At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · Routine county inspection · Jun 4, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Round Table Pizza got more than most. That's from the last routine visit, on Apr 10, 2026.
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.
- Marked critical: Hot food below 135°F K07How to fixFix it
- No backflow test on file K41How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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: Hot food below 135°FThe county found: “Major: Measured container of shredded cheese holding at 52F at cold prep unit at self-service bar for less than 4…”
First step: If food is out of range
Then the next one: No backflow test on file
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 3-302.11, Food Code 4-603.16, Food Code 3-304.14.
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 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.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (22 → 20). That takes a team.
Every visit
LatestJun 4, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jun 4, 2026.
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
Major: Measured container of shredded cheese holding at 52F at cold prep unit at self-service bar for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F. [COS] Operator directed to relocate PHFs to another unit. Minor: Measured the following PHFs holding between 47F - 49F at cold prep unit at self service bar for less than 4 hours: boiled eggs, potato salad and macaroni salad. [CA] Maintain all cold PHFs held at or below 41F.
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? Fix it
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking faucet at 1-compartment sink (middle section) when water is on. Observed cloth used to prevent leak. 2. Found leaking faucets at 3-compartment sink (both section) when water is on. [CA] Secure leak. 3. Found 1-compartment sink drain line directly in floor sink. 4. Found soda drain line directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Round Table Pizza? 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
Lacking mop rack device. [CA] Install mop rack.
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? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 74F at both men/women's restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hands upon entering kitchen. **Facility is hereby given 48 hour notice to provide warm water.**
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 Round Table Pizza? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found fan guards in walk-in-cooler and racks in refrigeration units with accumulated dust and debris. [CA] Routinely clean.
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 Round Table Pizza? Fix it
EarlierApr 16, 2026Follow-up inspectionGreen placard
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.
EarlierApr 10, 2026Routine inspection80 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
All hand wash stations within the kitchen area have issues at the time of inspection. Hand wash was either blocked or missing soap inside of dispensers. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. Hand wash must be fully stocked at all times. [COS] Equipment was removed from hand wash and is now accessible. Also hand wash stations were stocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
All of the prep tables within the facility had PHFs between 51-54*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have all the units serviced by a contractor. [SA] Facility will be using TPHC and toss any food after 4-hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucets at the 3-compartment sink are leaking when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One of the light bulbs within the hood system is out at the time of inspection. [CA] Replace the light bulbs.
EarlierAug 25, 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
Observed several foods above 50F inside right pizza prep table and at the salad bar; per manager, the cheese and sauce in the pizza prep table were placed in unit a few minutes ago. Per manager, the potentially hazardous foods were placed in salad bar about 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cheese and sauce were relocated inside the walk-in cooler. [COS] Manager voluntarily discarded the shredded cheese, boiled eggs with out shell, macaroni salad and potato salad. PIC adjusted temperature settings for salad bar.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed prep sink pipe going directly inside 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed open bag of sugar stored on dry storage rack. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed leak at food prep sink faucet. [CA] Repair faucet.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grease accumulation observed on refrigeration unit next to pizza oven. Observed food residue on racks inside left side pizza prep table. Observed grime reside inside the beer keg refrigeration unit. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature of less than 100F measured at both men's and women's restroom hand sink. [CA] 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.
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed dry encrusted food residue on table mounted can opener blade. [CA] Wash, rinse and sanitize can opener blade.
EarlierDec 11, 2024Routine inspection85 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black and white mold-like substance observed on the nozzles of the soda dispenser. [CA] Food contact equipment shall be properly cleaned and sanitized as required. [COS] Employee removed the nozzles to clean and sanitize them.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on prep refrigerator is in disrepair. [CA] Replace damaged gaskets on refrigeration units and maintain in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
A valid Food Safety Certificate for Manager is not available for review. Per employees, the one available at the front counter is for an person that no longer works at the facility. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. Employee food handler cards for all employees are not available. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Used wiping towels are stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Round Table Pizza
Ask for the manager. Round Table Pizza can only fix what it knows about.
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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
- 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.