At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · 1 marked critical · Routine county inspection · Aug 19, 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 Dons Deli got more than most. That's from the last routine visit, on Mar 30, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The Dons 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: Food in poor condition K13How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Hands not washed when needed K05How 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 Dons Deli's team
Is this your place?
Welcome, The Dons Deli. We'll walk through this together, one item at a time. To log the fixes, claim The Dons 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 Dons 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: Food in poor conditionThe county found: “At the warewashing area, observed an employee preparing raw chicken in the right-side compartment of the dedicated…”
First step: Reject it if you see
Then the next one: Cooked food not cooled in time
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 6-501.111, Food Code 2-301.14, Food Code 4-301.12, Food Code 2-301.15.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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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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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 19, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 19, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
At the warewashing area, observed an employee preparing raw chicken in the right-side compartment of the dedicated three compartment warewashing sink. Per owner, sink was recently used for warewashing; observed dirty dishes piled in the first and second compartments. Observed food buildup on the sides of the third compartment. Owner confirmed that sink was not sanitized prior to preparing raw chicken. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Instructed employee to voluntarily condemn and discard 20 lbs of raw chicken due to cross contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Dons Deli? Fix it
Not critical (5)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
At the cook-line, observed a pot of coconut soup cooling in ambient temperature. Soup measured between 127F and 129F. Per staff, they intend to leave it outside until it cools down, and then relocate it to refrigeration. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed employees to relocate soup to refrigeration. Discussed proper cooling methods with staff. Ensure preparation sink is unobstructed so that soups may be cooled using an ice bath.
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 Dons Deli? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed a cook return through the back door of the facility, picked up a knife, and attempted to resume chopping raw beef before being stopped and instructed to de-glove and wash their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Cook de-gloved and properly washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 The Dons Deli? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Outside the back door of the facility, observed a garden hose that is being used to fill a three compartment sink (located on the asphalt outside the back of the facility). Observed dirty dishes soaking in a red tub underneath the three compartment sink. Per the owner, they recently took this three compartment sink out of storage, and placed it behind the facility. Owner maintains that it is only used for pre-rinse; food is scraped off utensils/plates, placed into the three compartment sink outside the back of the facility, and then after soaking, it is relocated to the three compartment sink designated for warewashing located inside the back kitchen area of the facility. [CA] Warewashing shall be conducted in the approved, properly plumbed/installed three compartment sink located inside the permitted food facility. [COS] Employees removed the unapproved three compartment sink from the premises. Instructed employees to sanitize three compartment sink located inside permitted food facility, and to properly wash, rinse, and sanitize affected utensils.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Dons Deli? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the preparation sink basin and adjacent integral drainboard completely filled with a variety of clutter, thus rendering it unusable. Observed an employee preparing raw chicken in the dedicated three compartment warewashing sink. [CA] Prep sink shall be used solely for food preparation. Three compartment sink shall be used solely for warewashing.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you The Dons Deli? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility lacks a janitorial (mop) sink. *Note: Per owner, wastewater is disposed on the asphalt at the back of the facility. [CA] Facility may be required to install a mop sink. Further evaluation to follow.
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 The Dons Deli? Fix it
EarlierMar 30, 2026Routine inspection70 out of 100 (Green placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Paper towels placed on top of paper towel dispensers. 2. Handwash sink in back food prep area not stocked with paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towel dispensers were restocked at time of inspection. 3.Handwash sink in back prep area had a pot lid in basin. [CA] A handwashing facility shall not be used for purposes other than handwashing. [COS] Lid was placed in 3-comp sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard laying on a cook top in food prep area. [CA] Discontinue the use of cardboard boxes and use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate or Food Handlers Cards were available at time of inspection. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. *REPEAT VIOLATION*
The department's words
K32 Food properly labeled and honestly presented
Cookies in display case have no labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Walk-in cooler cluttered with various food items stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 5 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Black mold-like substance on ceiling of walk-in cooler. [CA] Clean the walls and ceiling of walk-in cooler regularly.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on prep cooler is ripped. [CA] Repair gasket to maintain temperature of PHFs at 41F or below.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive food and grease accumulation on floors and around equipment. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Food prep sink filled with various items and utensils. [CA] Food preparation sinks are to be used for washing, rinsing, soaking, thawing or similar preparations of food.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Excessive clutter in facility, food prep areas and in food storage areas. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Back door has gaps larger than 1/4". [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierJul 30, 2025Routine inspection77 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A GASKET FOR THE SERVICE REFRIGERATOR IN DISREPAIR. [CA] REPLACE THE GASKET.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE MEN'S RESTROOM. [CA] PROVIDE SIGN.
