At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
3 problems found · 2 marked critical · Routine county inspection · Feb 5, 2026
At the routine inspection on Feb 5, 2026. The latest visit, on Feb 10, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Google - 255 W Tasman - Lvl 1 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 Google - 255 W Tasman - Lvl 1 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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How 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 Google - 255 W Tasman - Lvl 1 Cafe's team
Is this your place?
Welcome, Google - 255 W Tasman - Lvl 1 Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Google - 255 W Tasman - Lvl 1 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 Google - 255 W Tasman - Lvl 1 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: Cooked food not cooled in timeThe county found: “Inside an upright refrigerator: measured internal temperature of strawberry mango compote to be 43 - 47F. Operator…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Google - 255 W Tasman - Lvl 1 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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Google - 255 W Tasman - Lvl 1 Cafe. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestFeb 10, 2026Follow-up inspection
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.
This one: a follow-up inspection on Feb 10, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 5, 2026: 81 out of 100 (Yellow placard).
EarlierFeb 5, 2026Routine inspection81 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside an upright refrigerator: measured internal temperature of strawberry mango compote to be 43 - 47F. Operator stated it had been made the previous day, and had not been removed from the unit since. Note: other foods in the unit measured 41F. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours [COS] Compote was discarded. See VCD form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Google - 255 W Tasman - Lvl 1 Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Inside a covered metal container on a stovetop: measured internal temperature of chai (containing 2% milk) to be 120F. Operator stated the chai had been held for 1 hour. [CA] Keep potentially potentially hazardous foods at 41F or 135F and above. [COS] Chai was immediately reheated.
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 Google - 255 W Tasman - Lvl 1 Cafe? Fix it
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at prep sinks to be 110 - 118F (water temperature measured 118F and began to drop). [CA] Provide hot water (120F) at the prep sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Google - 255 W Tasman - Lvl 1 Cafe? Fix it
EarlierNov 25, 2024Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 108F in main back 3-comp sink and in express station 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Hot water was adjusted and hot water measured to be 120F at 3-comp sinks.
The department's words
K07 Proper hot and cold holding temperatures
Rice in hot box at chicken tinga station measured to be 130F. Ambient temperature in hot box measured to be 155F. [CA] Maintain PHFs at 135F and above. [COS] Rice was reheated in oven to 165F prior to being placed back in hot box.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Raw meat observed to be stored over rosemary herb oil. [CA] Store raw meats below ready to eat foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in pizza station missing paper towels. Other sinks available in room on other side of door. [CA] Provide paper towels at handwash sink. [COS] Paper towels were restocked.
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 Google - 255 W Tasman - Lvl 1 Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Let Google - 255 W Tasman - Lvl 1 Cafe know
Ask for the manager. Google - 255 W Tasman - Lvl 1 Cafe can only fix what it knows about.
The department lists no phone for this place.
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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 Google - 255 W Tasman - Lvl 1 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
- 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.