At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
8 problems found · 1 marked critical · Routine county inspection · Aug 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Olive Garden Italian Restaurant #1858 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 Olive Garden Italian Restaurant #1858?
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
- No plan for a special process K18How to fixFix it
- No hot or cold water at a sink K21How 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 Olive Garden Italian Restaurant #1858's team
Is this your place?
Welcome, The Olive Garden Italian Restaurant #1858. We'll walk through this together, one item at a time. To log the fixes, claim The Olive Garden Italian Restaurant #1858 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 Olive Garden Italian Restaurant #1858We'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: “At the appetizer station, a bag of shredded cheese measured 53F while filled over the fill limit of the cold holding…”
First step: If food is out of range
Then the next one: No plan for a special process
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 6-501.112, Food Code 3-501.19, Food Code 3-501.13, Food Code 4-603.16.
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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 6, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Aug 6, 2026.
8 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 appetizer station, a bag of shredded cheese measured 53F while filled over the fill limit of the cold holding insert. At the toppings station, three containers of shredded cheese measured between 46F and 47F while maintained in a melted ice bath. At a prep table across from the pasta cooling station, milk measured 51F while maintained in an unopened carton on the counter. Per the PIC, all items had been removed from adequate refrigeration less than 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items were returned to adequate refrigeration.
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 Olive Garden Italian Restaurant #1858? Fix it
Not critical (7)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
HACCP logs for today's cook chill were not completed. Per the PIC, the usual individual in charge of sauce (and filling out the HACCP logs) is out today due to a dislocated knee. [CA] The food facility shall follow the approved HACCP plan procedures.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at a maximum of 87F from the hand sink at the end of the middle cook-line area. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Olive Garden Italian Restaurant #1858? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 10+ live flies in the kitchen area, concentrated near the back around the mop sink. Per the PIC, they are still attempting to combat ongoing issues with flies, and the flies have migrated from the front of the kitchen near the bar area to the back of the kitchen. Observed 10+ dead flies in light fixtures above the kitchen area. Reviewed pest control service report from Ecolab, which stated that traps were "50% full" during last month's service. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Continue to work with pest control.
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 Olive Garden Italian Restaurant #1858? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, observed the following: - one tray of noodles kept plastic wrapped; measured 55F and was labeled with "37F and 8/6" - three trays of noodles kept plastic wrapped; measured 60F, 50F, and 49F. Trays observed unlabeled - one tray of ziti kept plastic wrapped; measured between 44F and 45F. Tray observed unlabeled Per the PIC, pasta had all been cooked earlier today, less than 1 hour prior. PIC stated that they have a trainee at the pasta station and that a staff member is supervising her, but the supervising staff member had gone on break and left the trainee unattended, during which the trainee had not cooled the pastas to 41F in an ice bath following cooking, and had also forgotten to label the unlabeled trays of pasta. [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] PIC elected to voluntarily discard improperly cooled pasta maintained in the walk-in cooler.
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 Olive Garden Italian Restaurant #1858? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
At the grill station, buttermilk garlic and oil sauce subjected to time as a public health control lacked time labeling. Per the PIC, an employee had recently refilled the sauce bottle, but had forgotten to add the time label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC elected to discard sauce. *Note: Facility subjects sliced tomatoes at the salad station and buttermilk garlic and oil sauce to time as a public health control.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Olive Garden Italian Restaurant #1858? Fix it
Show 2 more
The department's words
K26 Approved thawing methods used; frozen food
Observed 6+ pieces of raw salmon thawing in standing water in the preparation sink located outside the walk-in cooler. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Olive Garden Italian Restaurant #1858? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the bar three compartment warewashing sink, quaternary ammonium sanitizer measured between 0 ppm and 100 ppm. Observed dishes maintained in soap and water solution in the first compartment; However, observed no active warewashing at the time of measurement. [CA] 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. Ensure sanitizer is changed at a more frequent rate. [COS] Employee drained and refilled sink with quaternary ammonium. Sanitizer remeasured at 400ppm.
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 Olive Garden Italian Restaurant #1858? Fix it
EarlierDec 2, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Soup vide cooked at the facility was being cooled at room temperature on the cooling equipment. [CA] All potentially hazardous food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. The chef added ice on the cooling container (COS).
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There was no approved high temperature measuring strip or thermometer to measure the maximum temperature on the mechanical dishwasher. [CA] Provide approved high temperature measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
The quaternary ammonia sanitizer concentration on the sanitizer bucket was measured above 400 ppm. [CA] Maintain the quaternary ammonia sanitizer concentration between 150 ppm and 400 ppm and the chlorine concentration at 100 ppm, or as recommended by the manufacturer.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Show 1 more
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed by the bar area. [CA] Eliminate flies from the facility by a legal method.
EarlierMar 26, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Meat sauce and alfredo measured 44F/45F in the walk in fridge, cooked and cooled from the previous day per PIC and label. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Both products discarded voluntarily.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 13, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
*REPEAT VIOLATION* HACCP records for soups and sauces were not completed for today. [CA] The food facility shall follow the approved HACCP plan procedures and complete logs for each product.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATION* Accumulation of water and debris on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean.
EarlierDec 5, 2024Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar, no paper towels available in the dispenser at the handwash sink. Napkins available nearby. [CA] Handwash sinks shall be supplied with soap and paper towels at all times. [COS] Employee restocked paper towel dispenser during inspection.
The department's words
K01 Demonstration of knowledge; food safety certification
Several employee food handler cards are expired. [CA] All food handlers shall maintain a valid food handler card during duration of employment.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility uses a cook-chill process for sauces. Observed HACCP logs with incomplete information (date, temperatures, etc.). [CA] Facility shall follow approved HACCP plan and complete logs for each product.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
High temperature dishwasher machine leaks when in use. PIC stated that the machine will be serviced tomorrow. [CA] Repair dishwasher and maintain equipment in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of water on the kitchen floors nearby food prep area. [CA] Floors in food preparation areas shall be kept clean.
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 Olive Garden Italian Restaurant #1858, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: fruit flies Read the free guide
- Cooked food not cooled in time Read the free guide
- Time as a control not marked or logged Read the free guide
- Food thawed the wrong way Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call The Olive Garden Italian Restaurant #1858
Ask for the manager. The Olive Garden Italian Restaurant #1858 can only fix what it knows about.
Call The Olive Garden Italian Restaurant #1858: (408) 935-8176
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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 Olive Garden Italian Restaurant #1858?
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
- 72 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.