At a glance
CleanCleaver food safety systematic review results
What happened?
98/ 100 · 2 points taken off
1 problem found · Routine county inspection · Aug 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Coupa Cafe - Lytton 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 Coupa Cafe - Lytton?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How 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 Coupa Cafe - Lytton's team
Is this your place?
Welcome, Coupa Cafe - Lytton. We'll walk through this together, one item at a time. To log the fixes, claim Coupa Cafe - Lytton 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 Coupa Cafe - LyttonWe'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: Equipment in poor repairThe county found: “The white chest freezer lid is in disrepair. [CA] Surfaces of equipment shall be smooth, easily cleanable,…”
Then the next one.
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 3-302.11, Food Code 3-304.14.
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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.
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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).
Fewer points taken off than last time (24 → 2). That takes a team.
Every visit
LatestAug 24, 2026Routine inspection98 out of 100 (Green placard)
This one: 98 out of 100 (Green placard), inspected Aug 24, 2026.
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
The white chest freezer lid is in disrepair. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good 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 Coupa Cafe - Lytton? Fix it
EarlierJun 30, 2025Routine inspection76 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the one-door upright at the cook-line: Shredded beef measured 66F. Per the cook, the beef was cooked yesterday, and placed in the unit for cooling overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Shredded beef was VC&D. See VC&D report. ___________ Minor violation: In the two-door upright at the cook-line: Measured shredded beef at 58F and beans at 47F, all of which are actively cooling in small, covered cylindrical plastic containers in layers > 6 inches. Per the PIC, they had been cooked < 2 hours ago. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] PHF were relocated to an ice bath for rapid cooling. On the counter: Observed pulled pork cooling in a > 2 inch deep pan on top of a layer of ice. Pork measured in the range of 125F-145F. Per the PIC, it has been cooked less than 15 minutes prior. [CA] When used for cooling processes, ice in ice baths shall come up to the maximum level of the food being cooled. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Ice bath was corrected.
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)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area: Observed 3+ flies. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Observed dog in the customer service area jumped up on the side of the front counter. [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.
The department's words
K07 Proper hot and cold holding temperatures
In the prep unit (upper) across from the cook-line: Vegan mayo measured 47F. [CA] PHF shall be kept at or below 41F. Sauce containers shall not be filled above the refrigeration unit's fill-line. [COS] Mayo and ranch-based sauces were relocated to an upright fridge. In the one-door upright at the cook-line: Measured cut tomatoes and assorted vegetables at 45F. [CA] PHF shall be kept at or below 41F. Keep door closed as much as feasibly possible.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the three door upright adjacent to the cook-line: Raw shell eggs observed to be stored over tortillas. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple soiled wiping cloths left out 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). In the front service area: Sanitizer in wiping cloth bucket measured < 50 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Above the handwash sink: Observed an open, uncovered employee drink. [CA] Employee drinks shall be covered with a tight fitting lid in a manner that precludes possible contamination. Personal belongings (keys, water bottle, apron) stored above or adjacent to food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] Personal items were relocated to non-food prep areas.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In a bulk sugar bin across from the cook-line: Small cup is being used a scoop. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the caulking above the 3 compartment and hand sink: Observed black, mold-like growth. [CA] Clean regularly to ensure that buildup does not occur. On the top door of the Galaxy Equipment freezer unit: observed paint to be chipping. [CA] Nonfood contact surfaces shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
EarlierDec 9, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a sheet pan of cooked rice stored directly on top of raw shell eggs within the one door refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below and away from ready-to-eat food items.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
A non-functional two door upright refrigerator is used to store bread within the kitchen. Measured the ambient air temperature of the display refrigerator at 46 F to 49 F. Unit is in use to hold display desserts only. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Ensure units are at 41 F or below prior to using to store PHF's.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured black beans at 110 F in a 6 inch pan within the upright refrigerator. Employee stated that the beans were removed from cooking 2.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Beans placed in ice baths to allow for rapid cooling.
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 Coupa Cafe - Lytton, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Coupa Cafe - Lytton
Ask for the manager. Coupa Cafe - Lytton 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 Coupa Cafe - Lytton?
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
- 98 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.