At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
9 problems found · 1 marked critical · Routine county inspection · Jun 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Cajun Bistro 7 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 Cajun Bistro 7?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Sewage or wastewater not disposed of right K22How 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 Cajun Bistro 7's team
Is this your place?
Welcome, Cajun Bistro 7. We'll walk through this together, one item at a time. To log the fixes, claim Cajun Bistro 7 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 Cajun Bistro 7We'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: “FOUND THE SAUSAGE AT 77F STORED ON THE FOOD PREP COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-304.14, Food Code 3-305.11, Food Code 6-501.112, Food Code 3-302.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Cajun Bistro 7We'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (31 → 26). That takes a team.
Every visit
LatestJun 4, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Jun 4, 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
FOUND THE SAUSAGE AT 77F STORED ON THE FOOD PREP COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD HAS BEEN OUTSIDE THE REFRIGERATOR FOR ABOUT 1 HR, PER OPERATOR. IT WAS PLACED BACK IN THE REFRIGERATOR.
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 Cajun Bistro 7? Fix it
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND 3 PROPANE TANKS INSIDE THE DRY STORAGE ROOM. [CA] REMOVE THESE TANKS FROM THE FACILITY.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Cajun Bistro 7? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WASTE WATER INSIDE THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] WITHIN 2 WEEKS, PROVIDE THE FOOD SAFETY CERTIFICATE FOR MANAGERS.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE OUTSIDE OF THE CRAY FISH CONTAINERS IN THE REACH IN REFRIGERATOR WITH GREASE AND GRIME. [CA] CLEAN THE CONTAINERS MORE OFTEN.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Cajun Bistro 7? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD PREP AREAS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cajun Bistro 7? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
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 Cajun Bistro 7? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND CONTAINERS WITH FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
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 Cajun Bistro 7? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE WALLS AND FLOOR NEAR THE FOOD PREPARATION SINK AND THE HAND WASH SINK IN THE KITCHNE WITH MOLD LIKE SUBSTANCE AND FOOD DEBRIS. [CA] CLEAN THESE AREAS MORE OFTEN.
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 Cajun Bistro 7? Fix it
EarlierDec 17, 2025Routine inspectionGreen placard
2 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
FOUND THE RAW BEEF AT 62F ON THE KITCHEN COUNTER. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE; THE BEEF WAS RELOCATED TO A WORKING REFRIGERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
MISSING A PROBE TYPE THERMOMETER TO TAKE THE INTERNAL TEMPERATURE OF THE BEEF. [CA] PROVIDE THERMOMETER.
EarlierSep 9, 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.
EarlierSep 4, 2025Routine inspectionRed placard
3 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
FOUND THE MUSSELS AT 72F, THE OYSTERS AT 62F, ON THE FLOOR IN THE KITCHEN, THE SHRIMP AT 51F AND THE COOKED NOODLES AT 67F AT THE FOOD PREP SINK. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR STATES THEY HAVE BEEN OUT OF TEMPERATURE FOR ABOUT HALF AN HOUR. SA: THEY WERE RELOCATED TO THE REFRIGERATOR.
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
K23 No rodents, insects, birds, or animals
FOUND COCKROACHES THROUGHOUT THE FACILITY AT: THE HAND WASH SINK IN THE KITCHEN, ON THE FLOOR IN THE DRY STORAGE AREA BELOW DRY STORAGE SHELVES, ON THE HALL WAY TOWARDS THE RESTROOM, OUTSIDE THE WALK IN COOLER. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT [phone] WHEN READY FOR A RE-INSPECTION.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND THE CRAWFISH BEING SEPARATED (DEAD/ALIVE) ON THE FLOOR IN THE KITCHEN. FOUND THE OYSTERS ON THE FLOOR AND THE MUSSELS ON THE FLOOR. [CA] ENSURE TO DO THIS ACTIVITY ON THE FOOD PREPARATION TABLE OR SINK.
EarlierAug 5, 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.
EarlierJul 31, 2025Routine inspection69 out of 100 (Green placard)
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
FOUND THE BEAN SPROUTS AT 62F IN THE SERVICE REFRIGERATOR IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. COS: PER OPERATOR THE SPROUTS WERE HERE ONLY 1 HR. THEY WERE TRANSFERRED TO A WORKING REFRIGERATOR.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
FOUND EVIDENCE OF FLY ACTIVITY.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND A LARGE OPEN BAG OF SUGAR IN THE DRY STORAGE ROOM. [CA] ONCE OPENED STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
THE FLOOR UNDER THE FOOD PREPARATION SINK HAS MOLD. THE FLOOR IN THE WALK IN FREEZER HAS EXCESSIVE FOOD DEBRIS.[CA] CLEAN THE FLOORS MORE OFTEN.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A POT WITH CRAWFISH BEING WORKED ON ON THE FLOOR IN THE KITCHEN. [CA] USE FOOD PREPARATION AREAS TO WORK ON CRAWFISH SEPARATION. FOUND BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
MISSING THE LAST 3 MONTHS OF OYSTER AND MUSSEL TAGS. [CA] STORE 3 MONTHS OF TAGS AND MAKE THEM AVAILABLE FOR REVIEW.
Show 5 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND THE SCOOP INSIDE THE ICE MACHINE WITH THE HANDLE TOUCHING THE ICE. [CA] STORE THE ICE SCOOP OUTSIDE THE ICE MACHINE OR IN A WAY THAT THE HANDLE DOES NOT TOUCH THE ICE.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE INSIDE OF THE FACILITY TO BE AROUND 85F WITH NO AIR CONDITIONER WORKING. [CA] ALL AREAS OF A FOOD FACILITY SHALL HAVE SUFFICIENT VENTILATION TO FACILITATE PROPER FOOD STORAGE AND TO PREVENT A REASONABLE CONDITION OF COMFORT FOR EACH EMPLOYEE, CONSISTENT WITH THE JOB PERFORMED BY THE EMPLOYEE.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. FOUND A JACKET STORED ON THE DRY FOOD SHELF IN THE BACK ROOM. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. 2. FOUND THE MOP INSIDE THE BUCKET. [CA] HANG THE MOP TO AIR DRY. 3. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. THE HAND WASH SINK IN THE KITCHEN IS MISSING PAPER TOWELS IN THE WALL DISPENSER. [CA] PROVIDE PAPER TOWELS. 2. FOUND THE EMPLOYEE WASHING UTENSILS AT THE FRONT HAND WASH SINK. [CA] USE THE 3 COMPARTMENT SINK TO WASH, RINSE AND SANITIZE DISHES AT THE 3 COMPARTMENT SINK.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE SERVICE REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR. DO NOT USE IT TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT IS IN GOOD WORKING ORDER.
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 Cajun Bistro 7, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
Call Cajun Bistro 7
Ask for the manager. Cajun Bistro 7 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 Cajun Bistro 7?
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
- 74 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.