At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
6 problems found · 2 marked critical · Routine county inspection · Sep 12, 2025
At the routine inspection on Sep 12, 2025. The latest visit, on Jun 2, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Cold Stone Creamery 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 Cold Stone Creamery?
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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Sewage or wastewater not disposed of right K22How 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 Cold Stone Creamery's team
Is this your place?
Welcome, Cold Stone Creamery. We'll walk through this together, one item at a time. To log the fixes, claim Cold Stone Creamery 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 Cold Stone CreameryWe'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: No hot or cold water at a sinkThe county found: “Lack of hot water at three compartment sink. Water measured at 78F at three compartment sink and 77F at mop sink. [CA]…”
Then the next one: Sewage or wastewater not disposed of right
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 6-501.112, Food Code 4-603.16, Food Code 4-301.12, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Cold Stone CreameryWe'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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Cold Stone Creamery. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJun 2, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jun 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 12, 2025: 73 out of 100 (Red placard).
EarlierJun 1, 2026Routine inspectionRed placard
6 violations listed, 2 marked critical.
Critical (2)
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: - Multiple live adult cockroaches in the floor sink underneath the ice cream counter and underneath the display freezer - Numerous (10+) dead cockroaches in each of the three sticky traps underneath the ice cream counter - Several dead cockroaches on the wall throughout the kitchen 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. Per PIC, the last pest control services was received last month. Pest control reports are not available for review at the time of inspection. [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.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the maximum water temperature at the 3-compartment sink at 85F. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (or 100-108°F at handwash stations). [COS] PIC adjusted the water heater at the time of inspection. Remeasured the maximum water temperature at 120F.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed shelving, refrigeration handles and gaskets, and counter space is sticky and has accumulation of grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the drainpipe from the 3-compartment extends directly into the mop sink. [CA] Provide air gap between the drain pipes and floor sink that is at least twice the diameter of the inlet and no less than 1 inch. **NOTE** The plumbing underneath the 3-compartment sink leads indirectly into the mop sink. The wastewater currently drains into a floor sink through a large hole in the piping before it reaches the head/end of the pipe at the mop sink. Observed wastewater is draining properly into the floor sink at the time of inspection, and does not reach to the mop sink. Specialist to follow up with the City to verify if this wastewater disposal and plumbing mechanism is approved for use.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed use of domestic equipment (refrigeration units) in the facility. [CA] All utensils and 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).
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 gaps in the ceiling due to misaligned and broken ceiling panels throughout the facility. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
EarlierSep 16, 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 12, 2025Routine inspection73 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water at three compartment sink. Water measured at 78F at three compartment sink and 77F at mop sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Cold Stone Creamery? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Sewage water overflowing from floor sink under three compartment sink, accumulating in mop sink and not draining properly after turning on water at both three compartment sink and mop sink. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Cease and desist all food operations and sales until the waste water is draining properly.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured quaternary ammonium at 100 ppm in three compartment sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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 Cold Stone Creamery? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed few small insects near front floor sinks. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Cold Stone Creamery? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*Repeat violation Lack of test strips for quaternary ammonium sanitizer. [CA] Provide test strips.
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 Cold Stone Creamery? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
*Repeat violation Trash can on wheels partially blocking hand wash sink near three compartment sink. [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 Cold Stone Creamery? Fix it
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 Cold Stone Creamery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hand sink not ready to use Read the free guide
Let Cold Stone Creamery know
Ask for the manager. Cold Stone Creamery can only fix what it knows about.
The department lists no phone for this place.
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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 Cold Stone Creamery?
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
- Follow-up inspection
- Result
- 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.