At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Sep 1, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Ginger Cafe 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 Ginger Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Ginger Cafe's team
Is this your place?
Welcome, Ginger Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Ginger 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 Ginger 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: Food on the floor or under dripsThe county found: “1. Food within the walk in and walk in freezer was noted on the floor at the time of inspection. [CA] Food shall be…”
First step: Where food may never be stored
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-305.11, Food Code 3-304.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Ginger CafeWe'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.
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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
LatestSep 1, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Sep 1, 2025.
6 violations listed, 0 marked critical.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Food within the walk in and walk in freezer was noted on the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Multiple bulk containers in the back are not labeled at the time of inspection. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 Ginger Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Sticky fly traps are being used around the kitchen area at the time of inspection. Not an approved piece of equipment. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. Recommend speaking with pest control on where to place fly traps.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Ginger Cafe? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple scoops are within the bulk food containers at the time of inspection. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Ginger Cafe? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket next to hand wash station was measured at 50PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] More sanitizer was added to bucket; re-measured at 100PPM.
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 Ginger Cafe? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink faucet is leaking once turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Ginger Cafe? Fix it
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
PHFs within under counter refrigeration next to prep sink were measured between 48-49*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having the unit serviced by contractor.
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 Ginger Cafe? Fix it
EarlierDec 23, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bagged food noted within the walk in freezer being stored on the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Cooked moved all food to top shelves.
The department's words
K07 Proper hot and cold holding temperatures
Prep table closest to the walk in has PHFs measured between 45-47*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced on the left side.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer within the dish washer was measured at 0PPM at the time of inspection. Per cook, they have been having trouble with the sanitizer line. They showed specialist new line and are installing during inspection. No active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [COS] Line has been changed out; re-measured at 50PPM. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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 Ginger Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hot food below 135°F Read the free guide
Call Ginger Cafe
Ask for the manager. Ginger 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.
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
- 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.