At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Nov 13, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Nick The Greek 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 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 backflow test on file K41How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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: “Major: Measured the following PHFS holding between 56F - 72F in 2 door cold top/reach in at cooks line for less than 4…”
First step: If food is out of range
Then the next one: No backflow test on file
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 2-301.15, Food Code 3-401.11, Food Code 3-304.14, Food Code 3-305.11.
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
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (17 → 15). That takes a team.
Every visit
LatestNov 13, 2025Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Nov 13, 2025.
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
Major: Measured the following PHFS holding between 56F - 72F in 2 door cold top/reach in at cooks line for less than 4 hours: sliced cherry tomatos & cooked mushroom. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs and place PHFs under ice. Minor: Measured container of sliced cherry tomatoes holding between 46F - 49F in 2 door cold top (right) at cooks line for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
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 (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found hand sink at cooks line slow draining. [CA] Ensure sink is free flowing and in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
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
1. Found small disposable cups used to dispense bulk foods in 2 door cold top at cooks line and food items at cooks line counter top. [CA] Discontinue using disposable cups for multi-use purposes. Use scoops with handles. 2. Found a knife stored between 2 door cold top reach in at cooks line. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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
K06 Adequate handwash facilities supplied, accessible
Found hand wash station located in back prep/warewash area blocked by container of bleach and sponges. Note: Another hand wash station located nearby at cooks line accessible. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate products.
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
EarlierFeb 7, 2025Routine inspection83 out of 100 (Green placard)
5 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
Measured chicken skewers holding between 117F - 120F in 2 door under drawer warmer at cooks line. Per operator, PHFs made less about 30 minutes ago. [CA] Chicken shall be cooked to a minimum internal temperature of 165°F or above. [COS] Operator voluntarily discarded PHFs in trash.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured 0ppm quat concentration at sani bucket located at cooks line and front area. [CA] Maintain quat concentration at 200ppm and/or as specified by manufacturer.
The department's words
K07 Proper hot and cold holding temperatures
Measured the following PHFs holding between 44F - 46F in 3 door upright for less than 4 hours: greek yogurt and raw chicken skewers. [CA] Maintain all PHFs cold held at or below 41F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several containers of food stored on floor in small storage room. [CA] Food shall be stored a minimum of 6 inches off floor.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found one loose CO2 tank in small storage room. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
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
- No backflow test on file In CleanCleaver: Backflow device test
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- 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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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.
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
- Routine inspection
- Result
- 85 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.