At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Goldilocks Milpitas 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 Goldilocks Milpitas?
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
- No backflow test on file K41How to fixFix it
- Equipment in poor repair K35How 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 Goldilocks Milpitas' team
Is this your place?
Welcome, Goldilocks Milpitas. We'll walk through this together, one item at a time. To log the fixes, claim Goldilocks Milpitas 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 Goldilocks MilpitasWe'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: “The following potentially hazardous foods in walk-cooler lacks improper cold holding temperatures. Measured the…”
First step: If food is out of range
Then the next one: No backflow test on file
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 7-201.11, Food Code 4-603.16, Food Code 3-501.19, Food Code 3-302.11.
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
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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 3, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Sep 3, 2026.
7 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
The following potentially hazardous foods in walk-cooler lacks improper cold holding temperatures. Measured the following food items: Adobo 55F, Afritada 49F, Loganisa 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Goldilocks Milpitas? Fix it
Not critical (6)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Mop-sink faucet in disrepair. Has missing back flow and leaky faucet. [CA] Repair plumbing fixture and maintain in clean and good repair. Operator stated parts have been purchased.
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 Goldilocks Milpitas? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk-in cooler measured at 50F [CA] Walk-in cooler must be capable of holding PHF at 41F or below. At time of inspection, operator implementing coolant in walk-in cooler and getting fridge fixed. Measured walk-in cooler ambient temperature at 41F.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Goldilocks Milpitas? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Several food handler cards are 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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing thermometers at four door drawers units and dessert case. [CA] Provide thermometers.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Goldilocks Milpitas? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
The following unknown chemical bottle was unlabeled. [CA] Chemicals once removed from original container shall be labeled with common name.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Goldilocks Milpitas? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Ice machine has produced mold like debris. [CA] Regularly clean interior wall panel of ice machine to prevent accumulation of debris.
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 Goldilocks Milpitas? Fix it
EarlierApr 17, 2026Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Damaged rubber seal on the right door of the 2 door undercounter cooler at the cake designing area. [Corrective Action] Repair or replace the rubber seal.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Foods stored directly in yellow Goldilock shopping bags in the walk-in cooler. [Corrective Action] Discontinue storing food in the yellow Goldilock shopping bags. Use food grade bags or containers.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Grime inside the ice machine around the ice chute area. [Corrective Action] Thoroughly clean and sanitize.
EarlierSep 23, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient air in the 2 door upright cooler was measured at 44 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. 2. Ambient air in the 4 drawer prep cooler was was measured at 46 degrees The doors have not been repaired yet. [Corrective Action] Ensure refrigeration is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. Repair the doors to properly close.
EarlierSep 17, 2025Routine inspection79 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed foods labeled with the green sticker (9:00 AM - 1:00 PM) still on sell at the steam table. [Corrective Action] Ensure foods are discarded when it has past it's discard time.
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
1. MAJOR. Multiple Potentially Hazardous Foods in the walk-in cooler were measured at 53-59 degrees Fahrenheit. Multiple Potentially Hazardous Foods in the 2 door upright cooler were measured at 46-57 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Potentially Hazardous Foods were voluntarily discarded. 2. Multiple Potentially Hazardous Foods in the 4 drawer prep cooler were measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 3. Dinaguan pork blood in the 2 door hot holding unit was measured at 130 degrees Fahrenheit. [Corrective Action] Maintain hot Potentially Hazardous foods at 135 degrees Fahrenheit or above.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer at 50 ppm.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The walk-in cooler, 2 door upright cooler, and the 4 drawer prep cooler were observed not able to maintain Potentially Hazardous Foods at 41 degrees Fahrenheit or below. [Corrective Action] Ensure refrigeration unit are able to maintain PHFs at or below 41 degrees Fahrenheit. 2. A new 2 door hot holding unit was observed installed without submitting plans to the plan check program in this department. [Corrective Action] Ensure new added equipments are properly submitted for review to the plan check program in this department.
EarlierMar 6, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed dessert foods stored on the shelf above the pre-rinse sink. [Corrective Action] Discontinue storing foods on the shelf above the pre-rinse sink to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer concentration in the dishwasher was measured at 10 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. [Corrected on Site] Employee adjusted chlorine sanitizer concentration to 50 ppm.
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 Goldilocks Milpitas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Thermometer missing or reading wrong Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Goldilocks Milpitas
Ask for the manager. Goldilocks Milpitas 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 Goldilocks Milpitas?
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
- 78 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.