At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 19, 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. Black Bear Diner got more than most. That's from the last routine visit, on May 12, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Black Bear Diner?
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
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 Black Bear Diner's team
Is this your place?
Welcome, Black Bear Diner. We'll walk through this together, one item at a time. To log the fixes, claim Black Bear Diner 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 Black Bear DinerWe'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: “Hole noted around the mop sink at the time of inspection. [CA] Seal holes properly.”
Then the next one.
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 6-501.112, Food Code 2-301.15, Food Code 4-603.16, Food Code 2-304.11.
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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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMay 19, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Hole noted around the mop sink at the time of inspection. [CA] Seal holes properly.
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 Black Bear Diner? Fix it
EarlierMay 12, 2026Routine inspection79 out of 100 (Red placard)
4 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
1. Prep table on the far right of the cook line had PHFs measured between 57-59*F at the time of inspection. 2. Salad prep table had PHFs measured between 63-64*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All food within prep table was VCD by PIC. Form was provided.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Rat droppings noted in the following locations throughout the facility: - Under dish washer - Under soda machine - Under ice machine - Within the dry storage room - Next to the mop sink - Per PIC, the back door of the facility was being replaced/repaired and was open for about 4-hours. 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the bakery was missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Hole noted under the dish washer at the time of inspection. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
EarlierJul 7, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Cutting knives were being placed in between prep table and stainless steel table; in front of the cook line. [CA] Discontinue placing knives within these areas since they do not get sanitized. Place knives on magnets next to wall. [SA] Knives were taken to the back to be wash, rinse, sanitized.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Keys/phones of employees noted within the kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Box of tobacco cigarettes noted within the prep area at the time of inspection. [CA] No employee shall use tobacco in the food prep, food contact storage, or food storage areas, use designated area. [COS] Box of tobacco was removed from the prep area.
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 $ $502.75. Payment must be made immediately to DEH at the address at the top of this report or 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.
The department's words
K07 Proper hot and cold holding temperatures
1. PHFs within walk in were measured between 45-47*F at the time of inspection. Per PIC, they just had a delivery of food to the facility; truck was on site as specialist went into facility. [CA] PHFs shall be held at 41°F or below or at 135°F or above. 2. PHFs within the warmer were measured between 110-115*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Wall at the bottom right of the dish washer is coved by a wooden board. Per PIC, they are doing some repairs within that area. [CA] The walls surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Once work is done add FRP back to wall. 2. Heavy grease/food debris noted on the floor behind the cooking equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris. 3. The stainless steel walls behind the cook line are starting to come off the walls. [CA] Adhere the stainless steel back on to the wall and ceil any gaps properly.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station within the bakery area is missing paper towels within dispenser. [CA] Hand wash stations must be fully stocked at all times.
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 Black Bear Diner, 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
Call Black Bear Diner
Ask for the manager. Black Bear Diner 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 Black Bear Diner?
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.