At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 17, 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. Medallo Restaurant got more than most. That's from the last routine visit, on Sep 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Medallo Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How 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 Medallo Restaurant's team
Is this your place?
Welcome, Medallo Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Medallo Restaurant first; we check that you run it.
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This is my place: claim Medallo RestaurantWe'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: No backflow test on fileThe county found: “Observed the handwash sink in the front food preparation area and in the back preparation area are actively leaking…”
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 2-301.15, Food Code 2-301.14, Food Code 4-603.16, Food Code 3-302.11.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestSep 17, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 17, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the handwash sink in the front food preparation area and in the back preparation area are actively leaking when in use. [CA] Plumbing fixtures shall be maintained in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Medallo Restaurant? Fix it
EarlierSep 14, 2026Routine inspection34 out of 100 (Yellow placard)
19 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* All available handwash sinks lacking paper towels: at cook line; between prep and 3 comp sink; both employee restrooms. [CA] Handwashing facilities shall be furnished with dispensers providing liquid handwashing cleansers and single-use towels or a heated-air hand drying device. [SA] Employee placed roll of single use towels at handwash sink near prep sink. PIC indicated that someone will be out on Tuesday to service the paper towel dispensers.
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
Beans on steam table being held at 127F. PIC indicated they were placed there 10 minutes prior. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F. [COS] Beans were reheated back to 165F and proper holding temperatures were explained to PIC. Standing refrigerator out of temp; measured ambient temperature at 49F. PIC indicated that PHFs inside, including eggs, deli meats, and dairy based sauces had been there since the day before. [CA] PHF shall be stored at or below 41F [COS] PHFs were voluntarily 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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Meat in refrigerator measured at 49F. PIC indicated that it was prepared the day before, was covered with plastic, and placed in the refrigerator. [CA] PHFs shall be rapidly cooled from 135F to 70F in 2 hours, and from 70F to 41F or below in 4 hours. PHF may be rapidly cooled using approved methods: Placing food in shallow pans that facilitate heat tranfer; separating food into smaller portions; using ice paddles or rapid cooling equipment; using ice as an ingredient. Store cooling foods in refrigeration unit with enough space around containers to facilitate adequate air flow. [COS]Meat was voluntarily discarded by 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
*REPEAT VIOLATION* Observed employee cracking and handling raw eggs and then clean utensils from bin without changing gloves or washing hands. [CA] Employees are required to wash their hands and/or change their gloves: before beginning work; before handling food or clean equipment/utensils/linens; as often as necessary during food preparation to remove soil and contamination; when switching from working with raw to ready-to-eat foods; after touching body parts; after coughing, sneezing, using tissue, using tobacco, eating, or drinking; after using the restroom; any time that contamination may occur. [COS] Employee was instructed to change gloves and wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
The department's words
K01 Demonstration of knowledge; food safety certification
Some employees were found to not have valid food handler cards. [CA] All food handlers at facility shall possess a valid food handler card for the duration of their employment. Cards shall be made available upon request.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Holes and gaps seen in floors, walls, and ceilings in food prep areas throughout facility. [CA] All walls, floors, and ceilings within facility shall be in good repair and constructed of smooth, durable, and nonabsorbent material that is easily cleanable.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Refrigerator being used to store eggs and meat inoperable. [CA] Maintain all equipment in good repair. [COS] PHFs were VC&D. PIC indicated that the inoperable unit will be replaced. Multiple residential grade refrigerators and freezers in use. [CA] All equipment shall be ANSI approved. Cracked bowl observed being used to scramble raw eggs. [CA] Keep utensils in good condition to prevent accumulation of bacteria.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher inoperable at time of inspection. No active warewashing at time of inspection. [CA]A food facility that prepares food shall not be operating if there is no method to properly clean and sanitize equipment or utensils [COS] PIC was instructed on how to set up 3 compartment sink for warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Eggs stored in refrigerator above ready to eat foods. [CA] Raw animal products shall be stored below ready to eat foods to prevent cross contamination. [COS] Eggs were moved and subsequently VC&D due to inoperable refrigerator. Bulk foods stored in open original bags [CA] Bulk foods shall be removed from original bags and stored in labeled sealed containers.
