At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Aug 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The City Fish 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 City Fish?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How 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 City Fish's team
Is this your place?
Welcome, The City Fish. We'll walk through this together, one item at a time. To log the fixes, claim The City Fish 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 City FishWe'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: “Observed potentially hazardous foods that measured in the temperature danger zone located in the large food prep cold…”
First step: If food is out of range
Then the next one.
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.
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?
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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.
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.
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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 (2 routine).
Fewer points taken off than last time (10 → 3). That takes a team.
Every visit
LatestAug 4, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Aug 4, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located in the large food prep cold hold unit (opened can of lump crab double stacked 48F) and in the small food prep cold hold unit (fish filet, shrimp, bacon 48-49F). Per PIC, the PHFs were loaded into the units about 30 minutes prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC will relocate the PHFs into the reach-in cooler and ensure the unit is able to properly cold hold at 41F or below. PIC will have staff discontinue double stacking PHFs.
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 City Fish? Fix it
EarlierJan 8, 2026Routine inspection90 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed potentially hazardous food that measured in the temperature danger zone located on top of the chest cooler (mashed potatoes 98F). Per staff, the potatoes were cooked at about 3 hours prior. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as shallow pans, ice baths, ice paddles, ice as an ingredient, and/or blast chiller. [COS] PIC had staff throw the mashed potatoes away.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed large gaps in ceiling panel surrounding the elevated water heater. [CA] Minimize gaps.
EarlierNov 1, 2024Routine inspection79 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed one container of oysters with 6 shellstock tags and one container of oysters without any tags. Oyster tags have been kept for one year but were not in chronological order. [CA] Keep bags of oysters separate from eachother and keep tag with bag of oysters until they are used up (no commingling oysters). Keep 90 days worth of oyster shellstock tags in chronological order. [COS] PIC removed shell stock tags that were not applicable to the oysters in the refrigerator and ensure the 2 lots had the correct tags.
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)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone (ham 49F). Per PIC, the ham was recently purchased and put into the beverage cooler. Ambient temperature reading of beverage refrigerator was measured at 42F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue using beverage cooler for cold holding potentially hazardous foods. [COS] PIC moved PHFs to reach-in cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed 2 large garbage cans placed directly in front of kitchen handwash station. [CA] Keep handwash stations clear and accessible at all times. Relocate garbage cans.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed clam chowder cooling in a very low ice bath. [CA] ENsure ice bath is at the same level of the cooling PHF.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed beverage refrigerator being used to store potentially hazardous foods. [CA] Discontinue using beverage refrigerators for PHF cold holding. Observed a residential type oven being used to make oysters Rockefeller. [CA] Discontinue use of cooking equipment without a hood. Use approved commercial equipment under a ventilation hood. Facility may choose to submit the "Mechanical Ventilation Exemption" form if they would like to operate equipment without a hood.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed reach-in refrigerators that drain into a pan. [CA] Replace units so that they are self-contained or pipe the current units into an approved wastewater receptacle such as a floor sink.
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 City Fish, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call The City Fish
Ask for the manager. The City Fish 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 City Fish?
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
- 97 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.