At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mari Mari got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mari Mari?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Plan review K48How 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 Mari Mari's team
Is this your place?
Welcome, Mari Mari. We'll walk through this together, one item at a time. To log the fixes, claim Mari Mari 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 Mari MariWe'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: Hot food below 135°FThe county found: “On a rolling cart by the cook-line: cooked eggplant measured 71F, cooked green beans measured 103F, cooked okra…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-305.11, Food Code 6-501.112, Food Code 3-302.11.
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
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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.
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.
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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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (63 → 30). That takes a team.
Every visit
LatestMay 13, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected May 13, 2026.
10 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
On a rolling cart by the cook-line: cooked eggplant measured 71F, cooked green beans measured 103F, cooked okra measured 72F, and noodles measured 49F. Per staff, items had been cooked or taken out of refrigeration 30 minutes prior. Shrimp paste in oil measured 67F in two inserts maintained out of temperature control at the cook-line. Per staff, items had been taken out of refrigeration less than 1 hour prior. Bean sprouts measured 54F and raw shell eggs measured 64F while maintained out of temperature control on a prep table across from the cook-line. Per staff, items had been taken out of refrigeration 30 minutes prior. Two containers of chicken measured 89F while maintained in a turned off steam table on a prep table across from the cook-line. Five containers of chicken measured between 74F and 76F while maintained in a turned off steam on a cart across from the cook-line. Employee observed turning on both steam tables. Per staff, items had been cooked less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items on the cart and shrimp paste in oil to be served or discarded by the end of lunch service. Going forward, facility has opted to subject items on cart and shrimp paste in oil to time as a public health control (4-hour rule). TPHC form filled out with the owner. Bean sprouts and raw shell eggs placed back into refrigeration. Containers of chicken were reheated to 165F and placed back into hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mari Mari? Fix it
Not critical (9)
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwashing employee observed handling dirty dishes, then attempted to handle clean dishes that had been run through the mechanical dishwasher before being stopped. [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 properly washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
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Plan review
The department's words
K48 Plan review
Facility has installed a new chlorine-based mechanical dishwasher, and two new plug-in steam tables since the change of ownership inspection conducted on 3/25/2026. Facility has not submitted plans to DEH Plan Check for the addition of new equipment. [CA] Submit plans to DEH Plan Check for any new equipment added after the change of ownership inspection was conducted. Emailed owner plan check requirements.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of peppers and container of lemons stored on the floor in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor 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 Mari Mari? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
One fly observed crawling on the plastic packaging wrapped around a young coconut in the two-door under-counter cooler at the front register. No direct contamination of any food observed. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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.
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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 propped open with a can of food. [CA] Keep door closed to prevent the intrusion of pests/vermin into facility. Food shall be stored a minimum of 6 inches off the floor. Food shall be stored inside the fully enclosed and permitted facility.
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 Mari Mari? Fix it
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored over onions and cucumbers in the two-door upright cooler at the back of the kitchen. Raw chicken stored over beef and shrimp in the right-side upright freezer at the middle kitchen area. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Mari Mari? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large gaps observed in ventilation hood filters above the cook-line. Several filters are in disrepair. Facility has not repaired ventilation hood filters as cited during the previous inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
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 Mari Mari? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hand sink at the front service line is capable of outputting water at a maximum of 74F. Per the owner, there is currently a plumbing issue with the sink. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water measured at 114F at the three compartment dishwashing sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Mari Mari? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen obstructed by a rolling cart with a steam table on top placed directly in front of the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Cart was moved to the side.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Mari Mari? Fix it
EarlierMar 25, 2026Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration units lack thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. Ensure to monitor internal thermometers on a regular basis to ensure proper holding temperatures for potentially hazardous foods.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary ammonium sanitizer measured at 0 ppm from the dispenser at the three compartment sink. Feed-line does not appear to be intaking sanitizer. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. *Note: Bleach and chlorine test strips were available.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One set of ventilation hood filters above the cook-line observed to be in disrepair. Several large gaps observed. [CA] Ventilation hood filters shall be maintained clean and in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Door sweep at the bottom of the back door of the facility observed deteriorated. Gap observed underneath the door of greater than 1/4 inch. [CA] Close gap to prevent the intrusion of vermin.
