At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · Routine county inspection · Jul 7, 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. The City Fish Inc got more than most. That's from the last routine visit, on Jun 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The City Fish Inc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Inc's team
Is this your place?
Welcome, The City Fish Inc. We'll walk through this together, one item at a time. To log the fixes, claim The City Fish Inc 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 Fish IncWe'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: Cooked food not cooled in timeThe county found: “Clam chowder in the walk in cooler was measured between 42-48F. Per PIC, it was made yesterday and was placed into the…”
First step: If you miss a stage
Then the next one: No hot or cold water at a sink
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 6-301.11, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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
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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.
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Every visit
LatestJul 7, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 7, 2026.
3 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
Clam chowder in the walk in cooler was measured between 42-48F. Per PIC, it was made yesterday and was placed into the walk in cooler around 50F. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Item was discarded. See VC&D report. Discussed with PIC their cooling process for the clam chowder. Recommend using ice wands to accelerate cooling process. Provided a cooling log. Fill out and provide to EH inspector to evaluate cooling process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The City Fish Inc? Fix it
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the three compartment sink measured at a maximum of 108F. [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 City Fish Inc? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in the undercounter dishwasher measured at 25 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 City Fish Inc? Fix it
EarlierJun 16, 2026Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeat Violation: Mold like substance growing within the silicon around the 3-compartment sink. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1.There are holes on the bottom of the walls near the prep sink and three compartment sink. 2. Floor tiles around the grease trap are missing or in disrepair. 3. Floor tiles under the grease collection are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair affected items with like for like finishes.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has two non ANSI toaster oven. 2. Facility has a non ANSI ice machine. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. The ceiling tiles near the fryers have an accumulation of grease. [CA] Ensure mechanical ventilation is used as intended to prevent the accumulation of grease. 2. There is a gap between the exhaust hood filters. [CA] Eliminate the gap between filters.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: The door of the restroom is missing the self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
EarlierJun 9, 2026Routine inspection49 out of 100 (Yellow placard)
15 violations listed, 3 marked critical.
Critical (3)
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
Repeat Violation: Cutting knives are being stored in between prep tables at the time of inspection. [CA] Discontinue placing knives within places that do not get cleaned regularly. Obtain knife holders or magnets to place cutting knives. [COS] All knives were placed in the 3-compartment sink to be wash, rinse, sanitized. 2. Chlorine at the undercounter dishwasher measured at 0 ppm while actively warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] A chlorine solution was made in the three compartment sink to sanitize dishes.
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
Clam chowder was found on the stove measuring between 100-130F as only the edge of the pot was on the pilot light. Per owner, it had been on the range for an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Clam chowder was reheated to 165F and left on low to maintain at 135F.
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
Repeat Violation: Hand wash station in the back of the facility is missing paper towels inside of dispenser. [CA] Hand wash station must be fully stocked and operational at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
The department's words
K05 Hands clean, properly washed; gloves used properly
Facility was using bare hands to shuck oysters meant ot be consumed raw. [CA] Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were found stored above produce in the walk in cooler. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI toaster oven. 2. Facility has a non ANSI ice machine. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. Facility is using an upright cooler approved for non-PHFs to store PHFs. [CA] The refrigerator that is approved only for prepackaged food items shall not be used to store unpackaged potentially hazardous foods, per manufacturer specifications.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. The ice handle was in direct contact with ice in the ice bin. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. The scooper handle for the cole slaw was in direct contact with the cole slaw. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Facility was using a bowl to scoop calamari. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink near the fryers is draining slowly and has a leak at the cold water handle. [CA] Repair plumbing fixture and maintain in clean and good repair. Investigate and repair slow draining.
Show 7 more
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: Unable to provide a current food manager certification and food handler cards for the employees at the time of inspection. [CA] Obtain new food manager certification within 60-days of taking ownership. 2. Some of the food handlers lacked food handler certificates upon request. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1.There are holes on the bottom of the walls near the prep sink and three compartment sink. 2. Floor tiles around the grease trap are missing or in disrepair. 3. Floor tiles under the grease collection are in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair affected items with like for like finishes.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: The door of the restroom is missing the self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Clam chowder was found cooling in the prep sink with all the ice in the ice bath melted and not having been stirred. Interior middle temperature measured at 140F and the outer edges measured at 110F. Per cook, it had been cooling in the ice bath for an hour and was placed directly in from the stove. Also per PIC, their ice wand broke two days ago and is getting ordered. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Ensure to replace melted ice. [COS] The melted ice was drained and a new ice bath was made to effectively and quickly cool the rest down.
Permits available
The department's words
K49 Permits available
Facility has gone through a change of ownership without submitting for a change of ownership/facility evaluation. [CA] The Environmental Health permit is non-transferable. Submit within 48 hours for a Facility Evaluation with this department. Failure to submit will result in facility closure.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. The ceiling tiles near the fryers have an accumulation of grease. [CA] Ensure mechanical ventilation is used as intednded to prevent the accumualtion of grease. 2. The fryers are sticking out more than 6" inches from the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeat Violation: Mold like substance growing within the silicon around the 3-compartment sink. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
EarlierNov 7, 2025Routine inspection72 out of 100 (Green placard)
9 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
Prep table with all sauces was measured at 67*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have the unit serviced by a contractor. [SA] All sauces were moved to the walk in or reach in at the time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the back of the facility is missing paper towels inside of dispenser and is leaking at the time of inspection. [CA] Hand wash station must be fully stocked and operational at all times. Make repairs and have stocked.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Cutting knives are being stored in between prep tables at the time of inspection. [CA] Discontinue placing knives within places that do not get cleaned regularly. Obtain knife holders or magnets to place cutting knives. [SA] All knives were placed in the 3-compartment sink to be wash, rinse, sanitized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Unable to provide test strips 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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Fan guards within the walk in have dust build up on them at the time of inspection. 2. Mold like substance growing within the silicon around the 3-compartment sink. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a current food manager certification and food handler cards for the employees at the time of inspection. [CA] Obtain new food manager certification within 60-days and food handler cards within 30-days.
Show 3 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple fruit flies noted in the back of the facility at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Work with pest control to install approved fly traps around the facility.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Steel cover for grease trap is damaged at the time of inspection. Per PIC, they have contact company to have cover changed out. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
EarlierJan 22, 2025Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Floor tiles in the walk in cooler are in disrepair/missing. 2. Floor base of the hallway leading to the back of house near the rear hand sink are in disrepair. FRP is detaching due to disrepair of the base. 3. Floor tiles outside of the walk in cooler and throughout kitchen area are in disrepair/broken. 4. The ceiling above the cook line equipment in the kitchen have an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Repair affected items with like for like finishes.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility does not keep shellfish tags for the previous 90 days. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non ANSI toaster oven. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The door of the restroom is missing the self-closing device. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. In the back of house area, at the hand sink, the drain pipe has a leak when water is turned on. 2. In the back of house area, at the mop sink, the atmospheric valve has a consistent leak. [CA] Ensure to maintain all plumbing fixtures in good repair.
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, at the exhaust hood, there is a gap in the hood filters. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
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 Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call The City Fish Inc
Ask for the manager. The City Fish Inc 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 The City Fish Inc?
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
- 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.