At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
7 problems found · 2 marked critical · Routine county inspection · Mar 18, 2026
At the routine inspection on Mar 18, 2026. The latest visit, on Mar 24, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Bambu Hostetter 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 Bambu Hostetter?
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: Hand sink not ready to use K06How to fixFix it
- Marked critical: Time as a control not marked or logged K08How 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 Bambu Hostetter's team
Is this your place?
Welcome, Bambu Hostetter. We'll walk through this together, one item at a time. To log the fixes, claim Bambu Hostetter 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 Bambu HostetterWe'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: Hand sink not ready to useThe county found: “Inside the only restroom: observed both the soap and paper towel dispensers were empty. [CA] Keep soap and paper…”
First step: Hand sinks are for hands only
Then the next one: Time as a control not marked or logged
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 2-301.15, Food Code 3-501.19, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Bambu HostetterWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Bambu Hostetter. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestMar 24, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 18, 2026: 72 out of 100 (Yellow placard).
EarlierMar 18, 2026Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Inside the only restroom: observed both the soap and paper towel dispensers were empty. [CA] Keep soap and paper towel dispensers stocked at all times. [COS] Employee refilled the soap and paper towel dispensers. _____ Minor violation: In the front prep area: observed the handsink was partially obstructed by the open swinging door that was propped open, and also by metal containers stored in front of the sink. [CA] Keep handsink unobstructed at all times. Keep door closed to prevent blocking the sink, and do not store items in front of the sink. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Bambu Hostetter? Fix it
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
At the beginning of the inspection, observed lack of time-marking for cooked boba and toppings on the countertop. Boba measured approximately 75F. At around 1:20pm, employee time-marked boba's start time to be 1:00pm. [CA] When using TPHC, food must be IMMEDIATELY time-marked at the start of the 4 hour time limit. [SA] Employee retroactively time-labeled the boba and toppings. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Bambu Hostetter? Fix it
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Observed a bucket inside the 3-compartment sink that contained both soap and chlorine. [CA] Do not mix soap and chlorine together when warewashing. Washing and sanitizing must be done in SEPARATE steps as follows: 1) Wash with soap and water 2) Rinse 3) Sanitize with 100ppm chlorine, 150-400ppm quaternary ammonia, or per manufacturer directions. 4) Air-dry *REPEAT VIOLATION* 2) Observed accumulation of brown/pink mold-like substance on the white baffle inside the ice machine. [CA] Keep ice machine clean.
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 Bambu Hostetter? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed cans of food were stored inside the restroom in front of the toilet. [CA] Food shall not be stored in lockers, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, under stairwells, under other sources of contamination.
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 Bambu Hostetter? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handled large garbage bin/bags, went to the rear area where there is no designated handsink, and then proceeded to handle food containers. When asked to wash her hands, the employee stated she had washed her hands at the 3-compartment sink. Observed a wall-mounted soap dispenser above the 3-compartment sink, but the dispenser was empty. There was also no paper towel dispenser at the 3-compartment sink. Employee stated she used the soap from the soap bottles on the floor under the 3-compartment sink. [CA] Wash hands with soap from a wall-mounted soap dispenser, then dry hands using disposable paper towels.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Bambu Hostetter? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloth stored directly on prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Bambu Hostetter? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Inside a bucket in the 3-compartment sink: measured chlorine to be over 200ppm. [CA] Dishes must be sanitized in 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Bambu Hostetter? Fix it
EarlierDec 9, 2024Routine inspection76 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
Inside plastic containers on prep counters: measured internal temperatures of cooked boba and pandan jelly to be 75F. Measured internal temperature of cooked taro to be 49F. Employee stated items had been held since 11am (approximately 70 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods and discard after 4 hours. [SA] Cooked boba and pandan jelly were labeled with a time sticker to be discarded at 3pm today. Discussed and filled out TPHC form.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not readily available. [CA] Ensure employees have easy access to a metal probe thermometer to measure food temperatures.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitzer test strips were not available. [CA] Obtain sanitizer test strips to measure sanitizer concentration.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Inside the ice machine: observed pink and brown mold-like substance on the white panel. [CA] Keep ice machine clean. 2) Observed employee set up sanitizer solution in a bucket inside the 3-compartment sink, then add dish soap to the solution. [CA] Washing and sanitizing must occur in separate steps: 1 - Wash with soap and water 2 - Rinse with clean water 3 - Sanitize in 100ppm chlorine solution 4 - Air-dry
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be 103F. [CA] Provide hot water (120F) at the 3-compartment sink.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were not available for review. [CA] Ensure all employee food handler cards/food safety certificates are stored together at the facility for review at all times.
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the front handwash sink was partially obstructed by a small door that was propped open and by items stored on the floor directly under/in front of handwash sink. [CA] Keep door closed to keep handwash sink easily accessible. Remove items on floor in front of handwash sink.
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 Bambu Hostetter, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Hands not washed when needed Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
Call Bambu Hostetter
Ask for the manager. Bambu Hostetter 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 Bambu Hostetter?
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
- Follow-up inspection
- Result
- 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.