At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Feb 18, 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.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hot food below 135°F K07How to fixFix it
- No person in charge on duty K01How 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: Floors, walls or ceilings need cleaning or repairThe county found: “Multiple unchained CO2 canisters in the back dishwashing area. [CA] Gaseous canisters shall be secured to a rigid…”
Then the next one: Hot food below 135°F
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 7-201.11.
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
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).
Fewer points taken off than last time (10 → 8). That takes a team.
Every visit
LatestFeb 18, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Feb 18, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Multiple unchained CO2 canisters in the back dishwashing area. [CA] Gaseous canisters shall be secured to a rigid structure.
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 Mountain Mike's Pizza? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Various potentially hazardous foods, including uncanned olives, blue cheese dressing, ranch dressing, uncanned artichokes, chickpeas, cheese, mac salad, and potato salad measured between 44F and 46F while maintained in the countertop cold-hold inserts at the front service line. Per the owner, items had been relocated from the walk-in cooler to the front service line 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] All PHF"s in the unit to be served or else discarded by 6:45PM (4 hours elapsed after initially being removed from the walk-in cooler). *Note: If refrigeration at the front service line is unable to maintain potentially hazardous foods at 41F or below, recommend subjecting all potentially hazardous food items (raw or cooked animal products, heat treated vegetables, sliced tomatoes, etc.) to time as a public health control. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Inquiries regarding time as a public health control may be emailed to [email]
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
The department's words
K01 Demonstration of knowledge; food safety certification
One employee lacks a valid food handler card. [CA] 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.
EarlierJul 22, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Lacking food safety certificate (FSC). Per operator, in process of obtaining FSC. [CA]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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found 3 loose CO2 tank near back hand wash station. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.
The department's words
K07 Proper hot and cold holding temperatures
Measured the following PHFs holding between 46F - 49F at cold insert at front service for less than 4 hours: shredded cheese, cheese, potato salad and macaroni salad. [CA] Maintain all cold PHFs held at or below 41F.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found raw shell eggs stored above ready to eat foods in walk-in-cooler. [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.
EarlierJun 3, 2025Routine inspectionGreen placard
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
In the salad bar, measured shredded cheese, cottage cheese, blue cheese dressing, ranch dressing, olives, artichokes, chickpeas, macaroni salad, pasta salad, and potato salad between 46F and 52F. Per operator, salad bar was setup at 9:30am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F or below (up to 12 hours in any 24-hr period) but left-over must be discarded). [SA] Operator to serve potentially hazardous food items in the salad bar by 1:30pm, for a total of 4 hours from when removed from temperature control or discard.
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)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed unused peroxide sanitizer installed to the dispenser for the 3 compartment sink. Per operator, peroxide sanitizer is not used, and currently using a quaternary ammonium sanitizer. [CA] Ensure unused chemicals are discarded or properly stored away from food and food contact surfaces.
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.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F 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
- 92 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.