At a glance
CleanCleaver food safety systematic review results
What happened?
51/ 100 · 49 points taken off
14 problems found · 3 marked critical · Routine county inspection · Oct 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ben Sandwiches 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 Ben Sandwiches?
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
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Ben Sandwiches' team
Is this your place?
Welcome, Ben Sandwiches. We'll walk through this together, one item at a time. To log the fixes, claim Ben Sandwiches 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 Ben SandwichesWe'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: “Major Violation - Walk in cooler measured to be 47F ambient. New unsealed milk, raw shell eggs, and vietnamese coffee…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 2-301.15, Food Code 6-501.112, Food Code 3-305.11.
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?
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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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 8 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 1 follow-up, 1 other).
Fewer points taken off than last time (56 → 49). That takes a team.
Every visit
LatestOct 1, 2026Routine inspection51 out of 100 (Yellow placard)
This one: 51 out of 100 (Yellow placard), inspected Oct 1, 2026.
14 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major Violation - Walk in cooler measured to be 47F ambient. New unsealed milk, raw shell eggs, and vietnamese coffee measured 45F. Per PIC, unit was 41F at 9am this morning. Per PIC, coffee was prepared yesterday with condensed milk that requires refrigeration after it is opened [CA] Ensure all equipment intended to cold hold potentially hazardous foods measures 41F or below. All potentially hazardous foods shall be held below 41F or above 135F. [COS] New, unsealed milk and raw shell eggs were moved to a cooling unit to maintain cold holding temperatures. Vietnamese coffee was VC&D due to failing to be held at proper temperature. Minor Violation - Frozen french fries and cooked egg rolls observed to be stored at ambient temperature. Egg rolls measured to be 145F and fries measured to be 29F. Per operator, fries were removed from the freezer and egg rolls were removed from the deep fryer 5 minutes prior. [CA] Ensure all foods are being actively temperature controlled if not using Time as a Public Health control (TPHC). Potentially hazardous foods shall be held below 41F or above 135F. [COS] Operator moved egg rolls to the steam table and the fries back to the freezer to maintain temperature control.
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 Ben Sandwiches? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee preparing food touch trash can and then proceed to handle the food again. Employee touched a sandwich and sliced carrots after contacting the trash can. [CA] After touching garbage or other contaminated sources, wash hands with warm water for at least 15 seconds with soap and dry with single use towel, then reapply new gloves before handling food and food contact surfaces. [COS] Employee was instructed to wash hands and PIC VC&D the sliced carrots and sandwich that were touched with the contaminated gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Ben Sandwiches? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Employee restroom observed to be out of stock of soap and paper towels. [CA] Ensure all restrooms in facility are adequately supplied. [COS] Employee restocked soap and paper towels in restroom.
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 Ben Sandwiches? Fix it
Not critical (11)
The department's words
K24 Person in charge present and performing duties
A customer was observed entering the food preparation area. Per PIC, the customer was to package their own order of bread as PIC did not want to wash his hands and change gloves. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Per PIC, mayonnaise is prepared at other location on Story road. Mayonnaise contains raw eggs. [CA] Provide consumer warning for use of raw shell eggs in uncooked foods.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed fried eggs and cooked spam in the top of the prep cooler at back of front prep area to be measured at 56F Per PIC, items were prepared 30 minutes ago..Plastic container holding the eggs and spam were double stacked in a manner that does not allow proper airflow to cool effectively. [CA] When cooling items, ensure that they are stored in a way that allows the cold air to ventilate and properly cool the food. [COS] PIC moved the food to the walk in cooler to reach 41F.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ben Sandwiches? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Lids of bread containers are soiled with build up of debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Ben Sandwiches? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Three compartment sink observed to be leaking from the faucet. [CA] Ensure that all plumbing fixtures are in good repair and free of leaks throughout the facility.
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 Ben Sandwiches? Fix it
Show 6 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler measured to be 47F ambient. [CA] Ensure all units are functioning correctly for their intended purposes. Cold holding units shall maintain a temperature of 41F or below.
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 Ben Sandwiches? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed a dead, juvenile cockroach underneath the three compartment sink [CA] Ensure that facility is free of all vermin. Clean and sanitize the area where cockroach was.
