At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
7 problems found · Routine county inspection · Aug 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Barcelona 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 Barcelona?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Barcelona's team
Is this your place?
Welcome, Barcelona. We'll walk through this together, one item at a time. To log the fixes, claim Barcelona 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 BarcelonaWe'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: “1. Lack of paper towels in some of the paper towel dispensers at the handwash sinks. Napkins used instead of paper…”
First step: Hand sinks are for hands only
Then the next one: No hot or cold water at a sink
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 3-302.11, Food Code 4-603.16.
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 BarcelonaWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Every visit
LatestAug 11, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Aug 11, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lack of paper towels in some of the paper towel dispensers at the handwash sinks. Napkins used instead of paper towels in some of the paper towel dispensers. Loose napkins were observed nearby the paper towel dispenser. [Corrective Action] Ensure paper towel dispensers are always stocked with paper towels. 2. Handwash sink at the cookline observed completely blocked by a shelf. Nearby handwash stations available. [Corrective Action] Ensure handwash stations are always easily accessible.
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 Barcelona? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Hot water at the 4 compartment sink at the bar was measured at 112 degrees Fahrenheit. [Corrective Action] Ensure hot water at the 4 compartment sink is provided at a minimum temperature of 120 degrees Fahrenheit. 2. Warm water at the automatic faucets at the handwash sinks in the restrooms were measured at 76 degrees Fahrenheit. [Corrective Action] Ensure warm water is provided at a temperature between 100 - 108 degrees Fahrenheit.
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 Barcelona? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Ceiling panel missing in the dough prep room. [Corrective Action] Install the ceiling panel. 2. Cove base tile observed separated from the wall in the dough prep room behind the large dough mixer. [Corrective Action] Maintain wall in good condition.
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 Barcelona? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Feta cheese in the 4 drawer prep cooler was measured at 49 degrees Fahrenheit in the 4 drawer prep cooler. The container of feta cheese was observed to be stored on top of the inserts. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Do not store Potentially Hazardous Foods on top of the inserts.
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 Barcelona? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored above vegetables and ready-to-eat foods in the walk-in cooler. [Corrective Action] Store raw meat below vegetables and ready-to-eat foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Barcelona? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed tandoori oven, 4 burner stove top, and 2 single stock pot burners added to the cookline. [Corrective Action] Ensure all new equipments are approved by the Plan Check Program at this department before using. Submit Plan Check application for the use of the tandoori oven, 4 burner stove top, and the 2 single stock pot burners within one month.
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 Barcelona? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water leak observed from the drain pipe under the 4 compartment sink at the bar. [Corrective Action] Repair to stop the leak.
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 Barcelona? Fix it
EarlierJun 3, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a 4 burner stove installed at tertiary cookline. [Corrective Action] Ensure new equipment is approved by Plan Check Program at the department before installing. Submit plans to this department for the 4 burner stove.
EarlierDec 26, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed mold like substance inside the ice machine. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
EarlierJun 10, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air temperature in the 3 door reach-in cooler at the bar was measured at 46 degrees Fahrenheit. No Potentially Hazardous Foods stored in the refrigeration unit. Observed the rubber seal on the right door damaged. [Corrective Action] Refrigeration unit shall be able to maintain ambient temperature at or below 41 degrees Fahrenheit. Repair or replace the rubber seal.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak from the left side drain pipe under the 4 compartment sink at the bar. [Corrective Action] Repair to stop the leak.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized CO2 cylinders in the dough prep room observed not properly secured to a rigid structure. [Corrective Action] Ensure pressurized cylinders are properly secured to a rigid structure.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of wall mounted soap dispenser at the handwash sink at the cookline. Other nearby handwash sinks with soap and paper towels. [Corrective Action] Install wall mounted soap dispenser at the handwash sink.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of managerial Food Safety Certificate. [Corrective Action] 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.
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 Barcelona, 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
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
Call Barcelona
Ask for the manager. Barcelona can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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
- 83 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.