At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
8 problems found · 1 marked critical · Routine county inspection · Mar 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Vitality Bowls #36 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 Vitality Bowls #36?
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
- Floors, walls or ceilings need cleaning or repair K45How 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 Vitality Bowls #36's team
Is this your place?
Welcome, Vitality Bowls #36. We'll walk through this together, one item at a time. To log the fixes, claim Vitality Bowls #36 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 Vitality Bowls #36We'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: “At the front counter, in the 2 door prep unit, measured potentially hazardous foods maintained between 55F and 60F…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-305.11, Food Code 4-603.16, Food Code 6-501.112, Food Code 2-301.15.
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 Vitality Bowls #36We'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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (44 → 26). That takes a team.
Every visit
LatestMar 12, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Mar 12, 2026.
8 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
At the front counter, in the 2 door prep unit, measured potentially hazardous foods maintained between 55F and 60F including cooked chicken, cooked steak, hummus, parmesan cheese, roasted tomatoes, sliced cheese, marinated eggs, hard boiled eggs, garlic aioli, green goddess dressing, and pesto sauce. Per operator, potentially hazardous foods stored in the 2 door prep unit ranging from the previous day to over 4 hours prior. Measured ambient air temperature of 2 door prep unit at 57F. At the front counter, on the counter-top, measured container of cooked quiona rice at 72F and quinoa in a rice cooker/warmer at 80F. Per operator, containers of cooked quinoa rice are from the previous day, are not for use, and to be discarded. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator discarded containers of cooked quinoa rice. Potentially hazardous foods in the 2 door prep unit were VC&D due to time and temperature abuse. Employees instructed to discontinue use of 2 door prep unit for holding potentially hazardous foods until unit can be repaired.
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 Vitality Bowls #36? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, observed a missing wall panel above the walk-in refrigerator, and a worn/degraded panel towards towards the back storage area. In the back prep area, observed accumulation of debris on walls. [CA] Ensure all walls are smooth, durable, and easily cleanable. Walls shall be properly finished and sealed to prevent an entrance for and possible harborage of vermin. Walls shall be frequently cleaned and maintained to prevent 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 Vitality Bowls #36? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of 2 door prep unit at 57F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at 41F and below.
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 Vitality Bowls #36? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed an open bag of rice stored on the floor in the dry storage area. In the back prep area, observed open bags of dry food stored . [CA] Ensure all open bags of dry food are transferred to food grade containers and covered with a fitted lid. Ensure all food is stored at least 6" off the floor on approved shelving.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Vitality Bowls #36? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed overflowing water from all compartments at the 3 compartment sink and mixing with the sanitizer in the sanitizing compartment. Measured quaternary ammonium sanitizer at less than 100 PPM. [CA] Ensure sanitizing compartment is kept clean with quaternary ammonium sanitizer maintained at 200 PPM. [COS] Operator drained all sinks and refilled sanitizing compartment with quaternary ammonium sanitizer measured at 200 PPM.
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 Vitality Bowls #36? Fix it
The department's words
K23 No rodents, insects, birds, or animals
On a sticky trap by the unused ice machine, observed dead/dried cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Contact pest control to provide service as necessary.
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 Vitality Bowls #36? Fix it
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front prep area, observed paper towels inaccessible from the paper towel dispenser. Employees were unable to unlock the dispenser to provide paper towels. Operator provided paper towels in the nearby area for use. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed napkins by the handwash station for temporary use until paper towel dispenser could be accessed and provide paper towels.
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 Vitality Bowls #36? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the back prep area and the employee restroom, observed low water pressure from the handwash sinks. At the employee restroom, measured a lack of hot water for handwashing. [CA] Ensure hot water for handwashing is provided between 100F and 108F. Handwash sinks shall provide adequate water pressure to allow for proper handwashing.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Vitality Bowls #36? Fix it
EarlierJun 26, 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.
