At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 9, 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. Blue Monkey Cafe & Restaurant got more than most. That's from the last routine visit, on Mar 23, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Blue Monkey Cafe & Restaurant?
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
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Shellfish tags or fish freezing records missing K16How 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 Blue Monkey Cafe & Restaurant's team
Is this your place?
Welcome, Blue Monkey Cafe & Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Blue Monkey Cafe & Restaurant 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 Blue Monkey Cafe & RestaurantWe'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: “Observed container of bean sprouts in inadequate ice bath measuring between 45F to 48F. Observed three containers of…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 2-304.11, Food Code 3-302.11, 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
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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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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 · 4 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
LatestApr 9, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 9, 2026.
4 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
Observed container of bean sprouts in inadequate ice bath measuring between 45F to 48F. Observed three containers of sea snails, live oysters, and live blood clams in inadequate ice bath with ice only on the top of the container. Items measured between 38F to 49F, 34F to 53F, and 40F to 47F respectively. Numerous plates of salad containing sliced tomatoes maintained out in ambient temperature on the rolling rack measured at 54F. Manager at the time stated that the plates of vegetables were prepared about 5-10 minutes prior in anticipation for the lunch rush. Container of grilled pork and pork meat balls maintained inside the hot holding unit measured at 125F. Manager initially stated that items were subjected to time as a public health control. Second manager stated that items are only prepared upon orders. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to the bean sprouts. Instructed employees to set up ice baths and/or add more ice to live shellfish so that entire container is kept cold. Plates of vegetables were covered and placed inside the preparation refrigerator to immediately cool. Container of grilled meats were placed on TPHC.
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 Blue Monkey Cafe & Restaurant? Fix it
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the mechanical dish machine measured at 25 PPM. Concentration was measured using this Division's test strips as well as test strips provided by the facility. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications.
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 Blue Monkey Cafe & Restaurant? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags for shellfish were maintained commingled into a bag at the preparation table. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Blue Monkey Cafe & Restaurant? Fix it
EarlierMar 23, 2026Routine inspection63 out of 100 (Yellow placard)
10 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
Beans sprouts in water measured at 65F. Employee added ice upon this Division entering into the kitchen. Inadequate ice was observed in use. Two colanders of cooked vermicelli maintained out in ambient temperature measured at 68F. Wait staff translating for kitchen employee stated that vermicelli was prepared in the morning at approximately 9:00 AM. Two plates of salad with sliced tomatoes maintained out in ambient temperature at the rolling rack measured at 65F. Employees stated that plate was prepared approximately 15 minutes prior and is usually prepared for orders. Approximately 10 small to-go containers of purple sticky rice maintained inside the one-door upright warmer measured at 125F. Employee stated that sticky rice was prepared at approximately 12 PM. Manager later stated that items are usually maintained on time as a public health control (TPHC). One container of cooked ground pork and one container of cooked pork liver maintained on the hot holding unit measured at 130F and 115F respectively. Manager arrived later and stated that items are usually kept only during the lunch rush and is discarded after. Plastic container of tomato based soup maintained out in ambient temperature at the cook line measured at 60F. Employee stated that soup was taking out of the refrigerator in anticipation for lunch rush. Numerous PHF items maintained inside the walk-in refrigerator measured as follows: - Approximately 10 broiled chicken - 45F. - Cooked sliced pork - 44F - Cooked rice - 50F. - Various types of soup - 43F to 48F. - Cooked pork meatballs - 45F. - Cooked chicken wings - 45F. Kitchen employee stated that everything was prepared in the morning and/or was used for preparation. Employee also stated that the elevated temperature may be due to employees constantly entering and exiting the refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. ** Note: 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. [COS] Additional ice was added to container of bean sprouts. Colander of vermicelli and plate of vegetables with sliced tomatoes were VCD due to time and temperature abuse. Purple sticky rice placed on TPHC and is to be discarded after 4 hours. Container of pork on the hot holding unit were reheated to 165F prior to being returned to the hot holding unit. Container of tomato based soup was returned into the refrigerator to immediately cool.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Live clams lacked shellstock tags. Kitchen employee stated that once container of shellstock is opened, the tags are discarded. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [COS] Manager stated that oysters and clams are provided by one vendor. Invoices were provided for review.
