At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 18, 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
- No person in charge on duty K24How to fixFix it
- Time as a control not marked or logged K08How 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: “Hummus prepackaged and placed on top of cold holding inserts measured 60F. [CA] PHFs shall be held at 41°F or below or…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 3-501.13, Food Code 2-301.15, Food Code 4-301.12.
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
LatestMar 18, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Mar 18, 2026.
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
Hummus prepackaged and placed on top of cold holding inserts measured 60F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC stated that they were incorrectly placed there and they were discarded.
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 (4)
The department's words
K24 Person in charge present and performing duties
A designated person in charge was not available upon inspector's arrival. Kitchen manager did accept and became PIC during inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per PIC, TPHC is used for gyros. Observed timers set up for the four hour time marking. Written procedures were not available. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
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
The department's words
K26 Approved thawing methods used; frozen food
Observed a frozen container of yogurt defrosting in handwash sink. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 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
Front handwash sink was plugged and filled with water to defrost frozen yogurt. [CA] Ensure that handwash sinks are supplied and available at all times during operation.
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
EarlierDec 26, 2024Routine inspection84 out of 100 (Green placard)
4 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 warmer, avgolemono (lemon chicken soup) measured at 97F. Per operator, food was placed in warmer at 11am. [CA] PHFs shall be held hot at 135°F or above. [COS] Soup was reheated to 165F.
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)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using Time as a Public Health Control (TPHC) for various gyros (pork, beef/lamb, chicken) cooked on vertical broilers. Written procedures not available for review. [CA] Provide written procedures for PHFs utilizing time as a public health control (TPHC) and have them available for review at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple employees lacking a food handler certificate. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Facility is lacking quaternary ammonium test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual warewashing. 2) Food preparation observed in the 3 composition sink. Preparation sink is available for use. [CA] Discontinue using 3 comp sink for food preparation. Ensure preparation sink is used for food prep at all times and 3 comp sink is only used for warewashing to prevent the contamination of 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
- Time as a control not marked or logged Read the free guide
- Food thawed the wrong way Read the free guide
- Hand sink not ready to use Read the free guide
Call Nick The Greek
Ask for the manager. Nick The Greek can only fix what it knows about.
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Complain directly to the health department
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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
- 82 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.