At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Sep 17, 2026
At the routine inspection on Sep 17, 2026. The latest visit, on Sep 22, 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. Pacific Catch Santa Clara 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 Pacific Catch Santa Clara?
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-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Santa Clara's team
Is this your place?
Welcome, Pacific Catch Santa Clara. We'll walk through this together, one item at a time. To log the fixes, claim Pacific Catch Santa Clara 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 Catch Santa ClaraWe'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-contact surfaces not cleaned or sanitized rightThe county found: “High temperature dishwasher measured 149F. [CA] High temperature dishwashers shall meet a minimum temperature of…”
First step: Clean first, then sanitize
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 4-603.16, Food Code 3-302.11, Food Code 3-501.13, Food Code 6-501.111.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Pacific Catch Santa Clara. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (26 → 25). That takes a team.
Every visit
LatestSep 22, 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 Sep 22, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 17, 2026: 75 out of 100 (Yellow placard).
EarlierSep 17, 2026Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High temperature dishwasher measured 149F. [CA] High temperature dishwashers shall meet a minimum temperature of 160F. [COS] PIC cleaned dishwasher nozzles to allow hot water to pass through. Dish temp remeasured to 167F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Pacific Catch Santa Clara? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: In the bar, purees in squeeze bottles partially submerged in ice bath measured 55F. Employee reported it was placed in ice bath at 10am. MINOR: Tartar sauce measured to be 46F in ice bath by server area. Ice observed to only be at bottom of bath and per employee she had just replaced sauce about 30 minutes prior. [CA] All potentially hazardous foods must be kept 41F and below or 135F and above. Ensure ice bath is level with the potentially hazardous foods to maintain 41F and below. [SA] PIC VC&D purees. Ice was added to tartar sauce ice bath.
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 Pacific Catch Santa Clara? Fix it
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1 door prep cooler drawer mid cookline observed to have raw fish above drawers with vegetables. [CA] Keep raw meats below ready to eat foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Pacific Catch Santa Clara? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwashing sink beside cookline unable to provide cold water. [CA] Handwashing sinks shall be equipped with an adequate, pressurized supply of warm water at 100-108F and cold water.
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 Pacific Catch Santa Clara? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood above cookline observed to have large gap in filters. [CA] Ensure ventilation hood over cooking equipment has properly fitted filters to effectively remove all cooking odors, smoke, steam, heat, grease, 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 Pacific Catch Santa Clara? Fix it
The department's words
K26 Approved thawing methods used; frozen food
In walk-in, observed multiple racks of intact vacuum sealed bags of raw tuna thawing. [CA] Remove seal from ROPed fish before thawing.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pacific Catch Santa Clara? Fix it
EarlierMar 18, 2026Routine inspection74 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Bottle of Patron observed to have dead fly inside. [CA] Bottle of Patron was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) 1 door prep cooler in cookline observed to be broken [CA] Repair and replace cooler. Ensure coolers can maintain 41F and below ambient temperature. 2) Gasket on left most cookline prep cooler observed to be fraying. [CA] Repair gasket and maintain in good condition.
The department's words
K26 Approved thawing methods used; frozen food
Thawing raw fish observed under manufacturer's ROP inside walk in cooler. Fish measured to be 38F [CA] Raw fish shall thaw after seal is removed. Fish shall remain frozen before, during, and after ROP.
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handlers were expired [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K07 Proper hot and cold holding temperatures
1) Squid and tartar sauce measured to be 46F in prep cooler near fryer. All items are in ice bath in prep cooler insert with low level of ice. [CA] Keep PHFs at 41F and below for cold holding. [COS] Per chef items were just stocked in the last 10-30 minutes. Ice and water was increase in ice bath to keep PHFs cold.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink by ice machine observed to be slowly draining and held standing water. [CA] Plumb floor sink and ensure waste water is disposed of properly.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Handwash sink near fryer area observed to be broken and not in use. 3 other handwash sinks are available in back kitchen area. [CA] Repair handwash sink and maintain in operational condition. Keep handwash sink fully stocked. 2) Soap dispenser at bar handnwash sink observed to be detached from wall [CA] Reattach soap dispenser to the wall.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Scoops observed to be stored such that handles were in direct contact with bulk foods in dry bins. [CA] Store scoops such that the handles is not directly in the food.