EarlierJun 25, 2025Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: 3-4 live cockroaches observed behind and under the small reach-in cooler located by the front counter. 1 live cockroach observed in crevice of cove base located by swing door next to front counter. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility shall remain close. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gaps and open crevices observed on the wall along the cove base located by the dry storage room. Gap observed under the back door of the kitchen. [CA] Seal and eliminate any gaps and crevices that may harbor vermin. Gaps and crevices shall be sealed prior to next follow-up inspection.
EarlierJun 23, 2025Routine inspection56 out of 100 (Red placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Rodent activity: In the dry storage room, observed a large accumulation of rodent droppings on the floor, on top of boxes, in boxes, and in containers/baskets where food items are stored. In the same area, observed what appears to be urine on boxes. In the kitchen area, by the door to the back storage hall, observed rodent droppings in containers with bagged food items, and rodent droppings in a box of salt. In the storage room next to the walk-in freezer, observed rodent droppings and what appears to be urine on the walls from the ceiling. Cockroach activity: By the unused undercounter refrigerator, observed dead cockroaches on the floor. In the kitchen area, by the door to the back storage hall, observed dead cockroaches on the floor and in a basket with dry bagged food items. Fruit fly activity: In the kitchen area, by the 3 compartment sink, observed multiple fruit flies in the area. 2. Photographs of the dry storage room and back storage area were taken. 3. Supervisor Notified: [name]. 4. The person in charge during inspection, has been informed that the facility must close immediately. [CA] The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K13 Food in good condition, safe, unadulterated
In the kitchen area, by the door to the back storage hall, observed rodent droppings in a box of salt. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Operator discarded box of salt.
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
At the front counter, in the 2 door prep unit, measured potentially hazardous foods including sliced cheese, cooked chicken, cooked beef, hummus, roasted tomatoes, feta cheese, and hard boiled eggs between 43F and 48F. Measured ambient air temperature of 2 door prep unit between 45F and 51F. Per operator, potentially hazardous food items measured were stored in the 2 door prep unit from the previous day. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ensure refrigeration is able to maintain potentially hazardous foods at proper holding temperatures. [SA] Sliced cheese, cooked chicken, cooked beef, hummus, roasted tomatoes, feta cheese, and hard boiled eggs were VC&D due to time and temperature abuse. *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.
Not critical (8)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the 3 compartment sink, observed sanitizer in the sanitizing compartment that appears to be quaternary ammonium sanitizer. Measured sanitizer from the dispenser using quaternary ammonium sanitizer test strip and was unable to gain a measurable reading. Sanitizer from the dispensing bag was not labeled as a sanitizer and did not have any chemical listed. [CA] Ensure all food contact surfaces are properly cleaned and sanitized using applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer. [SA] Observed chlorine was available in the facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the facility, observed an unused undercounter refrigerator and ice machine. In the converted bathroom to storage, observed multiple unused pieces of equipment stored. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible harborage of vermin.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In the walk-in refrigerator, observed a vacuum packaged bag of cooked chicken (prepackaged product). Per operator, cooked chicken was thawed from the previous day and stored in the walk-in refrigerator. [CA] Ensure all manufactured (ROP) reduced oxygen packaging is opened within 48 hours after thawing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage area, observed open packages of dry food stored. [CA] Ensure all open packages of dry food are transferred to food grade containers or stored in a food grade container and covered with a fitted lid. In the walk-in refrigerator, observed food stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the storage room next to the walk-in freezer, observed a gap/hole in the ceiling tile. [CA] Ensure ceilings are repaired to prevent possible entrance for vermin. Ceilings shall be smooth, durable, and easily cleanable.
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed paper towels stored in paper towel dispensers do not easily tear when dispensed. [CA] Ensure paper towels provided from the paper towel dispenser are abe to tear to prevent hand contact and possible contamination of paper towels.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
By the front counter, measured ambient air temperature of the 2 door prep unit between 45F and 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods at proper holding temperatures.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards were unavailable for review. [CA] Ensure every employee that handles food obtains a food handler card within 2 weeks of hire date, and documentation is available on-site for review.
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 Vitality Bowls #36, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Vitality Bowls #36
Ask for the manager. Vitality Bowls #36 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 Vitality Bowls #36?
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
- 74 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.