At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
9 problems found · Routine county inspection · Jul 20, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Co Ba Dessert, Tea & Coffee got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Co Ba Dessert, Tea & Coffee?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Co Ba Dessert, Tea & Coffee's team
Is this your place?
Welcome, Co Ba Dessert, Tea & Coffee. We'll walk through this together, one item at a time. To log the fixes, claim Co Ba Dessert, Tea & Coffee 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 Co Ba Dessert, Tea & CoffeeWe'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: Utensils or dishes stored wet or unwashedThe county found: “1. Observed frozen taro thawing in the three compartment warewashing sink. [CA] Three compartment sink shall be used…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.14, Food Code 3-501.19, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJul 20, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Jul 20, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed frozen taro thawing in the three compartment warewashing sink. [CA] Three compartment sink shall be used for no other purpose than warewashing to prevent cross contamination. Ensure all food preparation is conducted in the dedicated one compartment preparation sink. 2. Observed clean cups maintained in a container directly adjacent to the hand sink in the back kitchen area. [CA] Store clean equipment elsewhere, so that it is not exposed to splash contamination or install a splash guard at the hand sink.
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 Co Ba Dessert, Tea & Coffee? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food, debris, and dust underneath refrigeration units and prep tables throughout the facility. Observed accumulation of food on the wall near the cook-line. Observed several crevices on the sides of ceiling panels throughout the kitchen. Observed a partially detached, food encrusted outlet on the wall near the preparation sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Seal all gaps, crevices, and cracks in facility structure to prevent the harborage of vermin.
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 Co Ba Dessert, Tea & Coffee? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed the door of the walk-in cooler removed, and leaning flush with the wall near the ice machine. [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. Remove unused equipment to prevent the harborage of vermin.
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 Co Ba Dessert, Tea & Coffee? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed using personal phone with gloved hands, proceeded to push down trash in a trash can near the three compartment warewashing sink, then attempted to resume food preparation before being stopped. [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] Instructed employee to de-glove and properly wash 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 Co Ba Dessert, Tea & Coffee? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility observed properly time labeling boiled boba pearls subjected to time as a public health control. However, time as a public health control (4-hour rule) written procedures could not be provided. [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.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Co Ba Dessert, Tea & Coffee? Fix it
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
One employee could not provide a valid food handler card. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed two crepe/waffle makers at the front service area that lack overhead ventilation. Crepe makers observed emitting steam/vapors during cooking. Per staff, crepe makers were added about a month ago. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit plans to DEH Plan Check at [email] for the addition of new equipment.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Co Ba Dessert, Tea & Coffee? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the corner of the front service line observed partially obstructed by a stool and trash can placed directly in front. [CA] 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 Co Ba Dessert, Tea & Coffee? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cooked cassava and coconut mix, cooked coconut, and cooked taro measured between 48F and 49F while maintained in the upper and lower portions of the prep cooler to the right of the cook-line. Per staff, items measured at an elevated temperature due to frequent opening and closing of the unit during service. After leaving the unit closed for 20 minutes, ambient of the unit measured 41F via probe. [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 were relocated to alternate refrigeration. PIC turned down the temperature setting of the unit.
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 Co Ba Dessert, Tea & Coffee? Fix it
EarlierJun 25, 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.
EarlierJun 24, 2025Routine inspection78 out of 100 (Red placard)
5 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
In the front service area, at the only hand wash station, the paper towel dispenser was empty. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection.
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
1. Observed Vermin: Documented in the following areas: On sticky traps throughout the facility [under the small ice machine, in the walk in cooler turned dry storage, under the water heater, under the prep sink, under the hand sink]. On the small chest freezer and under the two chest freezers. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name] (staff), Eric and [name] (Owners) via phone, have 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. 2. Several small flies were observed at the prep area across the cookline equipment. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer, chlorine, at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. There are several small holes in the walls of the back prep area and a small hole on one of the ceiling tiles above the chest freezers. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Walls and floors of the back prep area have an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Co Ba Dessert, Tea & Coffee, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hands not washed when needed Read the free guide
- Time as a control not marked or logged Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
Call Co Ba Dessert, Tea & Coffee
Ask for the manager. Co Ba Dessert, Tea & Coffee can only fix what it knows about.
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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 Co Ba Dessert, Tea & Coffee?
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
- 77 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.