At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jun 15, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. The Rice House got more than most. That's from the last routine visit, on May 26, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The Rice House?
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: Cooked food not cooled in time K09How 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 Rice House's team
Is this your place?
Welcome, The Rice House. We'll walk through this together, one item at a time. To log the fixes, claim The Rice 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 Rice 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: Cooked food not cooled in timeThe county found: “On the floor in the walk-in cooler, a large stock pot of cooked jujube, pears, and white fungus measured 49F (Xu Er Li…”
First step: If you miss a stage
Then the next one.
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 4-603.16, Food Code 3-501.19, Food Code 3-501.13, Food Code 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Rice HouseWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (72 → 53). That takes a team.
Every visit
LatestJun 15, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 15, 2026.
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
On the floor in the walk-in cooler, a large stock pot of cooked jujube, pears, and white fungus measured 49F (Xu Er Li Tang - sweet chinese soup). Per staff, item had been boiled yesterday and maintained inside the walk-in cooler overnight to cool down. [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] Chinese soup was voluntarily discarded due to improper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Rice House? Fix it
EarlierMay 26, 2026Routine inspection47 out of 100 (Yellow placard)
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Visibly soiled wok observed inside the preparation sink. Employee walked over, scrubbed it down with a steel wool and rinsed it with water, then attempted to put ingredients inside to begin cooking before being stopped. [CA] Food contact surfaces shall be manually washed, rinsed, and sanitized (100 ppm chlorine, 200 ppm quaternary ammonium, etc.) or sanitized via immersion in hot water of 171F or greater for 30 seconds. [COS] Employee filled wok with water and boiled it on the stove. Water measured greater than 171F.
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
*REPEAT VIOLATION* Cooked beef and spinach in a large bowl measured 67F while maintained out of temperature control on a prep table in the kitchen area. Per staff, they had taken it out of the walk-in cooler 30 minutes prior and were just about to begin steaming it. Three packets of ground pork measured 51F while maintained on the preparation surface of a prep cooler in the kitchen area. Per staff, they had taken it out of refrigeration 15 minutes prior with the intention of chopping it up. In a large tub on a lower shelving unit outside of the walk-in cooler, observed raw beef in a plastic bag that was leaking beef blood into the bottom of the aforementioned container. Beef measured 64F. Per staff, beef had just been delivered (SJ Distributors) and an employee was about to start chopping it up. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cooked beef and spinach was immediately steamed. Ground pork relocated back inside preparation cooler. Raw beef chopped up and placed into the walk-in cooler.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Rice noodles subjected to time as a public health control lacked time markings while maintained in a covered metal pan on a prep table near the dishwashing area. Per staff, rice noodles are delivered at 11AM and served/discarded by 2:30PM. [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] Rice noodles were time marked to be discarded at 2:30PM.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Chicken broth measured 67F while maintained in a large, lid covered container on the floor of the walk-in cooler. Per staff, chicken broth had been cooked last night, and maintained in the unit overnight to cool. Beef porridge measured 54F while maintained in a large, lid covered container on the floor of the walk-in cooler. Per staff, porridge had been cooked earlier this morning, approximately 3-4 hours prior. Per the PIC, staff are supposed to use ice baths to cool large stock pots of food after cooking, but they had likely forgotten. [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] Chicken broth was voluntarily discarded. Beef porridge was placed back onto the stove and reheated to greater than 165F. Staff restarted the cooling process for porridge.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Facility has attached a plastic cylinder to the pipe that discharges from the prep sink into the floor sink. Cylinder is visibly soiled. [CA] Remove unapproved plumbing modification. 2. Condensate line from upright steamer is draining into a 1 gallon bucket. Bucket observed 3/4 full with water. Per staff, they empty the bucket every hour. [CA] Waste lines shall drain into a floor sink or other approved receptacle into the approved sewerage system. 3. Heavy accumulation of caked on grease and old food on piping and gas lines behind the cook-line. [CA] Maintain clean to prevent the attraction of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Cutting boards stored directly on the floor. Clean pots stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Preparation sink observed used for warewashing. Three compartment sink observed used for the storage and thawing of foods. [CA] Preparation sink shall be used for food preparation. Three compartment sink shall be used for warewashing.
