At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Mar 12, 2026
At the routine inspection on Mar 12, 2026. The latest visit, on Sep 24, 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. O'henry's Donut Shop 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 O'henry's Donut Shop?
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
- Food on the floor or under drips K30How to fixFix it
- Pests seen inside: rodents K23How 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 O'henry's Donut Shop's team
Is this your place?
Welcome, O'henry's Donut Shop. We'll walk through this together, one item at a time. To log the fixes, claim O'henry's Donut Shop 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 O'henry's Donut ShopWe'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: “Observed potentially hazardous foods that measured in the temperature danger zone located in the small food prep cold…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 6-501.112, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim O'henry's Donut ShopWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, O'henry's Donut Shop. At the follow-up 15 days later, the county listed no items still open.
You cleared the re-check in 15 days. We're proud of you.
Fewer points taken off than last time (15 → 13). That takes a team.
Every visit
LatestSep 24, 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 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 12, 2026: 87 out of 100 (Green placard).
EarlierSep 9, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 10 cockroaches in various life stages behind small food prep cold hold unit. Observed numerous dried rodent droppings in back food storage area. [CA] Eliminate pests from facility; thoroughly clean and sanitize, work with professional pest control. Follow check list instructions and send to inspector to request for reopening.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 12, 2026Routine inspection87 out of 100 (Green placard)
3 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
Observed potentially hazardous foods that measured in the temperature danger zone located in the small food prep cold hold unit (ham 51F, cheese 48F). Both PHFs were above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the inserts with food above the chill line. [SA] PIC relocated the PHFs to the reach-in cooler to cool down quickly.
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 O'henry's Donut Shop? Fix it
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bucket of onions on ground. [CA] Store food at least 6" off of the ground.
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 O'henry's Donut Shop? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed one dried rodent dropping on the ground by the chest cooler. Per PIC, there was a rodent sighting a few months ago and the issue was taken care of and monitored since then.[CA] Discard dropping, clean and sanitize area. Recommend setting more monitoring traps and getting a licensed pest control service on a regular basis.
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 O'henry's Donut Shop? Fix it
EarlierJun 5, 2025Routine inspection85 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
Observed potentially hazardous food that measured in the temperature danger zone located in the small reach-in and in the food prep cold hold unit (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Limit the amount of time PHFs are out during preparation. Chill foods to 41F in the reach-in cooler prior to transferring them to food prep cold hold unit. [COS] PIC transferred tomatoes and eggs to reach-in unit during time of inspection.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
FSC has expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Lack of 6" hood overhang over cooking equipment. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed several trays of icing, sprinkles, and sugar. [CA] Keep food covered and protected when not using for diligent preparation.
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 O'henry's Donut Shop, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Pests seen inside: rodents Read the free guide
Call O'henry's Donut Shop
Ask for the manager. O'henry's Donut Shop can only fix what it knows about.
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.
Do you work at or run O'henry's Donut Shop?
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.