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 · Jun 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pedro's Restaurant @ 3935 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 Pedro's Restaurant @ 3935?
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
- Floors, walls or ceilings need cleaning or repair K45How 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 Pedro's Restaurant @ 3935's team
Is this your place?
Welcome, Pedro's Restaurant @ 3935. We'll walk through this together, one item at a time. To log the fixes, claim Pedro's Restaurant @ 3935 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 Pedro's Restaurant @ 3935We'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: “Middle cookline 1 door prep cooler measured to have: -White cheese at 46F -Yellow cheese at 43F -Cream at 56F…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 4-603.16, Food Code 3-304.14, Food Code 3-302.11.
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.
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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 2 times in the last 12 months (2 routine).
Every visit
LatestJun 25, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jun 25, 2026.
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
Middle cookline 1 door prep cooler measured to have: -White cheese at 46F -Yellow cheese at 43F -Cream at 56F -Fish at 54F -Sour cream at 50F -Yellow cheese (reach in portion) - 44F Some seafood observed to be stored in ice bath within unit measured to be in temperature at 41F and below (See measured observations). [CA] Keep PHFs at 41F and below for cold holding. [COS] Cream was VC&D (see VC&D report). Per employee PHFs were stocked in the last 45 minutes. All PHFs were placed in ice bath. After 1 hour PHFs measured to be 41F-37F. **REPEAT VIOLATION** Follow up will be conducted for repeated violation.
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 Pedro's Restaurant @ 3935? Fix it
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls, ceiling, and floors by warewash area missing tiles or has build up debris. Ceiling in kitchen observed to have paint chipping.[CA] Repair walls, ceilings, and floors and maintain 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 Pedro's Restaurant @ 3935? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at bar missing soap and paper towels. Handwash sink at entry to bar had loose paper towels not in the dispenser. [CA] Keep all handwash sinks fully stocked with soap and paper towels. Keep paper towels in dispenser. [COS] Handsink at bar was restocked with soap and paper towels
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 Pedro's Restaurant @ 3935? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket in left 2 door freezer by back door observed to start fraying. [CA] Repair gasket and maintain in good condition
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 Pedro's Restaurant @ 3935? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Large kitchen dishwasher measured have 25ppm chlorine after being ran for 3 tray. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator shall rinse and wash in upright dishwasher and sanitize with 200ppm quat ammonia in 3-comp sink for at least 1 minutes afterwards.
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 Pedro's Restaurant @ 3935? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Frying pan observed to be stored in rice bin as scoop. Handle was in direct contact with food. [CA] Store scoops such that handles are not in direct contact with food. 2) Clean containers for food observed to be stored directly on the floor.[CA] Keep clean food equipment off of the floor.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Pedro's Restaurant @ 3935? Fix it
EarlierJan 28, 2026Routine inspection86 out of 100 (Green placard)
4 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
MAJOR: 1) Prep cooler at at the end of cookline by warewash machine: -Cut chicken -51F -Sopas - 53F -Beef -51F -Ambient - 55F Per chef, cooler was restocked after lunch about 1 hour prior. MINOR: 2) Walk in cooler by bar measured to have: -Milk -43F -Juice -43F Door to walk in cooler observed to be broken and unable to close fully **REPEATED VIOLATION** [CA] Keep PHFs at 41F and below for cold holding. [COS]1) PHFs in prep cooler were placed into ice bath temporary. 2)Walk in cooler PHFs were moved into other under the counter cooler.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls, ceiling, and floors by warewash area missing tiles or has build up debris. [CA] Repair walls, ceilings, and floors and maintain in good condition.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Filters in main cookline hood observed to have gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 with handles inside containers of bulk dry foods. [CA] Store scoops such that handles are not in direct contact with food. 2) Middle cooler at cookline observed to be broken and out of order. PHFs observed with time marking and per employee, he was instructed to throw away food 4 hours after time marking until cooler if fixed. [CA] Repair cooler and maintain in good repair. 3) Gasket for prep cooler at end of cookline by warewash machine observed to be fraying. [CA] Repair gasket.
EarlierOct 7, 2025Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large deep metal containers of soup in walk in cooler by back door measured to be 139F. Large chaffing dishes in walk in cooler by back door measured to 121F. Per employee soup was made about 1 hour prior and placed into walk in cooler and rice was made about 1.5 hours earlier and placed into cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Ice wand was placed into soup containers to rapidly cool soup down. Rice was placed back into oven to reheat to 165F to restart cooling process. After rice is reheated, spread rice out into sheet trays in thin layers less than 2 inches deep. Sheet trays will be put in speed racks inside walk in cooler to rapidly cool. Frequently stir or fluff rice to evenly cool PHFs.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler at bar observed to have door skewed and difficult to fully closed. [CA] Repair walk in cooler door such that door can maintain a tight seal to effectively maintain temperature.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed to be stored on counter tops at bar area and cookline area and back prep area. [CA] Store wiping clothes in sanitizer bucket with sanitizer solution when in use.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back prep area missing paper towels. 2 other handwash sinks available in kitchen area.[CA] Keep all handwash stations fully stocked with soap and paper towels. [COS] Employee restocked handwash sink with paper towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors by dishwashing area observed to be cracked and missing. Pot holes observed to be filled with standing water. [CA] Repair floor and replace missing or borken tiles. Ensure floor is sloped to drain standing water into floor drain.
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Right most prep cooler at cookline measured to have: -Cut tomatoes at 47F -Shredded cheese at 49F -Sour cream at 45F -Creama (reach in portion) at 44F Second right most cookline prep cooler measured to have: -Cut tomatoes at 44F -Shredded cheese at 44F -Rolled chicken faultas (reach in portion) at 41F -Shredded cheese (reach in portion) at 41F Per chef all items were stocked around 11:30 AM right before opening. (about 2 hours prior) [CA] PHFs shall be held at 41°F or below for cold holding. Repair cooler to ensure ambient temperature can maintain 41F or lower. [COS] Employees placed all items in reach in portion in right most cooler into walk in cooler. All other items in cold holding inserts will be held on TPHC and discarded after 4 hours (at 3:30PM). Chef will make ice bath for all PHFs to be stocked in prep cooler afterwards.
EarlierApr 23, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Coolers at cookline measured to be out of temperature. PHFs in cookline cookers measured to be 51-68F (See measured observations). Per chef all items are being kept on TPHC and showed PHF labels available on side of prep coolers with today's date and 11:00AM- 2:00PM for discard time. PHFs inside prep cooler reach observed to be in ice bath. [CA] Keep coolers in operational condition and ensure coolers maintain PHFs at 41F and below. 2) Walk in cooler at bar observed to have door skewed and difficult to fully closed. [CA] Repair walk in cooler door such that door can maintain a tight seal to effectively maintain temperature.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Trays of raw chicken measured to be over trays of raw beef. [CA] Keep raw poultry below other raw meats to prevent cross contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors by dishwashing area observed to be cracked and missing. Pot holes observed to be filled with standing water. [CA] Repair floor and replace missing or borken tiles. Ensure floor is sloped to drain standing water into floor drain.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash station by small bar area observed to not have running water. 2 other handwash stations are fully stocked and operational at bar area. [CA] Ensure handwash station has running warm water(100F-108F) or hot water(120F or above) with cold water mixxing valve.
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 Pedro's Restaurant @ 3935, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Let Pedro's Restaurant @ 3935 know
Ask for the manager. Pedro's Restaurant @ 3935 can only fix what it knows about.
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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.
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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
- 80 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.