At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · May 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pacific Catch got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pacific Catch?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How 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 Pacific Catch's team
Is this your place?
Welcome, Pacific Catch. We'll walk through this together, one item at a time. To log the fixes, claim Pacific Catch 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 Pacific CatchWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “more than 1/4 " gap to back delivery door [CA]eliminate door gap to prevent pest entry”
Then the next one: Hot food below 135°F
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 3-304.14, Food Code 4-603.16, 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 Pacific CatchWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestMay 11, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected May 11, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
more than 1/4 " gap to back delivery door [CA]eliminate door gap to prevent pest entry
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 Pacific Catch? Fix it
The department's words
K07 Proper hot and cold holding temperatures
perishable food items in 4 drawer prep table cooler, 3 door prep table cooler and 2 door prep table cooler at 47 F, refer to' Measured Observations' [CA]maintain perishable food under 41F (or 45F for dairy products)
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 Pacific Catch? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
empty paper towel dispenser to handsink next to prep sink [CA]refill empty dispensers
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 Pacific Catch? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
several wiping clothes on cutting boards [CA]maintain wiping clothes in sanitizing solution when not in use
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pacific Catch? Fix it
EarlierOct 28, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierSep 29, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
tofu, poke in 4 drawer prep table cooler at 47F [CA]maintain perishable food under 41F (or 45F for dairy products) boiled eggs, poke in 2 door prep table cooler at 47F [CA]maintain perishable food under 41F (or 45F for dairy products)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
cold water faucet turned off to 3 compartment sink integrated with dishwashing machine [CA]maintain plumbing in good repair
The department's words
K06 Adequate handwash facilities supplied, accessible
empty soap dispenser to handsink next to walk in cooler [CA]refill empty dispensers one of bar handsinks with empty paper towel dispensers [CA]refill empty dispensers
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
significantly worn kitchen floor [CA]maintain floor in good repair
EarlierDec 26, 2024Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of soap at the handwash sink at the cookline. Another fully stocked handwash sink nearby. [Corrective Action] Ensure handwashing soap is stocked at all times. [Corrected on Site] Employee refilled the soap dispenser.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The red epoxy coating on the floor throughout the kitchen, walk-in cooler and the bar observed heavily deteriorated and exposing the bare concrete. [Corrective Action] Maintain floor in good condition. Contact the Plan Check Program at this department when before conducting a remodel such as renovating the floors.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Missing a baffle filter in the exhaust hood. [Corrective Action] Ensure baffle filter is installed in the exhaust hood.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seals on the door of the 2 door prep cooler at the cookline was observed separating from the door. [Corrective Action] Repair or replace the rubber seals.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer concentration in the dishwasher at the bar was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed pressurized cylinders not secured to a rigid structure. [Corrective Action] Secure the pressurized cylinders to a rigid structure. [Corrected on Site] PIC secured the pressurized cylinders.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of max temperature device or thermo labels to monitor the temperature of utensils for proper sanitizing. [Corrective Action] Provide a max temperature device or thermo labels.
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 Pacific Catch, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Pacific Catch
Ask for the manager. Pacific Catch 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.
Do you work at or run Pacific Catch?
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
- 90 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.