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 · Mar 17, 2026
At the routine inspection on Mar 17, 2026. The latest visit, on Mar 20, 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. Round Table Pizza #2 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 Round Table Pizza #2?
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
- Marked critical: Pests seen inside: rodents K23How to fixFix it
- Equipment in poor repair K35How 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 Round Table Pizza #2's team
Is this your place?
Welcome, Round Table Pizza #2. We'll walk through this together, one item at a time. To log the fixes, claim Round Table Pizza #2 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 Round Table Pizza #2We'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: “Potentially hazardous foods measured at improper holding temperatures in the food prep unit and inside the walk-in…”
First step: If food is out of range
Then the next one: Pests seen inside: rodents
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 2-301.14, Food Code 2-301.15, Food Code 6-301.11.
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?
Claim Round Table Pizza #2We'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Round Table Pizza #2. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestMar 20, 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 Mar 20, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 17, 2026: 75 out of 100 (Red placard).
EarlierMar 17, 2026Routine inspection75 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures in the food prep unit and inside the walk-in cooler. Pepperoni, salami, cheese, sausage, cut tomatoes, and chicken measured at 50F to 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the food items into the trash. Employee showed invoice and receipt of items that were received within the last two hours. Those items were relocated into the reach-in cooler or freezer.
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 Round Table Pizza #2? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Numerous rodent dropping observed in the following areas: on the oven, in front of the food prep unit, behind the oven, along walls in dough prep room, on window still above canned storage rack. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Round Table Pizza #2? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food prep unit and walk-in cooler had an ambient temperature measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue use of units for holding potentially hazardous foods until units are repaired.
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 Round Table Pizza #2? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to wearing disposable gloves to handle food.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Round Table Pizza #2? 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
Openings and gaps observed on wall in the following areas: next to and behind the oven, on wall inside the dough prep room. [CA] Seal and eliminate opening or gaps that may harbor vermin.
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 Round Table Pizza #2? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
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 Round Table Pizza #2? Fix it
EarlierApr 28, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
Observed dead cockroaches in sticky traps below the three compartment and food preparation sinks. No live cockroaches observed at the time of inspection. [CA] Clean and sanitize area of dead cockroaches. Remove and replace sticky traps when used.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap stored outside of a dispenser at the kitchen hand wash sink. Paper towels stored outside of a dispenser at the restroom hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. Handwashing cleanser shall be provided in dispensers.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet paper stored outside of a dispenser in the restroom. [CA] Toilet paper dispenser shall be maintained and in good repaired.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Pizza boxes stored directly on the floor of the rear storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The drain line for the keg fridge extends into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 Round Table Pizza #2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: rodents Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Round Table Pizza #2
Ask for the manager. Round Table Pizza #2 can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Round Table Pizza #2?
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.