At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · May 13, 2026
At the routine inspection on May 13, 2026. The latest visit, on May 20, 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. Spot-A-Pizza Place 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 Spot-A-Pizza Place?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: droppings K23How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How 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 Spot-A-Pizza Place's team
Is this your place?
Welcome, Spot-A-Pizza Place. We'll walk through this together, one item at a time. To log the fixes, claim Spot-A-Pizza Place 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 Spot-A-Pizza PlaceWe'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: Pests seen inside: droppingsThe county found: “Observed approximately 5 old rodent droppings in the back restroom/closet. Rodent activity was not observed in other…”
First step: What to do
Then the next one: Hand sink not ready to use
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 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: droppings
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Spot-A-Pizza PlaceWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Spot-A-Pizza Place. 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.
Fewer points taken off than last time (39 → 14). That takes a team.
Every visit
LatestMay 20, 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 May 20, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 13, 2026: 86 out of 100 (Green placard).
EarlierMay 13, 2026Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 5 old rodent droppings in the back restroom/closet. Rodent activity was not observed in other areas at this time. Pest control services are conducted by Advanced IPM on a monthly basis with the most recent service completed on 5/7/26. Report indicates areas in upstairs space between above the restaurant and roof were treated with no other evidence cited. [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.
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 Spot-A-Pizza Place? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed paper towels for the handwashing station stored on the adjacent table outside of a sanitary dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Spot-A-Pizza Place? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed the gaskets at the three door reach in cooler across from the pizza oven to be torn. 2. Observed a large amount of water/condensation at the bottom of the three door cooler across from the pizza oven 3. Observed the compressor in the walk in cooler to be leaking [CA] Maintain equipment in good repair.
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 Spot-A-Pizza Place? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Testing strips for chlorine sanitizer were unavailable for use at the time of inspection. [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 Spot-A-Pizza Place? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the gooseneck faucet at the three compartment sink to have a slow flow. The food worker demonstrated that they use the sprayer to fill up the sanitizer compartment. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Spot-A-Pizza Place? Fix it
Show 1 more
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 the toilet area adjacent to the chemical closet with a large amount of insulated pizza bags, boxes, and other equipment. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Maintain the premises in order to prevent the harborage of vermin.
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 Spot-A-Pizza Place? Fix it
EarlierJul 29, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Observed four pre-made pizzas maintained out in ambient temperature. Manager stated that the pizza is prepared about 30 minutes prior waiting to be baked, and is usually in preparation for the lunch rush. Manager also stated that pizzas do not last more than one hour and is usually returned into the refrigerator if not used. Pizzas measured between 48F to 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. This Division recommends maintaining pizzas subjected to Time as a Public Health Control (TPHC) or maintaining pizzas inside the refrigeration until ready to be baked.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed on the floor at the corner outside of the office. Old rodent droppings observed on floor at the bottom of the shelves holding pizza boxes outside of the restroom. Droppings observed today were the same ones previously observed in the routine inspection report. Manager stated that no additional pest services have been conducted. [CA] Clean and sanitize area of old droppings. [COS] Manager cleaned and sanitized areas of droppings.
EarlierJul 24, 2025Routine inspection61 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Two packages of raw bacon measured 49F in the walk-in refrigerator. Per operator, it was placed into the walk-in last night. [CA] PHF shall be held at or below 41F. [COS] Operator VC&D bacon. See VC&D report.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility lacked hot water. Water heater observed to be turned off at time of inspection. PIC stated that water heater started leaking earlier this morning, and so they turned it off. Facility has been in operation without hot water since morning. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [COS] Operator turned hot water heater back on. ____________ Minor violation: Handwash sink in the bathroom is capable of outputting water at a maximum of 74F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple employees do not have valid food handler cards. [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.
Plan review
The department's words
K48 Plan review
Facility has downsized their water heater without going through DEH plan check. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. *FACILITY MUST SUBMIT PLANS FOR NEW WATER HEATER INSTALLATION TO DEH PLAN CHECK WITHIN THE NEXT 2 WEEKS*
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 1. Rat droppings observed in multiple areas of the facility: - On the floor next to the pizza oven - On a cutting board on a shelf above the 3 compartment sink - On a table near the back door adjacent to a stack of pizza boxes - On a can on the lower shelf of a shelving unit to the left of the walk-in *Facility provided monthly pest control report, which stated that no live activity was observed prior to treatement [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. *Recommend getting pest control services more often (every 1 or 2 weeks, instead of every month, until the rodent presence is resolved 2. 5+ flies observed in kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep doors closed to prevent the intrusion of pests and vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Refrigeration unit MUST be capable of holding PHF at or below 41F. After leaving the door closed for 20+ minutes, ambient of walk-in refrigerator measured 46F. PIC states that unit ambient measured 40F-41F earlier today. Continue to monitor and call technician if unit temperature and PHF inside does not reach 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of flour stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 5 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Janitorial (mop) sink water faucets do not work. Employee states that he fills up the water for the mop bucket in the 3 compartment sink, and then washes mops in the mop sink. [CA] Repair plumbing fixture and maintain in clean and good repair, so that mop sink is able to output hot (120F or above) and cold water.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Large amount of black buildup observed on table-mounted can opener blade. Can opener not actively in use. [CA] Clean and sanitize regularly to prevent contamination.
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. Back door observed to be left open at time of inspection. [CA] Keep doors closed to prevent the intrusion of pests/vermin. 2. Unchained CO2 bottle directly underneath the register. [CA] Chain/secure to rigid structure.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw meat stored directly over lettuce in the walk-in. [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. 2. Open bags of flour adjacent to flour mounted mixer. [CA] Keep bags closed to prevent contamination via pests or vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle stored in contact with flour in bulk storage bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent 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 Spot-A-Pizza Place, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: droppings Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Spot-A-Pizza Place
Ask for the manager. Spot-A-Pizza Place 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 Spot-A-Pizza Place?
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
- No score given
- 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.