At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
11 problems found · 1 marked critical · Routine county inspection · Jul 10, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Darla 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 Darla 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
- Equipment in poor repair K35How to fixFix it
- Cooked food not cooled in time K09How 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 Darla Cafe's team
Is this your place?
Welcome, Darla Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Darla 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 Darla 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: “Multiple PHF's measured in the range of 48F-58F in the insert top for the drawer prep unit. Per the staff, PHFs had…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 Part 5-5, Food Code 6-501.112, Food Code 6-301.11, 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?
Claim Darla CafeWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJul 10, 2025Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected Jul 10, 2025.
11 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
Multiple PHF's measured in the range of 48F-58F in the insert top for the drawer prep unit. Per the staff, PHFs had been in the insert top since yesterday. - Smoked salmon 55F - Sliced tomato 58F - cheese (cheddar, mozarella, feta) 48F-51F - japaleno slaw 48F - partially cooked bacon 53F - raw shell eggs 63F [CA] PHFs shall be held at or below 41F. [COS] Staff VC&D the listed food. See VC&D report.
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 Darla Cafe? Fix it
Not critical (10)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In the walk-in within the auxiliary storage area, observed water on the floor, and large amounts of ice buildup on the bottom of the condenser unit. Condenser drain line did not have any visible output. [CA] Clear ice buildup on the condensing unit and ensure that the unit is able to maintain food at or below 41F. A follow-up inspection will be conducted to verify that the unit capable of holding an ambient temperature of 41F or less. 2. In the dishwashing area, a block of wood is anchored to the wall and attaches to the rinse arm mechanism above the 3 compartment sink. [CA] Paint and varnish wood surface. 3. In the auxiliary storage area, observed 3 non-commercial freezer units. Top surfaces of freezer unit covers observed to be chipped/scored. [CA] 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). Surfaces shall be smooth and easily cleanable. 4. In the bar area, gasket lining on one of the under-counter reach-in units is peeling off of the door. [CA] Repair and maintain. 5. The insert top for the drawer prep unit is incapable of keeping PHF at or below 41F. [CA] Repair or replace unit so that is capable of keeping unit at or below 41F.
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 Darla Cafe? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, cooked potatoes observed to be cooling in a layer > 6 inches deep. [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] Potatoes were redistributed to smaller, shallow pans.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Darla Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. In the kitchen area, observed accumulation on the wall behind the cookline, and on the wall behind the 3 compartment sink. [CA] Clean regularly and maintain. 2. Observed gaps/holes in several areas: - under counter with the toaster on it in the kitchen area - in the wall next to the coffee machine in the bar area [CA] Repair walls and maintain to prevent potential vermin harborage.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Darla Cafe? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
In the outside garbage area: dumpster, recycling, and compost lids observed to be left open. [CA] Lids shall remain closed to prevent the harborage of pests and/or vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Darla Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Multiple doors observed to be left open, including door to auxiliary storage/walk-in area. [CA] Keep doors closed to prevent the entrance of vermin. 2. Gap > 1/4 inch observed in the screen door at the back of the kitchen area. [CA] Fill/fix gaps to prevent the intrusion of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Darla Cafe? Fix it
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Above the cook-line, ventilation hood screens observed to have large amounts of grease buildup. [CA] Ventilation hood filters shall be maintained clean and in good repair.
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 Darla Cafe? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Above the hand sink in the kitchen area, observed one cockroach carapace in the wooden knife holder. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. 2. 5+ drain flies observed in the bar area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Darla Cafe? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
In both restrooms: - Toilet paper observed to be maintained outside of dispenser - Paper towels observed to be maintained outside of dispenser [CA] Toilet paper and paper towels shall be maintained inside of dispensers to prevent contamination.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Darla Cafe? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the kitchen area does not have a splash guard and is directly adjacent to a waffle maker and a mixer. [CA] Handwash station shall be installed 24 inches away from food prep/warewashing areas, or have a 6 inch high metal splash guard.
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 Darla Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the auxiliary storage/walk-in area, observed the following: - door to the auxiliary area left open, leading outside - open bulk bags, including rice, spices, sugar, salt. etc. - Non-prepackaged, uncovered (raw shell eggs, asparagus, etc.) and covered food (cooked rice, mozzarella cheese) in the walk-in - Non-prepackaged food of various typings in the three non-commercial freezer units [CA] Non-prepackaged food shall not be stored in auxiliary storage areas that require leaving the enclosed facility (i.e. transporting of food outside). Relocate food inside, and only store prepackaged, unopened food in axuiliary storage area so that it is not subject to 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 Darla Cafe? Fix it
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 Darla 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Garbage uncovered or not taken out Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Pests seen inside: fruit flies Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Darla Cafe
Ask for the manager. Darla Cafe 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.
About 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
- 69 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.