At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jul 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Saba Grill 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 Saba Grill?
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 person in charge on duty K01How to fixFix it
- Pests seen inside: droppings K23How 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 Saba Grill's team
Is this your place?
Welcome, Saba Grill. We'll walk through this together, one item at a time. To log the fixes, claim Saba Grill 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 Saba GrillWe'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: “1. Tahdig (crispy rice) was measured at 82°F while stored on a prep table. Per PIC, they serve it at room temperature.…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 2-301.15, Food Code 7-201.11, 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
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?
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJul 16, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Jul 16, 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
1. Tahdig (crispy rice) was measured at 82°F while stored on a prep table. Per PIC, they serve it at room temperature. 2. Saffron Rice was measured at 108F on the prep table. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] PIC agreed to place products on time as a public health control and time marked it for discard at 3:00 pm.
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 Saba Grill? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times. 2. Repeat Violation: Employee food handler certificates not available for review. [CA] Ensure food safety certificates and food handler certificates are readily available for review at all times.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings were found on the floor near the end of the secured outside storage room. [CA] Clean and sanitize area of old droppings.
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 Saba Grill? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. The hand wash station at the entrance of the kitchen has no cold water. 2. The left faucet of the three compartment sink has not hot water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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 Saba Grill? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The upright cooler near the handwash sink is in disrepair. [CA] Maintain equipment in good repair. Repair, replace, remove, or service unit.
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 Saba Grill? Fix it
EarlierSep 19, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times. 2. Employee food handler certificates not available for review. [CA] Ensure food safety certificates and food handler certificates are readily available for review at all times.
EarlierJul 25, 2025Follow-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.
EarlierJul 24, 2025Routine inspectionRed placard
4 violations listed, 2 marked critical.
Critical (2)
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: Live nymphs under the hand sink across the prep sink and along the wall of the walk in cooler near the mop sink. A dying adult cockroach near the floor sink under the prep sink. A live juvenile cockroach along the wall of the walk in cooler near the mop sink. Dead cockroaches of all life stages throughout the facility near the live bodies. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Tahdig (crispy rice) was measured at 82°F while stored on a prep table. Per PIC, they serve it at room temperature. Note: PIC stated they will change to serving it cold and will store it in the cooler. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] PIC agreed to place it on time as a public health control and time marked it for discard at 3:00 pm.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Holes and gaps around pipes of the prep sink and hand sinks. 2. A hole above the mop sink. 3. Cove base along the walk in cooler near the mop sink is detaching from the wall. 4. Light switches near the chest freezer are missing the face plates. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The chest freezer has an accumulation of food debris and dead roaches near the vents. There is also an accumulation of dried herbs and grease. [CA] All nonfood contact surfaces of utensils and equipment shall be clean.
EarlierJan 9, 2025Follow-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.
EarlierJan 8, 2025Routine inspection65 out of 100 (Yellow placard)
10 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
REPEAT VIOLATIONS: All the hand wash stations in the facility had issues. There are two hand wash stations that share a pony wall in between them. 1. The hand wash station to the immediate entrance lacked hand soap and was inoperable due to the water being too hot. 2. The hand wash station on the interior of the kitchen lacked hand soap. [CA] All food facilities shall provide an operable handwashing station that is fully stocked with soap and paper towels in dispenser. [SA] Staff restocked the soap dispenser at the hand wash station where the water is too hot. The soap dispenser in the other hand wash station was not working. Facility is to wash hands at the interior hand wash station and using the soap at the other hand wash station.
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
K23 No rodents, insects, birds, or animals
In the kitchen area, by the prep cooler and prep sink, two dead cockroaches were observed on the floor. Kitchen staff were asked to move the prep cooler to see behind and found 3 live nymphs behind a copper pipe. Facility was able to provide invoices and reports of pest control for at least the last two months. Last service was on 12/16/24. No other evidence of cockroach infestation were observed. [CA] Clean and sanitize area of dead cockroaches. [SA] Staff killed the three nymphs by spraying with chlorine. Staff picked up the dead roaches and disposed of them. Provide pest control within 24 hours. A follow up inspection shall be conducted to verify compliance and abatement of cockroaches. Failure to provide proof of service or evidence of a cockroach infestation may result in further enforcement such as permit suspension.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A spray gallon of insecticide was found near the mop sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit is not within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The hand wash station at the entrance of the kitchen has no cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, on a wire rack, 4 hotel pans were found cooling stew with tight plastic covering them and being stacked on each other. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Items were separated and left partially open to allow for rapid cooling.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lacks a food safety certificate upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Food handler cards for staff were unavailable upon request. [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.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI chest freezer. 2. Facility has a non ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floors under the cookline equipment have an accumulation of food debris. [CA] Walls and/or floors in food preparation area shall be kept clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, on a wire rack, raw foods were found stored above cooling foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] Food items were reorganized to prevent cross contamination.
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 Saba Grill, 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: droppings Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Saba Grill
Ask for the manager. Saba Grill 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
- 81 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.