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 · Apr 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Hook 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 Hook?
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
- Equipment in poor repair K35How 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 Hook's team
Is this your place?
Welcome, The Hook. We'll walk through this together, one item at a time. To log the fixes, claim The Hook 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 HookWe'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: “Small flies observed in melon liquer at bar station. [CA]: Food is adulterated if it bears or contains any poisonous…”
First step: Reject it if you see
Then the next one: Equipment in poor repair
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 4-603.16, Food Code 7-201.11, Food Code 6-501.112.
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
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 HookWe'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.
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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 once in the last 12 months (1 routine).
Every visit
LatestApr 28, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Apr 28, 2026.
5 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
Small flies observed in melon liquer at bar station. [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]: Employee voluntarily discarded beverage.
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 Hook? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Propane tanks observed in the facility. [CA]: Remove unapproved propane tanks.
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 Hook? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like residue on the interior surface of ice machine. No direct contamination observed at the time of inspection. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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 Hook? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain lines for ice machine extend into floor drain and past floor drain rim. [CA]: Provide 1 inch air gap between the mentioned water line outlets and the flood level rim of a floor drain to prevent contamination that may be caused by backflow or back siphonage.
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 Hook? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on and underneath the equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you The Hook? Fix it
EarlierJun 17, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Solution inside the sanitizing bucket at the cook line area was measured above 200 ppm. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
The department's words
K23 No rodents, insects, birds, or animals
A couple of old rodent droppings found on the floor at the bar area. No other activities found at the facility after thorough inspection. Pest control report from Killroy Pest Control Company provided from 06/11/2025. Report stated no pest related activity and no rodent activity. [CA]: The premises of each food facility must be maintained free of vermin. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: Owner removed evidence of vermin during inspection.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Brown stain found on one of the cleaned glasses at the bar. [CA]: Maintain food contact surfaces clean and free of debris. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Owner decided to discarded glass. 2. At the 3 comp sink, the sanitizer compartment sink measured less than 100 ppm of Chlorine sanitizer. [CA]: Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [COS]: Employee adjusted sanitizer level to 100 ppm of Chlorine sanitizer.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Door at the employee restroom near mop sink is not self closing. [CA]: Provide self closing door at employee restroom.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Missing light shields above ware-wash area. [CA]: Provide light shields to ensure light bulbs are protected in areas where open food, clean equipment, utensils, and linens, or unwrapped single use articles are located.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Disposable plastic cup used as scoop for marinara sauce within prep line cooler. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Cove base in disrepair at employee restroom near mop sink. [CA]: Repair/replace cove base. 2. Missing floor tiles/tiles in disrepair at back room at mop sink area. [CA]: Maintain floors in good repair. 3. Accumulation of grease underneath cooking equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
EarlierJun 9, 2025Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters have heavy grease build up at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
The department's words
K23 No rodents, insects, birds, or animals
1. Dog bed/bowl noted within the office of the facility at the time of inspection. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals. - Remove items from facility. 2. Old rat droppings noted in the following locations: - Next to CO2 tanks in the back part of the bar area. - Within room with mop sink. [CA] Clean and sanitize area of dead cockroaches or old droppings. [SA] Operator was able to clean/sanitize these area at the time of inspection. No further evidence of vermin activity.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Cover is missing on restroom vent within the kitchen area. [CA] Toilet facilities shall be maintained clean and in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Equipment noted in the back area of the facility by emergency exit door. Also equipment within kitchen that is no longer being used. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Both restrooms are missing a cove base at the time of inspection. Vinyl cove within both restrooms noted at the time of inspection. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. 2. Back room that has mop sink has ceiling panels missing at the time of inspection. [CA] Repair the ceiling with a durable, smooth, nonabsorbent, and easily cleanable surface. 3. Food debris noted under the cook line at the time of inspection. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 4. Holes noted around the electrical panel. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. All structural items mentioned must be completed by the compliance date.
EarlierJun 5, 2025Risk Factor InspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
MAJOR: 1. Rodent droppings observed in the following areas: -On floor at the back storage area underneath dry storage shelvings -On several canned food items A mouse trap was observed at the dry storage area. Per Staff, a rodent was caught approximately 3 weeks prior to inspection. Pest Control Report from 05/06/2025 by Killroy provided. Pest control reported no activity. 2. Photographs taken for documentation purposes. 3. Supervisor was notified of closure. 4. Notification: The Owners, [name] and [name], have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Permits available
The department's words
K49 Permits available
Facility is operating without a valid health. Due to operating without a valid health permit, facility will incur a 25% penalty of annual permit fee. [CA]: A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Facility shall submit the Facility Evaluation/Change of Ownership Packet via email at [email] or in person at 1555 Berger Drive Building #2, Suite 300 San Jose, CA 95112. For more information, visit https://deh.santaclaracounty.gov/home
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 Hook, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call The Hook
Ask for the manager. The Hook 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.