At a glance
CleanCleaver food safety systematic review results
What happened?
58/ 100 · 42 points taken off
13 problems found · 2 marked critical · Routine county inspection · Sep 10, 2026
At the routine inspection on Sep 10, 2026. The latest visit, on Sep 17, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Scott's Seafood 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 Scott's Seafood?
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 not cooked to the right temperature K10How to fixFix it
- Marked critical: Food in poor condition K13How 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 Scott's Seafood's team
Is this your place?
Welcome, Scott's Seafood. We'll walk through this together, one item at a time. To log the fixes, claim Scott's Seafood 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 Scott's SeafoodWe'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 not cooked to the right temperatureThe county found: “Salmon was measured to be cooked to an internal temperature ranging between 120-130F. [CA] Properly cook PHF's to…”
First step: Minimum inside temperatures
Then the next one: Food in poor condition
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 3-401.11, Food Code 6-501.111, Food Code 3-304.14, Food Code 7-201.11.
Try it yourself
Fix and log it: Food not cooked to the right temperature
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Minimum inside temperatures
From Food Code 3-401.11
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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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.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Scott's Seafood. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestSep 17, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 17, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 10, 2026: 58 out of 100 (Yellow placard).
EarlierSep 10, 2026Routine inspection58 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Salmon was measured to be cooked to an internal temperature ranging between 120-130F. [CA] Properly cook PHF's to required minimum internal cooking temperature/time requirements. [COS] Salmon was moved into oven to finish cooking and measured at 145F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Scott's Seafood? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Pink biological growth observed on inside surfaces of ice machine and dripping into the ice. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice was voluntarily discarded by PIC
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Scott's Seafood? Fix it
Not critical (11)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer buckets with soiled wiping cloths measured 0 PPM. [CA] Maintain sanitizer in wiping cloth buckets at 200 PPM
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 Scott's Seafood? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
CO2 Canister in the basement unrestrained. [CA] All gas canisters shall be affixed to walls. [COS] PIC chained CO2 canister to wall.
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 Scott's Seafood? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Water bottle filled with yellow liquid observed next to warewash machine. PIC identified it as bleach. [CA] Toxic substances should be properly identified and stored in a manner not likely to cause contamination
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Scott's Seafood? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw frozen poultry and meat stored on shelves above Ready to Eat foods in freezer. [CA] Products of animal origins shall not be stored above Ready to EAt foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Scott's Seafood? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers Caesar salad with dressing made in house that contains raw eggs with no disclosure on the menu. [CA] Consumer advisory for raw or undercooked eggs must be indicated on the menu.
Show 6 more
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags are provided and filled out with last date sold but are not stored in chronological order. [CA] Shellstock tags must be maintained in chronological order based on date sold and served. [COS] PIC organized loose shellstock tags.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bulk foods found in the dry storage room. [CA] Bulk foods shall be stored in containers with tight fitting lids.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Scott's Seafood? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips for Quaternary Ammonia based sanitizer are expired. [CA] Keep a means of measuring sanitizer concentration readily available at all times.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Scott's Seafood? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ice shaver used for raw oysters not ANSI approved [CA] All kitchen equipment should be ANSI approved.
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 Scott's Seafood? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwashing sink in dry storage room measured at 77F [CA] Handwashing sinks must provide hot water measuring at least 100F.
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 Scott's Seafood? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Staff were found eating inside prep area. [CA] Employees shall eat is designated areas outside of food prep areas.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Scott's Seafood? Fix it
EarlierMar 6, 2026Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non ANSI accredited ice shaver. [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).
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu lacks a disclosure for food items served raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
The department's words
K07 Proper hot and cold holding temperatures
Mashed potatoes measured between 131-134F in a steam table set to low. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were reheated to and hot held at 135F with the steam table being turned up.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The sides of equipment and floor near cooking equipment has some accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Repeat Violation: Facility is not storing shellfish tags in an approved manner. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
EarlierJun 18, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the customer restrooms were measured at 115°F. [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.
EarlierJun 17, 2025Routine inspection52 out of 100 (Yellow placard)
16 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
At the bar area, at the only hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff refilled the soap dispenser and repaired it to dispense.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
1. Major Violation: Clams were found commingling in the walk in cooler. [CA] Shellstock shall be stored in an approved manner (HACCP approved molluscan shellfish tank, displayed on drained ice, held in a display container) to prevent contamination and commingling of shellstock from another container. All shellstock tags shall be kept in chronological order for 90 days after harvest. [COS] Clams were VC&D. See VC&D Report. 2. Facility is not storing shellfish tags in an approved manner. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the customer hand wash stations reached a maximum of 75°F. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1.Several ceiling tiles in the back of house area above the storage area are missing. 2. The basement area near the grease trap had an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair or replace the missing ceiling tiles to prevent pest harborage.
The department's words
K07 Proper hot and cold holding temperatures
1. In the kitchen area, at the prep cooler across the cooking equipment, clams measured at 44°F. Per PIC, they restocked it around opening at 11 am. 2. In the kitchen area, at the dessert undercounter cooler, PHFs measured above 41°F. Per chef, they restock the cooler every morning and the food had been stored in the cooler for about 3.5 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Ice was added to cool down the shellstock. [COS] 2. PHFs were relocated to the walk in cooler to cool down.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
One of the upright freezers was missing an internal thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
CO2 tanks in the basement storage area were unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Show 9 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A wet wiping cloth was found stored on the prep surface of the prep cooler. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings were observed in the basement area on a cement foundation in the dry storage area. [CA] Clean and sanitize area of old droppings.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The garbage room has an accumulation of liquid waste and fly harborage. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin. Maintain the garbage room clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the food storage room there was a bottle of hair conditioner stored on a wire rack. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The employee restroom had no toilet tissue available. [CA] Toilet facilities shall be maintained clean and in good repair.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
On the interior upper panel of the ice machine there is a mold like substance. [CA] Ensure to clean the ice machine and sanitize as required.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
An open bag of pasta was found in the downstairs basement area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. The basement area is allowed only for the storage of unopened non potentially hazardous foods in their original containers.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The undercounter dessert cooler was not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace the cooler.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the prep area and ware wash room the type 2 hood vent has an accumulation of dust. [CA] Ventilation hood filters shall be maintained clean and good repair.
EarlierNov 12, 2024Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser in back linen room was observed inoperable. Per operator, batteries need to be replaced. Food employees roll silverware in this area. [CA] Ensure all handwash stations are fully stocked and dispensers are operable at all times. [COS] Operator replaced dispenser batteries.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 composition sink measured at 109F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Scott's Seafood, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not cooked to the right temperature Read the free guide
- Food in poor condition Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Eating or drinking in a food area Read the free guide
Call Scott's Seafood
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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.
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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
- Follow-up 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.