At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · May 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Orange By Fooda 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 Orange By Fooda?
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 hot or cold water at a sink K21How to fixFix it
- Hood filters need cleaning K38How 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 By Fooda's team
Is this your place?
Welcome, Orange By Fooda. We'll walk through this together, one item at a time. To log the fixes, claim Orange By Fooda 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 By FoodaWe'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: “At the service line station, measured housemade ranch dressings from 41-46F, yogurt sauce from 48-52F, and mint…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 4-603.16, Food Code 3-501.17.
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?
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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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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 11, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected May 11, 2026.
6 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
At the service line station, measured housemade ranch dressings from 41-46F, yogurt sauce from 48-52F, and mint chutney at 73F. Observed foods are stored on top of ice bath and containers are not fully submerged or making direct contact with ice. Per employees, foods were cooked or moved to the service line less than 20 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Employees added more ice to the containers to ensure foods are fully submerged in ice bath to facilitate rapid cooling.
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 By Fooda? Fix it
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1) At the janitorial sink, measured the maximum water temperature at 72F. [CA] Water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility. 2) At the automatic handwash sink in the employee restroom, measured the maximum water temperature at 73F. [CA] Water shall be supplied from 100-108F measured from the faucet at handwash stations.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Orange By Fooda? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed excessive smoke production at the grill, and accumulation of dust and grease on the ventilation hood directly above the grill. Observed dark staining on the ventilation hood filters and wall above. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Orange By Fooda? Fix it
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 storage of multiple pieces of unused equipment in the side preparation room and warewashing area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 Orange By Fooda? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Nearby the warewashing station, observed the handwash sink is filled with rubber gloves and partially obstructed. [CA] Handwash stations shall be fully stocked and accessible at all times.
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 Orange By Fooda? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employees stacking wet dishes on top of each other prior to being fully dried. Observed employees drying wet dishes with a reusable wash cloth. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Orange By Fooda? Fix it
EarlierOct 1, 2025Routine inspection80 out of 100 (Green placard)
6 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
1) On the hot shelf at the service line, measured pulled pork and cooked chicken from 121-130F. Per employee, food was cooked, placed into warmer, and transferred to hot shelf 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Employee reheated the pulled pork and chicken to 165F for hot holding. The light for the heat lamps was turned on during inspection. 2) At the salad bar, measured cut tomato at 63F. Per employee, tomatoes were prepared less than 15 minutes prior to temperature measurement. At the opposite salad bar, measured boiled eggs, cooked chicken, and cooked vegetables from 43-50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per staff, all items at the salad bar will be discarded at the end of lunch service. Completed TPHC documentation for salad bar items during 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 (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed leak underneath the mechanical dishwasher whenever it is in use. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair. 2. Observed drainpipes from the refrigeration unit at the coffee bar and from the mechanical dishwasher extend directly into the floor sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the final rinse temperature of the mechanical dishwasher at 156F. Per PIC, a ticket has already been submitted for repairs. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.
The department's words
K32 Food properly labeled and honestly presented
Observed prepackaged foods in the self-service display cooler labelled only with the common name (mango lassi, tiramisu, etc.) [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the active use of two TurboChef ovens operating outside of fume hoods that have not been approved for use without ventilation. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to submit plans or apply for hood exemption to Plan Check Department.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed the hot water knob for the janitorial sink is not functional. The maximum water temperature measures at 78F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierJan 6, 2025Routine inspection92 out of 100 (Green placard)
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
1) Side 2 door upright cooler measured to have: -Ambient temperature at 52F -Cut tomatoes at 52F -Roasted cauliflower at 59F -Cooked chicken at 60F -Cooked mushrooms at 54F -Dressed chickpeas at 52F -Beets at 52F -Ham at 57F -Cheese Crumble at 59F -Ranch dressing at 49F -Tofu at 70F 2) Pizza prep cooler inserts measured to have: -Cooked mushrooms at 53F -Cooked shrimp at 58F -Shredded cheese at 45F -Tomato sauce at 46F -Cubed Chicken at 51F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1) Per label all PHFs in 2 door upright side cooler except salad dressings were made today within the last 3 hours. Per log cooler measured to be 41F at 8:30AM. PHFs were moved to walk in cooler. After one hour, ambient temperature of reach in cooler measured to be 45F. 2) Per PIC, pizza cooler was stocked today about 1 hour prior and PHFs are kept and used the next day. PHFs in pizza prep cooler cold holding insert shall be discarded with other PHFs on TPHC at the end of lunch service (1:30PM).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 By Fooda, 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 hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Orange By Fooda
Ask for the manager. Orange By Fooda can only fix what it knows about.
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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 Orange By Fooda?
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
- 79 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.