At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Mar 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Orange Square 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 Square?
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: Food not reheated to 165°F for hot holding K11How to fixFix it
- No person in charge on duty K01How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Square's team
Is this your place?
Welcome, Orange Square. We'll walk through this together, one item at a time. To log the fixes, claim Orange Square 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 SquareWe'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: Food not reheated to 165°F for hot holdingThe county found: “Meat balls in the hot holding unit was measured at 112 degrees Fahrenheit. Per PIC, The meat balls were placed into…”
First step: The rule
Then the next one: No person in charge on duty
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 3-403.11, Food Code 4-603.16, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 20, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Mar 20, 2026.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Meat balls in the hot holding unit was measured at 112 degrees Fahrenheit. Per PIC, The meat balls were placed into the hot holding unit an hour ago. [Corrective Action] When hot holding, ensure foods are properly re-heated above 165 degrees Fahrenheit before placing into the hot holding unit. [Corrected on Site] PIC re-heated meatballs to 165 degrees Fahrenheit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Orange Square? Fix it
Not critical (9)
The department's words
K01 Demonstration of knowledge; food safety certification
Observed expired Food Handler's Card. [Corrective Action] Maintain Food Handler's Card current.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like substance observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 Square? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The thermometer on the walk-in cooler observed broken. [Corrective Action] Repair or replace the 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 Orange Square? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Old food grime observed on the floor under cooking equipments, refrigeration units, and work tables. [Corrective Action] Thoroughly clean floors. 2. Damaged epoxy flooring observed throughout kitchen. [Corrective Action] Maintain floor in good condition.
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 Square? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The walk-in cooler door does not completely close. [Corrective Action] Ensure the door properly closes. 2. Metal wires on the fryer basket observed loose, frayed and damaged. [Corrective Action] Replace the fryer baskets.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Orange Square? Fix it
Show 4 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Observed flour dusted on the water heater and surrounding parts. [Corrective Action] Maintain clean. 2. Heavy dust on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean. 3. Dust accumulation on the exhaust vent in one of the restrooms. [Corrective Action] Thoroughly clean. 4. Grime accumulation in the tracks of the 2 sliding door upright cooler. [Corrective Action] Thoroughly clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Orange Square? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Pork in the walk-in cooler was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food below 41 degrees Fahrenheit.
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 Square? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed multiple handwash sinks in the kitchen partially blocked. [Corrective Action] Handwash sinks shall be easily 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 Square? 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
The mesh screen at the back door does not reach all the way to the floor. [Corrective Action] Mesh screen shall fully cover the back door. Recommended installed a screen door.
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 Square? Fix it
EarlierAug 11, 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
Pork inside the walk-in cooler measured at 54F. Per employee, the pork was prepared and placed inside around 11 AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food into the trash. Minor violation Sausage in the reach-in coolers measured at 47F. Raw chicken inside walk-in cooler measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the sausage was prepared within the last two hours. The chicken were relocated into other refrigeration unit.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in cooler is measured at 58F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Employee adjusted the temperature setting in the unit and ambient was measured at 41F by the end of the inspection.
The department's words
K23 No rodents, insects, birds, or animals
Multiple flies observed inside the kitchen of the facility. [CA] Food facility shall be kept free of flies and fly activity.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen tofu thawing on shelf of equipment storage. Observed raw chicken thawing in standing water on the prep table. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Wiping towel observed used, reused, and stored on cutting board. 2) Sanitizer bucket for wiping towels measured at 0 ppm of quat. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink located by the kitchen entrance is obstructed and not accessible. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Multiple handwash sinks are available within a reasonable distance and employee removed items obstructing the sink.
EarlierApr 3, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sneezing or coughing near food
The department's words
K03 No discharge from eyes, nose, mouth
The kitchen manager handling food at the cook line was observed to be ill with a cough. Employee was wearing a face mask and did not observed contamination of food at time of inspection. [CA] Employee that is ill shall be restricted from food handling; handling of clean equipment/utensil; or excluded from the food facility. [COS] Employee will be restricted from handling food or food contact equipment but remain at the facility as the person in charge.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 1, 2025Routine inspection76 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Various potentially hazardous foods (cooked vegetables, vegetable soup, raw chicken, and fried chicken) are subject to time rather than temperature but were not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature control shall be time marked with the start/end of the 4 hour period where it shall be discarded if not used or served. [COS] Employee time-marked the food items.
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
Potentially hazardous food measured at improper hot holding temperatures. In the warmers: beef, pork knuckles, and pork belly were measured at 111F - 122F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the food at the cook line to a minimum of 165F.
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
K05 Hands clean, properly washed; gloves used properly
Improper hand wash practices observed by employees. Employees washed hands without first removing disposable gloves. Employees changed task to handle food and put on disposable gloves without first washing hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to handling food, food contact surfaces, and prior to putting on gloves.
The department's words
K06 Adequate handwash facilities supplied, accessible
All handwash sinks located in the kitchen area were partially obstructed with equipment or trash bins. [CA] Handwash sinks shall be kept unobstructed and easily accessible to allow employees to properly wash their hands when required.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Inside the reach-in coolers, observed raw foods (raw salmon, raw eggs, raw chicken) stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination. 2) Containers of rice observed stored on the floor under the dishwasher and in the three compartment sink. [CA] Food shall be stored in a manner and location that is clean and protected from contamination.
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 Square, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Call Orange Square
Ask for the manager. Orange Square 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 Square?
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
- 70 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.