At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · Jun 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Crust - Santa Clara 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 Crust - Santa Clara?
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 hot or cold water at a sink K21How 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 Crust - Santa Clara's team
Is this your place?
Welcome, Crust - Santa Clara. We'll walk through this together, one item at a time. To log the fixes, claim Crust - Santa Clara 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 Crust - Santa ClaraWe'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: “1 door prep cooler at sandwich assembly table measured to have: -Ambient temperature of 50F -Cheese at 48F…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 2-301.15.
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
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?
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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.
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 2 times in the last 12 months (2 routine).
Every visit
LatestJun 15, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Jun 15, 2026.
2 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
1 door prep cooler at sandwich assembly table measured to have: -Ambient temperature of 50F -Cheese at 48F (Cheese observed to have been just sliced and portioned from large block) -Special sauce at 53F (Per operator sauce was made in the last hour) -Roast beef at 51F (Per operator roast beef had been inside cooler since opening) [CA] Keep PHFs at 41F and below for cold holding. [COS] Operator moved all placed in cooler within the last hour to other coolers throughout facility. Roast beef was VC&D
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 Crust - Santa Clara? Fix it
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink nearest sandwich prep area missing hot water. Water measured 69F. Other sinks had hot water. [CA] Provide handwash sink with warm water 100F-108F or hot water with cold water mixing valve.
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 Crust - Santa Clara? Fix it
EarlierNov 18, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the back observed to be obstructed by boxes of gloves and paper goods. 2 other handwash sink observed to be accessible and fully stocked in prep area.[CA] Keep handwash sinks clear and accessible at all times.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
2 handwash sinks in prep area measured to have 70F warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
EarlierMay 6, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Meatballs measured to be 132F in countertop warmer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Per manager meatballs were reheated in the last hour. Facility shall discard meat balls at the end of service(Service ends at 3:00PM, within 3 hours of removal from cooling and reheating)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Grab n go cooler with salad observed to be missing thermometer [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Crust - Santa Clara, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Crust - Santa Clara
Ask for the manager. Crust - Santa Clara can only fix what it knows about.
Share this page
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.
Do you work at or run Crust - Santa Clara?
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
- 89 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.