At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jun 24, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Bay Area Hot Breads got more than most. That's from the last routine visit, on Jun 19, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bay Area Hot Breads?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How 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 Bay Area Hot Breads' team
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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: No backflow test on fileThe county found: “Observed equipment removed from food prep sink, however, waste pipe is disconnected under prep sink. Spoke to owner on…”
Then the next one.
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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 Part 5-5, Food Code 3-305.11, Food Code 6-501.112.
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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 lists no visits in the last 12 months.
Fewer points taken off than last time (49 → 48). That takes a team.
Every visit
LatestJun 24, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 24, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed equipment removed from food prep sink, however, waste pipe is disconnected under prep sink. Spoke to owner on phone she mentioned she will make an appointment with plumber to repair the issue.[CA] Repair plumbing fixture and maintain in clean and good repair. Owner agreed to use three compartment sink for any food prep with use of strainers until food prep sink is fixed.
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 Bay Area Hot Breads? Fix it
EarlierJun 19, 2025Routine inspection52 out of 100 (Yellow placard)
17 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
Measured samosas at 104F, puffs between 114-130F. Per PIC, samosas were picked up from Rajjot Sweets and snacks at 8 AM. Puffs were baked at 8 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA[ PIC will use TPHC (time as public health control) and use or discard the leftover PHFs at the end of 4 hours from when it was taken out of temperature control. Observed butter at 74 at front unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Maintain on TPHC. Per PIC, the puffs get dry if the temperature is too high and he will use TPHC. TPHC form provided to PIC. Email it to district specialist at [email]
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
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels and soap at hand wash sink in the kitchen. Lack of paper towel at hand wash sink in the restroom . [CA] Provide soap in dispensers at all times. Provide single use paper towels in dispensers at all times. [SA] Soap bottle provide at kitchen hand wash sink. Napkins provided at kitchen and restroom hand wash sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed a full large trash container near mop sink with open lid, observed flies nearby. [CA] Refuse containers shall be covered at all times when not in use.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food bags such as cocoa powder and onion bags stored directly on floor in storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed multiple open food bags and a jam container open on shelf. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Lack of labels on bulk food that is taken out of its original packaging. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed exposed light on ceiling in food prep area and storage area without covers. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed few flies in the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door partially opened, front door is propped open and observed flies in the facility. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Back door to food prep area shall be self-closing. Air curtains shall be in operation over all open exterior doors to prevent flying pests. Observed cluttered mop sink and water heater area. Mop are stored outside the mop sink and rack. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Show 10 more
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Observed samples above biscuits and other baked goods with a wrap on the tray without any utensil. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed. [CA] Provide dispensing utensil for each food item offered at consumer self-service counter to prevent cross contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at 114F at three compartment sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA] Provide chlorine test strips.
The department's words
K32 Food properly labeled and honestly presented
Lack of ingredients and place of business on some of the prepackaged food items. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed black substance on spray nozzle at three compartment sink. Observed crumbs of cookies on bottom shelf of display unit and stuck in door slides. . [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Plan review
The department's words
K48 Plan review
Observed unapproved equipment for dough flattening and dough shapes in the facility. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Provide plans to obtain approvals for the equipment by 7/20/25 or equipment may be impounded.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed use of cardboard as floor liner in restroom and shelf liner in dry storage area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Observed multiple milk crates with accumulation of food in the facility. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Remove the crates and use approved equipment. Food preparation sink is available but obstructed by microwave and other equipment. [CA] Prep sink shall be unobstructed and available for use at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloth observed on prep table at front prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris, grime and dust on floors throughout the facility. [CA] Floors shall be cleaned regularly and maintained in good condition. Observed stains on walls near three compartment sink. [CA] Clean the walls and maintain in good condition. Observed openings in ceiling in dry storage room with freezer, above water heater and in back hallway. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multi use scoop for ice cream sitting in room temperature water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
EarlierDec 6, 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 4, 2024Routine inspection51 out of 100 (Yellow placard)
17 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
* Repeat Violation. In the kitchen, access to the handwashing sink was obstructed by racks. [CA] Handwashing sinks shall be accessible at all times. [COS] Employees moved racks to create a pathway to the handwashing sink. In the restroom, no paper towels available at the handwashing sink. [CA] Handwashing sinks shall be supplied with soap and paper towels at all times. Paper towels shall be stored in a dispenser. [SA] Employee supplied the handwashing sink with napkins.
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
In the 2-door reach in refrigeration at the front counter, measured paninis at 46 to 51F. The display thermometer and ambient temperature of the refrigerator measured at 58F. Per employee, panini containers were taken out within one hour for prep. [CA] Refrigeration units shall keep foods at 41F or below. [COS] Employee adjusted temperature to 39F to cool down foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed toilet paper stored outside the dispenser. [CA] Toilet paper shall be stored in the dispenser to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen, observed ceiling light bulb is missing light shield. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in the kitchen.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the storage area nearby the restroom, observed one crawling insect. It did not appear to be a cockroach, no other evidence of live or dead insects or cockroaches. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Reviewed pest control report from 11/25/24.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
At the cash register, observed sample tray of foods available for self-service. No utensils provided for self-service. [CA] Provide utensils or individually package samples to protect from contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the 3-compartment sink, observed sprayer leaks when faucet is turned on. [CA] Repair sprayer and maintain plumbing fixtures in good repair.
Show 10 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed multiple broken ceiling panels and holes in the walls and ceilings. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed excessive food splashes and staining on the walls. [CA] Clean and sanitize affected areas. Premises shall be kept clean and maintained in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards not available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Next to the restroom, observed large, overfilled trash can with accumulation of refuse. Trash can is surrounded by excessive refuse and debris. [CA] Clean and sanitize affected area. Premises shall be kept clean and free of debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed excessive clutter in the kitchen and storage areas. [CA] Clean and sanitize affected areas. Premises shall be kept clean to avoid pest harborage.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime on nonfood-contact surfaces (milk crates, shelves, trash can) throughout facility. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the 3-compartment sink, measured the water temperature at 114F. [CA] Hot water shall be supplied at a minimum of 120F.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple open and uncovered bags of flour. [CA] Food shall be kept in closed containers, separated, and protected from contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of unapproved equipment (hot plate) to cook panini filling without ventilation. [CA] Discontinue the use of unapproved equipment. Facility lacks ventilation hood for cooking. Only baking oven has a ventilation hood.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks appropriate test strips. [CA] Sanitizer test strips shall be available for use at all times.
The department's words
K32 Food properly labeled and honestly presented
In the self-service area, observed multiple food items were not appropriately labelled. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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 Bay Area Hot Breads, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
Call Bay Area Hot Breads
Ask for the manager. Bay Area Hot Breads can only fix what it knows about.
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Complain directly to the health department
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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.
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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.