The department's words
K26 Approved thawing methods used; frozen food
Bowl of frozen shrimp thawing in standing water in the right-side compartment of the three compartment 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the hand sink at the front service line, soap is provided in a pump bottle and paper towels are provided in a roll on the counter. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating pieces of fruit out of a bowl in the middle of the kitchen. [CA] Employees shall not eat in areas of food preparation or food storage. Employees shall drink from cups with tight fitting lids and straws to prevent contamination.
Show 4 more
Plan review
The department's words
K48 Plan review
*THIRD REPEAT VIOLATION* Facility has installed/modified the following without approval from this Department: - A modified three compartment sink, in which the first compartment and left side drainboard were removed, and a large, single compartment (no-name Chinese brand) basin was added in its place. Three compartment sink is now composed of a single, large left-compartment basin with a prep table pushed to the left side acting as a left-side non-connected drainboard, and the original two-compartments in the middle and right side plus integral right drainboard. Facility has previously been cited for the unapproved addition and modification during routine inspections conducted 01/21/2024, and 09/29/2025. - An upright, multi-door steamer that does not appear to be NSF approved. Steamer waste line observed draining into a bucket. Steamer observed dripping water into cups maintained on the floor of the kitchen. Steamer produces large amounts of steam and lacks any form of overhead ventilation. Facility has previously been cited for the unapproved addition of the steamer during routine inspections conducted 01/21/2024, and 09/29/2025. - An entire steamer line composed of three separate, identical units of BaSJa brand. Each steamer unit has 6 steaming pots, and given that there are three units, a total of 18 separate steaming pots. Steaming line is producing large amounts of smoke/vapors and lacks any form of overhead ventilation. Available ventilation is a wall-mounted OLMO unit and a small, circular grease-covered fan inbuilt into the wall at the far end of the line. Facility has installed steaming line without approval from this Department. [CA] Facility shall submit plans to DEH Plan Check. Plan check requirements to be emailed to the owner. Violation has previously been cited twice. Failure to submit plans to DEH Plan Check will result in further enforcement action, including all of the equipment listed above being impounded. A facility may not utilize equipment that has been impounded. If the modified three compartment sink is impounded, facility will be required to close given that it is an essential piece of equipment that is required for facility operation (i.e. the ability to clean/sanitize food contact equipment). *Facility owner has been given a 1 week compliance date to submit plans to DEH Plan Check or provide evidence that equipment has been approved. Follow-up inspection will be conducted after 1 week. Failure to comply will result in all of the aforementioned equipment being impounded and facility being closed*
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bowl of spinach maintained on the right-side drainboard of the three compartment sink. Bowl of shrimp stored in the right-side basin of three compartment sink. [CA] All food shall be separated and protected from cross-contamination. Store all foods away from the three compartment sink so that they are not exposed to potential splash contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierOct 1, 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.
EarlierSep 29, 2025Routine inspection28 out of 100 (Yellow placard)
14 violations listed, 7 marked critical.
