At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
11 problems found · 1 marked critical · Routine county inspection · May 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Brew & Banh Mi 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 Brew & Banh Mi 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
- Food labels missing or wrong K32How 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 Brew & Banh Mi Cafe's team
Is this your place?
Welcome, Brew & Banh Mi Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Brew & Banh Mi 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 Brew & Banh Mi 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: “Ham/egg/cheese roll, pate chaud chicken, pate chaud pork, and cheese danish measured between 70F and 102F while…”
First step: If food is out of range
Then the next one: Food labels missing or wrong
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 3-501.17, Food Code 4-603.16, Food Code 2-301.14, Food Code 7-201.11.
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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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 once in the last 12 months (1 routine).
Every visit
LatestMay 4, 2026Routine inspection67 out of 100 (Green placard)
This one: 67 out of 100 (Green placard), inspected May 4, 2026.
11 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
Ham/egg/cheese roll, pate chaud chicken, pate chaud pork, and cheese danish measured between 70F and 102F while maintained out of temperature control in a display case at the front service counter. Per staff, items had been taken out of refrigeration and heated up in the oven between 30 minutes and 2 hours prior. Cheese and hot dog roll measured 84F while maintained in a plastic box on a prep table in the back kitchen. Per staff, it had been delivered from a bakery less than 1 hour prior, and they were just about to begin putting it inside of a refrigerator. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods in the display case placed on TPHC. Items shall be subjected to TPHC moving forward. TPHC form filled out with staff. Cheese and hot dog roll relocated to a refrigeration unit.
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 Brew & Banh Mi Cafe? Fix it
Not critical (10)
The department's words
K32 Food properly labeled and honestly presented
Multiple types of baked goods offered for consumer self service lack any form of labeling. [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 Brew & Banh Mi Cafe? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of black, mold like substance on the interior of the tube feeding into the pitcher rinse at the front service area. Accumulation of brown, mold-like substance on the upper interior panel and side walls of the ice machine at the back kitchen area. [CA] Food contact surfaces shall be cleaned regularly, at a rate frequent enough to preclude organic buildup.
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 Brew & Banh Mi Cafe? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling the insides/outsides of a trash can with gloved hands, then picked up a paper towel and proceeded to sweep debris off of a cutting board maintained on the prep unit at the back kitchen area. Employee then changed gloves and attempted to prepare a banh mi sandwich before being stopped. When instructed to wash hands, employee attempted to wash hands in the three compartment sink. Employees observed rinsing gloved hands in the hand sink at the front service area. [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 [COS] Employees properly washed hands.
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 Brew & Banh Mi Cafe? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Wooden board observed to support crate next to mop sink. Wooden boards observed next to ice machine. Insides of wooden cabinets at the front service area are unpainted/unvarnished. [CA] Remove unapproved additions/modifications to prevent the harborage of vermin. Paint/varnish wooden surfaces to prevent vermin harborage. 2. Bread buns (for banh mi sandwiches) are being stored in two unapproved plastic crates at the back kitchen area, one of which is stacked on top of the other. Bottom crate is stored directly on the floor directly in front of the hand wash station. [CA] Discontinue the use of unapproved crates to store food. Food shall be stored at least 6 inches off the floor to prevent contamination.