EarlierOct 2, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 1, 2025Routine inspection37 out of 100 (Red placard)
13 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility could not provide hot water from any faucets owing to the fact that the water heater is broken. Per the PIC, when the water heater is turned on, it discharges large amounts of water all over the floor. Large pools of water observed on the floor in the back part of the kitchen near the water heater. [CA] Facility must be capable of providing hot water at minimum 100F at all faucets. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. PIC has called a water heater technician, who will arrive at the end of the day. Ensure that hot water is available prior to the follow-up inspection for potential facility reopening.
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
Raw shrimp measured 69F while maintained in a plastic tub of water on the floor next to the cook-line. Tofu measured 67 while maintained on top of a stack of metal hotel pans next to the three compartment dishwashing sink. Raw pork measured 72F while maintained in one of the hotel pans in the aforementioned stack. No active prep observed. Per the PIC, all items had been taken out for prep 1.5 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria when not in active preparation. [COS] Items relocated to various refrigeration units. Two hour prep window allowance discussed with the PIC.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw pork with gloved hands, then proceeded to touch chopped carrots and celery. PIC handled raw chicken with gloved hands, then proceeded to handle dough in a mixing bowl. [CA] Gloves shall be changed and hands shall be properly washed with warm water, soap, and dried with paper towels following touching raw animal products or other contaminated surfaces, prior to touching other foods or food contact surfaces. [SA] Employee and PIC washed hands with cold water and soap, and dried with paper towels. Warm water could not be provided. See K21M. Carrots and celery boiled to greater than 200F on the stove. PIC elected to discard bread dough.
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
K13 Food in good condition, safe, unadulterated
Dead fly observed in a bag of dried goji berries stored inside of the ice machine. Note: Ice machine is unplugged and is being used to store various dry food items. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health, and shall be discarded immediately. Food shall be protected from adulteration via the sealing of bags/the storage of foods in rigid containers with tight fitting lids once opened. [COS] Bag of goji berries discarded.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed skipping the sanitizing step during dishwashing at the three compartment sink. [CA] Food contact equipment shall be manually cleaned via wash, rinse, sanitize, and air dry. 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] Employee washed, rinsed, and sanitized various bowls/pots/pans. Hot water could not be provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen observed to be completely obstructed by a stack of buckets, and had a large pot filling the entirety of the sink basin. Hand sink in the front service area observed to be completely obstructed with a metal pan inside the sink basin. Hand sink in the kitchen lacked paper towels. Hand sink in the only restroom lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Hand sinks unobstructed. Paper towels provided.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Various containers of food stored directly on the floor. Various containers of food maintained open. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food shall be stored in rigid containers with tight fitting lids to prevent adulteration or contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Water heater is non-functional. See K21M. [CA] Maintain water heater in good repair, so that it is capable of providing hot water. PIC has called a water heater technician, who will arrive at the end of the day.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored directly over or adjacent to vegetables or cooked meat inside multiple refrigeration units. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K23 No rodents, insects, birds, or animals
10+ flies observed inside the ice machine. [CA] Eradicate presence of all flies within the food facility. Note: PIC states that facility receives a monthly service. Report provided.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility is microwaving non-microwave safe (PS6) plastic take-out boxes full of food inside. See Complaint ID CO0158016. [CA] Discontinue the microwaving of PS6 plastic take-out boxes, as they may leach plastic and other deleterious substances into food.
Show 2 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Large amounts of food/grease build-up on hood screens above cook-line, in floor sinks, on shelving units, and on sides/undersides of equipment. [CA] Clean regularly to prevent the attraction of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap greater than 1/4 inch observed under the back door. [CA] Reduce gap to less than 1/4 to prevent the intrusion of vermin.
EarlierMay 29, 2025Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers with several white powders are stored on shelf with no labels. [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of debris on equipment in storage. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw pork stored over vegetables in two door coolers. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handles stored in direct contact with bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 Mari Mari, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Food on the floor or under drips Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
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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.
About 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
- 70 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.