At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Mar 20, 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. Tlt & Grill got more than most. That's from the last routine visit, on Mar 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tlt & Grill?
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 Tlt & Grill's team
Is this your place?
Welcome, Tlt & Grill. We'll walk through this together, one item at a time. To log the fixes, claim Tlt & Grill first; we check that you run it.
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This is my place: claim Tlt & GrillWe'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: “A pot of pork soup in the 2-door reach-in cooler measured 61F. Per owner, soup was stored in the reach-in cooler…”
First step: If you miss a stage
Then the next one.
Log it
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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 3-201.11, Food Code 7-201.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
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0 of 2 done
If you miss a stage
Logged
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What people see now
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What people see after you fix and log it
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Under each item here, people see what you fixed, in your words.
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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 (59 → 40). That takes a team.
Every visit
LatestMar 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 20, 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
A pot of pork soup in the 2-door reach-in cooler measured 61F. Per owner, soup was stored in the reach-in cooler since yesterday. [corrective action] Ensure soup is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Soup was discarded in the trash and denatured with bleach. Note: Different method of cooling down soup was discussed with the owner. Owner advised to try storing soup in several shallow trays to facilitate more rapid 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 Tlt & Grill? Fix it
EarlierMar 14, 2026Routine inspection60 out of 100 (Yellow placard)
8 violations listed, 4 marked critical.
Critical (4)
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
A pot of pork soup was found to be stored under the counter at the cook line. Soup was stored there since yesterday. [corrective action] Soup must be kept hot at 135F or above or rapidly cooled down and kept cold at 41F or below. [correction] Employee poured soup down the 3-compartment sink.
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
Paper towel dispenser in the kitchen was found to be empty. [corrective action] Keep paper towel dispenser stocked. [corrective action] Dispenser was refilled at time of 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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed oysters in the reach-in freezer. Employees were not able to provide shell stock tags. [corrective action] Keep tags on site for at least 90 days. Tags must be filed in chronological order after each batch is sold. [correction] Employee discarded the oysters and denatured with bleach.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Five packages of duck blood were found in a reach-in refrigerator (unplugged, used as dry storage). The product is an unapproved food product, per USDA FSIS. [corrective action] Do not move or sell the product until further notice. The packages of duck blood were impounded during time of this inspection (ID# RC20260314)
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine sanitizer from the dishwasher measured > 200 ppm. [corrective action] Repair the dishwasher so that equipment/utensils can be sanitized with a final chlorine rinse of 50 ppm. Note: Employee was instructed to not use the dishwasher until it is repaired. Chlorine sanitizer was set up in the 3-comaprtment sink (3 caps of bleach to 1/2 basin of water). Reviewed ware washing procedure with employee.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed employee spraying dishes with the sprayer while an open tray of fish was on the 3-compartment sink drain board. [corrective action] Do not store any food near the ware washing area to prevent possible cross contamination. [correction] Tray of fish was removed and placed in the refrigerator.
The department's words
K26 Approved thawing methods used; frozen food
Observed two ducks thawing in the food preparation sink. [corrective action] Thaw food under refrigeration, under cold running water in the food preparation sink, or as part of the cooking process. [correction] Ducks were placed the reach-in refrigerator.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed drain line for the ice machine extend into the floor sink. [corrective action] The ice machine must drain indirectly into the floor sink. Provide an air gap, at least 1 inch above the rim of the floor sink. Ice machine may have to be raised higher and drain line may have to be changed to a rigid line, such as PVC or copper.
EarlierDec 12, 2024Follow-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.
EarlierDec 5, 2024Routine inspection41 out of 100 (Yellow placard)
16 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Duck blood observed next to cookline. PIC unable to provide receipt for duck blood. Per PIC, duck blood is ordered from a person and no receipt provided. [CA] Food must be from an approved source or properly documented. [SA] Duck blood VC&D
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0ppm at chemical dishmachine. Observed employee cleaned pot that contain soup without sanitizing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [SA] PIC set up 3 compartment sink with chlorine 50ppm.
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
Half pot of pork bone soup left under the counter overnight. Temperature measured at 71F. Per PIC, every night, the soup is left under the counter, then, next day, they will reheat the soup for service. [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 VC&D soup
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
1 container of frozen oysters in freezer unable to provide oyster tag. Per PIC, don't know to retain oyster tag. The box for the oyster is discarded when oyster arrived. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [COS] PIC VC&D oysters
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
The department's words
K01 Demonstration of knowledge; food safety certification
No food handler card available on site to review. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths under the cutting board next to cookline is deteriorate with visible soil. [CA] Wiping cloths shall be free of food debris and visible soil. Replace wiping cloths.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strip is expired and unable to provide concentration reading. Missing stopper for sanitizing sink. Employee used a cap to stop the water. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Plugs/stoppers shall be available to fill up the warewashing sink.
The department's words
K26 Approved thawing methods used; frozen food
A whole duck is left in 1 compartment sink. Per PIC, duck is thawing. [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. [COS] PIC placed duck in container and submerged under potable running cold water.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Fried tofu is placed under raw meat in freezer. [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.
Show 7 more
The department's words
K07 Proper hot and cold holding temperatures
Garlic in oil in big bowl measured 49F at the time of inspection. Per PIC, just took it out. PIC explained that oil will solidify if leaves in the fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing probe thermometer to measure internal food temperature. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Holy gas stove ([phone]) in facility and a wood/charcoal burning wok equipment with a ventilation hood outside facility. Per PIC, wok equipment was purchase a few months ago. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Heavily scratched and scored cutting boards observed throughout facility. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gas burner is placed next to cookline. No hood above gas burner. Gas burner is connected with gas. Per PIC, they don't use the gas burner. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Observed charcoal burning under type 1 hood. [CA] Provide additional hood dedicated for solid fuel. If installing hood, plans must be submitted to this department.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice machine drainage line is drained directly to floor sink. [CA] Ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
4 screws and several medication observed on counter near hand wash sink in kitchen. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature measured at 116F (max) at the time of inspection. [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.
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
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- Cooked food not cooled in time Read the free guide
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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.
About 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.