At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
8 problems found · Routine county inspection · Jul 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Fab 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 Fab?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- No backflow test on file K41How to fixFix it
- Thermometer missing or reading wrong K39How 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 Fab's team
Is this your place?
Welcome, The Fab. We'll walk through this together, one item at a time. To log the fixes, claim The Fab 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 FabWe'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: Equipment in poor repairThe county found: “Facility has a non-ANSI microwave. [CA] New and/or replacement food equipment shall be certified or classified for…”
Then the next one: No backflow test on file
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 4-301.12, Food Code 7-201.11, Food Code 3-501.13, Food Code 6-501.111.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 FabWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 8 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (49 → 17). That takes a team.
Every visit
LatestJul 21, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Jul 21, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI microwave. [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).
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 Fab? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The cold water faucet at the kitchen three compartment sink is leaking. [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 Fab? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [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.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Fab? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility's testing materials for sanitizers are expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Fab? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility was observed operating equipment beyond what was conditionally approved at the last follow up inspection. Ceiling tiles near type II hood have grease accumulation and there is also heavy grease accumulation in the light bulb above the deep oven. Facility was conditionally approved to operate some of the equipment in a limited fashion. Oven: reheat Potentially Hazardous Foods such as pre-cooked carnitas, birria, chicken with no cooking of raw products. Flat grill: Reheat non-Potentially Hazardous Foods only such as tortillas Electric burner: Boil items in water (pasta, shrimp, chicken, vegetables) [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors or remove equipment and edit menu. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 1 month. Failure to comply with plan check submission deadline will result in further enforcement from this department including impoundments of equipment. See K48 for more information on plan check violation.
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 Fab? Fix it
Show 3 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the bar three compartment sink measured at a maximum of 116F. [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 Fab? Fix it
Plan review
The department's words
K48 Plan review
Facility has not completed work and scheduled for a final inspection of SR0882226. Facility's menu and operation of currently installed equipment was conditionally approved on completion of scope submitted with this service request. [CA] Contact this department to reactivate service request. Schedule a final inspection to occur within 30 days. Failure to schedule the final inspection will result in further enforcement such as equipment impound and menu restrictions due to lack of approved equipment.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Quaternary Ammonia sanitizer in the sanitizer bucket measured over 400 ppm. [CA] maintain Quaternary Ammonia sanitizer at 200 ppm or within manufacturer specifications.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you The Fab? Fix it
EarlierOct 15, 2025Follow-up inspectionGreen placard
2 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
Chorizo and breakfast sausages in the steam table measured between 100-120F. Per chef, they were reheated about 1 hour prior. The steam table had half of the pans missing. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Items were reheated in the oven.
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)
The department's words
K26 Approved thawing methods used; frozen food
Facility had a soup thawing in a 1/3 hotel pan in the prep sink basin while submerged in still water. [CA] Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles. [COS] Water was turned on to flush loose particles.
EarlierOct 14, 2025Routine inspectionYellow placard
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Ice in the ice machine bin and ice bin for the soda dispenser were observed to be contaminated from drippings of biological growth on the interior hardware and walls. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice was discarded. See VC&D report.
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
Sour cream in a squeeze bottle was found stored on the prep counter of a prep cooler and measured at 71°F at around 3:30 pm. Per staff it had been there since opening at 11:00 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The sour cream was discarded. See VC&D report.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in the dishwasher measured at 0 PPM while actively washing glassware. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC instructed staff to switch to manually washing, rinsing, and sanitizing wares.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeat Violation: Water at the right restroom handwash station measured at a maximum of 80°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Refried beans stored in a large plastic container in the walk in cooler measured at 170°F in the center and 120°F in the edges. Per staff they had began cooling about 30 minutes prior. [CA] Properly cool PHF's using shallow containers that facilitate heat transfer, such as metal, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chef placed the beans into shallow metal hotel pans to facilitate proper cooling. Went over cooling procedures with chef and owner.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Staff were storing utensils in use in a container with water measuring at 80°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Numerous drain flies were observed near the floor sink by the handwash sink and undercounter dishwasher. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash station in the bar area has water leaking from the cold water faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierAug 28, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierAug 22, 2025Follow-up inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Repeat Violation: One small fly was found inside a bottle of alcohol. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items was discarded. See VC&D report.
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
Mexican rice in a rice cooker was measured between 90-100°F. Per cook, they reheated it in the microwave about 2 hours prior. Note: The rice cooker was unplugged at time of the inspection. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Item was placed on TPHC and marked for discard after 4 cumulative hours of removal from reheating.
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)
The department's words
K26 Approved thawing methods used; frozen food
White fish was found thawing under refrigeration in a reduced oxygen packaging with a warning on it to remove fully from its package and thaw under refrigeration. [CA] Follow manufacturer's instructions to that food. [COS] Items were still solid, staff removed from packaging and returned them to the walk in cooler.
