At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · May 16, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Garden's Gate 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 Garden's Gate 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
- Cooked food not cooled in time K09How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Garden's Gate Cafe's team
Is this your place?
Welcome, Garden's Gate Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Garden's Gate 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 Garden's Gate 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: “Major: 1. Measured the following PHFs holding between 92F - 96F in 3 slot warmer unit near cooks line: hollandaise…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 3-302.11, Food Code 2-301.15, Food Code 6-501.112.
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?
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMay 16, 2025Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected May 16, 2025.
6 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
Major: 1. Measured the following PHFs holding between 92F - 96F in 3 slot warmer unit near cooks line: hollandaise sauce, country gravy & ranchero sauce. Per operator, having issue with warmer unit. 2. Measured container of sausage holding at 124 in 2 door warmer near cooks line. 3. Measured container of pooled eggs holding at 52F in 3 door cold top (L) near cooks line. Per operator, PHFS placed in unit less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator reheated PHFs to 165F. Operator directed to relocate PHFs to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for PHFs at cooks line. Minor: 1. Measured container of red potatoes holding at 132F in 2 door warmer unit near cooks line. 2. Measured the following PHFs holding between 44F - 45F: sausage, tuna and salmon. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F.
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 Garden's Gate Cafe? Fix it
Not critical (5)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found a container of sopa cooling in walk-in-cooler. Observed plastic wrap fully covering containers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Operator slight opened up plastic wrap to allow proper cooling.
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 Garden's Gate Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found container of shredded potatoes stored below raw chicken in 4 door under drawer at cooks line. [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.
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 Garden's Gate Cafe? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Found paper towel stored outside of mounted dispenser at hand wash station located at warewash area. [CA] Single-use sanitary towels shall be provided in dispensers.
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 Garden's Gate Cafe? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found a leaking faucet at pre-wash sink (middle section). [CA] Repair leak. 2. Found missing atmospheric pressure valve at mop sink. Observed a white pipe connecting to faucet where a leak is occuring. [CA] Install approved atmospheric pressure valve device.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Garden's Gate Cafe? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found light bulb in walk-in-freezer inoperable. [CA] Replace light bulb. Ensure adequate lighting provided.
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 Garden's Gate Cafe? Fix it
EarlierMay 8, 2025Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lacking single use paper towels at ONLY hand wash station in warewash area and server station. [CA] [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to restock paper towels. 2. Lacking soap at the ONLY hand wash station at server station. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to provide soap.
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)
The department's words
K23 No rodents, insects, birds, or animals
Found DEAD cockroaches in the following areas: in cabinet at bar and on right hand side of 2 door upright cooler. [CA] Eliminate all evidence of DEAD cockroach. Clean and sanitize all effected areas. Continue to provide approved pest control services.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 111F at hand wash station in men's restroom. Hand wash station is under sensor system. [CA] Provide an adequate, pressurized potable supply of warm water to be held between 100F - 108F. [COS] Final reading at 108F.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking faucet at 3-compartment sink in bar area (middle section) when water knob is off. [CA] Secure leak. 2. Found missing atmospheric pressure valve at mop sink. Observed a white pipe connecting to faucet where a leak is occuring. [CA] Install approved atmospheric pressure valve faucet.
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 Garden's Gate 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
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Garden's Gate Cafe
Ask for the manager. Garden's Gate Cafe 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 Garden's Gate Cafe?
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
- 80 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.