Critical (7)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Employee observed washing (with soap) and rinsing metal bowls (water measured 112F), then placed them into drying racks, thereby entirely skipping the sanitizing step. PIC states he is aware of the requirement for sanitizing via bleach that is present. 2. PIC observed rinsing a dirty wok in the prep sink (water 125F), then proceeded to attempt to cook foods prior to intervention. [CA] Food contact equipment shall be cleaned via manual wash, rinse, sanitize, OR via immersion in water 171F or above for a minimum of 30 seconds. 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. Prep sink shall not be used for dishwashing. [COS] Employee properly washed, rinsed, and sanitized metal bowls in the 3 compartment sink. PIC filled wok with water, then proceeded to turn on the stove and heat water to greater than 190F for greater than 30 seconds.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Rice noodles at the prep line and on storage shelves maintained out of temperature control (80F) while lacking time markings/labeling. Per discussion during the last inspection and per employee statement during this present inspection, facility is using time as a public health control (4 hour rule) for rice noodles. Employee states rice noodles are delivered the same day and and used or discarded by 2:30 PM. [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. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Employee labeled rice noodles with discard time (2:30 PM). PIC agreed to provide written procedures for TPHC prior to the follow-up 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
K05 Hands clean, properly washed; gloves used properly
1. Employee observed handling raw beef in a bowl, then proceeded to handle cooked, ready-to-eat broccoli. 2. Employee wiped gloves hands on visibly soiled wiping cloth hanging from the handle of the oven, then proceeded to handle a bowl of ready-to-eat customer food with the intention of serving prior to intervention. [CA] Gloves shall be changed and hands shall be washed properly after handling contaminated surfaces, prior to handling clean surfaces or ready-to-eat food. [COS] Broccoli reheated to 165F. Employee attempted to rinse gloved hands in the dishwashing sink. Employees properly changed gloves and washed hands.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Chicken broth measured 45F-47F while maintained in a large, lid-covered stock pot located on the floor inside of the walk-in cooler. Per the PIC, the chicken broth had been cooling since yesterday. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC VC&D chicken broth. See VC&D report.
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
K06 Adequate handwash facilities supplied, accessible
Only handwash station in the kitchen lacked soap and paper towels. Handwash station at the front service area lacked paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] Employee provided soap and paper towels. ____________ Minor violation: *REPEAT VIOLATION* Stack of soup containers stored directly inside handwash basin in the kitchen area. [CA] Handwashing facility shall be clean, unobstructed, and accessible 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.
Show 2 more
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Employee observed washing dishes in the middle compartment of the 3 compartment sink (1 compartment left side, plus 2 compartment sink right side), with large amounts of backsplash from dirty dishes landing on an uncovered tub of brussels sprouts maintained in a plastic container inside of the right-side basin. [CA] Food shall be separated and protected from adulteration. Do not wash or store food in the sinks used for dishwashing. Washing of vegetables/meat shall be conducted in the prep sink. [COS] Brussel sprouts VC&D. See VC&D report.
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
The following potentially hazardous foods measured at improper holding temperatures: - Raw shell eggs (52F-57F) in the upper prep insert of the single-door prep cooler across from the walk-in cooler. Per employees, they had been placed into the unit less than 1 hour prior. - Raw shell eggs, raw beef (54F-59F) in the upper inserts of the prep cooler across from the dishwashing sinks. Per employees, they had been placed into the unit less than 2 hours prior. - Bag of bean sprouts (68F) on counter without active prep. Per an employee, it had been taken out 45 minutes prior for prep. [CA] Potentially hazardous foods intended for cold holding shall be held at or below 41F to prevent the growth of bacteria. [SA] Items to be used or discarded by end of service at 2:30 PM (4 hours elapsed). Bean sprouts relocated to walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Walls, floors, ceilings, sides/undersides of equipment, and hood screens above the cook-line observed to have large amount of food/grease build-up. [CA] Clean regularly to prevent the attraction of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored above vegetables in the walk-in cooler, and in the prep cooler across from the dishwashing area. [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.
Plan review
The department's words
K48 Plan review
Facility has not submitted plans to DEH Plan Check for the three door hot hold unit or the one compartment sink (that composes the left basin of the three compartment dishwashing sink setup) as cited during the last routine inspection on 02/21/2024. Per the last inspection report: "Facility has installed a one compartment sink in replacement of first compartment at previous three compartment sink. Three compartment sink was modified and no longer has a three compartment warewashing sink." [CA] A person proposing to build, remodel a food facility, or install new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting construction or implementing/installing new equipment. Contact DEH at [phone], at www.ehinfo.org, or at [email] to obtain plan check requirements.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water in the handwash sink at the front service area measured 81F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Can of raid maintained on a shelf in the kitchen area. Note: Employee states that the facility receives a pest control service twice a week. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 Rice House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
Call The Rice House
Ask for the manager. The Rice House 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 Rice 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
- Follow-up inspection
- Result
- 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.