At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Villa Fresh Italian Kitchen 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 Villa Fresh Italian Kitchen?
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
- No backflow test on file K41How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Villa Fresh Italian Kitchen's team
Is this your place?
Welcome, Villa Fresh Italian Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Villa Fresh Italian Kitchen 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 Villa Fresh Italian KitchenWe'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: “Roasted potatoes subjected to temperature control measured 96F while maintained in hot holding at the front service…”
First step: If food is out of range
Then the next one: No backflow test on file
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 6-501.112, Food Code 3-501.19.
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 Villa Fresh Italian KitchenWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 24, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Mar 24, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Roasted potatoes subjected to temperature control measured 96F while maintained in hot holding at the front service counter. Beef lasagna measured 106F, and vegetable lasagna measured 108F. Per staff, the potatoes had been roasted approximately 4 hours prior, and the lasagna had been cooked 1.5 hours prior. Salad with cheese measured 59F, and mixed vegetables with sliced tomatoes measured 64F while maintained in cold holding at the front service line. Per staff, items had been taken out of the walk-in cooler 2 hours prior. [CA] Potentially hazardous foods intended for temperature control shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. *Note: If potentially hazardous foods are unable to maintain at proper holding temperatures, facility may opt to subject items to time as a public health control (4-hour rule). Recommend utilizing deeper containers for items in cold-hold inserts at the front service line. [COS] Roasted potatoes were voluntarily discarded. Lasagnas to be served or discarded by 4:30PM. Salad with cheese and sliced tomatoes with mixed vegetables served or discarded by 4:00PM.
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 Villa Fresh Italian Kitchen? Fix it
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Pipe under the prep sink observed leaking. Standing water buildup observed on the floor directly underneath. [CA] Repair plumbing fixture and maintain in clean and good repair to prevent the attraction of vermin.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Villa Fresh Italian Kitchen? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Pink, slime-like buildup observed on the interior panel of the ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean regularly to prevent buildup and possible contamination of ice.
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 Villa Fresh Italian Kitchen? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A container of macaroni kept tightly wrapped with plastic, and a container of penne pasta kept tightly wrapped with plastic observed cooling while maintained in the walk-in cooler. [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. Potentially hazardous foods prepared from ingredients at ambient shall be cooled to 41F within 4 hours. *Note: Recommend maintaining uncovered to facilitate the cooling process. [COS] Items were uncovered.
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 Villa Fresh Italian Kitchen? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. 5+ dead cockroaches observed on the floor under the dry storage racks at the back of the facility. 3+ dead cockroaches observed on the floor in the dishwashing area. *No live activity observed* Facility provided the most recent pest control service report from 3/12/2026, conducted by Ecolab, which noted no vermin activity. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 10+ drain flies observed in the kitchen area, especially concentrated in the back kitchen area near the soda syrup dispensers. [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 Villa Fresh Italian Kitchen? Fix it
EarlierAug 15, 2025Routine inspection86 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
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
Pizza and pasta are on time as a public health control, however food items were not recorded on temperature log sheet for today (reviewed yesterdays log sheet). [CA] Complete log sheet for the pizza and pasta items. [COS]
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler card expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed penne pasta cooling in walk in with plastic wrap opened partially (1/4). When rapid cooling food, keep food uncovered until food reaches 41F. [COS]
EarlierOct 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Couple of dead cockroaches were observed below the front serving counter. [CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor 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
As a customer of Villa Fresh Italian Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Villa Fresh Italian Kitchen
Ask for the manager. Villa Fresh Italian Kitchen 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 Villa Fresh Italian Kitchen?
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
- 81 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.