At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Oct 28, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Oveja Negra Restaurant And Vbar At Hotel Valencia 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 Oveja Negra Restaurant And Vbar At Hotel Valencia?
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: Time as a control not marked or logged K08How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Plan review K48How 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 Oveja Negra Restaurant And Vbar At Hotel Valencia's team
Is this your place?
Welcome, Oveja Negra Restaurant And Vbar At Hotel Valencia. We'll walk through this together, one item at a time. To log the fixes, claim Oveja Negra Restaurant And Vbar At Hotel Valencia 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 Oveja Negra Restaurant And Vbar At Hotel ValenciaWe'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: Time as a control not marked or loggedThe county found: “Breakfast eggs, mixed dough, etc. on ice was measured 52F. [CA] When time only, rather than time and temperature is…”
First step: The 4-hour option
Then the next one: Hand sink not ready to use
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 3-501.19, Food Code 2-301.15, Food Code 4-301.12, Food Code 7-201.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestOct 28, 2025Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Oct 28, 2025.
5 violations listed, 1 marked critical.
Critical (1)
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
Breakfast eggs, mixed dough, etc. on ice was measured 52F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. NOTE: Per Chef, it will be discard in 4 hours 7am - 11am.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Oveja Negra Restaurant And Vbar At Hotel Valencia? Fix it
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack hand washing sink for the bar. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as [SA] Sliding shall remain open to access hand washing sink while facility can restore the hand washing sink NOTE: Facility took out hand washing sink to be in compliance with ADA. Facility can't do any changes without DEH approval. Plan shall be submitted by Monday 11/03/2025 to restore hand washing sink. Hand washing sink near bar behind the sliding door lack soap and paper towel. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Hand washing sink the food prep area was blocked with shelve on wheels with cooling trays. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Chef rearrange the shelve.
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 Oveja Negra Restaurant And Vbar At Hotel Valencia? Fix it
Plan review
The department's words
K48 Plan review
Facility took out hand washing sink to be in compliance with ADA. Facility can't do any changes without DEH approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. PLANS SHALL BE SUBMITTED BY MONDAY 11/03/2025 TO RESTORE HAND WASHING SINK FOR THE BAR.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop in bucket was left near bar area behind the sliding door and janitorial room has a mop left in a bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Oveja Negra Restaurant And Vbar At Hotel Valencia? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
QA sanitizer with wiping cloth in a bucket was measured 400 ppm. [CA] Quaternary ammonia sanitizer shall measure 200ppm.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Oveja Negra Restaurant And Vbar At Hotel Valencia? Fix it
EarlierFeb 25, 2025Routine inspection90 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
A hole in the ceiling panel above the 3-compartment sink. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Sanitizer spry bottles without label. [CA]Label sanitizer bottle with "sanitizer". [COS] PIC replace sanitizer spray bottles with sanitizer bucket.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer spray bottle has minimum sanitizer and teast strip can't read it. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. High heat dishwasher was measured at 155F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Adjust the setting to keep extend the cycle so dishes can stay in 160F for minimum 30 seconds than a disc will be able to read 160F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cardboard and wood in use to line shelving. [CA] Discontinue the use of cardboard boxes and wood to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Milk crates in use to keep food off floor. [CA]Milk crates are not approved shelving. Discontinue the use of crates and keep food items on shelves. Facility is replacing old shelving with new one. Kindly provide minimum 6 inches gap under the shelve.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed dust debris on the walk in refrigeration door and on wall next to it over a food preparation area. [CA] Clean dust debris from wall and ceiling to prevent cross contamination. [COS] Employee clean the dust from wall and ceiling.
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 Oveja Negra Restaurant And Vbar At Hotel Valencia, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Dish sink or dish machine not set up right Read the free guide
Call Oveja Negra Restaurant And Vbar At Hotel Valencia
Ask for the manager. Oveja Negra Restaurant And Vbar At Hotel Valencia can only fix what it knows about.
Call Oveja Negra Restaurant And Vbar At Hotel Valencia: (408) 551-0010
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Complain directly to the health department
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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 Oveja Negra Restaurant And Vbar At Hotel Valencia?
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
- 83 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.