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 · Jul 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Province Sj Llc 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 Province Sj Llc?
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
- Equipment in poor repair K35How to fixFix it
- No plan for a special process K18How 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 Province Sj Llc's team
Is this your place?
Welcome, Province Sj Llc. We'll walk through this together, one item at a time. To log the fixes, claim Province Sj Llc 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 Province Sj LlcWe'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: “Cooked beef held in drawer refrigerator at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or…”
First step: If food is out of range
Then the next one: Equipment in poor 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 3-305.11, Food Code 6-501.112, 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.
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (22 → 20). That takes a team.
Every visit
LatestJul 17, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jul 17, 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
Cooked beef held in drawer refrigerator at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC voluntarily condemned and destroyed PHF held in drawer refrigerator due to temperature abuse.
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 Province Sj Llc? Fix it
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Shelves in dry storage room are not smooth and cleanable. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Unapproved mobile bar found outside on patio. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove outside mobile bar
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 Province Sj Llc? Fix it
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
ROP equipment found on site. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method.
The department's words
K06 Adequate handwash facilities supplied, accessible
Outside bar lacks hand wash station. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in 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 Province Sj Llc? Fix it
Plan review
The department's words
K48 Plan review
Added walk-in refrigerator in hallway behind kitchen has not been approved by plan check. [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. Impound #LD7172036!
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Spray bottle holding orange liquid/food is not labeled (walk-in refrigerator). [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Province Sj Llc? Fix it
EarlierMar 10, 2026Routine inspection78 out of 100 (Green placard)
7 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
Various PHF held in preparation refrigerator measured >41F,<135,>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC PHF was placed in preparation refrigerator at 7am. PHF was voluntarily condemned and destroyed due to temperature abuse.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of single use paper towels at dispenser in dishstation. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food storage of dry goods temporarily relocated to warehouse area.[CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of hanging thermometers in preparation refrigerators at cook line. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Several live drain flies observed in secondary kitchen. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food preparation sink is located in the construction area and not accessible. [CA] The food prep sink shall be accessible and/or unobstructed at all times. [SA] The operator has conditional approval to use the available 3 compartment sink for food preparation, provided they: 1. Provide a secondary containment within the sink. 2. properly clean and sanitize sink prior to use. 3.Preparation in the sink is limited to the hours of 7am to 9am when the dishstation is not used for washing. Preparation refrigerator #2 is not maintaining PHF at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 1 more
Plan review
The department's words
K48 Plan review
Operator is remodeling main kitchen.( removing equipment ,addition of equipment and changes to plumbing and surfaces). [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.
EarlierOct 22, 2025Routine inspection84 out of 100 (Green placard)
5 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
Various PHF held in preparation refrigerator at side kitchen measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Per PIC, PHF held in preparation refrigerator for less than 2 hours. PHF moved to refrigerator measuring 41F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Temporary buffet service set up on outside patio [CA] Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold outdoors by a food facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat violation: Wet mops stored in the basin of janitorial sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of drawer refrigerator measured at 55F [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use this refrigerator until repaired/replaced.
EarlierJun 18, 2025Routine inspection78 out of 100 (Green placard)
7 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
Various PHF held at ambient temperature at cook line measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC voluntarily condemned and destroyed PHF held >41F,<135F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Wet mops stored on floor and inside mop sink/basin.[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk food containers. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K26 Approved thawing methods used; frozen food
Frozen shrimp found thawing in still water/ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Hair, rings or clothing not kept food-ready
The department's words
K25 Proper personal cleanliness and hair restraints
Several employees serving food do not have hair restrained. [CA] All food employees preparing, serving, or handling food or utensils shall wear hair restraints such as hats, hair coverings, nets, or other suitable covering to confine hair from contacting food, clean equipment, and utensils.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Moderate amount of drain flies found at floor sink at bar. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed touching mouth and face and continued to prepare food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
EarlierOct 8, 2024Routine inspection78 out of 100 (Green placard)
7 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
Various PHF held in preparation refrigerator and drawer refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF was stocked in refrigerators less than 2 hours prior. PHF was moved to walk-in refrigerator for rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Deep container of soup found cooling on preparation table. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of single use paper towels at hand wash sink in dishstation. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of 2 preparation refrigerators at side kitchen measured >41F[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Large Co2 tank is not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Scoops in bulk food containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 1 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers in drawer refrigerators/preparation refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Province Sj Llc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
Call Province Sj Llc
Ask for the manager. Province Sj Llc 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 Province Sj Llc?
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.