At a glance
CleanCleaver food safety systematic review results
What happened?
63/ 100 · 37 points taken off
12 problems found · 2 marked critical · Routine county inspection · Jul 22, 2026
At the routine inspection on Jul 22, 2026. The latest visit, on Jul 24, 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. Haleh Pastry And 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 Haleh Pastry And 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: Pests seen inside: flies K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Haleh Pastry And Cafe's team
Is this your place?
Welcome, Haleh Pastry And Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Haleh Pastry And 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 Haleh Pastry And 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: Pests seen inside: fliesThe county found: “1. Live cockroaches observed in the following areas: -1 adult on floor at front cashier area -1 adult and 1 nymph in…”
First step: What to do
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 6-501.112, Food Code 7-201.11, Food Code 3-305.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Pests seen inside: flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Haleh Pastry And 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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Haleh Pastry And Cafe. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (41 → 37). That takes a team.
Every visit
LatestJul 24, 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 Jul 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 22, 2026: 63 out of 100 (Red placard).
EarlierJul 22, 2026Routine inspection63 out of 100 (Red placard)
12 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Live cockroaches observed in the following areas: -1 adult on floor at front cashier area -1 adult and 1 nymph in crevice of cove base near display cases -1 adult in crevice of cashier table Approximately 50+ dead cockroaches of varying life stages on glue traps and on floors found throughout the facility including the coffee station, ware-wash area, restrooms, main cook line and prep area, second prep area. Approximately 30+ cockroaches eggs found on glue traps and on floors found throughout the facility. Approximately 6-10 live large flies observed at kitchen and ware-wash area. Approximately 10+ dead large flies observed at kitchen area on windows near cook line. No pest control report provided during inspection. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] . 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Haleh Pastry And 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
At the coffee station, opened milk stored in under counter cooler measured at 47F, placed in the unit since last night per Owner. [CA]: Potentially Hazardous Food shall be cold held at 41F or below (unopened pasteurized dairy may be stored up to 45F). [COS]: Milk voluntarily discarded.
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 Haleh Pastry And Cafe? Fix it
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
A fully enclosed area in the facility is being used to store open food and a 2 door reach in with open food but area does not have approved ceiling and wall finishes. [CA]: Food shall be stored in an area with approved ceiling and wall finishes. Discontinue storing open food in this area or provide approved ceiling and wall finishes.
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 Haleh Pastry And Cafe? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The only hand wash sink at second kitchen area's restroom did not have running warm and cold water. [CA]: Hand wash stations shall be equipped with running warn and cold water. [SA]: Another restroom at the main kitchen area has a hand wash station with running warm and cold water.
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 Haleh Pastry And Cafe? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
*RPEAT VIOLATION* Multiple cans of Raid pest repellent observed at facility. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
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 Haleh Pastry And Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple open bags of food observed in preparation areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. a. Food stored outside of facility. b. Food stored directly on the floor at coffee station. No direct contamination observed. [CA]: Food shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
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 Haleh Pastry And Cafe? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Testing method for Chlorine sanitizer not provided. [CA]: Provide a testing method (ie Chlorine test strips) for measuring Chlorine sanitizer level.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Haleh Pastry And Cafe? Fix it
Show 5 more
Permits available
The department's words
K49 Permits available
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Unapproved sheds at the back of the facility is being used to store food contact surfaces such as hotel pans and to-go boxes. [CA]: Discontinue storing food/food contact surfaces in the shed. Owner stated equipment in the sheds are not used for the facility's operation. 2. Unapproved household under counter cooler used and located at coffee station. [CA]: Provide commercial grade food containers/bags and food equipment. All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable. All equipment producing grease laden vapors shall be installed under and approved hood system.
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 Haleh Pastry And Cafe? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* 1. Two 1 door freezer reach in units stored outside the fully enclosed facility near the entrance. [CA]: All equipment shall be installed within the fully enclosed and approved facility. 2. Scoops in bulk storage containers in direct contact with food. [CA]: Scoops stored in food containers for portioning shall always be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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 Haleh Pastry And Cafe? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of debris, dust, trash throughout facility (kitchen, ware-wash area, prep areas). [CA]: Maintain non food contact areas clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Haleh Pastry And 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
1. Gaps observed in between cove base and table at front cashier area. [CA]: Close all gaps greater than 1/4 of an inch to prevent entry or harborage of vermin. 2. Several unused equipment such as refrigerators, chest freezers, microwave, counter-top gas stove, etc are stored outside at the back of the facility. [CA]: The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 Haleh Pastry And Cafe? Fix it
EarlierOct 28, 2025Follow-up inspectionGreen placard
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.
