At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Apr 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Garret Station, The 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 Garret Station, The?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hands not washed when needed K05How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Garret Station, The's team
Is this your place?
Welcome, Garret Station, The. We'll walk through this together, one item at a time. To log the fixes, claim Garret Station, The 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 Garret Station, TheWe'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: Hands not washed when neededThe county found: “*REPEAT VIOLATION* Employee with gloved hands handled raw beef patty, removed gloves, and donned on new gloves without…”
First step: When to wash
Then the next one: Food on the floor or under drips
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 2-301.14, Food Code 3-305.11, Food Code 4-603.16, Food Code 3-304.14.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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?
Claim Garret Station, TheWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (20 → 10). That takes a team.
Every visit
LatestApr 27, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Apr 27, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee with gloved hands handled raw beef patty, removed gloves, and donned on new gloves without hand washing prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Staff washed hands at hand sink. note: A FOOD FACILITY may incorporate an alternate glove use procedure in which double gloves are worn to handle raw animal proteins. The loosefitting outer glove shall be removed in a manner to prevent crosscontamination of the tight-fitting inner glove before the inner glove is used as a barrier to bare hand contact with READY-TO-EAT FOOD.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Garret Station, The? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Container of pizza sauce stored directly on the floor. No direct contamination observed. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
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 Garret Station, The? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Washed and wet containers above 3 comp sink stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. Accumulation of dried food residue on and around the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food residues.
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 Garret Station, The? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses at the cook line. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. Sanitizer solution at bar quat sanitizer measured at 0 ppm [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
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 Garret Station, The? Fix it
EarlierJun 13, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
At the cook line, employee with gloved hands handled raw beef and proceeded to continue preparing food without removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to remove gloves and wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses at the cook line. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed at the ware-wash area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* 1. Dish machine was not consistently dispensing 50 ppm of Chlorine sanitizer during separate repeated cycles. No active ware-washing at the time of measurement. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer when conducting mechanical ware-washing. [SA]: Facility has an available 3 comp sink with 200 ppm of Quat sanitizer setup for manual ware-washing. 2. Accumulation of pink and brown buildup on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal unsecured water bottle stored on prep table at cook line. No direct contamination. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Continuous water leak at the 3 comp sink's spout when hot water is turned on, resulting in staff needing to manually turn off hot water valve underneath 3 comp sink. Hot water of 120F available. [CA]: Repair hot water valve and remove leak. Maintain plumbing in good repair.
EarlierOct 14, 2024Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Solution in sanitizer bucket at cook line measured at 0 ppm of Quat Ammonium sanitizer. [CA]: Sanitizer solution in sanitizer buckets shall provide at least 100 PPM of Chlorine sanitizer or 200 PPM of Quat Ammonium sanitizer. [COS]: Manager replaced sanitizer bucket solution with 200 PPM of Quat Ammonium sanitizer.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Chlorine test strips expired (07/2024). [CA]: Provide appropriate Chlorine test strips. 2. Missing Quat Ammonium testing methods. [CA]: Provide testing method (ie. test strips) for Quat Ammonium sanitizer.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing at the time of inspection. [CA]: Adjust/assess/repair dish machine. Dish machine shall be able to provide 50 ppm of Chlorine during ware-washing/sanitizing. Discontinue use of dish machine until it is able to provide 50 ppm of Chlorine sanitizer. [SA]: Facility has 3 compartment sink and available Chlorine and Quat Ammonium. 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. Manager called Auto Chlor during inspection. 2. Accumulation of pink and brown grime on the interior surface of the ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 3. Washed and wet plastic buckets stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved disposable plastic containers without handles used as scoops for food. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
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 Garret Station, The, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Garret Station, The
Ask for the manager. Garret Station, The can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Garret Station, The?
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
- 90 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.