At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
9 problems found · 1 marked critical · Routine county inspection · Apr 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Blast & Brew 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 Blast & Brew?
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
- Pests seen inside: roaches K23How 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 Blast & Brew's team
Is this your place?
Welcome, Blast & Brew. We'll walk through this together, one item at a time. To log the fixes, claim Blast & Brew 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 Blast & BrewWe'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: “House made ranch dressing measured 58F, mint chutney measured 56F, and cheese measured 59F while maintained in…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 4-603.16, Food Code 2-301.15, Food Code 2-301.14.
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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (38 → 30). That takes a team.
Every visit
LatestApr 21, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Apr 21, 2026.
9 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
House made ranch dressing measured 58F, mint chutney measured 56F, and cheese measured 59F while maintained in improper ice baths on a prep table across from the cook-line. Melted cheese and heavy cream mixture measured 109F while maintained on a metal rack on top of the grill. Per staff, it had been heated and placed into hot holding approximately 1.5 hours prior. Staff state that they cannot maintain it at 135F or above due to quality reasons. *Note: Recommend subjecting item to time as a public health control (4-hour rule). Potentially hazardous foods, including paneer, grilled vegetables, and mozzarella measured between 45F and 49F while maintained in the upper prep cooler at the cook-line. Potentially hazardous foods, including kimchi and pooled eggs measured between 45F and 47F while maintained in the prep cooler directly across from the cook-line. Per staff, items had measured at 41F prior to the start of service. Diced chicken and curries measured between 44F and 48F while maintained in the upper portion of the prep cooler in the corner of the preparation area. Ambient of the upper portion of the unit measured 47F via probe. Per staff, items had been placed into the upper portion of the unit less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Ranch and cheese relocated to the walk-in cooler. Cheese/heavy cream mixture to be used or discarded by the end of lunch service. Potentially hazardous foods in the upper portion of the prep cooler in the corner of the preparation area relocated to the lower portion.
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 Blast & Brew? Fix it
Not critical (8)
The department's words
K23 No rodents, insects, birds, or animals
Dead German cockroaches observed on the floor underneath the ice machine. *No other evidence of cockroaches observed* [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Blast & Brew? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher in the kitchen while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Blast & Brew? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels stored outside the dispenser of the hand sink at the back kitchen area. Wall-mounted dispenser observed inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Blast & Brew? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of brown buildup on the ceiling above the crepe maker *Note: Crepe maker lacks any form of overhead ventilation. Accumulation of black growth and debris on the wall underneath the three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of 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 Blast & Brew? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken wings measured 44F and 47F while maintained in plastic bags in the walk-in cooler. Per staff, they had been cooked earlier today, approximately 4.5-5 hours prior, and had been cooling since. [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, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. *Note: Recommend not maintaining chicken in plastic bags during the cooling process, or else placing items in an ice bath to facilitate proper cooling temperature thresholds. [COS] Chicken was unbagged to facilitate cooling.
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 Blast & Brew? Fix it
Show 3 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu lacks a consumer advisory for steaks and burgers served raw/undercooked. [CA] Provide consumer advisory (disclosure and reminder) for the sale of raw or undercooked animal-derived foods.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee touched the outside of a trash can, then proceeded to handle a pizza. Employee picked up a visibly soiled wiping cloth from the floor, placed it on top of the two-door under-counter freezer, then attempted to resume food preparation before being stopped. Employee observed rinsing hands in the preparation sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Preparation sink shall not be used for hand washing.
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 Blast & Brew? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the top well of the prep cooler in the corner of the kitchen area measured 47F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below during all hours of operation.
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 Blast & Brew? Fix it
EarlierAug 25, 2025Follow-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.
EarlierAug 20, 2025Routine inspection62 out of 100 (Yellow placard)
9 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
1. Measured homemade ranch dressing stored in ice bath in preparation counter at 50F. The ranch dressing bottle was not fully submerged in the ice. Per employees, ranch dressing was moved from the walk-in cooler 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added to the ice bath to facilitate rapid cooling. 2. Measured par-cooked fried chicken, cauliflour, and fries stored on preparation trays from 77-79F (see measured observations). Per employees, items were cooked 2 hours prior to temperature measurement. Per PIC, all items are held on time as a public health control (TPHC) and discarded every 3 hours. Observed no evidence of TPHC during inspection, and the TPHC documentation was unavailable for review on-site. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] All food was time marked to be discarded 4 hours from initial cooking or preparation time. PIC to resubmit TPHC procedures for review.
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
K13 Food in good condition, safe, unadulterated
1. Observed live fly in the mozzarella cheese at the preparation unit insert. [CA] Food shall be protected from vermin. [COS] Cheese was voluntarily condemned and discarded. See VC&D form. 2. Observed excessive accumulation of black mold-like substance in the interior panel of the ice machine. Observed water actively dripping from contaminated panel into the ice. [CA] Food shall be protected from droplet contamination or other environmental source of contamination. [COS] Remaining ice in the machine will not be served. The ice machine will be drained, cleaned, and sanitized prior to future use.
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
K06 Adequate handwash facilities supplied, accessible
Observed lack of soap at the only handwashing station at the bar. [CA] Handwash station shall be fully stocked and accessible at all times. [COS] PIC stocked the handwash sink with portable bottle of soap. Per PIC, the permanent soap dispenser will be replaced soon.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on preparation counters or in buckets with no sanitizing solution. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
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 contaminated with food. [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 several pressurized cylinders in the food preparation area and bar are not securely stored. [CA] Pressurized cylinders shall be secured fastened to a rigid structure.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed several fruit flies and gnats in the food preparation area, warewashing area, bar, and the dining area. [CA] The premises of a food facility shall be free from vermin and other non-disease carrying insects. Recommend to keep the dining area fully enclosed at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the final rinse temperature of the high temperature dishwasher at 140-148F during multiple runs. No active warewashing at time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F, or as per manufacturer's specifications.
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 several ceiling panels are opened in the kitchen area. Per employee, the building has been doing construction in the attic area. [CA] Seal all gaps. Facility shall be fully enclosed at all times to prevent pest entrance and harborage.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for the high temperature dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Blast & Brew, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Blast & Brew
Ask for the manager. Blast & Brew 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.
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
- 70 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.