At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · Routine county inspection · Apr 16, 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. Local Kitchens got more than most. That's from the last routine visit, on Dec 22, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Local Kitchens?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: fruit flies K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hood filters need cleaning K38How 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 Local Kitchens' team
Is this your place?
Welcome, Local Kitchens. We'll walk through this together, one item at a time. To log the fixes, claim Local Kitchens 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 Local KitchensWe'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: Pests seen inside: fruit fliesThe county found: “Observed multiple fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent…”
First step: What to do
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-302.11.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Local KitchensWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestApr 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 16, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
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 Local Kitchens? 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 cracks and crevices around shelving brackets and around installed equipment. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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 Local Kitchens? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed missing hood filter for the type 1 hood, and inadequate hood ventilation from the two unapproved Avetec hoods. [CA] Ensure hood filters are properly installed and hoods are properly functioning to allow for ventilation of gases, heat, grease, vapors and smoke.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Local Kitchens? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of debris on floors throughout the facility. [CA] Ensure facility floors are frequently cleaned to prevent harborage of vermin.
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 Local Kitchens? Fix it
EarlierDec 22, 2025Routine inspection82 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
In the 2 door prep unit for drink preparation, measured milk and almond milk stored at 48F. In the 2 door prep unit for pizza prep, measured shredded cheese and pepperoni at 49F. In the drawer prep unit, measured cooked falafel at 58F. Per operator, falafel stored from the morning, over 4 hours prior. In the 2 hot holding unit for cooked rice, measured two containers of cooked rice at 125F and 130F respectively. Per operator, cooked rice stored from the morning, over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed milk, almond milk, shredded cheese, and pepperoni into undercounter refrigeration to facilitate proper holding temperatures. Operator discarded containers of cooked rice and falafel.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On a cooling rack next to the deep fryer, measured fried chicken breast and chicken tenders at 85F. Per operator, fried chicken breast and chicken tenders are stored for use for up to 2 hours and/or cooled in the the walk-in refrigerator. Per operator, fried chicken stored for 30 minutes. [CA] After heating or hot holding, potentially hazardous foods (PHFs) shall be cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F 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. [SA] Operator placed a time label on the fried chicken breast and chicken tenders to be served within 2 hours or discard.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, observed several fruit flies. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination of food.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 2 drawer prep unit, observed raw chicken and dredge for raw chicken stored in the upper drawer over cooked chicken wings and french fries in the lower drawer. [CA] Ensure raw meats are stored below cooked and ready to eat food to prevent possible cross contamination. [COS] Operator moved raw chicken and dredge to the lower drawer to prevent possible cross contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the 2 drawer prep unit, in a container of french fries. observed scoop stored with the handle in contact with fries. In the ice chest, observed scoop stored with the handle in contact with ice. [CA] Ensure scoops are stored outside of the container and stored in a manner that does not cause contamination to food.
EarlierNov 26, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep/warewash area, observed accumulation of food debris on the floor and around the ice machine. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area, in the 2 door prep unit, observed a knife stored between insert containers. In the 4 drawer undercounter refrigerator, observed the handles of scooping spoons stored in direct contact with food. [CA] Ensure equipment and utensils are properly stored to prevent contamination. Handles for scoops shall be stored facing away from food.
The department's words
K07 Proper hot and cold holding temperatures
In the 4 drawer undercounter unit, measured shredded cheese, and sliced cheese at 45F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth.
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 Local Kitchens, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Local Kitchens
Ask for the manager. Local Kitchens 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 Local Kitchens?
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
- 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.