At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · May 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mountain Mike's Pizza got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mountain Mike's Pizza?
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
- Chemicals unlabeled or stored near food K29How 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 Mountain Mike's Pizza's team
Is this your place?
Welcome, Mountain Mike's Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Mountain Mike's Pizza 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 Mountain Mike's PizzaWe'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: “Both back pizza prep cooler measured to have: -Diced chicken at 52F -Shredded cheese at 50F -Shredded…”
First step: If food is out of range
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 2-301.15, 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 Mountain Mike's PizzaWe'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.
Not your place?
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 11, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected May 11, 2026.
2 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
Both back pizza prep cooler measured to have: -Diced chicken at 52F -Shredded cheese at 50F -Shredded mozzarella at 52F -Ham at 48F -Raw sausage at 45F -Raw ground beef at 49F -Mozzarella sticks at 49F -Chicken tenders at 49F -Potato wedges at 50F -White sauce at 52F Per operator, all items in reach in full containers were restocked about 1 hour ago after lunch rush and all items nearly empty are from 11:00AM. Per operator under the counter portion is from this morning. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Operator VC&D all PHFs in the under counter portion and PHFs not recently refilled in cold holding insert portion. Ham and raw sausage had been recently filed in the last hour and was placed into ice bath and back into unit. Facility shall no keep any PHFs in cooler below and all PHFs out for prep must be kept on ice bath. Ice bath was demonstrated to operator. Ice bath shall have ice and water that submerges mot of the sides of containers.
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 Mountain Mike's Pizza? Fix it
Not critical (1)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Compressed gas tank behind soda dispenser observed to be unsecured. [CA] Secure compressed gas tanks to rigid structure to ensure tanks cannot fall over.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Mountain Mike's Pizza? Fix it
EarlierSep 29, 2025Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on walk in cooler observed to be detached from door. [CA] Repair gasket and maintain in good condition.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Compressed gas tank observed to be unsecured. [CA] Secure compressed gas tanks to rigid structure to ensure tanks cannot fall over.
EarlierMar 17, 2025Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sinks in wine area and dough prep area missing paper towels. Handwash sink by back door observed to not have water. [CA] Provide easily accessible operable handwash sinks with warm water, soap, and paper towels for use at all times. [COS] Operator refilled handwash sinks with paper towels. Per operator back door handwash sink has a work order submitted and employees shall use dough prep area handwash sink while working in back area of kitchen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer dispenser of 3-comp sink measured to dispense 50ppm chlorine. [CA] When manually sanitizing dishes ensure dishes are submerged in 100ppm chlorine for at least 30 seconds.
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 Mountain Mike's Pizza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Mountain Mike's Pizza
Ask for the manager. Mountain Mike's Pizza can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Mountain Mike's Pizza?
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
- Routine inspection
- Result
- 90 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.