At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Mar 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Levy @ Sc Convention Center- Main 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 Levy @ Sc Convention Center- Main Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Time as a control not marked or logged K08How 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 Levy @ Sc Convention Center- Main Kitchen's team
Is this your place?
Welcome, Levy @ Sc Convention Center- Main Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Levy @ Sc Convention Center- Main 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 Levy @ Sc Convention Center- Main 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: Equipment in poor repairThe county found: “Equipment, utensils: Approved, in good repair, adequate capacity”
Then the next one: Hot food below 135°F
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 3-401.11.
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 Levy @ Sc Convention Center- Main KitchenWe'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.
Not your place?
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 · 4 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 (13 → 8). That takes a team.
Every visit
LatestMar 4, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Mar 4, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Levy @ Sc Convention Center- Main Kitchen? Fix it
The department's words
K07 Proper hot and cold holding temperatures
1) Fried chicken measured to be 131F inside upright warmer on the left. Per operator chicken was reheated within the last 30 minutes and placed into warmer and warmer had not been preheated prior to placing food into container. [CA] Keep PHFs at 135F and above for hot holding. [COS] Chicken was reheated in oven to 165F and then placed on service line for family meal on TPHC. 2)Oatmeal measured to be 44F inside reach in cooler. [CA] Maintain PHFs at 41F and below for cold holding. [COS] Oatmeal was VC&D.
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 Levy @ Sc Convention Center- Main Kitchen? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Breakfast burritos from Temp event today observed to be kept at room temperature to offer to employees. Breakfast burritoes were placed out for service about 3.5 hours prior and within 4 hours. Per TPHC policy, breakfast burritoes are to be consumed immediately at 10AM or discarded immediately. [CA] Follow TPHC procedures and ensure PHFs are discarded within 4 hours of entering TPHC. [COS] Burritoes were discarded.
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 Levy @ Sc Convention Center- Main Kitchen? Fix it
EarlierOct 15, 2025Routine inspection87 out of 100 (Green placard)
3 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
Rice measured to be 102F inside walk in cooler #4. Per employee rice was made about 1.5 hours prior. Rice was in large chaffing dish on rack. [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] Rice was placed into 3 thin sheet pans and returned to walk in for cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor by conveyor belt dishwasher observed to have pits in finish. [CA] Repair holes in floors and maintain in good condition.
EarlierMay 21, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierOct 16, 2024Routine 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 Levy @ Sc Convention Center- Main Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
- Time as a control not marked or logged Read the free guide
Call Levy @ Sc Convention Center- Main Kitchen
Ask for the manager. Levy @ Sc Convention Center- Main Kitchen can only fix what it knows about.
Call Levy @ Sc Convention Center- Main Kitchen: (317) 414-5311
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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 Levy @ Sc Convention Center- Main 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
- 92 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.