At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Oct 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Royal Kebabs & Gyros 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 Royal Kebabs & Gyros?
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
- Thermometer missing or reading wrong K39How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Royal Kebabs & Gyros' team
Is this your place?
Welcome, Royal Kebabs & Gyros. We'll walk through this together, one item at a time. To log the fixes, claim Royal Kebabs & Gyros 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 Royal Kebabs & GyrosWe'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: “In the non-refrigerated display case at the front, spanakopita (Greek spinach pie with feta cheese) measured 77F. Per…”
First step: If food is out of range
Then the next one: Thermometer missing or reading wrong
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 3-304.14, Food Code 2-301.15, Food Code 4-603.16, 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
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestOct 1, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Oct 1, 2026.
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
In the non-refrigerated display case at the front, spanakopita (Greek spinach pie with feta cheese) measured 77F. Per PIC, spanakopita was removed from refrigeration 2 hours prior. [COS] Potentially hazardous foods shall be maintained at 41F and below or 135F and above. [SA] PIC shall serve pastry 4 hours from the time it was removed from temperature control and discard any remaining after the 4 hours.
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 Royal Kebabs & Gyros? Fix it
Not critical (6)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
In the bottom portion of the prep fridge and the two door cooler underneath the vertical broilers, no thermometers were observed. [CA] Cold holding units holding potentially hazardous foods shall provide a thermometer to ensure ambient temperature is 41F and below.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Royal Kebabs & Gyros? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed metal bowl stored in contact with ice. [CA]: Store scoop handle facing up to prevent direct contamination of food and ice. 2. In multiple bulk food containers, observed metal bowl and plastic container stored in contact with dry food ingredients used as scoops. [CA]: Use approved utensils such as spoons or scoops with handles. 3. *REPEAT VIOLATION* Knife stored in between crevice near the rice cooker. [CA]: Discontinue storing knife in crevices. Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination.
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 Royal Kebabs & Gyros? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth stored on work surface areas without being placed back into sanitizer bucket. [CA]: Wiping cloth shall be stored in sanitizer buckets with solution measuring at 100 ppm of Chlorine sanitizer or 200 ppm Quat Ammonium sanitizer
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Royal Kebabs & Gyros? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Above front hand sink, ceiling tiles were in poor repair and were missing. [CA]: Ensure ceiling is in good repair.
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 Royal Kebabs & Gyros? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. At the handwashing sink by the cookline, hand soap was improperly located behind wall near prep sink. Hand soap was easily reachable. [CA] Handwashing sinks shall have warm water, soap, and paper towels available at all times. [COS]: Hand soap pump relocated to hand washing sink. 2. At the handwashing sink by the walk-in cooler, observed equipment blocking access. Nearby hand sink available. [CA]: Handwashing sinks shall remain clean, unobstructed, and accessible at all times.
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 Royal Kebabs & Gyros? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1.At the warewashing sink, measured quaternary ammonia sanitizer at 0ppm. No active manual warewashing observed at the time of inspection. [CA] Manual warewashing shall be accomplished through washing with soap, rinsing, and sanitizing with a chemical sanitizer at the appropriate concentration, such as quaternary ammonia at 200ppm. [COS] Employee was instructed to refill automatic chemical sanitizer. Quaternary ammonia sanitizer was remeasured to 200ppm. 2. In the back of the ice machine, observed mold-like substance growing. [CA] Ensure all food contact surfaces of equipment and utensils are kept clean and sanitized. 3. Washed and wet containers stacked on top of each other at ware-wash area. [CA]: Containers and equipment shall properly air dry prior to stacking.
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 Royal Kebabs & Gyros? Fix it
EarlierAug 13, 2025Routine inspection83 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
Within the display case unit, rice pudding measured between 51F - 52F and katandibi (caramelized milk) measured between 47F - 52F. Ambient temperature of unit measured at 50F. Per Owner, food items have been in the unit for 2 days. [CA]: Potentially Hazardous Foods (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs voluntarily discarded.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of display case measured at 50F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/repair unit as needed.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAT VIOLATION* 1. Raw chicken stored on shelving above sauces and raw shell eggs stored on shelving above produce in the walk in cooler. [CA]: Properly raw meat beneath and separate from ready to eat food to avoid potential contamination. 2. Several containers of food stored directly on the floor in the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 3. Butter stored next to front hand sink underneath hand soap dispenser without protection such as a lid or splash guard. [CA]: Ensure unpackaged food is protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. Discontinue storing butter next to hand sink.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at restroom hand sink measured at 74F. [CA]: At least 100F of warm water shall be available at all hand sink stations.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife stored in crevice of table near rice cooker. [CA]: Discontinue storing knife in crevices. Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination.
EarlierOct 28, 2024Routine inspection84 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
The department's words
K06 Adequate handwash facilities supplied, accessible
Rear hand sink was not stocked with single use towel and and soap. Another hand sink in close proximity is available. [CA]: Ensure all hand sink stations are supplied with single use towels and soap in approved dispensers.
The department's words
K05 Hands clean, properly washed; gloves used properly
One of the employees wiped the counter table for the vertical broiler with a wiping cloth, used it to wipe their hands, then proceeded to plate an order without washing their hands prior. No direct contamination. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to properly wash hands.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw chicken kebab stored on the shelf above ready to eat food in the walk in cooler. [CA]: Properly raw meat beneath and separate from ready to eat food to avoid potential contamination. 2. Several containers of food stored directly on the floor in the walk in cooler. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 3. Butter stored next to front hand sink underneath hand soap dispenser without protection such as a lid or splash guard. [CA]: Ensure unpackaged food is protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers. Discontinue storing butter next to hand sink. [COS]: Butter was relocated.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handler training for most employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times
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 Royal Kebabs & Gyros, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Royal Kebabs & Gyros
Ask for the manager. Royal Kebabs & Gyros can only fix what it knows about.
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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 Royal Kebabs & Gyros?
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
- 78 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.