At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Don's Deli got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The Don's Deli?
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: Hot food below 135°F K07How to fixFix it
- No backflow test on file K41How to fixFix it
- Hood filters need cleaning K38How 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 Don's Deli's team
Is this your place?
Welcome, The Don's Deli. We'll walk through this together, one item at a time. To log the fixes, claim The Don's Deli 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 Don's DeliWe'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: “Measured cream cheese at 52 F and portion sauces at 65 F stored within plastic containers in the open top preparation…”
First step: If food is out of range
Then the next one: No backflow test on file
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 6-301.11.
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 Don's DeliWe'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 visited once in the last 12 months (1 routine).
Every visit
LatestMar 24, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Mar 24, 2026.
5 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
Measured cream cheese at 52 F and portion sauces at 65 F stored within plastic containers in the open top preparation refrigerator. PIC stated that the items were removed from the walk in at 12pm or later. Internal ambient temperature of the unit measured at 38 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use deep metal containers with lids to help maintain PHF's at 41 F or below. [COS] PHF's within the unit discarded following the lunch service (4 hours).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Don's Deli? Fix it
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The food preparation sink faucet spray hose lacks a nozzle. [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 The Don's Deli? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The light fixtures within the storage room, in front of the walk in freezer and restroom are in disrepair. [CA] Repair/ replace light fixtures.
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 Don's Deli? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom lacks a toilet paper dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you The Don's Deli? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The restroom hand wash sink cold water supply is turned off. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Repair cold water valve leak so that it can remain on at all times. [COS] Cold water supply valve turned on.
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 Don's Deli? Fix it
EarlierJun 11, 2025Routine inspection85 out of 100 (Green placard)
4 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
Measured sauces within portion cups at 52 F to 57 F within the open top preparation fridge. PIC stated the sauces were made less than 1 hour prior and placed directly into the holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Cool sauces to 41 F or below prior to placing into the preparation refrigerator. [COS] Sauces placed within the walk in to be cooled to 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The food preparation sink spray hose lacks a nozzle. [CA] Repair plumbing fixture and maintain in clean and good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The back of house storage room light fixture is non-functional. [CA] In every room and area sufficient natural or artificial lighting shall be provided. Repair light fixture.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked, shredded chicken at 110 F to 125 F within deep covered containers on the preparation counter. Employee stated the chicken was removed from cooking less than 30 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Properly store cooling foods in such a way to allow proper air flow.
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 Don's Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
- Restroom not stocked or needs cleaning Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call The Don's Deli
Ask for the manager. The Don's Deli 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 Don's Deli?
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
- 83 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.