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE A FOOD SAFETY CERTIFICATE AND THE FOOD HANDLER'S CARDS WITHIN 2 WEEKS.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE FLOORS WITH FOOD DEBRIS AND GREASE THROUGHOUT THE FACILITY. [CA] CLEAN THE FLOORS MORE OFTEN.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE FRONT HAND WASH SINK BLOCKED BY CARDBOARD BOXES. THE SINK HAS NO PAPER TOWELS IN THE WALL DISPENSER. [CA] THE HAND WASH SINK MUST BE ACCESSIBLE FOR HAND WASHING AT ALL TIMES AND SUPPLIED WITH PAPER TOWELS AND SOAP. FOUND THE PAPER TOWELS OUTSIDE THE WALL DISPENSER AT THE HAND WASH SINK IN THE BACK FOOD PREP ROOM. [CA] PROVIDE THE PAPER TOWELS INSIDE THE WALL DISPENSER.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. FOUND A CELL PHONE AND A PURSE IN THE DRY STORAGE ROOM STORED ON A FOOD RELATED SHELF. FOUND STACKS OF PAPER AND SIGNS AT THE FRONT SERVICE COUNTER NEXT TO CONDIMENTS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. 2. MISSING LOCKERS FOR THE EMPLOYEE'S PERSONAL BELONGINGS. [CA] PROVIDE LOCKERS. 3. THE DRY STORAGE ROOM HAS MULTIPLE BOXES AND EXCESSIVE CLUTTER. [CA] REMOVE THE CLUTTER AND ALLOW ACCESS FOR FLOOR CLEANING.
The department's words
K32 Food properly labeled and honestly presented
FOUND PREPACKAGED COOKIES FOR SELF SERVICE AT THE FRONT COUNTER WITH NO LABEL. [CA] FOOD PREPACKAGED IN A FOOD FACILITY SHALL BEAR A LABEL THAT COMPLIES WITH THE LABELING REQUIREMENTS PRESCRIBED BY THE SHERMAN FOOD, DRUG, AND COSMETIC LAW, THE LABEL INFORMATION SALL INCLUDE: 1. NAME OF THE FOOD 2. CONTENTS OF THE FOOD IE: OZ 3. INGREDIENTS 4. NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE FOOD PREPARATION SINK FULL WITH DISHES AND BOXES. [CA] THE FOOD PREPARATION SINK IS TO BE USED FOR WASHING, RINSING, SOAKING, THAWING, OR SIMILAR PREPARATION OF FOODS.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN AS SANITIZER SOLUTION WHILE NOT IN USE.
EarlierMar 21, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Quarry tile floor surfaces are not coved at the juncture of the floor and wall throughout kitchen. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers. 2) Damaged linoleum tiles observed on floor of walk in cooler. [CA] The floor surfaces in all areas where food is prepared, prepackaged, or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities are located, and in all toilet and hand washing areas shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 3) Exposed brick wall on cook line and painted brick wall in back area storage room. [CA] The walls and ceilings of all rooms shall be of a durable, smooth, nonabsorbent, and easily cleanable surface. Note: Facility must submit to plan check department within 90 days.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility does not have a janitorial sink. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided.
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 Dons Deli, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let The Dons Deli know
Ask for the manager. The Dons Deli 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
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 Dons 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
- 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.