At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
9 problems found · Routine county inspection · Mar 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Original Pancake House 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 Original Pancake House?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: fruit flies K23How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Hood filters need cleaning K38How 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 Original Pancake House's team
Is this your place?
Welcome, The Original Pancake House. We'll walk through this together, one item at a time. To log the fixes, claim The Original Pancake House 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 Original Pancake HouseWe'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: Pests seen inside: fruit fliesThe county found: “Observed ants at the espresso bar near the hand washing sink. [CA] Food facility shall be kept free of non-disease…”
First step: What to do
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 · 3 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 (39 → 20). That takes a team.
Every visit
LatestMar 31, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Mar 31, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed ants at the espresso bar near the hand washing sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Original Pancake House? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiuse wiping cloths stored at the preparation counter surfaces in between use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Original Pancake House? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Not all heating equipment was stored below the ventilation hood with a 6 inch overhang. The following layout was observed: Under Type I Hood: Deep fryer and small preparation cooler Under Type II Hood: Three door reach in cooler with preparation table surface with waffle maker and small electric hot holding steam unit. A table top conveyor oven and two tier oven were observed under the Type II hood but extended outside of it. The FRP paneling above the unit were observed damaged/melted. Potential options for rearrangement were discussed at this time. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Rearrange the equipment so that all equipment is maintained below their appropriate ventilation hoods ( maintain the deep fryer below the Type I hood at the rightmost portion of the cook's line).
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 Original Pancake House? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed opened and sealed boxes of single use articles stored on the outside patio area. [CA] Maintain equipment stored in an enclosed location which has approved finishes.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you The Original Pancake House? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed the faucet to be short and not extend over all compartments of the three compartment sink. [CA] Replace the faucet so that it is capable of filling all three compartments. Note that a sprayer nozzle is not a sufficient alternative to a proper length goose neck faucet.
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 Original Pancake House? Fix it
Show 4 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu did not disclose which food items contain raw or uncooked foods. [CA] Provide identification of the animal-derived FOODs marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed potatoes and prepackaged flour, condiments, and other sealed non-PHF in the basement area that does not have approved finishes for the storage of food or food equipment. [CA] Relocate the food to an approved location.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Original Pancake House? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed a heavy accumulation of grime at the following locations: - On the top surfaces of the dish machine - On the surfaces of the deep fryer including inside the cabinet and throughout the wheels and casters [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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 Original Pancake House? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef stored above cheeses in the upright freezer adjacent to the large 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. Observed container of potatoes and pancake batter stored directly on the floor in the large walk in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Original Pancake House? Fix it
EarlierJul 3, 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.
EarlierJul 2, 2025Routine inspection61 out of 100 (Red placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed live German cockroaches of multiple life cycles in kitchen at the following areas: - on the dish machine racks in ware washing area - on the floor in the ware washing area - under coffee service bar Observed dead German cockroaches in the following locations within kitchen: - on the floor against the wall in the ware washing area - on sticky trap in the bar 2. Observed 1 ant on the prep table counter top. [CA] Clean and sanitize area of dead cockroaches. [CA] Thoroughly clean and sanitize all impacted areas; seal all gaps and crevices to prevent vermin harborage. Obtain professional pest service arrived on site during inspection.
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
Several potentially hazardous foods (see food item list) are held above 41F inside different prep tables, reach in units and walk-in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. All food in refrigeration units over 4 hours was voluntarily discarded by owner (see VCD list). [SA] Foods inside units above 41F were relocated to another refrigeration unit due to PIC stating food was recently delivered. Note: Specialist discussed creating ice bath for food item to help cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed table mounted can opener blade with heavy food stains; can opener was not in use. [CA] Wash, rinse and sanitizer can opener blade before using to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Prep tables, reach ins and walk-in coolers have an ambient temperature of greater than 41F (see temperature log). [CA] Ensure all refrigeration units are capable of storing PHFs at 41F or below before using. Regularly check refrigeration units temperatures using thermometer and document on temperature logs. 2. Cardboard is used to line kitchen shelf. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. 3. Single use food containers are being reused in facility. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food. 4. Observed condensate leaking under fans inside the walk-in cooler. [CA] Repair equipment and ensure proper disposal of liquid waste.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Prep table holding PHFs does not have a thermometer; thermometer inside the walk-in cooler is non operable. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice machine scoop stored on top of ice machine. [CA] Store scoop in a protected manner to protect from contamination: inside the ice machine with handle side up or inside a clean food grade container.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Lighting fixture is broken above the cook-line. [CA] Repair lighting fixture. 2. About a 3 inch gap observed between hood baffles on right side of hood. [CA] All hood ventilation filters shall be in place and in good repair. 3. Vent cover in missing above stove top in the back of facility. [CA] Provide vent cover.
Show 6 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Observed raw food stored above ready to eat food inside the walk-in cooler and in the upright reach in freezers. [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. 2. Observed several food containers not in use without lids throughout kitchen. [CA] Provide lids/covers for all food containers to protect from contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed unlabeled chemical bottles. [CA] Chemicals once removed from original container shall be labeled with common name.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor is deteriorating in front of the walk-in cooler - located in the back of facility. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Personal phone and medicine bottles observed stored on food prep counter tops in kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Observed accumulation of multiple non operable food equipment. [CA] Storage room 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. 3. Febreeze spray and other chemical supplies are stored on food counter tops. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris and food reside observed on multiple non food contact surfaces throughout facility: kitchen shelves, counter tops, exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1. Observed unclean dry wiping cloths on food prep counter tops in kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Original Pancake House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
Call The Original Pancake House
Ask for the manager. The Original Pancake House 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.
Do you work at or run The Original Pancake House?
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
- 80 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.