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)
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 employee's purses stored on the rolling rack above opened containers of ready-to-eat vermicelli. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Side door of the kitchen maintained opened. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed numerous cooked whole chickens hanging on the storage racks inside the walk-in refrigerator with food item in direct contact of the self-itself. [CA] All food shall be separated and protected from possible contamination. Provide food safe wrapping and/or use food grade containers to hold food items. Upon entry into the kitchen, observed containers of food maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Multiple flats of raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the mechanical dish machine measured at 25 PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees observed eating and employees half eaten foods observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Walk-in refrigerator lack thermometer inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Show 3 more
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed on floor by the floor sink of the three-compartment food preparation sink. No other activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash sink in the kitchen was partially obstructed with a stack of to-go container lids maintained inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Container of soup cooling inside the walk-in refrigerator kept covered with plastic wrap. Soup measured at 115F and was prepared less than one hour prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
EarlierJan 9, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Egg rolls and sticky rice maintained inside the warming unit for bowls, and cooked vermicelli maintained out in ambient temperature, subjected to time as a public health control (TPHC) lacked labels. Manager stated that items were just prepared less than an hour prior. [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. [COS] Times provided for items subjected to TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 7, 2025Routine inspection66 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
The only hand washing station in the kitchen at the time lacked hand soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Warm water, hand soap, and paper towels shall be easily accessible and readily available at all times. [COS] Manual pump bottle of hand soap was refilled and provided at the hand wash station.
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
Two colanders of vermicelli maintained at the rolling rack next to the three-compartment food preparation sink measured between 65F to 72F. Employee stated that vermicelli was prepared less than two hours prior and is usually finished in less than four hours. Plastic container of bean sprouts in water maintained out in ambient temperature measured at 55F. Employee stated that sprouts were just refilled and is usually kept on ice. Plastic bucket of sea snails maintained inside the three-compartment food preparation sink measured at 63F. Employee stated that snails were just taken out of the refrigerator to prepare orders. Bucket of raw oysters maintained out in ambient temperature on the floor next to the cook line measured at 66F. Employee stated that oysters were just taken out less than 30 minutes to prepare an hour. Large container of portioned chicken feet maintained out in ambient temperature on top of the reach-in refrigerator across from the deep fryer, measured at 59F. Employee stated that chicken feet was taken out from the refrigerator less than an hour prior to prepare an order. Metal container of raw shelled eggs maintained below the rolling cart holding the hot holding unit for garnishes for noodles measured at 78F. Employee stated that eggs were taken out approximately 2 hours prior. On the same cart, metal container of raw clams was also maintained out in ambient temperature measuring at 53F. Numerous portioned plates of herbs and bean sprouts maintained on the rolling cart across from the mechanical dish machine measured at 60F. Rolling cart was covered with a plastic zip-up cover that completely encloses the cart. A large tub of ice was maintained at the bottom of the cart. Employee stated that items were prepared approximately 2 hours prior and is usually served quickly. Fried egg rolls and portioned purple sticky rice maintained inside the standing hot holding unit to maintained bowls warm measured at 120F. Employee stated that items were prepared approximately 2 hours prior and is usually served within 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. *Alternatively, items may also be subjected to time control. 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. Time as a public health control (TPHC) was reviewed with owner during inspection on 4/23/2024. [COS/SA] Ice was added to the following food items to immediately cool: bean sprouts in water, bucket of sea snails, bucket of live oysters, and metal bucket of clams. The following food items were relocated to refrigeration units to immediately cool: chicken feet and raw shelled eggs. Vermicelli, portioned plates of bean sprouts and herbs maintained inside the "cooled" rolling cart, fried egg rolls, and portioned purple sticky rice will be subjected to time as a public health control and shall be immediately discarded if not consumed after 4 hours.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the mechanical dish machine measured at 25 PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacture 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
Employees' personal belongings observed stored in areas of food preparation, food storage, food contact surfaces, and/or directly on food. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage. Side door of facility maintained opened during time of inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Numerous wiping cloths maintained out on food preparation areas and food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Container of cooked BBQ pork maintained at the top insert of the food preparation refrigerator at the noodle station measured at 60F. Employee stated that item was prepared approximately two hours prior. Item observed stored above the load limit of the container. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. Discontinue utilizing the food preparation refrigerator to cool PHF items.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags are not maintained for 90 days or in an orderly manner. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. * Note: Tags for the currently lot of shellstock on hand was provided for review.
Show 2 more
The department's words
K26 Approved thawing methods used; frozen food
Observed numerous frozen foods defrosting out in ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating inside the kitchen above open food at the food preparation refrigerator. Numerous opened beverages, beverage cups, and covered bowls of food stored in areas of food storage and/or food preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated 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 Blue Monkey Cafe & Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Eating or drinking in a food area Read the free guide
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Complain directly to the health department
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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.
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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.