At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · May 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tomatina got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tomatina?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Pests seen inside: roaches K23How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Tomatina's team
Is this your place?
Welcome, Tomatina. We'll walk through this together, one item at a time. To log the fixes, claim Tomatina 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 TomatinaWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “MAJOR: Upright dishwasher measured to have 0ppm sanitizer. Dishes observed to be washed at time of inspection. [CA]…”
First step: Clean first, then sanitize
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 3-302.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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?
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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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestMay 28, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected May 28, 2026.
3 violations listed, 1 marked critical.
Critical (1)
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
MAJOR: Upright dishwasher measured to have 0ppm sanitizer. Dishes observed to be washed at time of inspection. [CA] [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Operator shall manuall sanitize after usiung dishwasher. Operator filled 3-comp sink with 200 ppm quat and dropped dishes in sanitizer to manually sanitizer. MINOR: Scoops and servers observed to be stored in almost empty scoop well with flowing water. Per employee utensils were not used before opening about 3 hours prior. [CA] When using scoop well, ensure scoops and utensils food contact surface is submerged and water is flowing vigorously enough to dislodge and flush away food. [COS] Employee added water to scoop well to ensure utensils were submerged under running water
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Tomatina? Fix it
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
1)Dusty rodent droppings observed under soda machine on prep table shelf. No food on shelf and only item stored on shelf was a pump for soda machine 2) Rodent dropping observed next to water heater on floor. 3) One dead cockroach observed in trap in corner between 3-comp and upright dishwasher. [CA] Remove old droppings and clean up dead cockroaches. Call pest control for rodent and cockroach intervention immediately.
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 Tomatina? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Chub of raw beef observed above cooked meatball and cooked pasta. [CA] Keep raw animal product below ready to eat foods and produce to prevent cross 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 Tomatina? Fix it
EarlierJan 12, 2026Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed around bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K07 Proper hot and cold holding temperatures
Cookline prep cooler measured to have: -Meat sauce at 42F -Cream sauce at 43F -Sausage at 44F -Pink sauce at 43F Per operator, cooler found to be broken this morning and all items in cooler were stocked in the last hour and currently on ice. Ice bath next on chart next to cookline prep cooler measured to have: -Penne pasta at 44F -Gemeni pasta at 45F -Flat pasta at 44F Per operator food on cart as stocked around same time as prep cooler and are kept on ice bath. Ice bath for both prep cooler and cart observed to have 1 layer of ice without water at the bottom of the container. [CA] Facility shall use ice bath with ice AND water. Ensure the level of the ice water submerges sides of the containers of PHFs to allow for effective cold holding. PHFs shall be maintained at 41F and below for cold holding. [COS] Water and ice were added to all ice baths to raise level of ice water to sides of container.
EarlierJul 22, 2025Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large pile of sauteed spinach observed on cooling rack measuring 141F interiorly and 97F exteriorly. [CA] When cooling PHFs portion PHFs into smaller portions to ensure effective air flow and cooling, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Ensure PHFs is mixed routinely to ensure even cooling. [COS] Operator spread spinach between 3 different sheet trays and placed trays on speed rack inside walk in cooler to completely cool.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink between back area and main cookline observed to be missing paper towels. 3 other sinks observed to be fully stocked available for handwashing. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility only has chlorine test stripes and is missing quat ammonis test stripes. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Scoops in water well observed to be stored in a dry well. [CA] Scoops shall be kept under continuously circulating water to prevent bacterial build up. Facility may wash, rinse, and sanitize scoops every 4 hours on a schedule.
EarlierDec 23, 2024Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice cream scoop observed to be stored in scoop well without running water. [CA] Scoops used for PHFs shall be stored in running cold water or in hot water above or washed every 4 hours. [COS] Scoop well faucet was turned on.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be stored on counter tops and food prep surfaces. [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 Tomatina, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Tomatina
Ask for the manager. Tomatina 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.
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
- Routine inspection
- Result
- 87 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.