EarlierAug 21, 2025Routine inspection51 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Numerous ribeye steaks were found to be vacuum sealed without labeling or an approved HACCP Plan from the California Department of Public Health. Per PIC, steaks have been packaged since Monday. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Items were VC&D. See VC&D report.
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
Potentially Hazardous Foods (cut tomatoes, pizza[with cheese], guacamole, cheeses, and sauces) were measured between 46-49°F in the right prep cooler. Per staff and PIC, items are left in the prep cooler overnight. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were discarded. See VC&D report.
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
K13 Food in good condition, safe, unadulterated
Two small flies were found inside a bottle of alcohol. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items was discarded. See VC&D report.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were stored above produce and cooked items 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. Proper organization sticker provided.
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Repeat Violation: Carnitas were found reheating in the steam table and measured at 80°F. Per cook, they placed the carnitas in the steam table about 30 minutes prior. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Carnitas were reheated to 165°F using the flat top grill.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Repeat Violation: Facility does not indicate which foods the consumer advisory correlates to on the menu (ceviche, ribeye, steak, egg based caesar dressing, etc). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Plan review
The department's words
K48 Plan review
Facility is cooking PHFs under a type II hood with a flat grill, electric burner range, deep fryer, and oven. Addition of the cooking equipment was not approved through plan check prior to Change of Ownership in 2021. Additionally, ceiling tiles near type II hood have grease accumulation and there is also heavy grease accumulation in the light bulb above the deep fryer. There is no Ansul system present, but did observe two water sprinklers within the hood area. Note: CaptiveAire Systems - Model Number 6024 VHB is currently installed. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors or remove equipment and edit menu. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans within 1 month. Failure to comply with plan check submission deadline will result in further enforcement from this department including impoundments of equipment.
The department's words
K26 Approved thawing methods used; frozen food
A few raw breakfast sausages were found stored on the counter near the deep fryer. Per cook, they were thawing them out and had been there for about 2 hours. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Sausages measured at 39°F and were moved to a working prep cooler.
Show 5 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The cold water faucet at the three compartment sink has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
The department's words
K23 No rodents, insects, birds, or animals
Repeat Violation: Small flies were found near the bar area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Water at the two restroom measured at a maximum of 80°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. Water at the three compartment sinks and prep sink measured at a max of 117°F. [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.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility added breakfast sausages and bacon to TPHC without updating procedures or including in time keeping. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The right prep cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. The vacuum sealing device the facility is using is not ANSI accredited. [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).
EarlierFeb 26, 2025Routine inspectionGreen placard
3 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
REPEAT VIOLATION: Country potatoes in the steam table were measured between 107-115°F at around 12:50 pm. Per chef, the potatoes were cooked around 11 am. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] Chef agreed to place the potatoes on TPHC and discard by 2 pm. Discussed the use of TPHC with PIC. TPHC guidelines provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K05 Hands clean, properly washed; gloves used properly
In the kitchen area, while measuring items in the steam table, the chef was observed dipping gloves into the sanitize bucket and wiping them on a dry cloth towel. Per hcef, their gloves were dirty so they sanitized them. [CA] Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. [COS] Inspector educated on proper hand washing requirements. PIC instructed chef to change gloves and wash their hands.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary Ammonia sanitizer Solution in the sanitizer bucket and three compartment sink basin was measured above 400 ppm. Per sanitizer directions, concentration shall be between 200-400 ppm. [CA] Ensure to follow manufacturer's directions for proper use of the sanitizer. [COS] The concentration was adjusted to 400 ppm at time of the inspection.
EarlierNov 15, 2024Routine inspection78 out of 100 (Green placard)
6 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
In the back of house area, at the steam table on the prep table, potatoes were measured at 95°F. Per kitchen staff they cooked them about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff reheated the potatoes to 170°F.
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)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility does not indicate which foods the consumer advisory correlates to on the menu (ceviche, ribeye, steak, etc). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Facility is cooking under a type II hood. Note: CaptiveAire Systems - Model Number 6024 VHB 2. REPEAT VIOLATION: Facility is using a deep fryer outside of the exhaust hood system. 3. REPEAT VIOLATION: Facility has two induction burners operating outside of the exhaust hood without plan check approval. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit to plan check for an approved exhaust hood system. Submit to plan check for mechanical exhaust exemption for the induction burners. Move the deep fryer under the exhaust hood.
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
In the kitchen area, at the steam table near the entrance, beans were measured at 90°F. Per kitchen staff they reheated them on the stove and transfered to the steam table about 10 minutes prior. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Staff reheated the beans to 167°F at time of the inspection.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the back of house area, at the deli slicer, the deli slicer is visibly dirty and kept unclean. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
The department's words
K23 No rodents, insects, birds, or animals
Small flies were observed in the back of house area near the dirty rags stored by the mop sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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 Fab, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Thermometer missing or reading wrong Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Chemicals unlabeled or stored near food Read the free guide
Call The Fab
Ask for the manager. The Fab 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.
About 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.