At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Oct 3, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Cupertino Country Inn Restaurant & Bar 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 Cupertino Country Inn Restaurant & Bar?
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: Hand sink not ready to use K06How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Permits available K49How 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 Cupertino Country Inn Restaurant & Bar's team
Is this your place?
Welcome, Cupertino Country Inn Restaurant & Bar. We'll walk through this together, one item at a time. To log the fixes, claim Cupertino Country Inn Restaurant & Bar 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 Cupertino Country Inn Restaurant & BarWe'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: Hand sink not ready to useThe county found: “Handwash sink located at the cook line by the flat top grill was completed obstructed by cutting board and waffle…”
First step: Hand sinks are for hands only
Then the next one: Utensils or dishes stored wet or unwashed
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, Food Code 3-302.11, Food Code 7-201.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Cupertino Country Inn Restaurant & BarWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestOct 3, 2025Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Oct 3, 2025.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink located at the cook line by the flat top grill was completed obstructed by cutting board and waffle maker stored over the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and readily accessible for employees to properly wash their hands when required. [COS] Employee relocated items obstructing the handwash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
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 Cupertino Country Inn Restaurant & Bar? Fix it
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Disposable cup used as a scoop and stored inside container of cooked rice. [CA] Use approved utensils with a handle to use as a scoop.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Cupertino Country Inn Restaurant & Bar? Fix it
Permits available
The department's words
K49 Permits available
Facility's Environmental Health permit expired on 9/30/25. [CA] A food facility is required to have a valid Health Permit to operate. A 48 hour notice is issued, See comments section below.
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods at the cook line were measured at improper cold holding temperatures. Over stacked in the prep inserts: raw shell eggs and pancake mix measured at 49F. In the drawer coolers under the flat top grills: cheese, steak, ham, and chorizo measured at 46 to 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 Cupertino Country Inn Restaurant & Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the upright reach-in cooler and in the walk-in cooler, raw shell eggs are stored above cooked and ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross contamination.
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 Cupertino Country Inn Restaurant & Bar? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Flat top grill is observed in use outside the overhang of the ventilation hood. [CA] All cooking equipment shall be within the overhang of the ventilation hood to capture heat, steam, grease, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Cupertino Country Inn Restaurant & Bar? Fix it
EarlierNov 15, 2024Routine inspection84 out of 100 (Green placard)
5 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
Potentially hazardous foods measured at improper holding temperatures. On warmers at the cook line: Mashed potatoes (106F), Chowder (108F), and hollandaise (122F). In the food prep unit insert across the flat top grill, raw eggs were overfilled and measured at 52F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F. [COS] Employee started reheating the items that were hot holding, and the overfilled eggs were relocated into the reach-in cooler. Minor violation: Potentially hazardous foods in refrigeration units were measured at improper cold holding temperatures. Cut chicken and beef in reach-in cooler nearest the ice machine was measured at 48F. Cut tomatoes, cheese, sausage, and liquid eggs inside food prep unit insert across from the flat top grill was measured at 44-46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives that are in active use are stored in container of chlorine sanitizer in between use. [CA] Utensils that are in active use shall not be stored in sanitizer solution to prevent chemical contamination of food. Dirty utensils shall be properly cleaned through wash, rinse, sanitize, and air dry prior to use.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles in the facility (at the bar, prep area, and server station) was not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain pipe from dishwasher extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sinks to protect equipment from back flow contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on prep surfaces or in employee's aprons. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Cupertino Country Inn Restaurant & Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Cupertino Country Inn Restaurant & Bar
Ask for the manager. Cupertino Country Inn Restaurant & Bar 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 Cupertino Country Inn Restaurant & Bar?
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
- 81 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.