At a glance
CleanCleaver food safety systematic review results
What happened?
59/ 100 · 41 points taken off
8 problems found · 4 marked critical · Routine county inspection · Feb 6, 2026
At the routine inspection on Feb 6, 2026. The latest visit, on Feb 18, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Egghead 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 Egghead?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Egghead's team
Is this your place?
Welcome, Egghead. We'll walk through this together, one item at a time. To log the fixes, claim Egghead 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 EggheadWe'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-contact surfaces not cleaned or sanitized rightThe county found: “Dishes were found drying in a drying rack at the prep sink in the coffee bar area. Per staff, they washed and rinsed…”
First step: Clean first, then sanitize
Then the next one: Food in poor condition
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 4-603.16, Food Code 6-501.111, Food Code 2-301.15, Food Code 4-301.12.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Egghead. At the follow-up 12 days later, the county listed no items still open.
You cleared the re-check in 12 days. We're proud of you.
Fewer points taken off than last time (43 → 41). That takes a team.
Every visit
LatestFeb 18, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Feb 18, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 6, 2026: 59 out of 100 (Yellow placard).
EarlierFeb 6, 2026Routine inspection59 out of 100 (Yellow placard)
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishes were found drying in a drying rack at the prep sink in the coffee bar area. Per staff, they washed and rinsed the dishes in the prep sink with soap, skipping the sanitizing step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Items were sent to the three compartment sink for sanitization.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Egghead? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Ice in the ice machine was found to be adulterated from organic growth dripping into the ice bin. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice removed from the ice bin and melted. Ice machine was cleaned and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Egghead? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only handwash sink in the rear cooking area had the basin obstructed. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff removed the obstructions.
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 Egghead? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Beaten eggs were measured at 65F stored on the bottom shelf of a prep table holding a 2 burner range. 2. Grilled onions were measured between 100-110F stored on top of a speed rack in a cambro. 3. Grilled onions were measured between 98-100F stored under a heat lamp in a cambro. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff agreed to time mark all PHFs for discard four hours after removal from temperature control.
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 Egghead? Fix it
Not critical (4)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The drain plugs fail to keep the basins of the three compartment sink full. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Provide drain plugs that fit properly.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Egghead? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The hot water handle at the handwashing sink in the rear cooking room does not work. Hot water valve was shut off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Egghead? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed several different types of seasonings removed from original containers and missing labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. 2. An open bulk box of tapioca powder was found in the cooking room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Tapioca flour was found stored on the floor. [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 Egghead? Fix it
EarlierMay 20, 2025Follow-up inspectionGreen placard
1 violation 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
A) Large plastic Cambro of sautéed onions, approximately 5-10 lbs, maintained inside the walk-in refrigerator measured at 48F in the center and 43F on the outsides. Manager stated that the onions were prepared yesterday, most likely in the middle of the day. Employees did scoop some for use today. Onions are usually cooked and then cooled on cooling pans, before storing in Cambros. B) Tray of fried chicken cooling inside the walk-in refrigerator kept tightly covered. Chicken measured at 100F. Manager stated that chicken was prepared in the morning, less than 2 hours prior. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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] Sautéed onions were VC&D due to improper cooling. Plastic wrap on the fried chicken was uncovered to expedite cooling process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 14, 2025Routine inspection57 out of 100 (Yellow placard)
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Fried chicken was found left on the counter in the back prep area. Per cook, they removed it from the walk in cooler about 30 minutes prior. Chicken measured at 60°F. 2. At the food prep unit spam measured at 61°F. Per cook they had it out for about 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were moved to the bottom section of the prep cooler to rapidly cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Repeat Violation: None of the hand wash stations in the facility had paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Facility provided paper napkins in the dispensers. Per PIC, they ran out of paper towels and they get delivered today. 2. In the front coffee bar area, at the hand sink, a dipper well has been installed. [CA] Remove the dipper well to unobstruct the hand sink. 3. There is no permanent paper towel dispenser in the front coffee bar area hand wash station. [CA] Install a permanent paper towel dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In the back prep area, at the prep sink, the sink is not secured to the wall. 2. In the dry storage area the lockers are not secured to the wall. [CA] Ensure to secure and properly install equipment.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Repeat Violation: In the storage area, at the ice machine, black and brown mold-like substance was observed on the side panels. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Repeat Violation: In the back prep area, wiping towels were observed used, reused, and stored on food prep surface inside the cooking area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Repeat Violation: Facility offers eggs that are cooked over medium on some of the food items and no consumer advisory is present on the digital menu. [CA] Provide consumer warning and disclosure for the sale of raw or undercooked animal-derived foods.
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. Staff personal belongings (cell phones and drinks) were found on the prep cooler and prep table in the back 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. 2. Mops were found stored in the mop sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Show 7 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Facility lacks hand wash reminders at all hand wash stations. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
The department's words
K05 Hands clean, properly washed; gloves used properly
1. In the back prep area staff were observed washing their hands in the three compartment sink. 2. In the front coffee bar area staff were observed washing and rinsing hands without use of paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Ensure to wash hands at dedicated hand wash stations. [COS] Inspector instructed staff to properly wash their hands. 3. Staff were observed preparing foods with bare hands while having augmented nails. [CA] Ensure to wear gloves when finger nails are painted, augmented, or there is an injury to the hand. Gloves shall be properly used and changed when required. [COS] PIC had the staff member put on gloves.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. In the back prep area, at the prep sink, the sink does not have a drain pipe and drains directly onto the floor. [CA] Repair plumbing fixture and maintain in clean and good repair. 2. In the dry storage area the ice machine drain pipe leads directly to the floor sink. 3. In the coffee bar area there are drain pipes leading directly to the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage area several containers holding crystalline substances are lacking labels [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler raw chicken was found stored above cooled grilled onions. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks drain plugs to fill the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks the testing materials for their choice of sanitizer, chlorine. Facility presented quaternary ammonia sanitizer testing strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. In the back prep area the facility was cooking with the baffle filters not installed. [CA] All hood ventilation filters shall be in place and in good repair. 2. In the back prep area, above the prep cooler and three compartment sink, the light bulb cover is detached in one corner. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
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 Egghead, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
Call Egghead
Ask for the manager. Egghead 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.
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
- Follow-up inspection
- Result
- 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.