At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
7 problems found · Routine county inspection · Mar 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pizza Maria 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 Pizza Maria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K24How to fixFix it
- Pests seen inside: flies K23How to fixFix it
- No hot or cold water at a sink K21How 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 Pizza Maria's team
Is this your place?
Welcome, Pizza Maria. We'll walk through this together, one item at a time. To log the fixes, claim Pizza Maria 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 Pizza MariaWe'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: No person in charge on dutyThe county found: “Observed acquaintance of owner enter into the kitchen to wash hands at the ware wash sink. [CA] The "person in…”
Then the next one: Pests seen inside: flies
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 6-501.112, Food Code 4-603.16, Food Code 2-304.11.
Try it yourself
Fix and log it: Pests seen inside: flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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
LatestMar 26, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Mar 26, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K24 Person in charge present and performing duties
Observed acquaintance of owner enter into the kitchen to wash hands at the ware wash sink. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
The department's words
K23 No rodents, insects, birds, or animals
10+ rodent droppings were observed in the crevice and on top of the unused one-door reach-in refrigerator used for document storage. 2+ rodent droppings observed on top of the pizza oven. No contamination of food or food contact surfaces was observed. [CA] Clean and sanitize area of old droppings. Numerous live flies observed inside the kitchen and dining area. [CA] Use any and all approved methods to abate live flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pizza Maria? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the hand wash station in the restroom measured at 78F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Pizza Maria? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cut tomato maintained out in ambient temperature measured at 55F. Employees had just used tomato to prepare personal meal. Marinara sauce and shredded mozzarella cheese maintained inside the preparation refrigerator measured at 44F and 47F respectively. Top cover of the refrigerator was maintained opened for a preparation of their personal meal. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cut tomato was returned into the preparation refrigerator to immediately cool. Lid of the preparation refrigerator was closed to help preparation refrigerator maintain cold holding temperature.
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 Pizza Maria? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed live fly landing on used kitchen knife maintained at the preparation table. Active food preparation was not being conducted at the time. [CA] Ensure food contact surfaces are cleaned, sanitized, and free from contamination. [COS] Instructed employee to wash and sanitize knife.
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 Pizza Maria? Fix it
Show 2 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee's eaten plate of food maintained on the preparation table next to open food that they were actively preparing. This Division did not observe employee actively eating while conducting food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pizza Maria? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified managerial certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards were unavailable for review. [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. ** Repeat violation.
EarlierMay 7, 2025Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food manager certificate (FSC) is expired - 05/16/2024. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler card for PIC is expired - 02/04/2024. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the pizza preparation refrigerator measured between 43F to 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Investigate cause and repair in an approved manner.
The department's words
K07 Proper hot and cold holding temperatures
Container of sliced cheese observed maintained on food preparation counter measuring at 64F. Manager stated that sliced cheese was just taken out in preparation for an order of burgers. Numerous PHF items maintained inside the pizza preparation refrigerator measured as follows: - Marinara sauce - 45F. - Shredded mozzarella cheese - 44F. - Raw sausage - 42F. - Salami - 43F. - Pepperoni - 44F. Ambient temperature of the food preparation refrigerator measured between 43F to 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Container of sliced cheese was returned to the walk-in refrigerator to immediately cool.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at the restroom hand wash sink initially measured at 84F and stabilizes at 77F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Pizza Maria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Eating or drinking in a food area Read the free guide
Call Pizza Maria
Ask for the manager. Pizza Maria 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.
About 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.