At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
11 problems found · 1 marked critical · Routine county inspection · May 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Real Produce 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 Real Produce?
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
- Chemicals unlabeled or stored near food K29How 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 Real Produce's team
Is this your place?
Welcome, Real Produce. We'll walk through this together, one item at a time. To log the fixes, claim Real Produce 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 Real ProduceWe'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: “The packaged mushrooms say keep refrigerated. They are at approximately 56 degrees F. [CA] The mushrooms must be kept…”
First step: If food is out of range
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 4-603.16, Food Code 3-305.11, Food Code 3-501.17.
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 Real ProduceWe'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.
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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
LatestMay 14, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected May 14, 2026.
11 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
The packaged mushrooms say keep refrigerated. They are at approximately 56 degrees F. [CA] The mushrooms must be kept at 41 degrees F or below.
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 Real Produce? Fix it
Not critical (10)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed the spray bottle of cleaner to not be labeled. [CA] Label the spray bottle with the contents. [CA] employee wrote contents on bottle.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Real Produce? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink is at 114 degrees F. [CA] The water must reach 120 degrees F at the dish sink.
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 Real Produce? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floors are soiled with garbage and rotten food items under the shelves. [CA] Thoroughly clean under the shelves. The walls are soiled and broken with several holes throughout. [CA] Clean the walls and repaint where needed. Be sure there are no holes in the walls.
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 Real Produce? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the lights out in the hallway. [CA] Replace the missing lights.
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 Real Produce? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The shelves are soiled. [CA] Thoroughly clean the shelves throughout, including inside the refrigerator and freezer units.
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 Real Produce? Fix it
Show 5 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The walk in coolers are soiled with mold/mildew growth. [CA] Clean and sanitize inside the walk in.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Real Produce? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
cilantro is washed in the 3 compartment sink, according to the employees. [CA] clean and sanitize the sink before each use. Recommend a cutting board and possibly strainer basket to place the cilantro in.
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 Real Produce? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed the bread in the plastic carrier on the floor. [CA] Do not store the bread on the floor. Raise this container or remove the bread from the bottom.
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 Real Produce? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a large gap under the back door. l[CA] Close the gap.
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 Real Produce? Fix it
The department's words
K32 Food properly labeled and honestly presented
Garlic containers on sale shelves are not labeled. [CA] Each container must be labeled.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Real Produce? Fix it
EarlierMay 23, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K32 Food properly labeled and honestly presented
Observed two containers of dates not labeled. [CA] All food containers must have a label. According to the employee they are the loose ones from the very large box of dates.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed an unlabeled spray bottle with cleaner in it hanging on the wall. [CA] Label the bottle with the contents.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink reaches 115 degrees F. [CA] Increase the water temperature so that it reaches 120 degrees F at the dish sink.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The bins that the produce are in are in need of cleaning. [CA] Wash and sanitize the bins that the produce are in.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the hand sink to not have any soap or paper towels. [CA] Provide soap and paper towels in the dispensers. Observed the hand sink to have several items in it filling the sink. [CA] Remove the items from the hand sink and keep it readily accessible for proper hand washing.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the sprayers above the produce to have mildew-like substance on them. [CA] Thoroughly wash and sanitize all of the produce equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes in the walls in a few places. [CA] Repair the broken walls. Observed the floor sink in front of the back room entrance to be soiled. [CA] Clean this floor sink and any other floor sinks that are soiled in the facility.
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 Real Produce, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Food labels missing or wrong Read the free guide
Call Real Produce
Ask for the manager. Real Produce 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
- 70 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.