At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Sep 29, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. World Wrapps 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 World Wrapps?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Pests seen inside: fruit flies K23How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 World Wrapps' team
Is this your place?
Welcome, World Wrapps. We'll walk through this together, one item at a time. To log the fixes, claim World Wrapps 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 World WrappsWe'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: “Steam table measured to have: -Cooked vegetables at 131F -Rice at 133F -Chopped chicken 131F Other items in…”
First step: If food is out of range
Then the next one: Pests seen inside: fruit flies
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 6-501.112, Food Code 3-304.14, Food Code 4-301.12, Food Code 4-603.16.
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?
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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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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (16 → 13). That takes a team.
Every visit
LatestSep 29, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Sep 29, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
Steam table measured to have: -Cooked vegetables at 131F -Rice at 133F -Chopped chicken 131F Other items in steam table measured to be over 135F [CA] Maintain PHFs at 135F and above. [COS] Per operator chicken was just cooked and then chopped about 1 hour prior and rice was moved from under counter warmer about 30 minutes prior. Rice and chicken were reheated in rice cooker and on grill. Per employee vegetables were from 2 hours prior. Cooked vegetables were served for immediate service and container was refreshed.
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 World Wrapps? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Some flies observed in back area. [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 World Wrapps? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed to be stored on food prep counters [CA]Store wiping cloths in sanitizer solution (200ppm quat ammonia or 100ppm chlorine)
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you World Wrapps? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
FSC is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Dishwasher is leaking [CA] Mechanical warewashing machine shall be installed and operated according to manufacturer's specifications.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you World Wrapps? Fix it
EarlierMay 13, 2026Routine inspection84 out of 100 (Green placard)
4 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
MAJOR: Salmon measured to be 121F. Per employee she had just finished cooking about 20-30 minutes prior and placed into warmer. MINOR: Steamer table measured to have tofu at 134F and shrimp at 131F. Per employee tofu was just cooked about 10-15 minutes prior and shrimp at cooked about 1 hour prior and placed directly into warmer. Both items observed to be double stacked. [CA] Keep PHFs at 135F and above for hot holding. Do no double stack containers in steam table. [COS] Tofu and salmon were reheated to 165F and returned their respective warmers. Shrimp was used up immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Some flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in under counter dishwasher measured to be 10ppm. [CA] Maintain chlorine at 50ppm for mechanical dishwashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Dry bulk food bin observed to be missing half of lid. [CA] Ensure bulk foods are stored in containers with tight fitting lids to prevent contamination.
EarlierDec 3, 2025Routine 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 in back 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
Prep cooler in back measured to have: -Ranch at 45F -Sour cream at 45F -Ambient temperature at 44F [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Ice bath was added to sauces at to keep PHFs at 41F and below.
EarlierJun 23, 2025Routine inspection77 out of 100 (Green placard)
7 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
3 door prep cooler measured to have: -Egg omelette at 56F -Blue cheese dressing at 56F -Spicy mayo dressing at 56F -Raw tuna at 56F -Dressed raw tuna at 56F -cut tomatoes at 57F -Feta cheese sticks at 56F -Glass noodles at 57F -Squeeze bottle of yogurt sauce at 50F -Squeeze bottle of mayo at 48 [CA] PHFs shall be held at 41°F or below for cold holding. [COS] All PHFs in unit were VC&D (see VC&D Report )except for squeeze bottles of sauces from reach in portion. Per employee squeeze bottles were stocked from walk in cooler in the last 15 minutes. Bottles were moved back into walk in cooler. Cooler was stocked with ice bath.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Front area food prep sink observed used to rinse wiping cloths. [CA] Ensure prep sink is only used for food prep. 2) Wiping cloth observed to be stored on counter top. [CA] Store in use wiping clothes in sanitizer solution.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket observed to be broken for 3 door prep cooler in front area. [CA] Repair gasket and maintain in good condition
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Potatoes observed to be stored in walk in cooler completely covered and measured to be 143F. Potatoes were observed to have been removed from air fryer about 30 minutes prior. [CA] Properly store cooling foods in such a way to allow proper air flow. Keep container open.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler card not available for 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.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Standing water observed in back corner of facility by walk in cooler. [CA] Ensure floors are slanted to drain into floor drains and no standing water is present in facility.
EarlierDec 23, 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 18, 2024Routine inspection82 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Steam table measured to have: -Chicken at 133F -Beef at 125F -Grilled mushrooms at 113F Items observed to be double stacked containers in steam table. Other PHFs measured to be over 135F, container directly in steam table measured to be 166F (see measured observations). 2)1 door prep cooler measured to have: -Kale salad with creamy dressing at 56F -Cut tomatoes at 56F -Cut tomatoes (reach in portion) at 53F -Shredded cheese at 46F -Uncooked Bacon at 57F -Mozzarella cheese at 54F -Sandwiches at 62F -Flat bread sandwich at 54F -Aoli at 42F Per PIC she was unsure of when the previous shift had put those items in prep cooler. [CA] PHFs shall be held at 41°F and below for cold holding or at 135°F and above for cold holding. [COS] Shredded cheese and other PHFs under 50F were moved to other prep cooler. All other PHFs were 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
K05 Hands clean, properly washed; gloves used properly
Employee observed handling dirty dishes and trash can and then putting away a stack of clean dishes without handwashing. [CA] Employees shall wash hands prior to handling food or clean utensils. When wearing gloves, employee shall discard gloves and wash hands with soap and warm water prior to donning new gloves. [COS] Employee washed hands and donned new gloves.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In use wiping clothes observed to be out on counter. [CA] Store in use wiping clothes in sanitizer solution.
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 World Wrapps, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call World Wrapps
Ask for the manager. World Wrapps 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.