThe county found: “Major violation: Grilled chicken skewer in the warmer was measured at 121F. [CA] Potentially hazardous foods when hot…”
First step: If food is out of range
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 4-603.16, Food Code 3-305.11, Food Code 2-301.15.
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?
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (26 → 21). That takes a team.
Every visit
LatestMay 14, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected May 14, 2026.
6 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: Grilled chicken skewer in the warmer was measured at 121F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, the chicken was placed in within the last two hours - chicken was reheated and measured at 170F. Minor violation: Slice cheeses were over stacked in the food prep unit insert and measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The over stacked cheese were relocated into the reach-in cooler
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 Lee's Sandwiches? Fix it
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
Four dead American cockroaches observed behind the cook line on glue traps. Two dead American cockroaches observed on glue traps behind the bread ovens. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitized all affected areas. Repeated violation. No other vermin activity observed elsewhere in the facility or on areas of food prep or food storage. Facility has monthly pest control service. The two most recent pest control service reports dated 4/13/26 and 5/13/26 were reviewed and notes no cockroach activity. If repeat of violation is continued to be observed then further enforcement action may be required.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
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 Lee's Sandwiches? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Container of rice measured at 63F is cooling inside the reach-in cooler while fully covered in plastic wrap. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow for rapid cooling. [COS] Plastic cover was partially removed.
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 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
1) Gap greater than 1/4" is observed beneath the back door of the kitchen. Eliminate gaps greater than 1/4" to prevent the entrance of vermin 2) Employees' personal phone is stored above food preparation table. [CA] Employees' personal items shall be stored separate or below food contact surfaces.
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
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food are stored on the floor by the water heater and inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off 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 Lee's Sandwiches? Fix it
EarlierOct 20, 2025Routine inspectionGreen placard
1 violation 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
Rice noodles on the prep table was measured at 70F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Per employee, the noodles were prepared within the hour and relocated into the reach-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 14, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
At time of inspection, multiple dead cockroaches (species of cockroach: American) observed in the following areas: - 1 on floor under where the food warmer is located - 8 on floor behind the ovens - 1 on floor behind the ice machine - 6 on floor behind the cook line - 1 on floor behind open air cooler. Did not observe any activity, live or dead, on areas of food preparation or storage. The most recent pest control service report dated, 10/2/25, was reviewed. Service report notes there is no activity or structural concerns. [CA] Operator shall clean and sanitize all affected areas where dead cockroaches were observed and contact pest control service for treatment and inspection. Seal and eliminate any cracks, crevices, gaps, or openings that may harbor vermin or allow entry of vermin into the facility. Facility shall be kept free of vermin and vermin debris. An follow-up inspection will be conducted by 10/24/25. Any activity or evidence of an infestation will result in further enforcement action.
EarlierAug 14, 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.
EarlierAug 11, 2025Routine inspection74 out of 100 (Yellow placard)
6 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
Handwash sink located in the back kitchen does not have single-use paper towels available. [CA]All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to wash their hands when required. [COS] Employee refilled the paper towel dispenser.
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 held in the food prep unit located nearest the walk-in coolers was measured at improper cold holding temperatures. Cheese, ham, cut tomatoes, roast beef, and salami were measured at 58F to 65F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the unit was filled around 9 AM to 10 AM. The potentially hazardous foods inside the inserts will be subject to time where it will be discarded if not used by 1 PM. The potentially hazardous foods inside the reach-in of the unit was relocated into the walk-in cooler.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers and boxes of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the ground.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food prep unit located by the walk-in coolers was measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Chlorine sanitizer at the three compartment sink was measured at 50 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added more bleach and chlorine sanitizer was measured at 100 ppm. 2) Black mold-like substance observed on the inside panels of the ice machine. [CA] Clean and sanitize the inside panels of the ice machine.
The department's words
K23 No rodents, insects, birds, or animals
Three dead adult cockroaches observed in the following locations of the facility: Along wall by the back door, on floor by the upright reach-in cooler located by the back door, and inside the mop sink. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. Did not observed any other vermin activity in the facility. Reviewed most recent pest control service report dated, 7/10/25, which noted no vermin activity. A follow-up inspection will be conducted and any evidence of an infestation will result in further enforcement action.
EarlierFeb 6, 2025Routine inspection80 out of 100 (Green placard)
6 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
Potentially hazardous foods held in the hot holding display case was measured at improper holding temperatures. Chicken wings (101F), egg rolls (130F), chicken skewer (122F). [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [SA] Per employee, the items were prepared within the last hour, and will be subject to time where it is time-marked and will be discarded if not used/served within the next 3 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K05 Hands clean, properly washed; gloves used properly
Prior to handling food, employee was observed washing hands at the food prep sink without the not use soap. [CA] Employees shall properly wash hands at the designated hand wash sink using warm water, soap, and single-use paper towels.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked BBQ pork is cooling inside the reach-in of the food prep unit while fully covered in plastic and measured at 98F. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to allow for proper cooling.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles used in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Debris build up observed in the floor sink located near the back of the kitchen by the standing mixer. The debris is preventing water from draining into the floor sink. [CA] Frequently clean nonfood contact surfaces to prevent accumulation of debris. [COS] Employee removed debris so that water can drain into the floor sink.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cups, bowls, and cans are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle to use as scoops for bulk foods.
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.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips 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
- Routine inspection
- Result
- 79 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.