Show 10 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Drain pipe from ice machine was not connected and water was draining onto the floor. [CA] Wastewater shall be disposed of through the approved plumbing system and shall discharge into the public sewerage. [COS] PIC reassembled the drain pipe so the water drained into the floor sink.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employee observed using the 3 compartment sink for food prep. [CA] Food preparation should be done in a dedicated food prep sink to prevent cross contamination from warewashing.
The department's words
K23 No rodents, insects, birds, or animals
Observed 5-7 live larvae in standing water where the floor meets the wall behind prep and 3 comp sink. Numerous flies were observed around produce in dry storage. [CA] Premises of food facility shall be maintained free from vermin and other non-disease carrying insects.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Ziploc bag of blue powder unlabeled on shelf. PIC indicated that it was powdered soap. [CA] all toxic substances and chemicals shall be properly identified to prevent potential contamination or chemical adulteration of food.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
No standing thermometer in sliding refrigerator to monitor ambient temperatures. [CA] Keep a thermometer in the reach-in refrigerator where it is easily visible to monitor refrigerator temperature.
The department's words
K26 Approved thawing methods used; frozen food
Frozen meat being thawed in water in prep sink. Water temperature measured at 95F. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: under refrigeration; completely submerged under cold running water (70F or below) of sufficient velocity to flush loose particles; in microwave oven; during the cooking process.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Handwash sink near prep line leaking. [CA] Maintain all plumbing in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Whole produce in dry storage area being stored on shelf less than 6" above the floor. [CA] Foods shall be stored at least 6" off the floor to prevent harborage of vermin and facilitate cleaning.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
All cooking equipment on cook line extends beyond ventilation hood. Brown staining observed on wall behind convection oven. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster used by facility has large accumulation of refuse around the exterior and the lid is propped open. [CA] Keep dumpsters closed and the surrounding area free of waste and refuse to prevent attraction and harborage of vermin.
EarlierOct 28, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed bulk flour and ingredient bags are open and not securely stored. [CA] After opening, bulk ingredients shall be transferred to approved containers with tight fitting lids to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine concentration inside the upright mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with 50 ppm of chlorine, or as per manufacturer's specifications.
EarlierOct 23, 2025Routine inspection58 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed cracking raw shell eggs with gloved hands, cooked the eggs on the stove, then proceeded to handle the food contact side of the plate with the intention of placing the cooked eggs on it for consumer service. Employees shall change their gloves and wash their hands in 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] This division intervened, and instructed the employee to change gloves and properly wash hands. Plate was taken to the dishwashing area to be cleaned. ____________ Minor violation: Multiple employees observed handling raw shell eggs and/or bowls of pooled eggs, then proceeded to handle various pieces of equipment, containers of food, and surfaces throughout the kitchen area. [CA] Employees shall change their gloves and properly wash their hands as listed in the scenarios above.
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
Fly observed inside of a bowl of flour that was maintained inside of a bag of opened flour in the dry storage room. Bowl is used as a scoop for the flour. Multiple other flies observed perched on the inside of the bag of flour but not in direct contact with the flour. [CA] 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. [COS] Bowl of flour VC&D into the trash. See VC&D report. Bowl taken to the dishwasher to be properly cleaned.
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
*REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishwasher technician arrived on site and fixed the mechanical dishwasher. Mechanical dishwasher chlorine sanitizer concentration measured 50 ppm after correction. ____________ Minor violation: Multiple flies observed perched on the inside of an opened bag of flour in the dry storage room. Fly observed crawling on the lip of a wet, recently washed food-storage container in the dry storage room. [CA] Food contact surfaces shall be maintained free of pests. Once bags of food have been opened, store food in rigid containers with tight fitting lids to prevent contamination. Work with pest control company to eradicate fly presence within the facility. [COS] Flies removed. Bag of flour closed.
