At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Sep 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Levi Stadium - Main Commissary Kitchen got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Levi Stadium - Main Commissary Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Levi Stadium - Main Commissary Kitchen's team
Is this your place?
Welcome, Levi Stadium - Main Commissary Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Levi Stadium - Main Commissary Kitchen 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 Levi Stadium - Main Commissary KitchenWe'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: No hot or cold water at a sinkThe county found: “3-comp sink measured to have hot water at 118F. [CA] Provide hot water at 120F at 3-comp sink.”
Then the next one.
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 2-301.15.
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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (4 routine, 2 other).
Every visit
LatestSep 27, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Sep 27, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
3-comp sink measured to have hot water at 118F. [CA] Provide hot water at 120F at 3-comp 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 Levi Stadium - Main Commissary Kitchen? Fix it
EarlierJun 13, 2026Risk Factor InspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 113F at 3-comp sink. [CA] Maintain water at least 120F in 3-comp sink. [COS] Hot water was repaired to 120F.
EarlierJun 10, 2026Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Pastry Walk In cooler measured to have: -Milk at 44F -Sour Cream at 45F -Butter milk at 44F -Eggs at 44F -Ambient temperature 44F -Strawberry short cake 45F [CA] Keep PHFs at 41F and below for cold holding. [COS] Closed pasteurized dairy and eggs may be kept inside cooler. All open dairy and other PHFs were moved to another walk in cooler.
EarlierFeb 8, 2026Risk Factor InspectionGreen placard
2 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: 1) Hot box in front of front cooler measured to have beef roast at 125F. 2) Hot box across from front cooler measured to have roasted potatoes & carrots at 126F; and roasted broccoli at 110F. [CA] Maintain PHFs at 135F and above for hot holding. [COS] 1) Per operator beef was cooked and pulled from cooking from raw within the last 30 minutes and intends to serves meat rare. Beef was reheated to 165F. Other roast beef in oven will be cooked to at least 135F to keep warm. 2)Roasted vegetables were reheated in oven to 165F and returned to hot box
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
One handwash sink by bakery was slowly draining and no clearing. Operable handwash sink available at near by pillar.[CA] Ensure all handwash sinks are operable and fully stocked at all times. [COS] Sink was cleared
EarlierFeb 5, 2026Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
MAJOR: Grilled chicken sausage labeled for previous day at 8:00AM measured to be 47F - 49F. Grilled beef sausage labeled with same date and time measured to be 42F -43F. Per employee both items were moved in and out of cooler recently for count and reorganization. Tomato and cucumber salad observed to have been dated for today about 1 hour prior and put into cooler during inspection measured to be 45F. No cooling log available at time of inspection. Cooler measured to have ambient temperature of 39F and other PHFs measured to be 41F and below. [CA] Cool PHFs from 135F to 41F within 6 hours after heating or cooking of food. [COS] Chicken sausages were VC&D. MINOR: 1) Char sui pork measured to be 90. Per labeled pork was made about 1 hour 15 minutes prior. Beef sausages measured to be 89F and was done cooking 45 minutes prior per cooling log. PHFs were on speed rack at room temperature. Per employee PHFs are waiting for blast chiller. [CA] Place PHFs inside walk in cooler to ensure that PHFs are cooled from 135F to 70F within 2 hours.Ensure PHFs are actively cooling while waiting for blast chiller. [COS] Pork was moved to walk in cooler and then the blast chiller 20 minutes afterwards. Beef sausage was moved into 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 (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
2 handwash sinks near warewash sink missing paper towels or soap. 3rd sink available near warewash sink. [CA] Keep all handwash sinks fully stocked at all times. [COS] Sinks were restocked with soap and paper towels.
EarlierDec 31, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierSep 28, 2025Routine inspection92 out of 100 (Green placard)
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Gravy in walk in cooler measured to be 60F-61F. Label stated gravy was made yesterday at around 4 PM. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Gravy was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 22, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
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 Levi Stadium - Main Commissary Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Let Levi Stadium - Main Commissary Kitchen know
Ask for the manager. Levi Stadium - Main Commissary Kitchen 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 Levi Stadium - Main Commissary Kitchen?
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
- 97 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.