At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jul 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bon Appetit @ Stadium Cafe 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 Bon Appetit @ Stadium Cafe?
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
- Hand sink not ready to use K06How to fixFix 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 Bon Appetit @ Stadium Cafe's team
Is this your place?
Welcome, Bon Appetit @ Stadium Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Bon Appetit @ Stadium Cafe 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 Bon Appetit @ Stadium CafeWe'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: “MAJOR: 1) Roasted garlic in oil measured to be 50F inside 1 door upright cooler by middle prep area. Prep cooler…”
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 3-501.17, Food Code 3-305.11, Food Code 3-501.13.
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?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 27, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Jul 27, 2026.
7 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
MAJOR: 1) Roasted garlic in oil measured to be 50F inside 1 door upright cooler by middle prep area. Prep cooler measured to have ambient temperature of 50F. Other PHFs in cooler meausred to be 42F or less see measured observations. 2) Ice bath at burger station measured to have: -Sliced cheese at 51F -Cut tomatoes at 46F [CA] Keep PHFs at 41F and below for cold holding. [COS] Garlic in oil was VC&D. After about 1 hour ambient temperature of unit measured to be 30F. Stock in unit measured to be 41F PHFs on ice bath at burger station will be kept until end of service (2:00PM) and then discarded. PHFs were stocked between10:45-11:00 and will be kept for less than 4 hours total.
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 Bon Appetit @ Stadium Cafe? Fix it
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility at sandwich bar by register observed to have broken soap dispenser. Soap was stored under sink near by. Employees stated they take the soap out when needed. [CA] Provide dispenser for handwash soap and keep handwash soap next to sink and accessible. [SA] Hand soap was placed out onto countertop next to handwash sink.
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 Bon Appetit @ Stadium Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Finishes on built in shelves, walls and floors especially by end of service line observed to be wearing away and cracking.[CA] Repair all finishes and maintain in good condition.
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 Bon Appetit @ Stadium Cafe? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
One employee food handler card observed to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged baked goods observed to be prewrapped for grab n go service missing weight and name and place of packaging [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Stadium Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk container of flour observed to have no label. [CA] Provide labels for food decanted from original containers into bulk containers.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Stadium Cafe? Fix it
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Chicken observed to be thawing submerged under low flow of water in prep sink. One compartment of the prep sink observed to have no running water. Drain was not open to allow water to run on either compartment of prep sink. [CA] Completely submerge PHFs 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. [COS] Water was turned on and placed on the divider of prep sink to providing running water to both compartments and drain was opened to flush standing water away.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Bon Appetit @ Stadium Cafe? Fix it
EarlierMar 11, 2026Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer in grab n go cooler by sandwich area missing thermometer. [CA] Provide thermometer for all units that maintain PHFs in temperature.
EarlierOct 20, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1 handwash sink to the left of ktichen entry at front service line measured to have hot water at 124F without temperature mixing valves. Other handwash sinks are available in front service line and in facilities with warm water. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Prepackaged fruit, yogurt, pudding, oatmeal, etc. observed to have straw insert hole exposed [CA] Ensure prepackaged items are packed in containers that prevent cross contamination
EarlierJun 11, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Conveyor dishwasher measured to have rinse cycle at 141F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] All dishes washed from today were taken to back 3-comp area to be manually sanitized in 200ppm quat ammonia. Facility shall manually sanitize until dishwasher can maintain 160F rinse cycle.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked pork measured to be 94F by side of station on counter. Per employee finished about 1 hr 20 minutes prior. [CA] [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. [COS] Pork was moved to cooling rack in walk in cooler to cool.
The department's words
K07 Proper hot and cold holding temperatures
Milk in sandwich prep cooler measured to be 47F. [CA] Maintain temperature at 41F and below for cold holding PHFs. [COS] Milk moved to walk in cooler.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged cookies, snails, and other baked goods at checkout counter observed to be missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of dry bulk flour observed to be kept on shelves at dry storage room [CA] Keep open foods stored in containers with tight fitting lids to prevent cross contamination.
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 Bon Appetit @ Stadium Cafe, 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food labels missing or wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Food thawed the wrong way Read the free guide
Let Bon Appetit @ Stadium Cafe know
Ask for the manager. Bon Appetit @ Stadium Cafe 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.
Do you work at or run Bon Appetit @ Stadium Cafe?
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
- Routine inspection
- Result
- 78 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.