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
*REPEAT VIOLATION* Back handwash sink observed to be partially obstructed with 10+ boxes of oil stacked directly in front. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K23 No rodents, insects, birds, or animals
10+ small flies observed throughout the kitchen/storage areas. [CA] Work with pest control company to eradicate presence of flies within facility to prevent contamination of food/food contact surfaces.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water in the mop sink measured 97F. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
All cooking equipment (two 6-burner stoves, two fryers, convection oven, single-burner stove, etc.) under the type-one ventilation hood at the cook-line extends past the ventilation hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Discontinue the use of the convection oven. Submit plans for installation of new oven.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Whole chicken measured 110F while maintained in a covered plastic container on the counter next to cook-line. Per the cook, it had been steamed 45 minutes prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Chicken uncovered and placed into the upright cooler to rapidly cool down.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door prep cooler at the front cook-line measured 47F. Ambient of the one-door upright cooler at the back kitchen area measured 50F. No PHF's stored inside units at time of inspection. Note: Operator suggested replacing the non-functional unit. This division informed him that if it is a like-for-like replacement (same make/model), then approval is not required. However, replacement of the units with a different make/model will require approval beforehand. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiles in the food preparation area are missing cove-basing. Observed cracks in the walls/floors throughout the food preparation area. Observed wooden walls covered with brick laminate overlay throughout areas of open food storage. [CA] Walls/floors/ceilings shall be of an approved material, and shall be maintained in good repair. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
EarlierOct 14, 2025Routine inspection81 out of 100 (Yellow placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K23 No rodents, insects, birds, or animals
Observed several small flies throughout the food preparation and food storage areas. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) At the preparation sink, observed the faucet is broken off. The sink still appears to be functioning. [CA] Repair the faucet. Plumbing fixtures shall be maintained in good condition. 2) At the preparation sink, observed the drainpipe extends directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees touching their face, then proceeding to handle foods without changing gloves. No active contamination of food observed. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be used and changed as required. [SA] Specialist instructed employees to remove gloves and wash hands whenever contamination may occur.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 2-door preparation unit at 58F and the 1-door upright cooler at 46F. [CA] Refrigeration units shall properly maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit has been repaired. 2) Observed the active use of domestic refrigeration units and freezers. [CA] All utensils and 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). 3) Observed the active use of aluminum foil to line shelves at the cook line. [CA] Discontinue the use of unapproved materials in the facility. Shelving materials shall be smooth, durable, and easily cleanable.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Next to the mechanical dishwasher, observed large hole in the ceiling. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed storage of multiple unused pieces of equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Show 3 more
Permits available
The department's words
K49 Permits available
Facility is operating without a valid permit. The existing permit has expired. [CA] A food facility shall not be open for business without a valid health permit.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and food debris at the ventilation hoods and cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine concentration of the mechanical dishwasher at 0 ppm. No active warewashing at the time of inspection. [CA] Mechanical sanitization shall be accomplished with a chlorine solution measuring 50 ppm, or as per manufacturer's specifications. [COS] Technician arrived on-site during inspection to repair the mechanical dishwasher. Remeasured the chlorine concentration at 50 ppm.
EarlierNov 15, 2024Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is not hot water supply on the bar's handwash station. [CA] Provide 100 oF warm water on the handwash station immediately.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
There are several household freezers and fridges in the facility. [CA] All equipment used in the facility must be NSF/ANSI approved or ETL/UL Sanitation listed one.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Compressed gas cylinders used for the cooking were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
The department's words
K07 Proper hot and cold holding temperatures
Roasted chicken and beef wrapped on aluminum foil were stored near the cook line at 130 oF. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above.
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The placard was removed from the site it was posted. [CA] It is against the law to temper with or remove the placard.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
There is an abundant dust accumulation on the men's restroom’s exhaust vent screen. The lady's restroom vent is missing the scrren cover. [CA] Conduct a regular cleaning on the screens. Replace the missing screen cover immediately.
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 Medallo Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
Call Medallo Restaurant
Ask for the manager. Medallo Restaurant 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.
Do you work at or run Medallo Restaurant?
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.