At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Sep 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sabor Divino 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 Sabor Divino?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Food labels missing or wrong K32How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Sabor Divino's team
Is this your place?
Welcome, Sabor Divino. We'll walk through this together, one item at a time. To log the fixes, claim Sabor Divino 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 Sabor DivinoWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Employee was observed washing dishes in the preparation sink. [CA] Whenever utensils, equipment, and food contact…”
First step: Clean first, then sanitize
Then the next one: Food labels missing or 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 4-603.16, Food Code 3-501.17, Food Code 3-304.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Sabor DivinoWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 22, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Sep 22, 2026.
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
Employee was observed washing dishes in the preparation sink. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed in the three-compartment sink. Wash the utensils with soapy water in the first compartment, rinse with clean water in the second pit, and sanitize 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine in the third compartment before air drying them. Employee is demonstrated the proper washing procedures. The utensils were rewashed accordingly (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Sabor Divino? Fix it
Not critical (3)
The department's words
K32 Food properly labeled and honestly presented
Some individually packaged desserts and ice creams made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sabor Divino? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 Sabor Divino? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
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 Sabor Divino? Fix it
EarlierMar 3, 2026Routine 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
Employees were observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. Employees were demonstrated the proper washing procedures. The utensils were rewashed accordingly (COS). Cutting of fruits was being conducted on the three compartment warewash sink. [CA] Food preparation may only be conducted on the preparation sink.
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)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple houseflies and drain flies were observed back in the kitchen and dining areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The ice cream scoop was stored on containers at room temperature. [CA] Dispensing scoops, spoons, and dippers, used in serving frozen desserts, shall be stored between uses, either in an approved running-water dipper well with potable water, or in an easily cleanable container.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
EarlierAug 13, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professionals. Please stop using the household chemicals to eliminate insects from the facility.
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple houseflies and drain flies were observed back in the kitchen and dining areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The ice cream scoop was stored on containers at room temperature. [CA] Dispensing scoops, spoons, and dippers, used in serving frozen desserts, shall be stored between uses, either in an approved running-water dipper well with potable water, or in an easily cleanable container.
Show 2 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
A gray water was kept on the mop bucket back in the facility. [CA] Mopped water must be immediately disposed of into the janitorial sink after finishing task.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
EarlierJan 7, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach). There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The department's words
K01 Demonstration of knowledge; food safety certification
There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The ice cream scoop was stored on containers at room temperature. [CA] Dispensing scoops, spoons, and dippers, used in serving frozen desserts, shall be stored, between uses, either in an approved running-water dipper well with potable water, or in an easily cleanable container.
Show 1 more
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method.
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 Sabor Divino, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food labels missing or wrong Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hand sink not ready to use Read the free guide
Call Sabor Divino
Ask for the manager. Sabor Divino 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
- 85 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.