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 Brew & Banh Mi Cafe? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple types of home-type cockroach bait/sprays observed throughout facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Discontinue the use of unapproved insecticides. Work with pest control to apply approved chemicals.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Brew & Banh Mi Cafe? Fix it
Show 5 more
Plan review
The department's words
K48 Plan review
Facility has added a Vevor oven (approximately 3 months prior, per staff) without obtaining approval from DEH Plan Check. [CA] Submit plans for the addition of new equipment to DEH Plan Check. Failure to comply will result in the equipment being impounded. *Note: Facility is currently permitted as FP09; However, facility is utilizing oven to toast banh mi sandwiches and to heat up various potentially hazardous baked goods, including pate chaud chicken, pate chaud pork, and ham/egg/cheese rolls. Facility may be upgraded to an FP10. Further evaluation will follow.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility could not provide a valid, 5-year manager's food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Two employees present could not provide valid food handler cards. [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
K06 Adequate handwash facilities supplied, accessible
Hand sink at the front service area lacked paper towels in wall mounted dispenser. Roll of paper towels maintained on the counter approximately 5 feet away. Hand sink at the back kitchen area lacked paper towels in wall mounted dispenser. Roll of paper towels maintained on a shelf approximately 7 feet away. Hand sink at the back kitchen area partially obstructed by two large totes placed directly in front. Takeout box observed placed inside the wash basin of the hand sink at the back kitchen area. Per employees, they do not utilize the back hand wash sink. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Brew & Banh Mi Cafe? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Brew & Banh Mi Cafe? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Two dead cockroaches observed in the metal cabinet underneath the pitcher rinse at the front service area. Dead cockroach observed between the crevice of a wooden board and the ice machine. Per the owner, facility does not receive a regular pest control service, but are working on obtaining one. Multiple types of home-type roach insecticide observed throughout the facility. [CA] Clean and sanitize area of dead cockroaches or old droppings. 2. 7+ flies observed throughout the front service and back kitchen area. Flies observed flying close to uncovered food in the prep cooler at the back kitchen area, crawling on walls at the front service area, and perched on the rack adjacent to the three compartment sink [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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 Brew & Banh Mi Cafe? Fix it
EarlierJun 5, 2025Routine inspectionGreen placard
5 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
Oat milk and two containers of heavy whipping cream measured in the temperature danger zone for more than 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D
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)
Plan review
The department's words
K48 Plan review
Sugar cane juicer does not have sanitation certification and has not gone through DEH Plan Check for approval. [CA] Discontinue use of sugar cane juicer. Remove sugar cane juicer from facility or submit plans to DEH Plan Check for approval of equipment. Must be submitted 06/12/2025.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ninja air fryer, a waffle maker, and an insignia reach in freezer do not appear to have sanitation certification to be used in a food facility. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Facility must submit specifications to district staff by 06/12/2025 for the above mentioned food equipment for approval. If sanitation approval cannot be supplied, the equipment will need to be removed from food facility. 2. Under counter reach in fridge ambient air measured 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K23 No rodents, insects, birds, or animals
Observed flies in preparation area. [CA] Maintain facility free of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed handle of ice scoop in contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
EarlierJun 5, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
Upon arrival, observed facility open and operating. PIC stated that they submitted and paid the invoice. PIC showed a screen shot of an email sent to "dehweb" (no email address provided). Requested to have the email forwarded to district inspector. DEH has not received an application for this facility. Invoice has not been paid. Facility is to cease and desist all operations until the Facility evaluation/Change of ownership inspections take place and a permit is issued from this department. Facility will be charged a fee of 100% of the permit fee due to operating without a permit. [CA] A food facility shall not be open for business without a valid health permit. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
EarlierMay 29, 2025Risk Factor InspectionGreen placard
4 violations 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
Measured boba at 101F on counter. Per PIC, boba was cooked at 9:30AM but timer for four hours on phone was forgotten. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Boba was time marked with timer and will be served or discarded by 1:30PM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fly present in prep area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, and fruit flies.
Permits available
The department's words
K49 Permits available
*NOTICE* Facility does not have a valid health permit. Facility will have until the end of business tomorrow (May 30, 2025 at 4:30PM) to submit a complete facility evaluation packet, including fees. Due to operating without a valid health permit, facility will incur a 25% penalty of annual permit fee. Failure to comply will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. [CA] A food facility shall not be open for business without a valid health permit. [SA] Facility will submit completed facility evaluation packet by May 30, 2025 at 4:30PM.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser at back handwash sink is not available. Pump bottle of dish soap was available nearby. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Brew & Banh Mi 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
- Food labels missing or wrong Read the free guide
- Food-contact surfaces not cleaned or sanitized right 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
- Chemicals unlabeled or stored near food Read the free guide
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Brew & Banh Mi Cafe
Ask for the manager. Brew & Banh Mi Cafe can only fix what it knows about.
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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.
Do you work at or run Brew & Banh Mi 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
- 67 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.