At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jul 31, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. F T Cafe got more than most. That's from the last routine visit, on Jul 29, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about F T Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How 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 F T Cafe's team
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Follow the steps for each item, with the rule beside it.
Next: No person in charge on dutyThe county found: “No Food Safety Certificate available at time of inspection. [CA]Food facilities that prepare, handle, or serve…”
Then the next one.
Show what you did
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Each fix step comes from the rule it names: Food Code 2-301.15, Food Code 6-501.111, Food Code 6-501.112, Food Code 2-301.14.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestJul 31, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 31, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate available at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJul 29, 2026Routine inspection50 out of 100 (Red placard)
9 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Only hand sink in the kitchen lacked soap and paper towels. Aforementioned hand sink basin observed entirely filled with a variety of clutter, including tools, spray bottles, dishes, and dirty rags. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times. [SA] Roll of paper towels provided. Obstructions removed.
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
K13 Food in good condition, safe, unadulterated
Observed a dead German cockroach floating in a metal container of melted butter while maintained on a lower prep table near the back door. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Container of melted butter was voluntarily condemned and discarded due to cockroach adulteration.
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
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 1. Observed Vermin: Documented in the following areas: - 2 live cockroaches on the underside of the far left of the wall-mounted shelving above the three compartment warewashing sink - 1 live cockroach on the underside of the far right of the wall-mounted shelving above the three compartment warewashing sink - 1 live cockroach on the wall behind the under-counter mechanical dishwasher - 1 live cockroach in the detached trim at the juncture between the cove basing on pony wall that separates the hand sink from the warewashing area - 1 dead cockroach floating in a container of melted butter on a lower prep table near the back door - heavy accumulation of cockroach droppings in and around unsealed crevices above the warewashing area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed handling skewers of raw beef, then proceeded to handle skewers of cooked chicken. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Affected skewers of cooked chicken were voluntarily condemned and discarded due to cross contamination. Instructed employee to properly wash their hands.
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
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Cooked chicken skewers measured 65F while maintained in a tub on the floor near the back door. Per staff, they had been removed from refrigeration less than 1.5 hours prior. Cooked beef skewers measured 66F while maintained a large plate on top of the prep cooler to the left of the cook-line. Per staff, they had been removed from refrigeration less than 1.5 hours prior. Cooked chicken skewers and chicken skin measured 66F while maintained on top of the two-door under-counter cooler at the center of the kitchen. Per staff, they had been removed from refrigeration less than 1.5 hours prior. Raw chicken skewers and raw beef skewers measured between 65F and 66F while maintained on a speed rack at the middle of the kitchen. Per staff, they had been removed from refrigeration less than 1.5 hours prior. White rice measured 102F while maintained in the rice warmer at the entrance to the back kitchen. Per staff, rice had been cooked 2.5 hours prior, and maintained in the warmer since. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Chicken skewers and beef skewers were relocated back into refrigeration. White rice was voluntarily discarded.
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
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* A valid food safety certificate could not be provided. Food handler cards could not be provided for all but one of the employees present. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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
K26 Approved thawing methods used; frozen food
Observed a tub of frozen beef thawing in standing in standing water while maintained directly on the floor next to the water heater. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of brown and black slime-like material on the interior panels of the ice machine. [CA] Clean regularly at a rate sufficient to preclude buildup.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed numerous structural deficiencies throughout the facility, including the following: - Unsealed cracks and crevices in, around, and underneath wall mounted shelving and brackets above the three compartment warewashing sink - Unsealed crevices behind the three compartment warewashing sink - Detached trim at the juncture of the cove basing and wall near the water heater - Multiple holes in the ceiling and walls of the facility, some of which are unsealed, and others which have been sealed using duct tape - Deteriorated FRP to the left of the cook-line Observed buildup of food and staining on walls throughout the facility. [CA] Ensure any cracks, crevices, holes, or gaps are sealed to prevent the harborage of vermin. Discontinue the use of duct tape to seal. Ensure floors, walls, and ceilings are cleaned regularly to prevent the attraction of vermin. 2. Observed the door sweep on the back door is in disrepair, creating a large gap. [CA] Repair door sweep to prevent the intrusion of vermin into the facility.
EarlierOct 10, 2025Follow-up inspectionGreen placard
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.
EarlierOct 9, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed german cockroaches in the following areas: - 1 live, stunned nymph cockroach on the floor underneath the prep unit in the middle of the kitchen area - 1 live, stunned adult cockroach on the metal shelving directly above the three compartment sink - 1 live, stunned nymph cockroach on the floor underneath the water heater amidst other dead cockroaches - 15+ dead cockroaches and several oothecas on floors and various surfaces throughout the entirety of the kitchen and the dry storage room 2. Photographs: Taken for documentation purposes. 3. Supervisor has been notified of the closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 6, 2025Routine inspection59 out of 100 (Red placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the kitchen lacked soap and paper towels. PIC states that the soap dispenser is non-functional. Handwash sink behind the front register lacked paper towels. Paper towel dispenser is non-functional. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Ensure that wall-mounted dispensers are functional. [COS] Loose paper towels and bottled soap provided.
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
K23 No rodents, insects, birds, or animals
1. German cockroaches observed in the following areas: - 7+ live of varying life stages and 5+ dead in a sticky trap maintained on a prep unit approximately 3 inches away from an in-use cutting board - 1 live and 3+ dead in a sticky trap in the dry storage room - 1 live on the wall behind the water heater - 1 live on the grease-covered conduits behind one of the prep units - 2 dead in a pool of water underneath the water heater - 2 dead underneath a prep unit in the kitchen area 2. Photographs: Taken for documentation purposes. 3. Supervisor has been notified of the closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
K07 Proper hot and cold holding temperatures
Quail eggs measured 70F while maintained in ambient air in a container of water on a prep unit across from the cook-line. PIC states they were taken out less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Quail eggs relocated to under-counter cooler. ____________ Minor violations: Various potentially hazardous foods (PHF's) measured in the range of 43F-49F in the two-door upright cooler, and in the prep cooler directly to the right of the aforementioned cooler in the kitchen area. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. Recommend calling a refrigerator technician. [COS] All PHF's relocated to working refrigerator units.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease on ventilation screens and hood above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating noodles/drinking soup in the kitchen area, directly above opened packages of recently delivered meat. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids and straws.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front doors and back door maintained open. Gap of greater than 1/4 inch observed under the back door. [CA] Keep doors closed, and seal gaps greater than 1/4 inch in doorways to prevent the intrusion of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
A food safety certificate could not be provided. Food handler cards could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Various boxes of food stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured between 0 ppm and 10 ppm in the mechanical dishwasher. Dishwasher not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food/grease buildup observed on various floor, wall, and ceiling surfaces throughout the facility. [CA] Floors, walls, and ceilings in food preparation areas shall be kept clean to prevent the attraction of vermin. Hole in the ceiling above the mechanical dishwasher observed. Hole in the ceiling in the dry storage room observed. Hole in the wall to the left of the upright units observed. Hole in the ceiling in the bathroom observed. [CA] Seal all gaps, cracks, crevices, and holes throughout the facility to prevent the harborage of vermin.
EarlierNov 7, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
FSC has expired.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiles at rear of kitchen are in disrepair. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
The department's words
K06 Adequate handwash facilities supplied, accessible
Liquid hand cleanser is not available at hand wash sinks in restroom, service area and kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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)
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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.
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.