At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Aug 19, 2025
At the routine inspection on Aug 19, 2025. The latest visit, on Sep 2, 2025, 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. Black Sheep Brasserie & Stacks 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 Black Sheep Brasserie & Stacks?
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: Hand sink not ready to use K06How 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 Black Sheep Brasserie & Stacks' team
Is this your place?
Welcome, Black Sheep Brasserie & Stacks. We'll walk through this together, one item at a time. To log the fixes, claim Black Sheep Brasserie & Stacks 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 Sheep Brasserie & StacksWe'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: “FOUND THE FOLLOWING FOOD BETWEEN 52F AND 58F: ONIONS 52F, BROCCOLINI 58F, POTATOES 53F, CUT TOMATO 53F, MAYO 56F, HAM…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 4-603.16, 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 Black Sheep Brasserie & StacksWe'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.
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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 lists no visits in the last 12 months.
Nice work, Black Sheep Brasserie & Stacks. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Fewer points taken off than last time (29 → 25). That takes a team.
Every visit
LatestSep 2, 2025Follow-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 Sep 2, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Aug 19, 2025: 75 out of 100 (Yellow placard).
EarlierAug 19, 2025Routine inspection75 out of 100 (Yellow placard)
6 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
FOUND THE FOLLOWING FOOD BETWEEN 52F AND 58F: ONIONS 52F, BROCCOLINI 58F, POTATOES 53F, CUT TOMATO 53F, MAYO 56F, HAM 55F LOCATED AT THE SERVICE REFRIGERATOR NEAR THE GRILL. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: MANAGER STATES THE FOOD IN THIS REFRIGERATOR HAS BEEN STORED AT SUCH REFRIGERATOR LESS THAN 4 HRS. SA: RELOCATE THE FOOD TO A WORKING REFRIGERATOR AND MAY USE ICE BATH TO KEEP SOME OF THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW UNTIL THE REFRIGERATOR IS SERVICED.
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 Black Sheep Brasserie & Stacks? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE SECOND HAND WASH SINK BLOCKED BY A COLANDER AND BUCKETS STORED IN FRONT OF THE SINK. [CA] KEEP THE HAND WASH SINKS ACCESSIBLE AT ALL TIMES. KEEP WORKING ON GETTING THE HAND WASH SINK NEAR THE GRILL IN GOOD WORKING ORDER. FOUND NO SOAP IN THE EMPLOYEE'S RESTROOM. [CA] PROVIDE SOAP 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.
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 Black Sheep Brasserie & Stacks? Fix it
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND COOLING IN ICE OF BROTH BEING DONE AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO COOL FOOD.
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 Black Sheep Brasserie & Stacks? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
THERMOMETERS ARE MISSING FOR THE FRONT SERVICE UNITS. [CA] PROVIDE THEMOMETERS.
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 Black Sheep Brasserie & Stacks? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE SERVICE REFRIGERATOR NEAR THE GRILL UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR REFRIGERATOR SO THAT IT CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 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 Black Sheep Brasserie & Stacks? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION SURFACE AT THE FRONT SERVICE AREA. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Black Sheep Brasserie & Stacks? Fix it
EarlierNov 5, 2024Routine inspection71 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lacking single use paper towel at the ONLY hand wash station in employees restroom in the back area and bar front service. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator restocked.
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)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lacking consumer advisory for new Stack's menu and Black Sheep Brasserie. [CA] Provide consumer warning for use of raw shell eggs in uncooked food and for the sale of raw or undercooked animal-derived foods.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found container of cooked beef cooling in walk-in-cooler with plastic wrap fully covering food item. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
The department's words
K07 Proper hot and cold holding temperatures
Measured sliced turkey and sliced tomatos holding at 44F in 2 door cold top @ cooks line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Found meat slicer with food residue on back slicer area. Per operator, sliced is used every day. [CA] Routinely clean meat slicer when cutting different meat product and/or clean every 4 hours.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking faucet at 3-compartment sink when water knob is off. 2. Found constant leaking faucet at hand wash station near small ice machine when both cold/hot water knob off. [CA] Secure leak. 3. Found goose neck faucet at bar area unable to reach left side compartment sink. [CA] Ensure goose neck faucet can reach all three compartment sink.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found a Fryer Adcraft near small prep area where ice machine is located. [CA] All frying equipment shall be stored under Type I mechanical exhaust hood.
The department's words
K23 No rodents, insects, birds, or animals
Found several flies near water station. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found several open foods stored in bulk bin in upstairs mezzanine storage. Mezzanine storage are limited to prepackaged nonPHFs only. [CA] All food shall be separated and protected from possible contamination. Relocate all open foods to downstairs storage area.
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 Sheep Brasserie & Stacks, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
Call Black Sheep Brasserie & Stacks
Ask for the manager. Black Sheep Brasserie & Stacks 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 Black Sheep Brasserie & Stacks?
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.