At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Mar 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Culinart Inc @ Stryker – Café 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 Culinart Inc @ Stryker – Café?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Culinart Inc @ Stryker – Café's team
Is this your place?
Welcome, Culinart Inc @ Stryker – Café. We'll walk through this together, one item at a time. To log the fixes, claim Culinart Inc @ Stryker – Café 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 Culinart Inc @ Stryker – CaféWe'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: Food on the floor or under dripsThe county found: “Observed food stored on floor of walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to…”
First step: Where food may never be stored
Then the next one: Hot food below 135°F
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 3-305.11, Food Code 3-302.11, Food Code 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 19, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Mar 19, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored on floor of walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Culinart Inc @ Stryker – Café? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Tofu measured 48F and macaroni salad measured 44F in self service area. Per PIC, they had been brought out from refrigeration 30 minutes prior to temperature measurement. All food is discarded at the end of service. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Culinart Inc @ Stryker – Café? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs and pooled eggs stored above and next to ready to eat lunch meat items in the walk in fridge. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Culinart Inc @ Stryker – Café? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards were not available for all employees. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in dishwashing area was not working at time of inspection. Soap and paper towels were not supplied. Per PIC, maintenance was aware of the issue and working on a repair. Second handwash located nearby. [CA] Ensure that soap, paper towels are provided at all times during operation and that handwash sink is available for use/maintained in good condition 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 Culinart Inc @ Stryker – Café? Fix it
EarlierDec 19, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Melons at the cold holding buffet area was measured at 49 degrees Fahrenheit. Per employee, melons were placed at the cold holding buffet at 7:00 AM and will be returned to walk-in cooler. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The faucet at the handwashing sink in the service area was observed loose. [Corrective Action] Ensure faucet is secured.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Utensil surface temperature in the high temperature dishwasher was measured at 150 degrees Fahrenheit on the first pass through. [Corrective Action] Ensure utensil surface temperature reaches a minimum temperature of 160 degrees Fahrenheit on the first pass through for proper sanitizing.
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 Culinart Inc @ Stryker – Café, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
Call Culinart Inc @ Stryker – Café
Ask for the manager. Culinart Inc @ Stryker – Café can only fix what it knows about.
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Complain directly to the health department
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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.
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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
- 87 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.