At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Shish Kabob Mediterranean Cuisine 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 Shish Kabob Mediterranean Cuisine?
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
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Food labels missing or wrong K32How 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 Shish Kabob Mediterranean Cuisine's team
Is this your place?
Welcome, Shish Kabob Mediterranean Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Shish Kabob Mediterranean Cuisine 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 Shish Kabob Mediterranean CuisineWe'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 steam table, measured rice from 115-135F. The rice is double stacked and placed in another container inside the…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-501.17, Food Code 3-302.11, Food Code 6-501.112, Food Code 4-301.12.
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 Shish Kabob Mediterranean CuisineWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Every visit
LatestJul 2, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Jul 2, 2026.
8 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 steam table, measured rice from 115-135F. The rice is double stacked and placed in another container inside the steam table. Per PIC, the rice was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Specialist directed employee to reheat the rice to above 165F before placing back in the steam table for hot holding. Ensure foods are not double stacked inside the steam table.
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 Shish Kabob Mediterranean Cuisine? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed the back door to the outside propped open at the time of inspection. [CA] The back door shall be kept closed at all times. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed trash can is stored inside the janitorial sink. [CA] Discontinue storage of equipment inside the janitorial sink. The janitorial sink shall be available for use.
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 Shish Kabob Mediterranean Cuisine? Fix it
The department's words
K32 Food properly labeled and honestly presented
In the upright cooler at the customer area, observed appetizers (yogurt, eggplant, etc.) available for self-service are missing labeling information. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. (NOTE: Labeling information is not needed if food is not available for self-service. Per PIC, foods will be stored behind the counter.)
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 Shish Kabob Mediterranean Cuisine? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Facility Environmental Health Permit is unavailable for review on-site. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks active Food Safety Manager Certificate. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 2-door upright cooler, observed raw meat kebabs stored above bell pepper kebabs. [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.
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 Shish Kabob Mediterranean Cuisine? Fix it
Show 2 more
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Observed numerous drain flies in the warewashing area underneath the 3-compartment sink. [CA] The premises of a food facility shall be free of vermin and other non-disease carrying drain flies, insects, weevils, ants, and gnats.
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 Shish Kabob Mediterranean Cuisine? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Facility lacks stopper for the 3-compartment sink. Confirmed facility is able to use paper towels to effectively plug and fill up the sink during inspection. [CA] Plugs or stoppers shall be available to fill up the warewashing sink. 2) Facility lacks test strips for sanitizer of choice. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Shish Kabob Mediterranean Cuisine? Fix it
EarlierDec 4, 2025Routine inspectionGreen placard
6 violations listed, 0 marked critical.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor chlorine sanitizer concentration.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of probe thermometer. [Corrective Action] Provide probe thermometer.
The department's words
K32 Food properly labeled and honestly presented
Lack of labels on pre-packaged foods in the single door upright display cooler. [Corrective Action] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Flickering light at the customer dining area. [Corrective Action] Repair light.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack paper towels in the paper towel dispensers at both handwash sinks. Loose roll of paper towels nearby. [Corrective Action] Maintain paper towel dispenser stocked at all times.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak at the pre-rinse faucet. [Corrective Action] Repair to stop the leak.
EarlierNov 25, 2025Routine inspection81 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MISSING PAPER TOWELS AT THE HAND WASH SINK IN THE FOOD PREP AREA. [CA] PROVIDE PAPER TOWELS AT ALL TIMES. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Hair, rings or clothing not kept food-ready
The department's words
K25 Proper personal cleanliness and hair restraints
FOUND THE FOOD EMPLOYEE NOT USING A HAIR RESTRAINT FOR THE LONG HAIR. [CA] USE A HAIR RESTRAINT.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND CARDBOARD BEING USED TO LINE A COUPLE OF SHELVES IN THE COOKING AREA.[CA] CARDBOARD IS NOT ALLOWED TO BE USED TO LINE A SHELF.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND BEEF THAWING AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO THAW FOOD.
The department's words
K26 Approved thawing methods used; frozen food
FOUND BEEF BEING THAWED IN STANDING WATER AT THE 3 COMPARTMENT SINK IN STANDING WATER. [CA] FROZEN POTENTIALLY HAZARDOUS FOOD SHALL ONLY BE THAWED IN ONE OF THE FOLLOWING WAYS: 1) UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41°F OR BELOW, 2) COMPLETELY SUBMERGED UNDER POTABLE RUNNING WATER FOR A PERIOD NOT TO EXCEED TWO HOURS AT A WATER TEMPERATURE OF 70°F OR BELOW, AND WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLUSH OFF LOOSE PARTICLES INTO THE SINK DRAIN, 3) IN A MICROWAVE OVEN, IF IMMEDIATELY FOLLOWED BY IMMEDIATE PREPARATION, 4) AS A PART OF A COOKING PROCESS.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A JACKET STORED ON THE SHELF NEXT TO FOOD ITEMS IN THE COOKING AREA. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
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 Shish Kabob Mediterranean Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food labels missing or wrong Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: drain flies Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Shish Kabob Mediterranean Cuisine
Ask for the manager. Shish Kabob Mediterranean Cuisine 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.
Do you work at or run Shish Kabob Mediterranean Cuisine?
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
- 76 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.