EarlierOct 22, 2025Routine inspection59 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled cellphone and proceeded to handle pastries without removing gloves and properly 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 employee to wash hands.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
*REPEAT VIOLATION* Unapproved milk and yogurt based (called Kashk) products observed within the display case. Employee stated food was cooked in the facility. No California Department of Food and Agriculture (CDFA) license provided. [CA]: Retail food facility the processess or manufactures dairy products such as cheese, yogurt/ice cream shall obtain dairy license from the California Department of Food and Agriculture (CDFA). [COS]: Employee voluntarily discarded Kashk.
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
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* 1. Hand wash station next to 3 comp sink did not have single use towels and hand soap within the dispensers. 2. Hand wash station at cook line did not have single use towels within the dispenser. [CA]: All hand wash stations shall be equipped with single use towels and hand soap within the approved dispensers. [COS]: Employee provided single use towels and hand soap within the dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K24 Person in charge present and performing duties
No Person in Charge on site. [CA]: A person in charge shall be available on site during operational hours.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unapproved Raid pest repellent observed. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved shed at the back of the facility is being used to store food contact surfaces such as hotel pans and to-go boxes. [CA]: Discontinue storing food/food contact surfaces in the shed.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple open bags of food observed in preparation areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Two 1 door freezer reach in units stored outside the fully enclosed facility near the entrance. [CA]: All equipment shall be installed within the fully enclosed and approved facility.
Show 3 more
The department's words
K32 Food properly labeled and honestly presented
*REPEAT VIOLATION* Multiple dried pre-packaged food items for self service without proper labels. [CA]: Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training for employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* 1. Per previous routine inspection on 06/14/2023 and 10/23/2024, no plans were provided for the newly installed tankless water heater. [CA]: Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Contact DEH Plan Check at [phone] and ask for Plan Check Program.
EarlierOct 30, 2024Follow-up inspectionGreen placard
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.
EarlierOct 23, 2024Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. At the front display case, on the top shelf, cheesecake measured at 55F. Ambient temperature on the top shelf measured at 49F. Owner stated cheesecake have been in the unit for less than 4 hours. 2. On top of the front display case (right side), Vegetarian curry with beans pastry measured at 66F. Owner stated food item has been there since yesterday. 3. At the 2 door under counter unit at the preparation area, raw shell egg measured at 55F, butter measured at 60F, and butter milk measured at 56F. Raw shell eggs were relocated from 3 door reach in less than 4 hours prior to measurement while butter and buttermilk have been in the unit for more than 4 hours. 4. At the coffee area, 1 door reach in, milk measured at 44F. Owner stated milk has been in the unit since yesterday. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs that measured greater than 41F for less than 4 hours were relocated to functioning units while PHFs that measured greater than 41F for more than 4 hours were voluntarily discarded.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
At the front display case (right side), [name] (yogurt) was observed. Per Owner, [name] was made at the facility. No California Department of Food and Agriculture (CDFA) license provided. [CA]: Retail food facility the processess or manufactures dairy products such as cheese, yogurt/ice cream shall obtain dairy license from the California Department of Food and Agriculture (CDFA). [COS]: Owner voluntarily discarded [name].
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing method (i.e. test strips) for Quat Ammonium sanitizer. [CA]: Provide a testing method for Quat Ammonium sanitizer. Ensure 200 PPM of Quat Ammonium solution is maintained in sanitizer buckets and when conducting manual ware-washing and sanitizing.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the cook line station and storage area, hand sinks were missing soap. [CA]: Ensure all hand sink stations are provided with soap at all times. [COS]: Owner provided soap.
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* 1. Per previous routine inspection on 06/14/2023, no plans were provided for the newly installed tankless water heater. 2. Unapproved shed storing prep-packaged bulk food and food contact surfaces. [CA]: Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Contact DEH Plan Check at [phone] and ask for Plan Check Program. Discontinue storing food contact surfaces and food in shed.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Display case top shelf ambient temperature measured at 49F. 2 door under counter cooler at the prep area ambient temperature measured at 58F. 1 door reach in ambient temperature measured at 50F. [CA]: Repair/adjust/assess cooling units. Ensure cooling units are able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs.
The department's words
K32 Food properly labeled and honestly presented
Multiple dried pre-packaged without proper labels. [CA]: All prepackaged food items shall be properly labeled. Label information shall include the following: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement. (2) If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. (3) An accurate declaration of the quantity of contents. (4) The name and place of business of the manufacturer, packer, or distributor. (5) Except as exempted in the Federal Food, Drug, and Cosmetic Act (Section 403(Q)(3)–(5) (21 U.S.C. Sec. 343(q)(3)–(5), incl.)), nutrition labeling as specified in 21 C.F.R. 101-Food Labeling and 9 C.F.R. 317 Subpart B Nutrition Labeling.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training for employees not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 Haleh Pastry And Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Chemicals unlabeled or stored near food Read the free guide
- Food on the floor or under drips Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Haleh Pastry And Cafe
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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 Haleh Pastry And 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.