At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · May 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Round Table Pizza got about the same as 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?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Round Table Pizza's team
Is this your place?
Welcome, Round Table Pizza. We'll walk through this together, one item at a time. To log the fixes, claim Round Table Pizza 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 PizzaWe'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: Hand sink not ready to useThe county found: “1. Handwash facility in the main kitchen area next to the preparation sink observed inoperable. Sink is incapable of…”
First step: Hand sinks are for hands only
Then the next one.
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.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 PizzaWe'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 once in the last 12 months (1 routine).
Fewer points taken off than last time (14 → 3). That takes a team.
Every visit
LatestMay 7, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected May 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash facility in the main kitchen area next to the preparation sink observed inoperable. Sink is incapable of dispensing water. Per staff, they are working to repair the sink. *Note: Additional, properly stocked and functional hand sink located nearby in the main kitchen area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. 2. Paper towels were available from wall-mounted dispenser in the restroom. However, was difficult to dispense. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use 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 Round Table Pizza? Fix it
EarlierAug 12, 2025Routine 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
Fried chicken and cooked chicken wings measured 52F-54F in the left side of the countertop cold holding unit to the right of the pizza oven. Per the PIC, employees had placed the chicken in the unit 2.5 hours prior. *NOTE: Facility does not use the prep unit located beneath the countertop unit. Employee states that they are two separate cold holding units. **NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened or how warm the ambient air temperature outside is. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F to prevent the growth of harmful bacteria. [COS] Employee moved the fried chicken and chicken wings into the walk-in cooler. Chicken remeasured 44F-49F. Continue to monitor using a probe thermometer to ensure that the chicken reaches 41F. ____________ Minor violation: 1. Shredded cheese and tomato sauce measured 44F-46F in the right side of the countertop cold holding unit to the right of the pizza oven. Per the PIC, employees had placed the chicken in the unit 2.5 hours prior. 2. Cooked sausage, pepperoni, ham, and various assorted meat pizza toppings, and sliced tomatoes measured 44F-49F in the upper inserts AND lower portion of the prep unit located across from the pizza oven. Ambient of the unit (lower prep) measured 48F. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F to prevent the growth of harmful bacteria. [COS] Shredded cheese and tomato sauce relocated to the walk-in. PIC realized that he had accidentally turned off the prep refrigeration unit, and turned it back on. Ambient measured 39F after adjustment. Continue to monitor PHF to ensure that they reach 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 (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink discharges directly into the floor sink (i.e. drain). [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 a 1 inch or greater air gap into a floor sink or other approved type of receptor.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large amount of grease buildup on the hood screens above the pizza oven. [CA] Clean and maintain to ensure adequate ventilation of heat/grease.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard and aluminum foil are being used to line a cart next to the pizza oven. [CA] Discontinue the use of cardboard and/or aluminum foil to line surfaces, as they are not easily cleanable and thus prone to attracting pests/vermin.
EarlierOct 28, 2024Routine inspection84 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
K06 Adequate handwash facilities supplied, accessible
Lack of liquid hand cleanser in restroom. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.[COS]
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for review at time of inspection. [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 preparation refrigerator measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use preparation refrigerator until repaired.
The department's words
K07 Proper hot and cold holding temperatures
Various PHF in preparation refrigerator measured >41F,<135F <4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ice buildup observed in preparation refrigerator. PHF moved to walk-in refrigerator
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, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
Call Round Table Pizza
Ask for the manager. Round Table Pizza can only fix what it knows about.
Share this page
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?
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
- 97 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.