EarlierOct 22, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed around bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cut limes and lemons and other garnishes observed to be kept in open containers at open bar. [CA] Store garnishes in containers with lids while big windows are open to protect from sources of contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sinks are located next to clean cup areas at bar without splash guard. [CA] Install 6" metal splash guard to prevent contamination of clean utensils and wares.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Scoops for fish at poki prep cooler observed to be stored with handle in food. [CA] Keep scoops stored on easily cleanable surfaces or in container to prevent contamination. Store scoops such that handles are not directly contacting food. [COS] Scoops were moved such that handles are not in contact with food.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher at bar measured to have 25ppm chlorine. No active dishwashing observed at time of inspection [CA] Ensure dishwasher dispenses at least 50ppm chlorine per manufacturers specifications. [SA] Dishes shall be washed in back kitchen.
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
Left cookline prpe cooler insert measured to have: -Cooked quinoa at 45F -Mayonaise based spicy sauce at 44F -Edamame at 44F -Slaw at 45F All PHFs in reach in portion measured to be 41F or below(see measured observations) . Per operator all cookline prep cooler was restocked in the last 30 minutes. [CA] PHFs shall be held at 41°F or below for cold holdoing. [COS] Ice bath was added to PHFs in prep cooler insert. Cooler temperature was turned down.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be stored on prep surface at cookline. [CA] Keep wiping cloth inside sanitizer bucket with sanitizer of 200ppm quat ammonia.
EarlierJun 18, 2025Follow-up inspectionGreen placard
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.
EarlierJun 16, 2025Follow-up inspectionGreen placard
1 violation 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
Sushi rice observed to be labeled 11:00AM. Facility had rice at 4:00PM. [CA] PHFs shall be discarded within 4 hours after entering TPHC. [COS]Operator VC&D sushi rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 12, 2025Routine inspection77 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
1) Rice measured to be 116F in rice warmer by poki bowl prep area. When asked employee stated rice was on time as a public health control and discarded ever 3 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time tracked 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. Facility may provide label, schedule, log or timer to track discard time of sushi rice. [COS] Employee placed new label on sushi rice retro actively for 10:45AM. 2) Tartar sauce and other sauces in ice bath by cookline measured to be 45F-48F. Per employees sauces were just stocked within the last 30 - 45 minutes. Per chef all sauces are changed at fix intervals at (11:00AM-2:00PM, 2:00PM-4:30PM, 4:30PM-Closing). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Facility may provide label, schedule, log or timer to track discard time of sauces.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Dishwasher measured to have rinse cycle of 155F. Dishwasher was ran 3 times consecutively and active dishwashing observed at time of inspection. Display had alarm for low rinse cycle temperature. [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]Facility shall manually sanitize in 3-comp sink. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility may wash and rinse in upright dishwasher. 2) Ice cream scoop in scoop well observed to be hot water at 80F. [CA] Keep scoops at 135F and above to prevent the growth of bacteria. [COS] No ice cream had been scooped yet per employee and water observed to be clear. Ice scoop well was repaired and scoop bath measured to be
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
K06 Adequate handwash facilities supplied, accessible
Handwash sinks are located next to clean cup areas at bar without splash guard. [CA] Install 6" metal splash guard to prevent contamination of clean utensils and wares.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop for large ice machines observed to be stored on top of of ice machine. Some scoops in rice container at poki bowl area observed to be stored with handle in food. [CA] Keep scoops stored on easily cleanable surfaces or in container to prevent contamination. Store scoops such that handles are not directly contacting food.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Limes and lemons observed to be prepped bar while big pass through windows are open. [CA] Facility shall prep food while windows are closed or in closed kitchen in the back. 2) Cut limes and lemons and other garnishes observed to be kept in open containers at open bar. [CA] Store garnishes in containers with lids while big windows are open to protect from sources of contamination. 3) Raw fish observed to be kept over cooked pork and cooked lobster inside walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food 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 Pacific Catch Santa Clara, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food 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
- Food thawed the wrong way Read the free guide
Call Pacific Catch Santa Clara
Ask for the manager. Pacific Catch Santa Clara 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 Pacific Catch Santa Clara?
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.