At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
6 problems found · 2 marked critical · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Port Of Peri Peri 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 Port Of Peri Peri?
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
- Marked critical: Hand sink not ready to use K06How 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 Port Of Peri Peri's team
Is this your place?
Welcome, The Port Of Peri Peri. We'll walk through this together, one item at a time. To log the fixes, claim The Port Of Peri Peri 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 Port Of Peri PeriWe'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: “Under the grill hot holding unit on the right side with precooked chicken was measured 125F. [CA] PHFs shall be held…”
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 3-501.13, Food Code 4-301.12, 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 Port Of Peri PeriWe'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 · 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 (27 → 24). That takes a team.
Every visit
LatestMay 13, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected May 13, 2026.
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Under the grill hot holding unit on the right side with precooked chicken was measured 125F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Temperature was adjusted and it was measured 160F in 30 minutes.
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 Port Of Peri Peri? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack soap dispenser for the front and restroom hand washing sink. Pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Port Of Peri Peri? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Front cold holding display unit with sauces and cakes were measured 45F. [CA] A cold holding unit shall measure 41F and below. [COS] Temperature was measured 40F in 30 minutes.
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 Port Of Peri Peri? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Dust debris was around the vent in the kitchen area. [CA] Clean the ceiling panel from dust while covering the food. NOTE: Make sure mechanical hood was working is working properly because dust debris and burned filters were seen.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you The Port Of Peri Peri? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Frozen chicken was soaking in a food prep sink. [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 Port Of Peri Peri? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Opening and gaps in the ceiling panels outside the mechanical hood. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you The Port Of Peri Peri? Fix it
EarlierJul 22, 2025Routine inspection73 out of 100 (Green placard)
11 violations listed, 0 marked critical.
Not critical (11)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
HOT RUNNING WATER AT THE 3-COMP AND FOOD PREP SINK WAS MEASURED 110F. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
LACK FSC. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. LACK FOOD HANDLER CARDS. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
FRONT COLD DISPLAY WITH CAKES LACK THERMOMETER. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
MARINATED CHICKEN WAS MEASURED 47F IN A CONTAINER WITH LID. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
VENTILATION HOOD FILTERS ABOVE A GRILL HAS A GREASE DEBRIS. [CA] Ventilation hood filters shall be maintained clean and good repair. [SA] CLEAN MORE FREQUENTLY OR CLEAN IN BETWEEN PROFESSIONAL HOOD CLEANING SESSIONS.
Show 6 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
LACK TEST STRIPS FOR CHLORINE AND QUATERNARY AMMONIA. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K06 Adequate handwash facilities supplied, accessible
COOKED VEGETABLE WERE COOLING INSIDE THE HAND WASHING SINK. [CA] A handwashing facility shall not be used for purposes other than handwashing. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC TOOK THE VEGTABLE STRAINER OUT.
The department's words
K07 Proper hot and cold holding temperatures
UNDER THE GRILL HOT HOLDING DRAWER WITH COOKED CHICKEN WAS 120F. FOOD WAS PLACE IN 2 HOURS AGO. HOT HOLDING WITH CORN WAS MEASURED 120F. FOOD WAS PLACE IN 2 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ADJUST THE TEMPURATURE SETTING TO MINIMUM 135F.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. CELINING PANEL NOT TIGHTLY PLACED ABOVE REFRIGERATION NEXT TO HANDWASHING SINK AND OUTSIDE THE RESTROOM. 2. LOOSE CEILING PANELS WITH GAPS IN THE DINE IN AREA. 3. A LARGE HOLE ABOVE THE JANITORIAL SINK. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
THE HEALTH PERMIT WAS NOT POSTED IN PUBLIC VIEW. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
DRY WIPING CLOTHS WERE PLACED IN MULTIPLE PLACED. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierApr 8, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Opening in wall under the hand washing sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Opening in ceiling above cylinder next to mechanical hood. Back door has a broken self closure.
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 Port Of Peri Peri, 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food thawed the wrong way Read the free guide
Call The Port Of Peri Peri
Ask for the manager. The Port Of Peri Peri 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 Port Of Peri Peri?
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
- 76 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.