At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · Aug 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Boudin Sf #448 got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Boudin Sf #448?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Hot food below 135°F K07How 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 Boudin Sf #448's team
Is this your place?
Welcome, Boudin Sf #448. We'll walk through this together, one item at a time. To log the fixes, claim Boudin Sf #448 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 Boudin Sf #448We'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: Hand sink not ready to useThe county found: “The hand wash sink at the cook line lacked a supply of paper towels. [CA] Single-use sanitary towels shall be…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 2-301.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Boudin Sf #448We'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 2 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 (12 → 6). That takes a team.
Every visit
LatestAug 13, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Aug 13, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink at the cook line lacked a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Paper towel dispenser refilled.
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 Boudin Sf #448? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cooked squash measured at 45 F on top of an ice bath within the cook line preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully insert containers below the ice bath to maintain foods at 41 F or below. [COS] Containers rearranged and ice added to maintain squash at 41 F or below.
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 Boudin Sf #448? Fix it
EarlierJul 16, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
1) Potentially hazardous foods on ice in the food prep unit was measured at improper cold holding temperatures. Cut tomatoes, eggs, and chickpeas measured at 43 - 49F. 2) Potentially hazardous foods in the walk-in cooler used for catering was measured at improper cold holding temperatures. Chicken, short ribs, and pastrami measured at 44 - 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] For the prep unit, employee prepared a proper ice bath by adding some water with the ice so that the food containers are surrounded by the ice bath. The food inside the walk-in was relocated into another cooler.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees were observed switching task and changing disposable gloves without washing their hands. [CA] Employees shall properly wash their hands with water, soap, and single-use paper towels prior to putting on gloves to handle food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in cooler used for catering was measured at 48-50F. [CA] Refrigeration shall be capable of holding potentially hazardous foods at 41F or below. Discontinue use of unit for potentially hazardous foods until unit is measured with an ambient temperature of 41F.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinder by the walk-in cooler is not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap greater than 1/4 inch observed on the bottom of the back door in the kitchen. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin or other pest.
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 Boudin Sf #448, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
Call Boudin Sf #448
Ask for the manager. Boudin Sf #448 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 Boudin Sf #448?
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
- 94 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.