At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Jul 22, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. The Cheese Steak Shop Sport Center 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 The Cheese Steak Shop Sport Center?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Hot food below 135°F K07How 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 The Cheese Steak Shop Sport Center's team
Is this your place?
Welcome, The Cheese Steak Shop Sport Center. We'll walk through this together, one item at a time. To log the fixes, claim The Cheese Steak Shop Sport Center 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 The Cheese Steak Shop Sport CenterWe'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: No hot or cold water at a sinkThe county found: “Hot water at the three compartment sink was measured at a maximum of 112F. [CA] Hot water shall be supplied at a…”
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 4-301.12, Food Code 3-305.11.
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 The Cheese Steak Shop Sport CenterWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (17 → 13). That takes a team.
Every visit
LatestJul 22, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jul 22, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink was measured at a maximum of 112F. [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.
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 The Cheese Steak Shop Sport Center? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Raw beef patties inside the drawer coolers was measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 The Cheese Steak Shop Sport Center? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food preparation sink is not operable. [CA] Food preparation sink shall be available for use to wash produce and vegetables. Repair food preparation sink and maintain 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 The Cheese Steak Shop Sport Center? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood filters are not installed while the cook line is in use. [CA] Filters for ventilation hood shall be installed and in place when cooking and the hood is in use.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you The Cheese Steak Shop Sport Center? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quat sanitizer in the three compartment sink was measured at 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you The Cheese Steak Shop Sport Center? Fix it
EarlierDec 26, 2024Routine inspection83 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
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
Hot water at 3 composition and janitorial sink measured at 82F. Water at handwash sinks measured at 80F. Per operator, water heater was turned off. [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. Handwash sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Ensure hot water heater is operable and maintained in good repair at all times. [SA] Operator turned water heater on. Hot water throughout facility re-measured at 105F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
In the 3 compartment sink, the first and second compartment drain stoppers observed in disrepair. [CA] Plugs/stoppers shall be available at all times to fill up the warewashing sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Preparation sink observed inoperable. [CA] Repair food preparation sink and maintain in good repair at all times.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler certificates not available for review. [CA] Food handlers shall maintain a valid food handler certificate. Ensure food handler certificates are readily available for review at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food boxes stored on walk in freezer floor. [CA] Food shall be stored at least 6 inches above the floor 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 The Cheese Steak Shop Sport Center, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call The Cheese Steak Shop Sport Center
Ask for the manager. The Cheese Steak Shop Sport Center can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 The Cheese Steak Shop Sport Center?
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.