At a glance
CleanCleaver food safety systematic review results
What happened?
53/ 100 · 47 points taken off
10 problems found · 4 marked critical · Routine county inspection · Sep 17, 2026
At the routine inspection on Sep 17, 2026. The latest visit, on Sep 23, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Nick The Greek 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 Nick The Greek?
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: Time as a control not marked or logged K08How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food in poor condition K13How 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 Nick The Greek's team
Is this your place?
Welcome, Nick The Greek. We'll walk through this together, one item at a time. To log the fixes, claim Nick The Greek 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 Nick The GreekWe'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: Time as a control not marked or loggedThe county found: “Observed beef and lamb gyro in the vertical broiler with no time control in place. Per cook, beef and lamb gyro was…”
First step: The 4-hour option
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 3-501.19, Food Code 6-501.111, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Nice work, Nick The Greek. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestSep 23, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Sep 23, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 17, 2026: 53 out of 100 (Yellow placard).
EarlierSep 17, 2026Routine inspection53 out of 100 (Yellow placard)
10 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed beef and lamb gyro in the vertical broiler with no time control in place. Per cook, beef and lamb gyro was placed in vertical broiler at 11am. [CA] 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. [COS] Cook removed and discarded beef and lamb gyro due to improper time control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Nick The Greek? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Chicken skewers measured 123F and Beef skewers 105F in a heated drawer unit that was turned off. Per cook, they were made about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff elected to discard items rather than reheat to 165F and hot hold or place on TPHC.
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 Nick The Greek? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed a sheet pan of pork that was adulterated with small flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Person in charge, VC&D pulled pork due to adulteration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Nick The Greek? Fix it
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
Measured cut tomatoes in walk-in and salad line prep cooler from 45-49F. Cook stated that tomatoes were cut at 11am. [CA]Ensure food is properly cooled from room temperature to 41F in 4 hours. [COS] Person in charge, VC&D cut tomatoes due to improper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nick The Greek? Fix it
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3 compartment sink measured at 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Nick The Greek? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
There is ice build up on the ceiling of the walk in cooler. Note: The ice is shaped as a sharp icicle. [CA] Clean the ice build up.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Nick The Greek? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed using a cloth towel to wipe gloved hands after handling ready to eat foods with gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH inspector instructed staff to wash their hands and change their gloves. Educated staff to cease use of the cloth towel. Provided option of using a utensil to handle ready to eat foods from the heated drawer unit rather than handle with hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Nick The Greek? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed small flies in the facility were onions are kept [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Nick The Greek? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were found stored above produce in the 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.
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 Nick The Greek? Fix it
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The cove base near the mop sink has a gap at the junction near the wall. [CA] Keep flooring in good repair. Seal gaps to prevent vermin entrance and harborage. 2. The floor of the basement storage room has an accumulation of food debris from soda syrups and unused equipment. [CA] Keep the floors of the facility clean and in good repair. Clean the area.
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 Nick The Greek? Fix it
EarlierMay 5, 2026Routine inspectionGreen placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Shaved chicken from the chicken cone measured between 140-150F. Staff then placed the chicken into the warming drawer. [CA] Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165°F. [COS] Inspector instructed cook to finish cooking the shaved chicken and the rest of the chicken in the 1/2 hotel pan to 165F. Discussed with kitchen lead on changing practice from Vertical Broiler -> Warming Drawer -> Flat Grill -> Service to Vertical Broiler -> Flat Grill -> Warming Drawer -> Service
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K05 Hands clean, properly washed; gloves used properly
Kitchen staff were observed handling raw meat skewers and then try to make a salad with the same gloves without first washing hands. Staff wiped hands with a cloth towel. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Inspector instructed staff to stop, take off their gloves, wash their hands, and put on new gloves. Educated staff of handwash requirements. Discussed with kitchen lead about using tongs or other utensils for salad items.
The department's words
K06 Adequate handwash facilities supplied, accessible
The back of house handwash sink was obstructed by several dirty dishes. [CA] Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. Ensure to maintain the sink easily accessible.
EarlierJan 22, 2026Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Repeat Violation: In the back of house area, near the mop sink, there is a cove base and wall tile missing. 2. Repeat Violation: In the back of house area, above the mop sink, the ceiling tile around the water heater has several gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. Repeat Violation: Floors of the walk in freezer are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
A majority of the staffs' food handler cards are expired. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The soda machine is in disrepair and leaking. [CA] Ensure all equipment is maintained clean and in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Forks were stored with prongs facing up. [CA] Single-use utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 2. The pressurized cannisters in the basement are not restrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 3. Facility is using a plastic cup as a scooper for peanuts. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Repeat Violation: In the restroom the exhaust vent cover was missing. [CA] Replace or repair the vent cover.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat Violation: The basement area of the facility has several pieces of equipment that are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
EarlierJun 26, 2025Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. In the back of house area, at the ware wash hand wash station, the sink was obstructed. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Staff removed the obstruction. 2. In the back of house area, at the ware wash hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] The soap dispenser is in disrepair. Staff to wash their hands at the other hand sink in the back of house area.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The basement area of the facility has several pieces of equipment that are no longer required for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
the restroom door's self closer has been removed. Per PIC, it was removed after a member form the public destroyed it. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. In the back of house area, near the mop sink, there is a cove base and wall tile missing. 2. In the back of house area, above the mop sink, the ceiling tile around the water heater has several gaps. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. Floors of the walk in freezer are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility in good repair.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, on a sheet tray, shaved beef was found measuring between 90-105°F. Per cook, the beef has been cooling for about an hour and a half. Also per cook, they shave beef as it is cooking on the vertical broiler and place it in the same batch as the cooling beef. [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. [COS] Sheet tray of beef was moved to the walk in cooler to rapidly chill below 70°F. Recommend hot holding beef until it is all cooked on the vertical broiler and then cooling it one batch. This will prevent several batches of beef from commingling at different time and temperature relationships.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the kitchen area a sheet tray of beef was found cooling on a trash can. 2. In the back of house area a hotel pan of feta was found stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the restroom the exhaust vent cover was missing. [CA] Replace or repair the vent cover.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the drawer cooler, falafel measured between 47-49°F. Per cook they placed them in the cooler around 2 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Falafel were moved to the walk in freezer to rapidly chill.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Repeat Violation: The scoop for rice was found stored in containers with water measuring between 80°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container. 2) in running water. 3) in a container of water at 135°F or above. 4) at room temperature if washed within 4 hours of initial use.
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 Nick The Greek, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Cooked food not cooled in time Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hands not washed when needed Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
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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.
Do you work at or run Nick The Greek?
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
- 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.