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 · Aug 4, 2026
At the routine inspection on Aug 4, 2026. The latest visit, on Aug 5, 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. Bay Club Santa Clara - Outside Kitchen 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 Bay Club Santa Clara - Outside Kitchen?
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: Hot food below 135°F K07How to fixFix it
- Pests seen inside: flies K23How 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 Club Santa Clara - Outside Kitchen's team
Is this your place?
Welcome, Bay Club Santa Clara - Outside Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Bay Club Santa Clara - Outside Kitchen 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 Bay Club Santa Clara - Outside KitchenWe'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: “In the outside kitchen area and in the inside coffee area, observed handwash stations lack paper towels for use.…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 6-501.112, Food Code 4-301.12.
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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Bay Club Santa Clara - Outside Kitchen. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestAug 5, 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 Aug 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 4, 2026: 72 out of 100 (Yellow placard).
EarlierAug 4, 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
In the outside kitchen area and in the inside coffee area, observed handwash stations lack paper towels for use. (Facility serves coffee daily. No active food preparation at the time of inspection.) [CA] Handwash stations shall be fully stocked and accessible at all times. [COS] PIC stocked handwash stations at the time of inspection.
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 Bay Club Santa Clara - Outside Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured cheese, burger patties, and chicken in the under counter cooler at 53F. Per PIC, foods have been stocked since overnight. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All foods were voluntarily condemned and discarded at the time of inspection.
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 Bay Club Santa Clara - Outside Kitchen? Fix it
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
1) In the outside kitchen storage, observed accumulation of rodent droppings on the floor underneath the ice machine. In the inside coffee area, observed accumulation of rodent droppings on the floor of the cabinet underneath coffee equipment. No live activity or contamination of food or equipment observed at the time of inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. 2) In the outside kitchen area, observed large amount of ants on the preparation counters and 3-compartment sink. Per PIC, all food preparation and warewashing takes place inside the kitchen area. [CA] The premises of a food facility shall be kept free of non-disease carrying ants, weevils, flies, and gnats. NOTE: Per PIC, facility receives pest control services inside the facility monthly and outside as needed. The last pest control report was unavailable for review at the time of inspection.
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 Bay Club Santa Clara - Outside Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed most of the 3-compartment sink is partially obstructed by a large ice machine. [CA] Relocate ice machine. Warewashing facilities shall be maintained in good condition and shall be readily accessible at all times.
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 Bay Club Santa Clara - Outside Kitchen? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units lack monitoring thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bay Club Santa Clara - Outside Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the under counter cooler at 53F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until this unit is repaired.
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 Bay Club Santa Clara - Outside Kitchen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks active Food Safety Manager's Certificate. [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.
EarlierFeb 23, 2026Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate not available for review. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the back kitchen area, observed handwash sink is obstructed with equipment. The handwash sink is currently not in active use. [CA] The handwash station shall fully accessible and stocked at all times.
Vending machines
The department's words
K37 Vending machines
Inside the Bay Club, facility is operating multiple vending machines dispensing prepackaged, Potentially Hazardous Foods (yogurt, milk, juices, etc.) and a self-operating smoothie and coffee machine (Blendi). The vending machines do not appear to be approved by this Department. [CA] Vending machines shall be permitted and meet all applicable requirements set by this Department.
EarlierFeb 25, 2025Routine inspection85 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
K06 Adequate handwash facilities supplied, accessible
There were no soap and paper towel supplies on the handwash station located next to the three compartment warewash sink used to wash the coffee equipment. The three compartment sink is located in the small room behind the office. [CA] Refill the dispensers. The PIC refilled the supplies (COS).
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
There are two ice machines in use in the facility. One of the ice machine located inside the small room which is used to prepare coffee is draining into the three compartment sink. The other ice machine located in the grill station is also draining into a floor sink. [CA] Drain from an equipment that produces liquid from condensation or use of any fluid like ice machine, soda dispenser must darin into a floor sink. Since both of the ice machines are draining improperly, please cease and desist using the equipment. If you decide to use these equipment, please submit plan to our office via [email] for approval.
The department's words
K01 Demonstration of knowledge; food safety certification
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
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 Club Santa Clara - Outside Kitchen, 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
- Hot food below 135°F Read the free guide
- Pests seen inside: flies Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Bay Club Santa Clara - Outside Kitchen
Ask for the manager. Bay Club Santa Clara - Outside Kitchen 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 Bay Club Santa Clara - Outside Kitchen?
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.