At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Oct 1, 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. New Jersey's got more than most. That's from the last routine visit, on Sep 24, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about New Jersey's?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: rodents K23How 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 New Jersey's' team
Is this your place?
Welcome, New Jersey's. We'll walk through this together, one item at a time. To log the fixes, claim New Jersey's 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 New Jersey'sWe'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: Pests seen inside: rodentsThe county found: “No rodents, insects, birds, or animals”
First step: What to do
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 6-501.112, Food Code 2-304.11.
Try it yourself
Fix and log it: Pests seen inside: rodents
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 New Jersey'sWe'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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (22 → 16). That takes a team.
Every visit
LatestOct 1, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you New Jersey's? Fix it
EarlierSep 24, 2026Routine inspection84 out of 100 (Red placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Rodent dropping and dead german cockroaches on glue boxes are found through out the facility. [CA] Clean and sanitize area of dead cockroaches or rodent droppings. NOTE: Provide new pest control report with no activity statement.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee was observed eating in the kitchen area. [CA] Employee shall not eat in the food prep and cooking area. Employee only eat in the break room.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee was drinking water from a glass with a straw. [CA] Personal drink shall contain a lid or a cover to prevent spillage.
The department's words
K01 Demonstration of knowledge; food safety certification
Expired Food Safety Certification. [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.
EarlierAug 6, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
PROBE THERMOMETER IS REQUIRED FOR TAKING FOOD TEMPURATURE.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
BACONS ARE COOLING INSIDE THE PREP COOLER WITH TIME MARKING ONE HOUR AGO.
The department's words
K07 Proper hot and cold holding temperatures
RAW BEEF WAS MEASURED 41F AND PICKLES NON-PHF WAS MEASURED 45F. EQUIPMENT NEEDS TO BE FIXED.
EarlierJul 25, 2025Routine inspection78 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
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
GRILLED CHICKEN BOWL WITH PLASTIC COVE HAS CONDENSATION ON THE COVER. [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.
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
FOOD PREP COOLER WITH TOMATOES, LETTUCE, GROUND BEED WAS MEASURED 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]KEEP SMALL PORTIONS IN THE UNIT. FACILITY HAS AN APPOINTMENT TOMORROW FOR A SERVICE. BACONS WERE LEFT AT ROOM TEMP AND MEASURED 70F AND WAS PREPARED 4 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ONCE COOLED DOWN TO 70F MOVED IT TO A COLD HOLDING UNIT UNCOVERED AT 41F AND BELOW. ONCE IT REACHES 41F THAN COVER IT.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
A GLASS WITHOUT LID WAS AT THE PREP TABLE. [CA] Drinks or glass must have lid on and must be left at a designated area to prevent spills.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
TONG FOR THE SALAD IS INSIDE THE SALAD. [CA] Handle of the tong shall not touch the food. It shall be stored in way that it will not touch food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
BUILD UP OF DEBRIS IN THE WALK IN COOLER FLOOR AND BEHIND THE EQUIPMENT. [CA] Clean hard to reach areas more frequently to maintain.
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 New Jersey's, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: rodents Read the free guide
Call New Jersey's
Ask for the manager. New Jersey's 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.
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
- 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.