At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Sep 22, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Sizzling Lunch got more than most. That's from the last routine visit, on Sep 17, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sizzling Lunch?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Permits available K49How to fixFix it
- No person in charge on duty K01How 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 Sizzling Lunch's team
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Fix it together
Follow the steps for each item, with the rule beside it.
Next: Permits availableThe county found: “--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent…”
Then the next one: No person in charge on duty
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Show what you did
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Each fix step comes from the rule it names: Food Code 2-301.14, Food Code 4-603.16, Food Code 6-501.111, Food Code 4-301.12.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestSep 22, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 22, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate expired the month of inspection and follow-up. [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.
EarlierSep 17, 2026Routine inspection40 out of 100 (Yellow placard)
17 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed food employee using the same gloves to handle raw beef and ready-to-eat (RTE) food. [CA] Gloves must be changed and hands washed after handling raw animal products and before handling RTE food. [COS] Employee washed hands and changed gloves.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed container of chicken stored directly on top of raw beef moved to cutting board on the prep cooler. The cutting board was not cleaned and sanitized before continuing food preparation for ready-to-eat food items. [CA] Food contact surfaces must be cleaned and sanitized any time during the operation when contamination may have occurred. [COS] Employee cleaned and sanitized cutting board.
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
****MAJOR**** Interior of raw shell eggs in prep cooler measured 53.9°F on the top level and 48°F at the second level in the container at time of inspection. Per PIC, eggs were placed in container in prep cooler at 11:00AM, more than 4-hours. [CA] Raw shell eggs shall be stored at 45°F or below. [COS] Out of temperature shell eggs were voluntarily condemned and destroyed. ****MINOR**** Raw beef in prep cooler measured 42.6°F to 46°F. Per PIC, raw meat products were stocked in prep cooler around 1:30 PM, less than 4 hours before start of inspection. [CA] PHF must be cold held at 41°F or below or hot held at 135°F or above.
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
K13 Food in good condition, safe, unadulterated
Observed food worker handling raw beef with gloved hands and then using the same gloves to add ready-to-eat raw onions and corn as final topping. Food worker also touched exterior of spice containers with same gloves used to handle raw beef. Per PIC, no further cook step and toppings are also used for other fully cooked dishes. [CA] Separate utensils must be used to raw and ready-to-eat foods to avoid cross contamination. [COS] Container of corn and green onions were voluntarily condemned and discarded. Hands were washed and gloves changes. Spice containers were replaced. Observed strip of plastic and one small fly in corn. [CA] Food is adulterated if it bears or contains any deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Fly and strip of plastic were removed. Section of corn in contact with items were discarded. ****MINOR**** Observed 3 large bowls of rinsed rice draining immediately next to the warewashing machine where it may be exposed to water from the warewash machine. No signs of contamination. [CA] Food must be prepared and stored in ways that prevent potential contamination. [COS] Food employee moved rice to food prep table away from warewashing machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
At time of inspection, no quaternary ammonium test strips were available for quaternary ammonium sanitizer in service sink dispenser. [CA] Test strips to measure quaternary ammonium sanitizer shall be readily available at all times.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 344.25. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed mops stored in mop sink with mop-heads touching warewashing machine where they could potentially contaminate clean equipment and utensils. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Observed containers of Advil, employee cell phones, and open employee drinks on shelves in food storage and preparation areas. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall not be stored in food preparation or food, equipment, and utensil, storage areas. Employee items shall be stored in employee lockers or other designated areas for employee storage. At time of inspection, back door did not have a screen door to prevent pest entry when back door is opened. Back door was propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed a food worker use a dry wiping cloth to clean a cutting board. No sanitizer solutions were prepared at beginning of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs, beef, and chicken stored above carrots, mushrooms, and sauce containers in the walk-in cooler. No signs of cross contamination. [CA] Store raw animal products below RTE products to prevent potential cross contamination. Raw animal products must be stored with the higher required cook temperatures below those with lower cook temperatures or otherwise completely separated.
Show 8 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
At time of inspection, two aerosol cans of Raid intended for household use were stored shelves in the dry storage area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. [COS] Canisters were removed and placed outside.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At time of inspection, a tile in the coving under 3-compartment sink area is broken, allowing access into interior wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
The department's words
K23 No rodents, insects, birds, or animals
Observed 3 flies in facility due to back door being propped open. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and flies.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
At time of inspection, garbage cans in outdoor area did not have lids. [CA] Refuse containers shall be covered at all times when not in use.
The department's words
K06 Adequate handwash facilities supplied, accessible
At time of inspection, handwash sink in warewashing area does not have paper towels to dry hands. [CA] Handwash sinks must be stocked with single-use towels in dispenser. [SA] Employees wash hands at nearby handwash sink in cookline area.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
At time of inspection, urinal in men's restroom was not working. [CA] Toilet facilities shall be maintained clean and in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a bag of rice stored directly on the ground in the food preparation area and packaged frozen meat stored directly on ground in walk-in cooler. [CA] Food shall be stored at least 6-inches above ground to prevent potential contamination.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef in original case being thawed on floor next to walk-in cooler at room temperature. [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 part of a cooking process. [COS] Beef items were moved into walk-in cooler to continue cooling.
EarlierMar 10, 2025Routine inspection77 out of 100 (Green placard)
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 right prep unit, inside a prep insert: measured internal temperature of raw shell eggs to be 52F. Eggs were observed to be overstacked, and the lid of the prep unit was open. Employee stated the lid had been open since 11:00 today (less than 1 hour prior). Note: other potentially hazardous foods in the unit measured at 41F and below. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. Do not overstack food items in the prep inserts, and keep lid closed. [SA] Lid was closed and any overstacked eggs shall be moved to a different refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu offers raw/undercooked animal products, but no consumer advisory was available. [CA] When offering raw/undercooked animal products, the menu must have a Consumer Advisory consisting of BOTH of the following: 1) A clear indication on the menu as to WHICH items contain raw/undercooked animal products. 2) The statement: "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
K24 Person in charge present and performing duties
A designated person in charge was not present during the inspection. [CA] A designated person in charge must be present at the facility during operating hours.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed pink and brown mold-like substance on white baffle inside the ice machine. Ice was not in direct contact with the substance. [CA] Keep the ice machine clean.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the rear handwash sink: - Observed the paper towel dispenser was empty - Observed a tall rolling shelf was obstructing the sink Note: another stocked sink was located nearby. [CA] Keep paper towel dispenser stocked at all times, and do not obstruct handwash sinks. Handwash sinks must be made available to make handwashing not only possible, but likely.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available upon request. [CA] Obtain a metal probe thermometer and ensure it is readily available to employees.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips and ensure they are readily available to employees.
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
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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.
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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.