At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Apr 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Con Azucar 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 Con Azucar 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
- No person in charge on duty K01How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Con Azucar Cafe's team
Is this your place?
Welcome, Con Azucar Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Con Azucar 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 Con Azucar 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: “Flatbreads were observed stored out of temperature control in the display case and on the back counter at 4pm. Per…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 7-201.11, Food Code 3-305.11, Food Code 3-501.17, Food Code 2-301.15.
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
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 10, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Apr 10, 2026.
8 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
Flatbreads were observed stored out of temperature control in the display case and on the back counter at 4pm. Per staff, they were delivered at 8 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were vc&d. Discussed with staff and PIC about use of Time as a Public Health Control to hold items using time only. PIC stated the flat breads will be removed from the menu.
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 Con Azucar Cafe? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation: Food handler cards for staff were unavailable upon request. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Quaternary ammonia based sanitizer solution in the three compartment sink measured above 400 PPM. [CA] Ensure to use sanitizer solutions at the manufacturer required concentrations.
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 Con Azucar Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A bulk bag of sugar was observed to be open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Con Azucar Cafe? Fix it
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,435.00.Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours 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.
The department's words
K32 Food properly labeled and honestly presented
Facility has bags of bread and pastries for sale without proper 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 Con Azucar Cafe? Fix it
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two door upright cooler in the back of house area is in disrepair. Internal ambient temprature of the unit measured at 90F. No food items were observed inside. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Ensure to maintain equipment in good repair. Per Uriel, they will contact a technician to repair.
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 Con Azucar Cafe? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The soap dispenser at the back of house handwash station was empty. Note: There is another handwash station on the other side of the wall. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Facility ordered the wrong refills. Refills are able to be used a pump dispensers.
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 Con Azucar Cafe? Fix it
EarlierAug 14, 2025Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
3 speed racks of sweet mexican bread were determined to be from an unapproved source. Speaking with PIC on site, Dani, he was unaware of the origin of the bread and called his manager, [name]. [name] stated the mexican sweet bread came from the Gilroy location. Later, while the bread was being discarded, Dani asked if I could speak to Marianna over the phone, the manager of the Silver Creek location. Marianna wanted to know why the bread was being discarded. Marianna confirmed the bread came from the Gilroy location of Con Azucar at 7435 Monterey St.. Informed Marianna the bread was from an unapproved source. Marianna, confirmed the bread was brought from the Gilroy location The facility at this location The facility at 7435 Monterey St.FA0254551 - Las Americas #2 is inactivated. Note: A different PIC, [name], spoke with the inspector over the phone and stated the bread was from a different place and would provide invoices. [CA] Food must be from an approved source or properly documented. [COS] Items were discarded. See 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 (6)
The department's words
K23 No rodents, insects, birds, or animals
Two dead adult cockroaches were observed in the coffee bar area. One in the floor sink and one behind the ice machine near the other floor sink. [CA] Clean and sanitize area of dead cockroaches. [COS] PIC cleaned the cockroaches at time of the inspection.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the restroom hand sink was measured at 75°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC adjusted the water valve as it was turned off.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were found stored on the counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks internal thermometers for cold holding units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K01 Demonstration of knowledge; food safety certification
1. The posted Food Safety Certificate is expired. [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. Facility lacks food handler cards for staff. [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.
Show 1 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
EarlierJan 9, 2025Routine inspection81 out of 100 (Green placard)
6 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
In the front of house area, at the coffee bar are, a gallon of milk was measured at 60°F. Per staff, they left it out for around 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff moved the milk to the undercounter cooler for rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K32 Food properly labeled and honestly presented
Facility has bags of bread and pastries for sale without proper 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.
Plan review
The department's words
K48 Plan review
Per the facility's permit condition they were to submit plans for all their installed equipment and have the final inspection by October 31, 2022. Facility has failed to do so. [CA] Schedule the final inspection and remit any applicable fees within 48 hours. Failure to comply may result in further enforcement from this department such as fines, impoundment, or permit suspension. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
The department's words
K01 Demonstration of knowledge; food safety certification
The food safety certificate has expired. Note: Neither staff member were unaware of who is the FSC holder. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back of house area, on a wire rack, there was a non-ANSI microwave. [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).
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility does not have the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Con Azucar 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
- Chemicals unlabeled or stored near food Read the free guide
- Food on the floor or under drips Read the free guide
- Food labels missing or wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
Call Con Azucar Cafe
Ask for the manager. Con Azucar Cafe 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 Con Azucar 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
- 76 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.