At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jun 11, 2026
Is that a lot?
Too few coffee shops here for ranges. Colours show points.
Most coffee shops here got 0 to 9 points taken off. Flames Coffee Shop got more than most. That's from the last routine visit, on Jun 10, 2026.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Flames Coffee Shop?
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
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 Flames Coffee Shop's team
Is this your place?
Welcome, Flames Coffee Shop. We'll walk through this together, one item at a time. To log the fixes, claim Flames Coffee Shop 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 Flames Coffee ShopWe'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: “Observed potentially hazardous food that measured in the temperature danger zone located in the middle walk-in (beans,…”
First step: If food is out of range
Then the next one.
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 6-501.112, Food Code 3-304.14, Food Code 3-403.11.
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
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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.
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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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (22 → 20). That takes a team.
Every visit
LatestJun 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 11, 2026.
1 violation 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
Observed potentially hazardous food that measured in the temperature danger zone located in the middle walk-in (beans, soup, gravy 46F). The PHFs have been in the unit since yesterday (missed during VC&D process). [CA] Ensure PHFs are properly cold held at 41F. REpair, adjust or replace unit. Facility may store unopened dairy, eggs, and produce in the middle walk-in for the time being. [COS] PIC voluntarily discarded compromised PHFs.
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 Flames Coffee Shop? Fix it
EarlierJun 10, 2026Routine inspection80 out of 100 (Red placard)
4 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
Observed potentially hazardous foods that measured in the temperature danger zone located in walk-in coolers, food prep cold hold units, reach-in coolers, cold tops and drawer coolers (see measured observations). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded all compromised PHFs.
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
No soap at kitchen handwash station. [CA] Keep handwash stations stocked with soap and paper towels at all times. [COS] PIC refilled soap dispenser during time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light above deep fryer is not working. [CA] Repair or replace light.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed personal belongings stored on food prep surface (speaker, phone, open drinks). [CA] Keep personal belongings separate and away from food prep surfaces.
EarlierAug 26, 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.
EarlierAug 22, 2025Follow-up inspectionGreen placard
1 violation 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
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold units, drawer coolers and walk-in cooler (see "Measured Observations"). Per PIC, the facility had some recent deliveries in which the cooler door may have been propped open too long. PIC also stated the the units were reloaded with food approx 1 hour prior. Observed some sliced cheese in a container to be double stacked in the food prep unit. Also, an employee stated that he cuts melon and puts it directly into the food prep cold hold unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit(s) if necessary. Discontinue double stacking PHFs; keep food below the chill line. Discontinue putting foods that measure above 41F directly into food prep unit; cool to 41F in walk-in cooler before putting into food prep cold hold unit. [SA] PIC will have the compromised PHFs in the food prep cold hold units and in the drawer coolers time marked for 4 hours total and will discard at the end of the 4 hour mark. PIC will add buckets of ice into walk-in cooler to rapidly bring temperature down; refrigerator repair person was on site and began repairs/adjustments during time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2025Routine inspection78 out of 100 (Yellow placard)
5 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
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep units, drawer coolers, and walk-in cooler (see Measured Observations). REPEAT VIOLATION. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. [COS] PIC voluntarily discarded the compromised PHFs.
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
Observed dried rodent droppings by water heater, along with holes in the walls. Also observed 4 ootheca (cockroach egg sac) in the back storage room. PIC provided pest control report showing they were serviced on 8/13/2025.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed several soil wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gap under back delivery door. REPEAT VIOLATION. [CA] Eliminate gaps larger than 1/4". Recommend installing weather stripping under the door.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard wrapped in plastic to be used as lids for bulk foods. [CA] Replace cardboard with tight fitting lids.
EarlierMar 13, 2025Follow-up inspectionGreen placard
1 violation 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
Observed a potentially hazardous food (sliced tomatoes) located at the cold line next to the kitchen entrance that measured at 54F. According to PIC, staff put the tomatoes in the unit at 11am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Facility may consider using time control (4 hours maximum and then discard). [SA] PIC time-marked the tomatoes and will discard at 3pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 11, 2025Routine inspection71 out of 100 (Yellow placard)
8 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
Observed potentially hazardous foods located in an ice bath, lowboy cooler, food prep cold hold unit. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue ice baths for temperature holding (either use time control or refrigeration). Repair, adjust or replace units if necessary. [COS] PIC time-marked the food and will discard within 4 hours.
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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Observed potentially hazardous food warming in the steam table (gravy 47F). [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Discontinue reheating in steam table; recommend reheating on the stove or in microwave oven. [COS] PIC reheated gravy on stove.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed linoleum used to line shelving in bar area. [CA] Ensure shelving consists of smooth, cleanable material such as stainless steel.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs stored over ready to eat food such as ham. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on food prep surfaces. [CA] Keep wiping cloths in sanitizer bucket after use (with 100ppm chlorine or 200ppm quat).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Observed clutter and unused equipment in room with janitor sink. [CA] Remove unused equipment and clutter from the premises.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed ice machine to have black mold-substance built up on inside panel. [CA] Thoroughly clean and sanitize sanitize ice machine on a regular basis.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing wall tile, exposed wall behind cooler closest to the office. [CA] Replace tiles and repair wall.
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 Flames Coffee Shop, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Flames Coffee Shop
Ask for the manager. Flames Coffee Shop 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 Flames Coffee Shop?
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
- 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.