At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 4, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Little Caesars got about the same as most. That's from the last routine visit, on May 19, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Little Caesars?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How 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 Little Caesars' team
Is this your place?
Welcome, Little Caesars. We'll walk through this together, one item at a time. To log the fixes, claim Little Caesars 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 Little CaesarsWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “At the wall to the right of the warewashing area, observed a large wooden board secured to the wall. Per staff, the…”
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 6-501.112, Food Code 2-301.14, Food Code 3-305.11, Food Code 4-603.16.
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (22 → 10). That takes a team.
Every visit
LatestAug 4, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the wall to the right of the warewashing area, observed a large wooden board secured to the wall. Per staff, the wall is in disrepair, and they have covered it up by affixing a wooden board directly to the wall. [CA] Remove wood to prevent the potential harborage of vermin. Material is not durable, easily cleanable, or nonabsorbent. Properly repair/resurface wall using approved materials that are durable, nonabsorbent, and easily cleanable.
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 Little Caesars? Fix it
EarlierJul 30, 2026Routine 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
K23 No rodents, insects, birds, or animals
Observed a singular live cockroach in a sticky trap near the back door. No other evidence of cockroach activity was observed throughout the facility. Per staff, facility maintains a monthly pest control service. Service reports were unavailable for review. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Sticky trap with cockroach inside was taken out to the dumpsters and discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 19, 2026Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Grease stained cardboard observed used to line shelving and floors throughout the facility. [CA] Discontinue the use of cardboard to line shelving/floors, use approved equipment made of materials that are easily cleanable, durable, smooth, and nonabsorbent.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling his personal phone, then proceeded to handle a box of tomato sauce. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee attempted to rinse hands in the preparation sink, before then being instructed to wash hands using soap in the had sink at the back kitchen.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of flour stored directly on the floor in the back kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary ammonium sanitizer measured 0 ppm from the dispenser at the three compartment sink. Dispenser feed-line does not appear to be intaking sanitizer. No active warewashing in progress. [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. [SA] Bleach was available. PIC states that he will have the dispenser serviced by tonight.
EarlierSep 11, 2025Routine inspection78 out of 100 (Green placard)
7 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 cheese sticks at 67F in top insert prep unit. Container was over filled and cheese sticks were stored above and outside of insert. Per PIC, it was brought out from walk in cooler one hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stored small quantity in the top insert and rest in 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 (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed small containers stored in back hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed the containers to make sink available for use.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Door propped open for restroom located at the back area inside the kitchen. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of warm water at back hand wash sink. Hot water faucet is not operating. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Repair the faucet.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping towel being used without sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard bags used as shelf liner and floor liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
EarlierJan 14, 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee manually warewashing a food container at the 3 compartment sink with soap only. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Container sanitized using 200 ppm quat.
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
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser at the front hand wash sink is non-functional. [CA] Repair paper towel dispenser. Single-use sanitary towels shall be provided in dispensers.
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 kitchen. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The cold water faucet handle at the front hand wash sink is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lack quat sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Little Caesars, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Little Caesars
Ask for the manager. Little Caesars can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Little Caesars?
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
- Follow-up 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.