At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jan 13, 2026
At the routine inspection on Jan 13, 2026. The latest visit, on Jan 14, 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. Orchard City Kitchen 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 Orchard City Kitchen?
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
- Equipment in poor repair K35How 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 Orchard City Kitchen's team
Is this your place?
Welcome, Orchard City Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Orchard City Kitchen 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 Orchard City KitchenWe'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: “*REPEAT VIOLATION* MAJOR: Garlic with oil at cook line prep table measured at 66F. Chef stated it has been out for…”
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 3-305.11, Food Code 4-603.16, Food Code 2-301.15, Food Code 4-301.12.
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 Orchard City KitchenWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Orchard City Kitchen. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJan 14, 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 Jan 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 13, 2026: 80 out of 100 (Green placard).
EarlierJan 13, 2026Routine 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
*REPEAT VIOLATION* MAJOR: Garlic with oil at cook line prep table measured at 66F. Chef stated it has been out for approximately 1 hour prior to measurement. MINOR: In the walk in cooler, hotdog, duck, pasta measured at 45F, 45F, 44F respectively. Ambient temperature of unit measured at 44F. Per Chef, walk in cooler has been constantly being opened due to food preparation. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: 1. Garlic with oil was time marked to be discarded on the 4th hour after it was removed from temperature control. Per Owner, garlic with oil will be removed. 2. Walk in cooler thermostat was adjusted. Ambient temperature decreased to 38F.
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 Orchard City Kitchen? Fix it
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
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 Orchard City Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Walk in cooler's ambient temperature measured at 44F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Ambient temperature decreased to 38F during inspection. 2. Door sweep for walk in cooler's door not installed. Approximately 2 inches of gap observed. [CA]: Walk in cooler door shall be in good repair and shall have no gap. Specialist to verify compliance for walk in cooler's gap on 01/14/2026.
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 Orchard City Kitchen? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
No cold water provided at the front bar hand sink. Valve observed turned off. [CA]: Warm and cold water shall be available at all hand sink stations at all times. [COS]: PIC turned on cold water valve. Cold water observed.
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 Orchard City Kitchen? 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
*REPEAT VIOLATION* Personal cellphone stored on prep table next to soft serve machine. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Orchard City Kitchen? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* 1. Washed and wet utensils observed stacked on top of each other near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Accumulation of grime on the interior surface of large ice machine near bar. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 Orchard City Kitchen? Fix it
EarlierJan 14, 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
At the cook line, bottle of mayonnaise stored on top of prep line cooler without temperature control and measured at 58F. Staff stated it has been out of the cooler for approximately 1 hr prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Bottle of mayonnaise was relocated to cooler to cool down.
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
1. Unapproved soft serve machine at the kitchen. No CDFA dairy license provided. [CA]: Obtain a California Department of Food and Agriculture (CDFA) Dairy License for soft serve machine or remove unapproved unit from the facility. 2. Ambient temperature of walk in cooler measured at 46F. Per general manager, there were deliveries earlier today. Chef stated it may be due to constant opening during rush hour. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Chef adjusted thermostat of unit and temperature was brought down to 41F.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. During active ware-washing, employee placed metal pans in Quat sanitizer for less than 1 minute. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Employee re-sanitized metal pans for at least 1 minute in Quat ammonium sanitizer. *REPEAT VIOLATION* 2. At the bar, dish machine dispensed 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Assess/adjust/repair as needed. [SA]: Discontinue use of dish machine until it is able to proper levels of Chlorine sanitizer. Use 3 compartment sink or high temp dish machine as an alternative. 3. Washed and wet utensils observed near the ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 4. Accumulation of pink and dark colored grime on the interior surface of large ice machine near bar. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar hand sink area, the roll of single use towels was not stored in an dispenser. [CA]: Single use towels shall be stored in an approved dispenser at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility has high temperature dish machine but does not have method for measuring dish surface temperature. [CA]: Provide a testing method (ie thermo label stickers or disc measuring temperature device) that ensures dish surface temperature measures at least 160F during ware-washing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Personal unsecured beverage drinks stored near the wooden cutting boards. 2. Personal bag underneath the prep table near the soft serve machine stored above food container and clean linen. [CA]: Personal items and food shall be stored in a designated area separate from food and food contact surfaces. [COS]: Chef relocated personal items.
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 Orchard City Kitchen, 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Orchard City Kitchen
Ask for the manager. Orchard City Kitchen 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 Orchard City Kitchen?
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.