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 Ben Sandwiches? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed white powder above the baking counter in unlabeled containers. [CA] Ensure that all foods removed from their original packaging are easily identifiable in their new containers.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Ben Sandwiches? 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
Front door, back door, propped open and screen is left open as well. [CA] Keep all doors in the facility closed to reduce access by 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 Ben Sandwiches? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths out on food contact surfaces between usage. [CA] When not in use, wiping cloths shall be submerged in a sanitizer solution of 100PPM for chlorine or 200PPM for quat. [COS] PIC removed all wiping cloths and supplied new ones with a sanitizer bucket of chlorine at 100PPM for use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ben Sandwiches? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In sugar bag, scoop was stored inside bag with handle touching the sugar. [CA] Store scoop handle in a manner that the handle or contact surfaces do not touch the foodproduct.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Ben Sandwiches? Fix it
EarlierApr 10, 2026Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Plan review
The department's words
K48 Plan review
Facility has submitted for the addition of equipment and plans have not been approved for installation and use. [CA] Cease use of equipment until final plan check approval has been received from this department. [COS] Equipment was impounded by this department.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has the following non ANSI equipment: - 1x stand mixer - 1x Gourmia airfryer - 1x rice cooker [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).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. At the front cookline area, the top ridge of the stainless steel has a gap and is not easily cleanable. [CA] Seal the gap and ensure the finish is easily cleanable. 2. The red quarry tile flooring of the dry storage room has been covered by a LVP flooring. new flooring has gaps and holes throughout. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 3. The door frame to the back of house area has gaps along the frame with the white tile detaching from the stainless steel frame. 4. the counter tops has exposed unfinished wood. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. 5. The customer restroom lacks an approved cove base. [CA] Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The three compartment sink is leaking at the faucet. [CA] Repair the plumbing fixture.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The back of house sink lacked paper towels in the dispenser and lack soap. [CA] Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. 2. The back of house sink lacks a wall mounted soap dispenser. [CA] Provide a wall mounted soap dispenser.
Show 2 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The staff restroom toilet has been replaced with a makeshift shower. [CA] Toilet facilities shall be maintained clean and in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
The dry storage room has been converted to living quarters that open directly to the food prep area. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
EarlierApr 8, 2026Risk Factor InspectionRed placard
7 violations listed, 2 marked critical.
Critical (2)
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
Staff were observed washing dishes in the prep sink and skipping the sanitizing step. [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] Staff moved dishes to the three compartment sink and began setting up sanitizer solution.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The mop sink and floor sink where the walk in cooler discharges liquid waste were both backing up. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Permits available
The department's words
K49 Permits available
Facility lacks a valid health permit to operate. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit.
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
The dry storage room has been converted to living quarters that open directly to the food prep area. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The staff restroom toilet has been replaced with a makeshift shower. [CA] Toilet facilities shall be maintained clean and in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Plan review
The department's words
K48 Plan review
Facility has submitted for the addition of equipment and plans have not been approved for installation and use. A change of ownership has not been conducted to issue a valid permit. [CA] Cease and desist all operations, until final plan check approval has been received from this department.
EarlierFeb 10, 2026Follow-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.
EarlierFeb 4, 2026Routine inspection44 out of 100 (Yellow placard)
18 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The customer restroom handwash station lacked soap in its dispenser. 2. Both handwash station in the front of house and back of house lack soap dispensers and had pump bottles of soap available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC restocked the soap.
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
Pork was found on the counter and measured at 54F. Per PIC, they had been removed from the cooler about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved back to the walk in cooler for rapid cool down.
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
Staff were observed washing dishes in the prep sink and skipping the sanitizing step of warewashing. Facility also lacked drain plugs and an adequate method to wash, rinse, and sanitize food contact surfaces. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Facility owner dropped a package of testing strips, drain plugs, and chlorine. PIC set up the three compartment sink and sanitized all the dishes that were in the drying rack at the prep sink.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were found stored above sauces in the upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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. Numerous personal effects (drinks, cellphones, lotion) were found on food prep surfaces of the prep cooler. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Several items unrelated to the operation were found stored in the back of house area. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Two staff presented a non ANSI certified food safety manager certification acquired in Texas and distributed by Learn2Serve. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 2. One of the facility staff members lacks food safety knowledge on handwashing and warewashing. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. [COS] Facility owner dropped a package of testing strips, drain plugs, and chlorine. 2. Facility lacks drain plugs to fill basins of three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. [COS] Facility owner dropped a package of testing strips, drain plugs, and chlorine.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
A butane single burner range was found on the counter near the cookline by the sandwich making station. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Show 10 more
Floors, walls or ceilings need cleaning or repair
The department's words
K46 No unapproved private home/living/sleeping quarters
The back room has been converted to living quarters. The door does not fit tightly and opens directly into the back of house area near the walk in cooler and staff restroom. [CA] No sleeping accommodations shall be maintained or kept in any room where food is prepared, stored, or sold.
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
The placard was removed from its original location and was placed on a flower pot, unable to be seen by patrons. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scooper handle was in direct contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
An open bulk bag of sugar was found not in a container with a tight fitting lid. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Several dead cockroaches and hatched oothecas were observed falling from a folder holder food handler cards stored above the steam table. - A couple dead cockroaches were found in the door of the left microwave. - A dead cockroach was found under the steam table and another under the right microwaves. - A sticky trap was found near the prep counter in the back of house that had dead cockroaches. - Several dead cockroaches were observed caught in a spider's web near the sandwich making station. In the corner near the electrical panel. - No live activity was observed. Latest pest control report was dated for 10/31/2025. [CA] Clean and sanitize area of dead cockroaches. Provide a pest control report by the follow up inspection.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Facility has removed the toilet in the staff restroom and replaced it with a shower head. [CA] Toilet facilities shall be maintained clean and in good repair. Reinstall the toilet.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non ANSI vegetable slicer and non ANSI convection oven at the sandwich building station. [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).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The doors of coolers, sides of coolers, and doors of microwaves have an accumulation of grease and food debris. [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
1. The wall frame near the entrance to the back of house area is detaching. 2. The counter area has top set rubber coving. 3. The restroom door has been relocated and the interior wall is missing an approved finish. Observed dry wall. 4. The restroom lacks approved cove base. 5. The wall surrounding the outlet near the prep cooler is missing. [CA] Ensure to maintain the floors, walls, and ceilings clean and in good repair. Provide approved finishes and ensure they are installed correctly.
