At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
4 problems found · Routine county inspection · Jul 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. City Bagels 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 City Bagels?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food labels missing or wrong K32How to fixFix it
- Signs posted; last inspection report available K47How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 City Bagels' team
Is this your place?
Welcome, City Bagels. We'll walk through this together, one item at a time. To log the fixes, claim City Bagels 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 City BagelsWe'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: Food labels missing or wrongThe county found: “Second Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at…”
First step: What every label shows
Then the next one: Signs posted; last inspection report available
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 6-501.112, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Food labels missing or wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What every label shows
From Food Code 3-501.17
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 City BagelsWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (33 → 8). That takes a team.
Every visit
LatestJul 23, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jul 23, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K32 Food properly labeled and honestly presented
Second Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include: - Bagel Chips (missing a label entirely) - Cookies (missing a label entirely) - Variety of Cream Cheeses (missing net weight and ingredients) - Pasteurized Orange Juice (missing net weight and ingredients) [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 City Bagels? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The restroom lavatory is missing a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat Violation: Facility is storing an unused piece of refrigeration equipment in the dining area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 City Bagels? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink in the bakery prep room has been removed. Water lines and drain pipe is located near the back door exit. [CA] Reinstall the handwash sink.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you City Bagels? Fix it
EarlierApr 16, 2026Follow-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.
EarlierApr 15, 2026Routine inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - A dead rodent body on a trap in the back of house area. - Rodent droppings in the back of house area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a hole in the wall in the back room that is covered by a cloth towel. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
EarlierAug 12, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility is reusing old butter containers to hold cooked boba. [CA] Food containers intended for single use shall not be reused.
EarlierAug 8, 2025Routine inspection67 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
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
Cooked boba pearls in a small 1/6 hotel pan lacked the TPHC time marking as indicated by the written procedures. Per PIC the boba was made about an hour prior and measured between 88-90°F. [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. [SA] PIC instructed to time mark the boba. Note: Facility was very busy and boba was used within 30 minutes of time marking.
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
K06 Adequate handwash facilities supplied, accessible
1. Major Violation: The only handwash sink in the restroom lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked the dispenser. 2. Minor Violation: Paper towels were stored ontop of the dispenser at the only handwash station in the kitchen area. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
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)
The department's words
K32 Food properly labeled and honestly presented
Repeat Violation: Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include: - Bagel Chips (missing a label entirely) - Cookies (missing a label entirely) - Variety of Cream Cheeses (missing net weight and ingredients) - Unpasteurized Orange Juice (missing net weight and ingredients) [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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
The department's words
K26 Approved thawing methods used; frozen food
Raw shrimp was found thawing in a bowl of standing water in the third compartment of the three compartment sink. Note: Facility lacks a prep sink. [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. [COS] Shrimp was moved to the walk in cooler. Per PIC, they were going to cook it for their home.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler raw chorizo and shelled eggs were found stored above produce. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility's testing materials for their choice of sanitizer at the three compartment sink, chlorine, expired in 2019. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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
Facility is storing an unused piece of refrigeration equipment in the dining area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
A patron had a dog in the facility dining area. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
All hand wash stations lack hand wash reminder signs. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
EarlierDec 6, 2024Follow-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.
EarlierDec 4, 2024Routine inspection69 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 wash station in the kitchen/prep area lacks hot water rendering it inoperable for proper hand washing. Water measured at 70. Per Kim the sink has not had hot water since she took over the facility. [CA] All food facilities shall provide an operable handwashing station. [SA] Staff are to wash hands in the first compartment of the three compartment sink until hot water is provided to the hand sink.
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
1. Major Violation: In the service area, on the counter, a container of boba was found at 67°F at 11:20 am. Per staff they cooked the boba at 8:00 am. 2. Minor Violation: In the service area, at the prep cooler, the insert of ham was overstocked and the upper ham measured above 41°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 1. Staff agreed to discard the boba after 4 hours from being removed from temperature controlled. Per PIC they may cease to serve boba pearls. [COS] The excess ham was moved to an insert and placed in the lower portion of the prep cooler.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The wall near the deli slicer is covered with a white cardboard and white plastic trash bag. Wall behind the bag is FRP, unable to tell what is behind the cardboard. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The only hand sink in a food preparation area lacks a hot water supply. All other plumbing fixtures have both cold and hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility washes fresh produce (tomatoes, lettuce, fruit) and slices for consumption. Per staff they wash produce in the three compartment sink and sanitize the compartment prior to washing produce. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. Submit to plan check for installation of a prep sink. 2. Facility has installed a plastic lid sealer which lacks ANSI certifications. [CA] New and/or replacement 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).
Plan review
The department's words
K48 Plan review
Facility has installed a new water heater without approval from this department. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The exhaust hood baffles have an accumulation of dust and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Facility is storing raw shelled eggs above produce in the walk in cooler. [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.
The department's words
K32 Food properly labeled and honestly presented
Facility is prepackaging several food items in the facility and offering them for sale at self service with improper/missing labeling. Food items include: - Bagel Chips - Cut Fruit - Variety of Cream Cheeses - Unpasteurized Juice [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.
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 City Bagels, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food labels missing or wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Call City Bagels
Ask for the manager. City Bagels can only fix what it knows about.
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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.
About 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
- 92 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.