At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Jan 9, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nar 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 Nar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hand sink not ready to use K06How 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 Nar's team
Is this your place?
Welcome, Nar. We'll walk through this together, one item at a time. To log the fixes, claim Nar 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 NarWe'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: Hood filters need cleaningThe county found: “pizza oven extending over canopy ventilation hood [CA]canopy hood should extend 6" beyond cooking equipments”
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-305.11, Food Code 6-301.11.
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?
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 9, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Jan 9, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
pizza oven extending over canopy ventilation hood [CA]canopy hood should extend 6" beyond cooking equipments
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 Nar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
empty sanitizer container to dishwashing machine [CA]maintain dishwashing machine supplied and in good repair
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 Nar? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
empty paper towel dispenser and non working soap dispenser to handsink next to back door [CA]maintain handsink fixtures in good repair
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 Nar? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
no food container for bulk food items such as sugar, flour [CA]properly store food in bulk containers
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Nar? Fix it
EarlierOct 8, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
empty paper towel dispensers in restrooms [CA]refill empty dispensers
The department's words
K23 No rodents, insects, birds, or animals
rodent droppings in water heater shed. advised operator not to store food and utensils outside facility [CA]clean and sanitize pest infested area
EarlierJan 8, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine at the dishwasher was measured at 25 ppm. [CA] Ensure to maintain the chlorine concentration at 50 ppm. [SA] PIC contacted EcoLab to service the machine. Manually wash wares until machine is serviced.
EarlierDec 27, 2024Routine inspection72 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
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
1. Staff were observed skipping the sanitizing step of ware washing. 2. Staff were observed pouring bleach over a cutting board to sanitize it. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Staff used the dishwasher to sanitize dishes. Dishwasher measured at 50 PPM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Plan review
The department's words
K48 Plan review
REPEAT VIOLATION: Facility has added an unapproved dry storage area and numerous refrigeration units. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit to plan check by 01/10/2025.
The department's words
K01 Demonstration of knowledge; food safety certification
Staff lack basic food safety knowledge in regards to hand washing and proper ware washing. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. REPEAT VIOLATION: Facility is using a non ANSI certified chest freezer outside of the facility in the rear premises. [CA] New and/or replacement food 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). 2. Observed butane single burners stored within the facility and found numerous empty butane bottles on the counter across the restrooms. [CA] Discontinue the use of the butane burners. Use approved equipment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
REPEAT VIOLATION: Facility is storing bulk containers of spices, seasonings, and produce outside of the permitted area of the facility. There is an enclosed closet that is not vermin proofed nor has approved finishes and an unenclosed space with tiled floor, lockers, a mop sink, and wire racks with produce. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate items within the approved fully enclosed facility. A follow up inspection shall be conducted to verify compliance.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, at the hand sink near the ice machine, the sink was blocked off by several pots. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Kitchen staff moved the items at time of the inspection.
Show 3 more
The department's words
K26 Approved thawing methods used; frozen food
Pork was found thawing on a wire shelf located outside the facility. Pork measured at 32F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] PIC moved the meat to a cooler.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed rinsing hands in the the three compartment sink with the spray nozzle. Inspector instructed staff to properly wash hands and they proceeded to do the following: - Rinse their hands using the gooseneck faucet at the three compartment ware wash sink. - Went to the mop sink located outside after PIC instructed him to wash their hands. - PIC guided him to one of the hand sinks and staff did not appear to know how to operate the soap dispenser. - Staff dispensed soap then went to rinse hands at one of the compartments of the second three compartment sink near the storage room. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed kitchen staff to wash their hands in the hand sink.
The department's words
K23 No rodents, insects, birds, or animals
In the storage closet located outside several rodent droppings were found amongst the containers of seasonings. [CA] Clean and sanitize area of old droppings.
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 Nar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
Call Nar
Ask for the manager. Nar 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
- 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.