At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
5 problems found · 1 marked critical · Routine county inspection · Sep 21, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Aramark @ Mission Kitchen And Coffee got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Aramark @ Mission Kitchen And Coffee?
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
- Equipment in poor repair K35How 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 Aramark @ Mission Kitchen And Coffee's team
Is this your place?
Welcome, Aramark @ Mission Kitchen And Coffee. We'll walk through this together, one item at a time. To log the fixes, claim Aramark @ Mission Kitchen And Coffee 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 Aramark @ Mission Kitchen And CoffeeWe'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: “Major Violation - Scrambled egg mixture stored near grill top at room temperature and not in use measured to be 63F.…”
First step: If food is out of range
Then the next one: Equipment in poor 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 3-304.14, Food Code 3-305.11, Food Code 3-302.11, 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.
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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 2 times in the last 12 months (2 routine).
Every visit
LatestSep 21, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Sep 21, 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
Major Violation - Scrambled egg mixture stored near grill top at room temperature and not in use measured to be 63F. Per employee, this was used during breakfast service, which ended five minutes prior. [CA] Store all potentially hazardous foods below 41F or above 135F. Keep scrambled egg mixture in cooler when not in use. [COS] Employee moved scrambled egg mixture to prep cooler to rapidly cool. Minor Violation - Naked Juices and kombucha which require refrigeration were observed on a handcart at room temperature. Beverages measured to be 43F-49F. Observed PIC stocking cooling about 30 minutes prior upon initial walk through. Per PIC this handcart was delivered to the facility 40 minutes prior. [CA] Maintain PHFs at 41F and below. Ensure all delivered PHFs are placed under active temperature control immediately upon receiving.
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 Aramark @ Mission Kitchen And Coffee? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed black, mold-like substance inside the ice machine. [CA] Keep ice machine clean and free of black, mold-like substances.
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 Aramark @ Mission Kitchen And Coffee? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed two wiping cloths sitting outside of sanitizer bucket. [CA] When not in use, store all wiping cloths in a sanitizer solution of 200PPM for quat sanitizer.
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 Aramark @ Mission Kitchen And Coffee? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Frozen buns were stored in bag on the floor of walk in freezer. Box of frozen pastries leaking liquid onto floor of walk in freezer and the storage orientation is not following the manufacturers specifications. Frozen beef patty on floor of walk in freezer. [CA] Store all foods at least 6 inches above the floor and protected from contamination. Follow manufacturer's labels on products.
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 Aramark @ Mission Kitchen And Coffee? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Three electric stove top burners observed to be not under hooded ventilation. [CA] All cooking equipment shall be placed under a hood to ensure proper ventilation.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Aramark @ Mission Kitchen And Coffee? Fix it
EarlierJan 13, 2026Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef observed to be thawing above produce and ready to eat foods. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Soup measured to be 92F. Per label soup was made about 1.5 hours prior. Soup was in large container inside walk in cooler. [CA] Cool soups from 135F to 70F within 2 hours and then 70F to 41F within 4 hours afterwards. Soups shall be cooled in shallow or small container uncovered to allow for effective cooling. Facility may also use ice baths, or ice wards to cool. Stir frequently to allow for even and effective cooling [COS] Soup was moved into shallow metal chaffing dishes, placed into ice bath, stirred, then placed back into walk in cooler.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer missing from under the counter cooler at coffee bar and prep cooler by grill. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
EarlierJun 24, 2025Routine inspection86 out of 100 (Green placard)
4 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
Log for grill and salad bar stations observed to be partially filled out while stations were being stocked. Times listed on log observed to be 30 minutes- 1 hour later from time of observations. Per operator, time and temperature are recorded when items were removed from walk in and stocked at station(around 11:00AM for service at 11:30AM) and then discarded at the end of lunch service (at 2:00PM). Temperature of cut tomatoes measured to be 44F at 11:30PM and log stated cut tomatoes were 40F at 12:00AM [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control. Ensure time is recorded on logs are accurate to times PHFs were removed from temperature. [COS] Logs were completed with correct times were written down at time. All PHFs at service line shall be discarded at the end of the lunch period.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Under the counter dishwasher in back area observed to be leaking. [CA] Repair under the counter dishwasher leak.
Permits available
The department's words
K49 Permits available
Permit observed to be expired on 5/31/2025. Facility is currently operation without valid permit [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $$1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days 06/26/2025) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meats observed to be stored above produce and ready to eat foods. [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.
EarlierOct 9, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Prep cooler by cookline observed to be off. Per employee prep cooler is broken. All PHFs in prep cooler insert observed to be in ice bath and measured to be below 41F (see measured observations). [CA] Repair prep cooler. 2) Handwash sink in back area by oven observed to be out of order. 2 other sinks observed in back prep area available for use. [CA] Repair sink and maintain in good repair.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
6 ants observed at coffee bar. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Continue to regularly wipe and sanitize areas to abate ants. [COS] Per operator ants had come in over the weekend and was reported to pest control company on Monday. Operator provided pest control report from Tuesday night(previous night). Employee wiped away ants with wiping cloth and sanitizer.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Raw beef stored in walk in cooler above log of cheese. [CA] Store any raw meats below ready to eat foods to prevent cross contamination. 2) Bulk dry flour and sugar container in dry storage room observed to be stored without lid. [CA] Place lid on containers when not in use.
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 Aramark @ Mission Kitchen And Coffee, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Aramark @ Mission Kitchen And Coffee
Ask for the manager. Aramark @ Mission Kitchen And Coffee 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 Aramark @ Mission Kitchen And Coffee?
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
- 84 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.