At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · May 22, 2026
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.
- No hot or cold water at a sink K21How to fixFix it
- Equipment in poor repair K35How 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: No hot or cold water at a sinkThe county found: “Water temperature at preparation sink measured 117F. [CA] Hot water shall be supplied at a minimum temperature of at…”
Then the next one: Equipment in poor repair
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 3-302.11, Food Code 4-603.16, Food Code 2-301.14, Food Code 2-301.15.
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 (22 → 5). That takes a team.
Every visit
LatestMay 22, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected May 22, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at preparation sink measured 117F. [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 Kebab Shop? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gap observed below walk in cooler door. [CA] Seal the gap below door to prevent cold air from seeping out.(ex: door sweep)
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 Kebab Shop? Fix it
EarlierOct 21, 2025Routine 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
Large amounts of cooked chicken measured in the range of 113F-124F in two deep inserts of the steam table directly to the right of the cook-line. Per the PIC, they had been cooked less than 1 hour prior and placed into the steam table for hot holding in preparation for a large catering order. Note: Proper internal cooking temperatures of chicken was verified. [CA] Potentially hazardous foods shall be hot held at 135F or above to prevent the growth of bacteria. Ensure that steam table inserts are not overfilled. [SA] All chicken in the steam table to be served or discarded within the next 3 hours (by 2:00 PM). PIC agreed to monitor the temperature of foods within the steam table using the available probe thermometer. ____________ Minor violation: Sliced tomatoes and feta cheese measured 49F in the left-side cold hold table at the front counter. Tomato salad measured 49F in the right-side cold hold table at the front counter. Per the PIC, all listed foods had been taken out of the walk-in cooler less than 1 hour prior. [CA] Potentially hazardous foods intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. [SA] Sliced tomatoes, tomato salad, and feta cheese to be served or discarded by 2:00 PM (4 hours elapsed).
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
Water measured 75F in the handwash sink in the bathroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw, plastic packaged beef stored in direct contact with a box of parsley 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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Heavy accumulation of black buildup and old food debris on table-mounted can opener in the back kitchen area. [CA] Clean and sanitize food contact surfaces regularly to prevent buildup and subsequent contamination of food.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling skewers of raw chicken with gloved hands, placed them on the stove to cook, donned new gloves, and then proceeded to handle/chop cooked, ready-to eat chicken. Employee observed scratching face with gloved hands, then resumed food preparation without changing gloves or washing hands. [CA] Gloves must be changed and hands must be properly washed 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] Employees changed gloves and properly washed hands.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash in the back kitchen (near the three compartment dishwashing sink) observed to be completely obstructed by two trash cans, and lacked paper towels in its wall mounted dispenser. Note: Additional available, properly stocked handwash sink located nearby in the front kitchen area (adjacent to the cook-line). Employees observed utilizing the front handwash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towels restocked.
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.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
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
- 95 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.