At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
8 problems found · Routine county inspection · Jan 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Meat Time 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 Meat Time?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- No hot or cold water at a sink K21How 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 Meat Time's team
Is this your place?
Welcome, Meat Time. We'll walk through this together, one item at a time. To log the fixes, claim Meat Time 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 Meat TimeWe'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-contact surfaces not cleaned or sanitized rightThe county found: “Grime or mold like substance observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean…”
First step: Clean first, then sanitize
Then the next one: Hood filters need cleaning
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 4-603.16, Food Code 2-301.15, Food Code 4-301.12, Food Code 3-302.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Meat TimeWe'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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 14, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jan 14, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Grime or mold like substance observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Meat Time? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gas type rice cooker observed outside of the exhaust hood. [Corrective Action] Ensure cooking equipment is used under the exhaust hood.
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 Meat Time? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water not available at the handwash sink in the kitchen. [Corrective Action] Provide hot water of at least 100 degrees Fahrenheit 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 Meat Time? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of wall mounted paper towel dispenser in one of the restroom. Loose paper towels available. [Corrective Action] Install wall mounted paper towel dispenser and store paper towels inside of it.
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 Meat Time? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food Safety Certification and Food Handler's Card not available for review. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [Corrective Action] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Show 3 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Old food debris observed on the lower shelf of all work tables. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Meat Time? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor chlorine sanitizer concentration.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Meat Time? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Pooling of water under the ice machine. Per PIC, the tube is not draining into the floor sink. [Corrective Action] Ensure water from the ice machine drains into the floor sink. 2. Deteriorated wall observed by the ice machine. [Corrective Action] Maintain wall in good condition. 3. Heavy grime accumulation on the floor in the walk-in cooler and walk-in freezer. Walk-in cooler does not have the proper flooring. [Corrective Action] Maintain floors clean. Ensure proper type of flooring in the walk-in cooler. 4. Flooring in the customer dining area observed with gaps and not fully installed to the walls. Per PIC, wooden plank flooring install due to the floor tiles were slippery. [Corrective Action] Ensure the correct flooring materials are installed and completed. 5. Grime accumulation on the doors of the walk-in cooler and walk-in freezer. [Corrective Action] Thoroughly clean and maintain clean.
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 Meat Time? Fix it
EarlierNov 14, 2024Routine inspection81 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Walls are stained from leaning the mop head against the wall at the mop sink. [Corrective Action] Install mop hanger at the mop sink and hang mop head at the bottom.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy grime accumulation on the floor in the walk-in cooler. Observed the floor to be missing all of the floor tiles. [Corrective Action] Thoroughly clean the floor. Install approved floor tiles with cove base tiles. 2. Pooling of liquid on the floor under the prep sink at the right side. The pooling of liquid is turning black. Per employee, the floor drain under the prep sink drains slow and sometimes over flow. [Corrective Action] Ensure there is no pooling of liquid. Ensure floor sink drains properly. 3. Heavy grease accumulation on the floor under the 3 compartment sink around the grease trap. Per PIC, the facility has been busier. [Corrective Action] Thoroughly clean and maintain clean. Increase the frequency of grease trap maintenance. 4. Wall on the left of the ice machine appears deteriorating. [Corrective Action] Repair the wall.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towel dispenser in the left restroom. Loose paper towels available. [Corrective Action] Install a paper towel dispenser.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The ambient temperature in the 2 door prep cooler at the left in the kitchen was measured at 62 degrees Fahrenheit. Per PIC, the unit becomes freezing cold and is unplugged and re-plugged. [Corrective Action] Ensure equipment is properly functioning.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certification not available for review. [Corrective Action] The Food Safety Certification shall be readily available for review.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
No hot water available at the handwash sink in the kitchen. The knob is broken. [Corrective Action] Provide hot water. Repair the knob.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Boxes of meat stored on the floor in the walk-in cooler and walk-in freezer. [Corrective Action] Store boxes of meat at least 6 inches above the floor on approved shelving.
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 Meat Time, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right 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
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Meat Time
Ask for the manager. Meat Time can only fix what it knows about.
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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
- 80 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.