At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · Sep 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nola 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 Nola?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No plan for a special process K18How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Thermometer missing or reading wrong K39How 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 Nola's team
Is this your place?
Welcome, Nola. We'll walk through this together, one item at a time. To log the fixes, claim Nola 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 NolaWe'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: No plan for a special processThe county found: “Observed chicken stored in reduced oxygen packaging (ROP) in walk in cooler. Per chef, food is and sous vide and…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 NolaWe'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 · 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 (8 → 7). That takes a team.
Every visit
LatestSep 24, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected Sep 24, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed chicken stored in reduced oxygen packaging (ROP) in walk in cooler. Per chef, food is and sous vide and package is opened the same day. Once cooled, packages of chicken are opened, then battered and placed on a baking sheet in the walk in cooler that same day. Repeat violation. [CA] Provide written standard operating procedures (SOP's) for this process (including but not limited to- when final cooking temperatures are measured and cooling temperatures are measured). Submit SOP's to this department for review by 9/30/2026 (email to [email]). For food that is vacuum packaged and sous vide, see requirement below: NOTE: ROP activities at food facility do NOT require a HACCP plan if ALL the conditions below are satisfied: -The food is labeled with the production time and date. -The food is held at 41F or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed windows that open up to food prep areas were open. [CA] Keep windows at cookline area closed to prevent entrance of vermin. Recommend to install screens should you continue to keep open.
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 Nola? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer for single door prep unit next to the salad station. [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 Nola? Fix it
EarlierOct 16, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Trash can noted in front of hand sink at bar. [CA] Keep hand sink un obstructed at all times. [COS]
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed chicken thighs and wings are sous vide. Chicken is in reduced oxygen packaging and sous vide for a length of 1.5-3.5 hours. Product is then cooled down immediately whille package is in tact. Once cooled, packages of chicken are opened, then battered and placed on a baking sheet in the walk in cooler that same day. ROP packaged meat were not observed in the walk in cooler. [CA] Provide written standard operating procedures (SOP's) for this process (including but not limited to- when final cooking temperatures are measured and cooling temperatures are measured). Submit SOP's to this department for review by 10/30/25 (email to [email]).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed windows/doors that open up to food prep areas were open. [CA] Keep windows/doors closed to prevent entrance of vermin. Recommend to install screens should you continue to keep open, however, prior approval from fire dept/city of palo alto may be required.
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 Nola, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
Let Nola know
Ask for the manager. Nola can only fix what it knows about.
The department lists no phone for this place.
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
- Routine inspection
- Result
- 93 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.