At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Feb 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Momo Grill 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 Momo Grill?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Momo Grill's team
Is this your place?
Welcome, Momo Grill. We'll walk through this together, one item at a time. To log the fixes, claim Momo Grill 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 Momo GrillWe'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: “[REPEAT VIOLATION] In the kitchen area, on the counter-top, measured two types of momo at 70F and curry sauce at 68F.…”
First step: If food is out of range
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 3-302.11, Food Code 4-603.16.
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
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 Momo GrillWe'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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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
LatestFeb 24, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Feb 24, 2026.
8 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
[REPEAT VIOLATION] In the kitchen area, on the counter-top, measured two types of momo at 70F and curry sauce at 68F. On the stove-top, measured curry sauce at 126F. Per operator, momo and curry sauce stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved momo and curry sauce to nearby refrigeration to facilitate proper holding temperatures. Operator reheated curry sauce on the stove-top to 165F.
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 Momo Grill? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the warewash area, below the prep sink, observed cracked and missing cove base tiles [CA] Ensure flooring is properly repaired to prevent possible 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 Momo Grill? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed to-go packaging and boxes stored outside the facility. [CA] Ensure all food related utensils and equipment are stored within the facility and in a manner to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Momo Grill? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed food preparation outside the facility. [CA] Ensure food preparation only occurs inside the enclosed food facility. [COS] Operator moved all food preparation inside the facility.
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 Momo Grill? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
[REPEAT VIOLATION] By the warewash area, at the handwash station, observed a lack of hot water due to turned off hot water knob. [CA] Ensure hot water is provided to the handwash station between 100F and 108F.
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 Momo Grill? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
[REPEAT VIOLATION] In the kitchen area, measured a lack of sanitizer at the warewash machine. From the previous inspection, warewash machine has not been installed to provide sanitizer. Per operator, utensils and equipment placed through the warewash machine are not sanitized at the 3 compartment sink. [CA] Ensure warewash machine is able to properly clean and sanitize all utensils and equipment using applicable sanitizer. [SA] Operator has been directed to use the warewash machine for only washing and rinsing. All sanitizing shall occur at the 3 compartment sink using quaternary ammonium sanitizer at 200 PPM.
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 Momo Grill? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of an unapproved dumpling machine. [CA] Ensure only approved materials and equipment are used within the facility. All new equipment shall be approved through plan check department.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Momo Grill? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
[REPEAT VIOLATION] Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility.
EarlierMar 20, 2025Routine inspection79 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
In the kitchen, in the 2 door undercounter refrigerator, measured samosa, chili chicken, lollipop chicken, paneer, chicken momo, vegetable momo, lamb momo, raw chicken, raw lamb, and vegetable fritter at 65F. Per operator, food items stored in the 2 door undercounter refrigerator Measured ambient air temperature of 2 door undercounter refrigerator at 65F. In the 2 door prep unit, placed on top of insert containers, measured yogurt and cooked potatoes at 56F. Per operator, yogurt and cooked potatoes stored for an hour. On top of the 2 door undercounter refrigerator, measured tandoori yogurt marinade, and garlic with cilantro in oil at 66F. Per operator, stored on the counter for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Samosa, chili chicken, lollipop chicken, paneer, chicken momo, vegetable momo, lamb momo, raw chicken, raw lamb, and vegetable fritter was VC&D due to time and temperature abuse. Container of yogurt, cooked potatoes, tandoori yogurt marinade, and garlic with cilantro in oil moved to nearby functioning refrigeration to facilitate proper holding temperatures.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed packages of onions, potatoes carrots, and cabbage stored in the outdoor shed/storage room. In the same area, in the 3 door reach in refrigerator and reach in refrigerator, observed prepared momo dumplings stored. [CA] Ensure all open food items are stored within the facility in approved storage areas. Discontinue unapproved outdoor food storage. When storing in approved outdoor storage areas, only manufacturer sealed prepackaged food items shall be stored.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and posted within the facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, at the 2 door undercounter refrigerator, measured ambient air temperature at 65F. [CA] Ensure refrigeration is able to maintain potentially hazardous foods at 41F and below. [SA] Operator adjusted temperature of 2 door undercounter refrigerator and remeasured at below 41F. Observed installed shelving peeling away from the wall and crevices around shelving brackets. [CA] Ensure installed shelving is properly affixed to the wall and crevices around the shelf are sealed to prevent harborage of vermin.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
By the warewash area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is provided and maintained between 100F and 108F at the handwash station. [COS] Operator turned hot water back on.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen, at the 3 compartment sink, measured quaternary ammonium sanitizer at 100 PPM. [CA] Ensure quaternary ammonium sanitizer for sanitizing is maintained at 200 PPM. [SA] Operator added quaternary ammonium sanitizer to sanitizing compartment and remeasured at 200 PPM. In the kitchen area, measured a lack of sanitizer at the warewash machine. Per operator, warewash machine is being used only for wash and rinse. [CA] Ensure warewash machine is able to properly clean and sanitize utensils and equipment using applicable sanitizer. [SA] Operator directed employees to use equipment for only wash and rinse, and to use the 3 compartment sink for sanitizing utensils and equipment.
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 Momo Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Momo Grill
Ask for the manager. Momo Grill 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
- 75 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.