At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 13, 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. Lunch With Tony - Front Kitchen got more than most. That's from the last routine visit, on May 8, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lunch With Tony - Front Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How 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 Lunch With Tony - Front Kitchen's team
Is this your place?
Welcome, Lunch With Tony - Front Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Lunch With Tony - Front 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 Lunch With Tony - Front 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: Food on the floor or under dripsThe county found: “Food related equipment is still being stored outside the facility in a cage. [CA] Equipment shall be stored within…”
First step: Where food may never be stored
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 3-305.11, Food Code 4-603.16, Food Code 2-301.15, Food Code 3-501.17.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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
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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.
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMay 13, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food related equipment is still being stored outside the facility in a cage. [CA] Equipment shall be stored within an approved facility to prevent contamination.
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 Lunch With Tony - Front Kitchen? Fix it
EarlierMay 8, 2026Routine inspection69 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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
Staff were observed rinsing dishes after being sanitized in the dishwasher. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing, do not rinse after bing sanitized. [COS] Dishes were resanitized and allowed to air dry before use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Sliced tomatoes measured at 50F in an improper ice bath. Per staff, they removed the tomatoes from the cooler about 30 minutes prior. 2. Repeat Violation: Raw ground beef patties measured at 44F at the extremities and 39 internal. A box of corndogs measured between 43-48F.A 1/3 hotel pan of sausages measured at 44F. Per cook, all food was stored in there overnight. Note: There were also other PHFs (milks, egg salad, rice, cheese) that measured between 40-42F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. A proper ice bath was made for the sliced tomatoes. [COS] 2. Items were moved out of the cooler and placed into known working coolers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash station at the cookline lacked soap in the soap dispenser. There was a pump bottle of soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain lines were found leading into the floor sinks for the espresso machine and soft drink fountain. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
The department's words
K32 Food properly labeled and honestly presented
Repeat Violation: Facility prepackages several foods ( sandwiches, salads, wraps, cut fruit, and charcuterie boards) for their self service grab and go cooler. Foods lack required information on the labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Facility is storing food (alcohol) and food related equipment (cups, plates, etc) in a cage outside. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Move items inside immediately. 2. A bulk bag of sugar was observed to not be stored in a container. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Repeat Violation: Ambient air of the undercounter cooler was measured between 43-48F. The unit had three thermometers placed inside with each measuring 40F, 48F, and 49F respectively. 2. There are three undercounter coolers under the cashier station and cafe area that are in disrepair and not working. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, replace, or service the unit. 3. There is a heat lamp that is in disrepair and not working. [CA] Ensure to maintain the equipment in good repair. Replace, repair, or service the unit. 4. Facility has a non -ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine testing materials for their undercounter dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A bowl was found to be used as a scooper for dry rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
EarlierAug 5, 2025Routine inspection81 out of 100 (Green placard)
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
Measured the temperature of corn dogs, cooked pasta, pico de gallo, and bean burgers inside the front reach-down prep refrigerator to be between 47-50°F. Employee stated foods had been held inside the unit since Sunday (two days prior). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K32 Food properly labeled and honestly presented
Facility prepackages several foods (jello, sandwiches, salads, wraps, cut fruit, and charcuterie boards) for their self service grab and go cooler. Foods lack required information on the labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The reach down cooler is not maintaining PHFs at 41°F or below. Measured the ambient temperature at 43°F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
1. Hand wash stations lack hand wash reminder signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees. 2. The health permit is not visible to the public where it is posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Two squeeze bottles were unlabeled. Per cook, one held water and the other oil [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed using the hand sink to fill a pot of water and not wash their hands and change gloves prior to changing tasks to prepare foods. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector instructed staff to change their gloves and wash their hands. Educated on using the available prep sink adjacent to the hand sink to use for food preparation. Inspector also educated on proper hand washing technique.
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 Lunch With Tony - Front Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
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Ask for the manager. Lunch With Tony - Front Kitchen can only fix what it knows about.
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Complain directly to the health department
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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 Lunch With Tony - Front Kitchen?
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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.