EarlierMar 20, 2025Routine inspection67 out of 100 (Green placard)
12 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
Cooked pork maintained inside the hot holding unit measured between 120F at the top to 134F at the bottom. [CA] PHFs shall be held at 135°F or above. Ensure employees are routinely stirring food to maintain hot holding temperatures throughout. [COS] Instructed employee to either maintain PHF items subjected to time as a public health control and/or reheat to 165F prior to hot holding at 135F.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Numerous opened bulk bags of ingredients stored directly on the floor inside the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of food debris and food residues observed on floors and walls throughout the facility: - On floor and on walls behind the large floor mixer is the front service area. - On floor and walls in the cook line area. Observed some standing water by the oven and below the three-compartment sink. * Note: observed no leaks below the three-compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees present at time of inspection lacked food handler cards. Owner stated that one employee is new, and the other employee is in the process of obtaining her food handler cards. Numerous food handler cards provided were expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the front of the service line lacked hand soap dispenser. Hand soap is provided inside large squeeze bottle. Hand wash sink in the back of the kitchen between the food preparation sink and three-compartment sink obstructed with food service equipment and observed with heavy accumulation of food residue. Hand sink also lacked paper towels, hand soap, and hand soap dispenser. Hand wash sink in the front service area is less than 10 feet from each other. Customer's restroom lacked paper towels. * Employee dedicated restroom available in the kitchen. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure warm water, hand soap, and paper towels are readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. * Provide wall mounted hand soap dispensers.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime on yellow lids of the non-food grade totes used to store baguettes. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed numerous fruit flies and/or dry flies throughout the kitchen. [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 4+ bins of facility maintenance tools throughout the kitchen and areas of food storage. Observed numerous equipment, white one-door upright refrigerator, two-door upright refrigerator, numerous paper towel dispensers, stored directly outside of the entrance into the kitchen. [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. Maintain maintenance equipment/tools in designated area away from food preparation areas.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility utilizes numerous domestic food equipment - air fryer and toaster ovens. [CA] Make plans to replace with commercial equipment. 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).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous containers of food stored directly on the floor: - Large totes used to store baguettes in the front service area. - Buckets of pickled vegetables inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained inside the food preparation refrigerator for beverage preparation observed with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed toilet in the customer restroom clogged. [CA] Toilet facilities shall be maintained clean and in good repair.
EarlierDec 5, 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.
EarlierNov 25, 2024Routine inspection68 out of 100 (Yellow placard)
9 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
Major: Back preparation area hand wash sink is inoperable. [CA] All food facilities shall provide an operable hand washing station. [SA] Front preparation sink will be used for hand washing until both hand wash sinks are fully repaired. Minor: Employee restroom is lacking paper towels and hand soap. [CA] Ensure all hand wash stations are fully stocked at all times.
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 preparation refrigerator inserts: ham, pate, and pork loaf measured between 47-51F. Per food employee, meats were stored in preparation unit at 10am. [CA] PHFs shall be held cold at 41°F or below. [COS] Food items were time marked. Discard time is 2pm.
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)
The department's words
K13 Food in good condition, safe, unadulterated
Sandwich baguettes are not stored in food grade containers. Multiple 27 gallon storage totes observed with baguettes inside. [CA] Discontinue use of unapproved food storage. Ensure only food grade containers are used at all times.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Active leak observed at front handwash sink. Per food employees, they use the preparation sink next to handwash sink to wash hands. Additional food preparation sink is available in back prep area. [CA] Repair leak and maintain in good repair.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking chlorine sanitizer test strips. [CA] Test strips shall be provided to adequately measure the applicable sanitization method used during manual warewashing. (chlorine:100ppm)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Ice machine observed flooded. Per food employees, ice is not being used until unit is repaired. [CA] Repair or replace ice machine. If facility plans to repair ice machine; ensure ice machine is properly drained, cleaned, and sanitized.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
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Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Sign on customer restroom observed stating "out of order." [CA] Ensure restroom is fully operable at all times.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,925.00 . Payment must be made immediately to DEH via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 Ben Sandwiches, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: roaches Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Let Ben Sandwiches know
Ask for the manager. Ben Sandwiches 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 Ben Sandwiches?
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
- Routine inspection
- Result
- 51 out of 100 (Yellow 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.