At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
6 problems found · Routine county inspection · Oct 23, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Bevri 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 Bevri?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- No plan for a special process K18How to fixFix it
- Thermometer missing or reading wrong K39How 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 Bevri's team
Is this your place?
Welcome, Bevri. We'll walk through this together, one item at a time. To log the fixes, claim Bevri 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 BevriWe'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: “Hand sink at back prep area found obstructed by 2 tall trash cans. [CA] Keep hand sink unobstructed at all times.…”
First step: Hand sinks are for hands only
Then the next one: No plan for a special process
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 7-201.11.
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (23 → 17). That takes a team.
Every visit
LatestOct 23, 2025Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Oct 23, 2025.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at back prep area found obstructed by 2 tall trash cans. [CA] Keep hand sink unobstructed at all times. Lack of paper towels at hand sink at dishwash area. [CA] Keep dispenser stocked at all times.
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 Bevri? Fix it
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed reduced oxygen packaging (ROP) products (salmon and pork), labled with production date and time, however no written procedures available for this process. Observed ROP salmon held for more than 48 hours with date labled 10/19/25 [CA] Provide written procedures and email to [email] by 10/27/25. Procedures shall include process from start to finish, including reheating process upon customer order. -The food is labeled with the production time and date. -The food is held at 41oF or lower during refrigeration storage. -The food is removed from its package in the food facility within 48 hours after packaging. *When facility is using ROP for storing and removing PHF from package within 48 hours will be exempt for HACCP submittal to CDPH but will require to submit SOP to CPD. Corrective Action:
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer for cheese bread station. [CA] Provide a thermometer.
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 Bevri? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler card has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Renew immediately.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed individual vacuum packaged portions of cooked pork cooling in one container, stacked on top of each other. Food began cooling 1 hour ago (measured at 130F). [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate.
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 Bevri? Fix it
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Measured cheese, lamb, poached pears between 50-53F. [CA] Maintain potentially hazardous food 41F and below. Adjust thermometer to 35F since this unit is used frequently during service.
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 Bevri? Fix it
EarlierNov 5, 2024Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured a large covered container of vegetable soup measured at 76F that was made yesterday, per operator dated 11/4 and 3 containers of tomato vegetable stew measured between 63F-67F that was made yesterday per operator, dated 11/4, located in 2 door upright unit. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Food was discarded in trash, see VC&D form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed glass bottles used for water stored below the paper towel dispenser at the hand sink (wait station). [CA] Relocate bottles to prevent hand wash water contamination. [COS]
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Reduced oxygen packaging (ROP) for meat, chicken items, labeled and dated, howerver no standard operating procedures are available for this process to review and production time is not included on the ROP item. [CA] Provide standard operating procedures for this process to this Department.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed several fruit flies at the bar. [CA] Eliminate the fruit flies.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing or broken thermometers noted for all of the units across the cookline (4) and beverage unit.Provide thermometers
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled blue spray bottle noted. [CA] Label the spray bottle.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
One of the food handler cards has expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
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 Bevri, 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
- Thermometer missing or reading wrong Read the free guide
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
Let Bevri know
Ask for the manager. Bevri can only fix what it knows about.
The department lists no phone for this place.
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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.
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
- Routine inspection
- Result
- 83 out of 100 (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.