At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Nov 14, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Esther Kitchen & Beer Garden 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 Esther Kitchen & Beer Garden?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How to fixFix it
- Pests seen inside: droppings K23How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Esther Kitchen & Beer Garden's team
Is this your place?
Welcome, Esther Kitchen & Beer Garden. We'll walk through this together, one item at a time. To log the fixes, claim Esther Kitchen & Beer Garden 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 Esther Kitchen & Beer GardenWe'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: Thermometer missing or reading wrongThe county found: “uncalibrated probe thermometer [CA]calibrate probe thermometer as needed”
First step: Ice-water method
Then the next one: Pests seen inside: droppings
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 6-501.112, Food Code 3-304.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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).
Fewer points taken off than last time (18 → 13). That takes a team.
Every visit
LatestNov 14, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Nov 14, 2025.
5 violations listed, 0 marked critical.
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
uncalibrated probe thermometer [CA]calibrate probe thermometer as needed
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Esther Kitchen & Beer Garden? Fix it
The department's words
K23 No rodents, insects, birds, or animals
dry rodent droppings around water heater [CA]clean and sanitize pest affected area
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 Esther Kitchen & Beer Garden? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
several wiping clothes on food contact surface [CA]maintain wiping clothes in sanitizing solution when not in use
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Esther Kitchen & Beer Garden? Fix it
The department's words
K07 Proper hot and cold holding temperatures
cheese and mushroom in top trays of 2 door prep table cooler at 50F [CA]maintain perishable food under 41F (or 45F for dairy products)
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 Esther Kitchen & Beer Garden? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
less than 50 ppm of chlorine residue in rinse water of dishwashing machine [CA]maintain dishwashing machine in good repair
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 Esther Kitchen & Beer Garden? Fix it
EarlierDec 30, 2024Routine inspection82 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
Cheese cake in the 2 door display cooler was measured at 55 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit. [Suitable Alternative] Cheese cake moved to the single door upright cooler.
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)
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings around the heater and on the floor by the chemical storage rack. [Corrective Action] Clean and sanitize areas or old rodent droppings.
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. Observed wide openings between at the bottom corners of the screen doors. [Corrective Action] Ensure openings are less than 1/4 inch to prevent rodent entry. 2.Multiple pallets used as walk way at the back yard area. [Corrective Action] Discontinue using pallets as a walk way. Rodents may use pallets as a living area. 3. Unused 2 door undercounter cooler at the back yard area. [Corrective Action] Remove the refrigeration unit from the premise.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lack manager Food Safety Certification. [Corrective Action] Provide the managerial Food Safety Certification. 2. Observed expired Food Handler's Card. [Corrective Action] Ensure Food Handler's Card are current and valid.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air in the 2 door cake display cooler was measured at 55 degrees Fahrenheit. [Corrective Action] Ensure the refrigeration unit is capable of maintain proper cold holding temperature of 41 degrees Fahrenheit or below.
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 Esther Kitchen & Beer Garden, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Pests seen inside: droppings Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Esther Kitchen & Beer Garden
Ask for the manager. Esther Kitchen & Beer Garden 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 Esther Kitchen & Beer Garden?
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.