At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Feb 3, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Orange Bowl got more than most. That's from the last routine visit, on Jan 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Orange Bowl?
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
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 Orange Bowl's team
Is this your place?
Welcome, Orange Bowl. We'll walk through this together, one item at a time. To log the fixes, claim Orange Bowl 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 Orange BowlWe'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: “Sliced cheese measured at 67 F and mayo cream sauce measured at 58 F on the cutting board at the sandwich preparation…”
First step: If food is out of range
Then the next one.
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 3-305.11, Food Code 6-501.112, Food Code 3-501.13.
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 Orange BowlWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (29 → 27). That takes a team.
Every visit
LatestFeb 3, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 3, 2026.
1 violation 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
Sliced cheese measured at 67 F and mayo cream sauce measured at 58 F on the cutting board at the sandwich preparation fridge. PIC stated the items were removed from temperature control less than 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items relocated to refrigerator to be cooled to and held at 41 F or below.
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 Orange Bowl? Fix it
EarlierJan 27, 2026Routine inspection73 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lacking single use paper towel at the ONLY hand wash station in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator directed to restock.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 61F - 86F at counter top, drain board and stove top at cooks line for less than 4 hours: sliced cheese, pooled eggs, cooked chicken and curry sauce. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F and place PHFs to refrigeration unit. Minor: Measured the following PHFs holding at 49F on dolly at cooks line and in 2 door reach in: chicken and marinated beef. Per operator, PHFs placed there for less than 4 hours. [CA] Maintain all PHFs cold 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.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found leaks at 3-compartment sink: middle faucet and cold water knob when water is turned on. [CA] Secure leak.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Found heavily accumulation of food items behind cooking equipment, refrigeration unit and shelvings. 2. Found accumulated dust debris on celing vent in back prep area. [CA] Routinely clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several open bulk bags of condiment and a bag of onion stored on floor in back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. When bulk bag is open, ensure to store all food content in bulk bin to prevent any potential contamination.
The department's words
K23 No rodents, insects, birds, or animals
1. Found several flies near warewash area and mop sink. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services. 2. Found several cans household cans of bug/pest sprays located under warewash sink. [CA] Discontinue using household chemical, use commercially approved pest control services.
The department's words
K26 Approved thawing methods used; frozen food
Found raw chicken thawing on rack above warewash 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.
EarlierJun 16, 2025Routine inspection71 out of 100 (Green placard)
9 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 61F - 134F in counter top near cooks line for less than 4 hours: shredded cheese, hash browns and grilled chicken. [CA] Maintain all cold PHFs held at or below 41F and hot held PHFs at or above 135F. [COS] Operator directed to relocate PHFs to refrigeration unit and reheat PHFs to 165F. [SA] Operator may opted to use time as a public health control (TPHC). Minor: Measured the following PHFs holding between 46F - 48F in 2 door cold top/reach in for less than 4 hours: sliced cheese and marinated beef. [CA] Maintain all PHFs cold 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.
Not critical (8)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed a container of chicken cooling in 2 door reach in. Observed lid fully covering container. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touch their face while donning gloves and coughing into gloves. No active contamination occurred. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Operator directed to stop what they were doing, remove their gloves, wash their hands and wear a new pair of gloves.
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 accumulated of food debris under/behind cooking equipment. [CA] Routinely clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food food/food related items stored on floor in back prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
The department's words
K23 No rodents, insects, birds, or animals
Found a few flies in dining area and back prep area. Observed front door open. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Lacking food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lacking mounted paper towel dispenser in restroom. [CA] Install paper towel dispenser. 2. Found paper towel provided outside. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found leaking faucet at 3-compartment sink (middle section) and cold water knob when water is on. [CA] Secure leak.
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 Orange Bowl, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Orange Bowl
Ask for the manager. Orange Bowl 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.
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
- 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.