At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · Dec 24, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. The Kebab Shop got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The Kebab Shop?
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
- Hand sink not ready to use K06How to fixFix it
- Pests seen inside: roaches K23How 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 Kebab Shop's team
Is this your place?
Welcome, The Kebab Shop. We'll walk through this together, one item at a time. To log the fixes, claim The Kebab Shop 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 Kebab ShopWe'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: “The following PHFs were measured at improper holding temperatures (45F-51F) : - PHFs held at the service line for…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 6-501.112, Food Code 3-304.14.
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 Kebab ShopWe'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).
Fewer points taken off than last time (17 → 14). That takes a team.
Every visit
LatestDec 24, 2025Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Dec 24, 2025.
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
The following PHFs were measured at improper holding temperatures (45F-51F) : - PHFs held at the service line for less than 4h: cut tomatoes, tzaziki sauce, salads. beans, sauce tp go containers, raw steak. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put a time marking to discard within 4 hours of removal from temperature control.
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 Kebab Shop? Fix it
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Single-use sanitary towels are stored outside the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Kebab Shop? Fix it
The department's words
K23 No rodents, insects, birds, or animals
2 dead cockroaches observed in glue board below food prep sink. No other activity observed. PIC stated facility is serviced bi-monthly. Report was provided for review. [CA] Clean and sanitize area of old cockroaches. Maintain facility clean, Seal all cracks and crevices to prevent infestation.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Kebab Shop? Fix it
EarlierDec 18, 2024Routine inspection83 out of 100 (Green placard)
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
At the service line, measured various Potentially Hazardous Foods (PHF) from 45-50F (yogurt sauce, chickpea salad, salad, hummus). Per PIC, foods were transferred to service line more than 4 hours prior to temperature measurement. [CA] PHF shall be kept at or below 41F or at or above 135F. [COS] PIC voluntarily discarded food items. See VC&D form. At the customer self-service area, measured yogurt sauce at 55F. Per PIC, yogurt sauce was refilled approximately 1 hour prior to temperature measurement. [CA] PHF shall be kept at or below 41F or at or above 135F. [SA] PIC will discard yogurt sauce after 3 hours (4 total cumulative hours out of temperature holding).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak from the cold water faucet at the 3-compartment sink. [CA] Repair plumbing fixture and maintain in good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured quaternary sanitizer concentration in bucket at 100 ppm. Wiping cloths stored inside bucket. [CA] Wiping cloths shall be stored in a quaternary sanitizer concentration of 200 ppm, or as per manufacturer's specifications.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash sink and paper towel dispenser at the cook line was obstructed by rice cooker. [CA] Handwash sink shall be accessible at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the service line, cold holding unit was unable to keep PHFs at 41F or below. [CA] Repair or adjust unit. Cold holding units and refrigeration shall maintain foods at or below 41F.
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 Kebab Shop, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: roaches Read the free guide
Call The Kebab Shop
Ask for the manager. The Kebab Shop 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 Kebab Shop?
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
- 86 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.