At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · County inspection, Follow-up inspection · Aug 7, 2026
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. Beastea Llc got more than most. That's from the last routine visit, on Aug 5, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Beastea Llc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Beastea Llc's team
Is this your place?
Welcome, Beastea Llc. We'll walk through this together, one item at a time. To log the fixes, claim Beastea Llc 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 Beastea LlcWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Stainless steel panel on the left side of the cookline observed separated from the wall. [Corrective Action]…”
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 4-603.16, Food Code 6-501.112, Food Code 7-201.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Beastea LlcWe'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 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (40 → 32). That takes a team.
Every visit
LatestAug 7, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 7, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Stainless steel panel on the left side of the cookline observed separated from the wall. [Corrective Action] Re-attach the stainless steel panel to the wall and seal all gaps.
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 Beastea Llc? 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
Observed old canned food on shelvings in dry storage area. Per PIC, those are old and was planning to discard them. [Corrective Action] Discard old canned food and any other foods that won't be used.
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 Beastea Llc? Fix it
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 near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine and maintain 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 Beastea Llc? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Deteriorated plastic protective film observed on the new refrigeration units. [Corrective Action] Remove deteriorated plastic protective film from the refrigeration units and maintain equipment surface clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Beastea Llc? Fix it
EarlierAug 5, 2026Routine inspection68 out of 100 (Red placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
**MAJOR** 1. Observed Vermin: Documented in the following areas: Observed three live German cockroaches (one adult and two nymphs) underneath the cook line and one nymph in the side hallway area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. **MINOR** Observed multiple flies and gnats throughout the food preparation area. [CA] The premises of a food facility shall be free of non-disease carrying flies, gnats, ants, weevils, and insects.
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
Measured cut watermelon in the 2-door preparation unit at 71F. Per employee, watermelon was cut less than 15 minutes prior to temperature measurement. Measured the ambient temperature of the unit at 60F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cut watermelon was relocated to 2-door upright cooler to facilitate rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grime and debris on the floors underneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
The department's words
K24 Person in charge present and performing duties
No person in charge at the time of inspection. Manager contacted via phone and arrived during inspection. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 gap in the back door due to broken screening. Observed back door propped open at the time of inspection. [CA] Seal all gaps in the facility. Facility shall be fully enclosed to prevent pest entrance and harborage.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed working utensils stored in standing 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. 2) Observed ice scoop handle stored in direct contact with ice in the cooler. [CA] Scoops shall be stored in such a way to prevent direct hand contamination with foods.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Measured the chlorine sanitizer concentration in the 3-compartment sink at 200 ppm. [CA] Chlorine sanitizer shall be maintained at an approved concentration.
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the floor of the kitchen and storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and grime on the sides of cook line, the ventilation hood, food storage shelves and refrigeration unit handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the 2-door preparation unit at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.
EarlierJul 31, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration in the 3-compartment sink at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse at a chlorine concentration of 100 ppm, or as per manufacturer's specifications.
EarlierJul 29, 2025Routine inspection60 out of 100 (Yellow placard)
13 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 boba at 83F. Per employee, the boba was cooked 2 hours prior. Per manager over the phone, the boba is kept at room temperature no more than 4 hours and the timer is set on their phone. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employees to discard boba at the end of the 4-hour time marking.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
**MAJOR** Observed employees actively skipping the sanitizer step during warewashing. Employees did not know how to set up the sanitizer compartment. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employees on how to conduct manual warewashing and how to set up the 3-compartment sink with sanitizing solution. The sink was temporarily blocked using plastic wrapping. Chlorine sanitizer concentration measured at 100 ppm. **MINOR** Observed accumulation of mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash sink is partially obstructed by standing bucket and containers of oat milk. [CA] Handwash sink shall be fully stocked and accessible at all times.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed working utensils stored in standing water. Measured the water at 85F. [CA] Working 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. 2. Observed ice scoop handle stored in direct contact with ice in the cooler. [CA] Scoops shall be stored in such a way to prevent direct hand contamination with foods. 3. Observed bowl without handle stored in direct contact with ice in the ice machine. [CA] Provide scoops with handles to prevent direct hand contamination with food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored on the floor in the kitchen (toppings) and in the storage area (oat milk containers, sauces, etc.) [CA] Food shall be stored six inches above the floor to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the preparation unit lid next to the cook line is in disrepair. Observed multiple refrigeration gaskets (reach-in in the kitchen area) are falling off and in disrepair. [CA] Equipment shall be maintained clean and in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed large hole in the ceiling above the handwash sink. The ceiling panels appear to be broken and falling off. 2. Observed the top of the back door is broken off and is not flush with the wall, creating a large gap into the facility from the outside. [CA] Repair ceiling panel and broken door. Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 3. Observed excessive clutter throughout the facility and the back storage area, including personal items. [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.
Show 6 more
Permits available
The department's words
K49 Permits available
Facility is operating without an active health permit.[CA] A food facility shall not be open for business without a valid health permit.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed excessive accumulation of dust and grease in the fume hood over the cook line. [CA] Routinely clean the ventilation hood filters. The ventilation hood filters shall be maintained clean and in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime on food storage shelves and refrigeration unit handles and doors. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed excessive accumulation of grease, grime, and food debris in the kitchen area, especially at the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized to prevent pest harborage.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 20+ house flies, fruit flies, and gnats in the kitchen and storage areas. [CA] Food facility shall be kept free of vermin and non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K24 Person in charge present and performing duties
No person in charge at the time of inspection. Manager contacted via phone. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 Beastea Llc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Beastea Llc
Ask for the manager. Beastea Llc 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.
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
- 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.