At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Feb 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Happy Lemon 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 Happy Lemon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Thermometer missing or reading wrong K39How 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 Happy Lemon's team
Is this your place?
Welcome, Happy Lemon. We'll walk through this together, one item at a time. To log the fixes, claim Happy Lemon 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 Happy LemonWe'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: Dish sink or dish machine not set up rightThe county found: “The test strips are not the correct strips to monitor the dish sink sanitizer. [CA] Obtain and use the proper chlorine…”
First step: Set up
Then the next one: Hand sink not ready to use
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 4-301.12, Food Code 2-301.15, Food Code 3-305.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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?
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (25 → 14). That takes a team.
Every visit
LatestFeb 6, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Feb 6, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The test strips are not the correct strips to monitor the dish sink sanitizer. [CA] Obtain and use the proper chlorine sanitizer test strips. The employee took a picture of my test strips so that he can order them.
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 Happy Lemon? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The linen from the entrance is placed in the hand sink to help keep it open for easy in and out of the kitchen. [CA] Do not place anything in the hand sink.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Happy Lemon? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The employee could not find the thermometer. [CA] A probe thermometer is needed to check cooking temperatures.
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 Happy Lemon? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed several containers of milk and other items on the floor. [CA] Discontinue placing food on 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 Happy Lemon? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the scoops in the bulk food binwith the handle touching the food in the bins [CA] Store the scoops with the handles not touching the food inside.
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 Happy Lemon? Fix it
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Observed about 15 gallons of milk out on the floor at 46 degrees F. [CA] The temperature must be at or below 41 degrees F [COS] The employee began to place the milks in the refrigerator after being reminded again that they need to be put into the refrigerator.
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 Happy Lemon? Fix it
EarlierJun 5, 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.
EarlierJun 3, 2025Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed the employees cut chicken with gloves and then change tasks without washing hands, [CA] The gloves must be removed and hands washed before starting a new task after cutting the raw chicken. The employee used a wiping towel with sanitizer to wipe down the items that were touched.
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
The one hand sink in the kitchen does not have paper towels. [CA] The employee placed paper towels on a box next jto the sink after discussing the need for paper towels in the dispenser. Repair and refill the dispenser with paper towels. Until it can be fixed or replaced. Use the single use paper towels not a roll left out near the sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Permits available
The department's words
K49 Permits available
The posted permit from the department of environmental health is expired. [CA] Obtain a current permit to replace it. If you have misplaced the current permit you may call this department to request a new one mailed to you.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
The used wiping towels are not being stored in sanitizer between each use. [CA] The used wiping towels must be in sanitizer between each use.
The department's words
K01 Demonstration of knowledge; food safety certification
The employee preparing food does not have a current food handler card. [CA] Please obtain a current food handler card.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are no chlorine sanitizer test strips. [CA] Provide chlorine sanitizer test strips to monitor proper concentration of the sanitizer bucket for the towels and the dish sink.
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 Happy Lemon, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
Call Happy Lemon
Ask for the manager. Happy Lemon 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
- 86 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.