At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Aug 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sweethome Kitchen 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 Sweethome Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Signs posted; last inspection report available K47How 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 Sweethome Kitchen's team
Is this your place?
Welcome, Sweethome Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Sweethome Kitchen 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 Sweethome KitchenWe'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: Hand sink not ready to useThe county found: “Hand washing sink in the food prep room has a container in it and was also blocked with chair. [CA] Handwashing…”
First step: Hand sinks are for hands only
Then the next one: Equipment in poor 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 2-301.15, Food Code 3-305.11, Food Code 3-302.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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?
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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.
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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (29 → 13). That takes a team.
Every visit
LatestAug 20, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Aug 20, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand washing sink in the food prep room has a container in it and was also blocked with chair. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Sweethome Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Filters for the mechanical exhaust hood has gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 Sweethome Kitchen? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Expired permit was posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. [COS] PIC replace the 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
Wall under the three-compartment sink has gap and opening. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Bicycle was stored inside the food prep room touching the food containers. [CA] Employee shall not store personal items such as bicycle inside the prep room. Bicycle shall not touch the food items it shall be stored away from the food items.
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 Sweethome Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Large containers lack food's common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 Sweethome Kitchen? Fix it
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bacon and dessert was stored in a uplift freezer. [CA] Raw and ready to eat food shall be stored separately according to their cooking temperatures.
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 Sweethome Kitchen? Fix it
EarlierMar 4, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.
EarlierFeb 25, 2026Routine inspection71 out of 100 (Yellow placard)
8 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
Beijing duck, whole and sliced, stored on the preparation table were stored out of the safe temperature zone. There was no time/temperature log as well. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the cheese was taken half an hour ago from the preparation fridge, and the beef was cooked an hour ago. He is told to code the food products to be used within the next 3.5 hours and 4.0 hours respectively. The owner decided to voluntarily condemned and destroy the duck products (COS).
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
K06 Adequate handwash facilities supplied, accessible
The handwash station located back by the preparation sink was used to store utensils. The handwash station located in the front service counter does not work either. [CA] The handwash sink must be easily accessible for employees to wash hand whenever is necessary, and it must be dedicated for handwashing purpose only. The owner removed the utensils and equipment and repaired the front handwash station (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 (6)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Many drain flies were observed in the preparation area and some in the front dining area. [CA] Eliminate all insects and rodents from the facility by a legal method.
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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Some working clean working utensils including knives and spoons were stored in unclean container/surface and in between soiled preparation tables. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the shelf inside the restroom. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. Do not store any food products or utensils inside the restroom.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The sanitizer measuring strips are all expired. [CA] Provide new and approved sanitizer measuring strips
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A 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).
EarlierOct 8, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 18, 2025Follow-up inspectionGreen placard
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.
EarlierMar 12, 2025Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
The food facility is packaging Beijing Duck using a reduced-oxygen packaging (ROP) method and has not obtained HACCP plan. Duck was ROP today and was inside the walk in cooler. [CA]Cease the ROP process it is observed to be in violation and facility can't sell ROP package to the public.
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
Multiple food items were out of temperature and kept at room temp including Beijing Duck 68F and Pot of Broth 85F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility wants to get heat lamp to keep food hot. While there is not heat lamp facility must keep potentially hazards food in the walk in unit or or on stove.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Build up of debris under the shelving. [CA] Provide minimum 6 inches space under shelves for easy cleaning. Clean hard to reach areas to prevent build up of debris.
The department's words
K05 Hands clean, properly washed; gloves used properly
A used glove was hanging on the hand washing sink. [CA] Disposable gloves are for single use only. Gloves shall be changed with a different task.
The department's words
K06 Adequate handwash facilities supplied, accessible
Employee was throwing shrimp shell inside the hand washing sink and hand washing sink was blocked with trash bin. [CA] The hand washing sink shall be accessible and/or unobstructed at all times. Hand washing sink can't be used to throw garbage it shall be accessible for wash hands at all times. NOTE: Two hand washing sinks in the kitchen and one was blocked.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Chicken was stored above beef inside the walk in freezer. [CA] Follow proper storage requirements by keeping chicken on bottom shelve below beef. Sticker with proper storage requirement was handed over to PIC.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
A bowl of soaked fish was on the sideboard of a 3-compartment sink. [CA] Use a 3-compartment sink is only for warewashing. All the food washing and storage shall be done st the food prep sink or a food prep table.
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 Sweethome Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Let Sweethome Kitchen know
Ask for the manager. Sweethome Kitchen can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
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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.
Do you work at or run Sweethome Kitchen?
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
- 87 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.