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 · Sep 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Legends Pizza 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 Legends Pizza?
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
- Hands not washed when needed K05How to fixFix it
- No hot or cold water at a sink K21How 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 Legends Pizza's team
Is this your place?
Welcome, Legends Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Legends Pizza 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 Legends PizzaWe'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: “Veggie pizza measured at 125F in hot holding unit. Per employee. veggie pizza was placed inside hold holding unit for…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-305.11, Food Code 2-301.15, Food Code 6-301.11.
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 Legends PizzaWe'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).
Every visit
LatestSep 17, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Sep 17, 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
Veggie pizza measured at 125F in hot holding unit. Per employee. veggie pizza was placed inside hold holding unit for an hour. [CA] Hot holding of potentially hazardous foods shall be at 135F or above. [SA] PIC agreed to use time as a public health control procedures for veggie pizza and will discard if not used within the next 3 hours. Cut tomatoes measured at 57F in walk-in cooler. Per chef, cut tomatoes was returned to the walk-in cooler 5 minutes ago after use. [CA] Cold holding shall be held at 41F or below. [COS] Cut tomatoes were returned into walk-in cooler. Bottle of bleu cheese at the sald bar was measured at 47F. per employee the bottle was taken out 2 hours ago. [CA] Potentially hazardous foods shall be cold holding at 41F or below or at 135F or above. [COS] Employee discarded the bleu cheese into the warewash 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 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 Legends Pizza? Fix it
Not critical (5)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee move refuse container and not wash his hands prior to handling shipment of inventory. Employee was changing his gloves regularly but was not washing his hands during inspection. [CA] Properly wash hands with soap, warm water, and dry hands using single-use paper towels when changing task and prior using gloves. [COS] Employee was told to properly wash his hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Legends Pizza? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of cold water at handwash sink located behind the front counter. [CA] Hot and cold water shall be available for handwash sink.
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 Legends Pizza? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed unlabeled flour container with no sealed lid. [CA] Bulk food containers holding food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Bulk containers shall also have a tight fitting lid when in storage.
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 Legends Pizza? 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
Observed mops stored against the wall by the mop sink. [CA] Mops shall be placed in a position that allows air drying without soiling walls, equipment, and supplies. Observed personal item stored inside of food prep-sink. [CA] Store personal items away from 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 Legends Pizza? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for manager is expired. [CA] Each food facility shall have at least one valid food safety certificate for manager available.
EarlierJul 30, 2025Routine inspection83 out of 100 (Green placard)
5 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
Measured lunch special pizzas displayed in the warmer display case at 122 F to 131 F. PIC stated that the pizzas were removed from cooking at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Pizzas are to be discarded following the lunch service at 3pm (4 hours). Recommend using time as a control for pizza held at the lunch buffet line.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The food preparation sink is used for miscellaneous storage. [CA] Discontinue us of the food preparation sink for storage. The food prep sink shall be accessible and/or unobstructed at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels at the hand was sink within the employee restroom are stored outside of a dispenser. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The customer restroom toilet is non-functional due to plumbing repairs behind the facility ( an alternate, fully functional toilet was available for use). [CA] Toilet facilities shall be maintained clean and in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Single use food containers stored on the floor of the storage area. Boxes of chicken stored on the floor of the walk in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierOct 9, 2024Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
Hawaiian pizza on the warmer is measured at 130F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Sheet pan racks with sheet pans are stored outside the behind the facility. [CA] Equipment shall be stored within the facility where it is protected from contamination. 2) Paper cup is stored inside container of sauce located inside the walk-in cooler. [CA] Use approved utensils with a handle for scooping bulk foods.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are not available for review. [CA] Employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K23 No rodents, insects, birds, or animals
Two flies observed in the kitchen by the pizza prep tables. [CA] A food facility shall be kept free of fly activities.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the facility is kept opened at time of inspection. [CA] Keep back door closed when not in use to prevent entrance 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 Legends Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Legends Pizza know
Ask for the manager. Legends Pizza can only fix what it knows about.
The department lists no phone for this place.
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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 Legends Pizza?
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.