At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Aug 26, 2026
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: Hot food below 135°F K07How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Cooked food not cooled in time K09How 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: Hot food below 135°FThe county found: “Measured containers of tzakiki and cut tomatoes in prep unit next to pass through window between 55-57F. [CA] Maintain…”
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 3-305.11, Food Code 2-301.15, Food Code 3-302.11.
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
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 26, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Aug 26, 2026.
10 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
Measured containers of tzakiki and cut tomatoes in prep unit next to pass through window between 55-57F. [CA] Maintain potentially hazardous food 41F at all times. Keep individual covers on containers during lunch rush and provide ice sheets where individual sauce containers are held. [COS] Food was discarded in trash.
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
Not critical (9)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled chemical spray bottles noted. [CA] Label spray bottles with name of contents.
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 Nick The Greek? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken skewers in drawer unit below cookline measured between 48-55. [CA] [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Meat skewers and containers of chicken transferred to refrigerators downstairs. Recommend to store back stock of meat (chicken pieces, chicken skewers) in downstairs refrigerator and refill drawers in main kitchen as needed.
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
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled dry bulk ingredients (rice, salt, breadcrumbs etc). [CA] Label bulk dry food with ingredient name. [COS]. Container of potatoes observed on top of a trash can. [CA] Store food on prep table or shelving. [COS]
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 Nick The Greek? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Trash can noted in front of hand sink [CA] Keep hand sink unobstructed at all times. [COS]
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 Nick The Greek? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw eggs above ready to eat food in walk in cooler and single door unit downstairs. [CA] Store raw eggs below ready to eat food. [COS]
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 4 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer for white freezer downstairs. [CA] Provide a thermometer.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nick The Greek? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water between 104-120F at 3 comp sink. Temperature of water fluctuates when turned on. [CA] Ensure hot water at the 3 comp sink/prep sink is able to consistently provide minimum of 120F of hot water.
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
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knife stored in between food prep units in the main kitchen. [CA] Store knife on table or in a sanitary container between uses.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Nick The Greek? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards and food safety manager certificate on site. [CA] Keep copies available on site for review. At least one person must be food safety certified.
EarlierMay 28, 2025Routine inspection82 out of 100 (Green placard)
5 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
Measured top layers of falafel in container at prep unit (top portion) between 48-50F. Measured top layers of containers of taziki at 50F. [CA] Maintain potentially hazardous food 41F and below. Provide covers for food and fill containers half way. [COS] Food was transferred to bottom of unit to cool down and temperature of unit was decreased to 33F (initially at 35F).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser unable to dispense soap at hand sink next to fryer. [CA] Keep dispenser in good repair. [COS] Soap in another container was provided.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked mushrooms at 86F in a covered container cooling in drawer unit below cook line. Mushrooms were cooked on grill 1-2 hours ago and kept in drawer. [CA] Cool food uncovered in reach in unit or ice bath prior to placing in drawer unit. Cool food from 135F-70F in 4 hours.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers/box of food stored on floor in walk in. [CA] Store food 6 inches off of floor on dunnage racks or shelving.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken and raw eggs stored above ready to eat food (produce) in walk in cooler. [CA] Store raw animal proteins below ready to eat food.
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.
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Cooked food not cooled in time Read the free guide
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Thermometer missing or reading wrong Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
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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.
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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
- 70 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.