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 · May 7, 2026
At the routine inspection on May 7, 2026. The latest visit, on Aug 28, 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. Bean Scene Cafe 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 Bean Scene Cafe?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Equipment in poor repair K35How 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 Bean Scene Cafe's team
Is this your place?
Welcome, Bean Scene Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Bean Scene Cafe 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 Bean Scene CafeWe'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: “Milk on counter was measured at 50F. Per PIC, it was taken out less than 2 hours prior to inspection. [CA] PHFs…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or 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 2-301.15, Food Code 2-301.14, Food Code 4-301.12, Food Code 6-501.112.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Bean Scene CafeWe'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 · 5 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, Bean Scene Cafe. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestAug 28, 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 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 7, 2026: 84 out of 100 (Green placard).
EarlierAug 25, 2026Routine inspectionGreen placard
8 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
*REPEAT VIOLATION* A half-full jug of milk measured 60F while maintained on the counter at the front service area. Per an employee, she had taken it out of refrigeration approximately 45 minutes prior [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employee to relocate milk to adequate refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* Observed panini press and crepe makers lack any form of overhead ventilation. Observed excessive accumulation of browning/staining on ceiling above the crepe makers. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Further repeat violations may result in further enforcement action.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front service line, right-side hand sink observed partially obstructed with a pitcher of ice water in the wash basin. *Note: Additional, available and fully stocked hand sink available less than 10 feet away, at the end of the service line At the warewashing area, observed a pot maintained in the basin of the hand wash sink. Per the employee warewashing, the pot was in the process of being air dried. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facility shall be used for no other purpose than hand washing. [COS] Obstructions were removed. Pot was re-ran through the under-counter mechanical dishwasher.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of black, mold-like substance on the interior of the hollow plastic handle of the blender used for blending juices. Observed accumulation of black, mold-like substance between the base and the undercarriage of the blender. Areas appear to be nonfood contact surfaces. Blender was not actively in use at the time of inspection. [CA] Ensure that nonfood contact surfaces are maintained clean. [COS] Instructed employees to use a knife to unscrew screws to disassemble blender and clean internal, nonfood contact components. Affected areas were sanitized with chlorine at 100 ppm and ran through the mechanical dishwasher (168F). Owner stated that he will purchase a new blender.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed moving a half-full trash can, thereby contacting the insides/outsides with fingers, then opened a drawer and attempted to serve a bag of chips to a customer before being stopped and instructed to wash their hands. When instructed to wash hands, employee proceeded to rinse hands in the three compartment warewashing sink before being directed to use soap in the dedicated hand wash sink that was adjacent. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Three compartment sink shall not be used for handwashing. [COS] Employee properly washed hands.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
A method for testing the high temperature sanitizing rinse of the under-counter mechanical dishwasher could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 2 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the downstairs basement area used as dry storage, observed two rat droppings on an unused lower shelving unit, two rat droppings on the floor in the corner underneath where the stair curves downwards, and two rat droppings on the floor in between shelving units at the left-side of the basement. Rodent droppings appeared and felt dry. Observed no evidence of contamination or adulteration of food. Observed no evidence of rodent activity in the ground-floor kitchen area. Per the owner and staff, the facility had an issue with rats two years prior, but have seen no activity since. In the kitchen area, observed heavy accumulation of cockroach droppings on the wall behind the ice machine and around the wall-mounted vents directly above/adjacent. Observed cockroach droppings around and underneath the three compartment warewashing sink. Observed no other evidence of cockroaches. Per the owner and staff, the facility has an issue with cockroaches several months prior, but have seen no activity since. Reviewed recent pest control service report from Polaris, conducted 08/18/2026, which did not note any vermin activity. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize area of dead cockroaches or old droppings. [COS] Employees cleaned up rodent droppings and bleached affected areas. Owner states he has scheduled a pest control service. A follow-up inspection will be conducted to ensure that the facility is free of vermin activity. *** Observed 5+ fruit flies in the back kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed multiple fruit flies landing on the lip and opened lid of the blender used for blending juices, while maintained on a stand in the back kitchen area on a prep table. Observed sticky residue on blender. Blender was not in active use. [CA] Ensure that food contact surfaces are maintained clean to prevent the attraction of pests/vermin. [COS] Instructed employees to disassemble and sanitize blender. Blender was sanitized (100ppm chlorine) and ran through the under-counter mechanical dishwasher (168F).
EarlierMay 7, 2026Routine inspection84 out of 100 (Green placard)
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
Milk on counter was measured at 50F. Per PIC, it was taken out less than 2 hours prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Milk was placed back into refrigeration.
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 Bean Scene Cafe? Fix it
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Severe grease build up on ceiling above crepe maker. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Bean Scene Cafe? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Household upright refrigerator used in back area of facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Bean Scene Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Holes in ceiling and around piping. [CA] Eliminate holes greater than 1/4" to prevent the entrance and harborage of vermin.
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 Bean Scene Cafe? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
No hood system for crepe unit or panini press. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If facility wishes to keep equipment; an exemption form will have to be submitted into the department. Submit form within 2-weeks. *** REPEAT VIOLATION*** Enforcement action may be implemented.
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 Bean Scene Cafe? Fix it
EarlierJul 9, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Grease build up noted on the ceiling around the crepe stations. [CA] Walls and/or floors in food preparation area shall be kept clean.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
No hood system for 2 crepe units in the back kitchen area and panini press noted in front of facility. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If facility wishes to keep equipment; an exemption form will have to be submitted into the department. Submit form within 2-weeks (7/25/25)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink at the back kitchen was blocked with a metal container. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated the container.
EarlierMay 28, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
No hood system for 2 crepe units in the back kitchen. Elevated temperature in back kitchen. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor that creates gaps. Gaps observed between floor cove base and wall under 2 compartment sink. [CA] Repair holes and gaps in structure and maintain in good repair to prevent pest harborage.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Minor leakage from faucet for 2 compartment sink when faucet is turned on. [CA] Secure leak.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cracked plastic strip in the interior of freezer. [CA] Maintain and repair equipment to prevent physical contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink at the back kitchen was blocked with a container for sanitizer. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated the container of sanitizer.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishmachine measured at 154.3 F and 0ppm of chlorine. [CA] Dishmachine final rinse cycle shall reach 160F or above.
The department's words
K23 No rodents, insects, birds, or animals
4 dead cockroaches on the floor under 2 compartment sink and on the floor behind dishmachine. Per owner, facility has monthly pest control service. Last service was dated on 05/20/2025. [CA] Clean and sanitize area of dead cockroaches. Contact your licensed pest control service if necessary.
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 Bean Scene Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Bean Scene Cafe
Ask for the manager. Bean Scene Cafe can only fix what it knows about.
Share this page
Use CleanCleaver at home
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.
Do you work at or run Bean Scene Cafe?
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.