At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
10 problems found · 2 marked critical · Routine county inspection · Aug 14, 2026
At the routine inspection on Aug 14, 2026. The latest visit, on Aug 21, 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. Hobee's Restaurant And Beer Garden 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 Hobee's Restaurant And Beer Garden?
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
- Marked critical: Food in poor condition K13How to fixFix it
- Food on the floor or under drips K30How 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 Hobee's Restaurant And Beer Garden's team
Is this your place?
Welcome, Hobee's Restaurant And Beer Garden. We'll walk through this together, one item at a time. To log the fixes, claim Hobee's Restaurant And Beer Garden 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 Hobee's Restaurant And Beer GardenWe'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: “PHFs at the prep cooler across the flat grill were measured between 42-50F. Per cook some items were held overnight…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 3-305.11, Food Code 6-501.112, Food Code 7-201.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Hobee's Restaurant And Beer GardenWe'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 (2 routine, 1 follow-up).
Nice work, Hobee's Restaurant And Beer Garden. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestAug 21, 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 Aug 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 14, 2026: 67 out of 100 (Yellow placard).
EarlierAug 14, 2026Routine inspection67 out of 100 (Yellow placard)
10 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
PHFs at the prep cooler across the flat grill were measured between 42-50F. Per cook some items were held overnight and some were prepared this morning (~ 2 hours prior to inspection). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items prepared this morning were moved to a working refrigerator. Items held overnight were discarded. See VC&D report.
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 Hobee's Restaurant And Beer Garden? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Two liquor bottles were found to be adulterated with dead insects at the bar well. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Bottles were VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Hobee's Restaurant And Beer Garden? Fix it
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing food and food related equipment in the basement area that holds the grease trap. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove items from this area of the basement.
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 Hobee's Restaurant And Beer Garden? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The prep cooler across the flat grill is not maintaining PHFs at 41F or below. Ambient was measured at 45F in the bottom seciton and 48F at the top section. The digital readout was measured at 44F when inspection started and later measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair, service, or replace unit.
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 Hobee's Restaurant And Beer Garden? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings were observed in the basement area near the grease trap. No evidence of rodents in the permitted food facility area of the basement or upstairs. Per PIC, the building has a separate pest control service in the basement. [CA] Clean and sanitize area of old droppings.
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 Hobee's Restaurant And Beer Garden? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Handwash sink near the cookline and handwash sinks in the restrooms are draining slowly. [CA] Ensure sinks are draining properly.
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 Hobee's Restaurant And Beer Garden? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a gap along the corner of the wall in the server storage room behind the bar. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Hobee's Restaurant And Beer Garden? Fix it
Show 3 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The upright cooler in the back storage room with the ice machine has liquid debris in the interior. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Hobee's Restaurant And Beer Garden? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Repeat Violation: Chlorine at the upright dishwasher measured above 50PPM. [CA] Ensure to maintain chlorine solution at the machine at 50 PPM.
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 Hobee's Restaurant And Beer Garden? 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
The door to the basement area that holds the grease trap does not close. [CA] Ensure to keep the door closed to prevent entrance and harborage of vermin. [COS] PIC was able to have staff close the door.
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 Hobee's Restaurant And Beer Garden? Fix it
EarlierMar 12, 2026Routine inspection79 out of 100 (Green placard)
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
Pico de Gallo was found measuing at 46F in the prep cooler top insert. About 30 minutes later the pico de gallo measured at 50F. Note: All other PHFs in the unit (top and bottom) were at 41F or below. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per cook, they placed the pico de gallo in the unit at 8 am. Staff agreed to discard item after 4 hours.
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)
The department's words
K23 No rodents, insects, birds, or animals
A dead cockroach with an egg sac was observed on a sticky trap behind the ovens in the kitchen. No other evidence of an infestation was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine at the upright dishwasher measured above 100PPM. [CA] Ensure to maintain chlorine solution at the machine at 50 PPM.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Repeat Violation: Facility lacks testing materials for their choice of sanitizer at the dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility was using the three compartment sink to thaw out foods when the prep sink was available. [CA] Ensure to the reserve the use of the three compartment sink for warewashing purposes only.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. There is a gap on the wall in the basement near the walk in cooler. 2. There is an accumulation of grease and food debris under the cookline. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility had the back door propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The right door of the upright cooler in the basement is in disrepair. [CA] Ensure to maintain equipment clean and in good repair.
EarlierJun 27, 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 25, 2025Routine inspection58 out of 100 (Yellow placard)
14 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. In the kitchen area, at the prep cooler, an insert of breakfast sausages measured between 47-51°F at 10:45 am. Per cook, the breakfast sausages were stored in the cooler at time of opening at 8:00 am. 2. In the kitchen area, on the lower shelf of the flat grill, bacon (visibly not fully cooked) measured at 111°F. Per cook, the bacon finishes about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Breakfast sausages were moved to a different cooler to rapidly chill. [COS] 2. The bacon was placed back on the grill to fully cook.
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
In the kitchen area, at the only hand wash station, the soap dispenser was not working. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] A pump bottle of soap was made available for use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
The department's words
K23 No rodents, insects, birds, or animals
Several large flies were observed in the kitchen area. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
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. The mop was stored in the mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. 2. Employee personal effects were found stored amongst food contact surfaces and storage spaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. In the basement area several bulk food items in containers were lacking lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 2. In the basement area, on the shelf, several containers holding seasoning powders and white crystalline substances were unlabeled. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacked testing materials for their choice of sanitizer, chlorine, at the dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quaternary ammonia sanitizer in the sanitizer bucket measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 7 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the basement area the stand mixer had an accumulation of food debris on nonfood contact surfaces. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink's atmospheric valve was leaking when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Repeat Violation: There are gaps in between the baffle filters of the exhaust hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters. 2. In the basement area and kitchen area light bulbs are not covered. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A paper cup was being used as a scoop for seasoning. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the basement area, at the prep area, there are holes in the ceiling in between two of the refrigeration units. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in cooler, on the wire rack on the left, raw bacon and raw ground beef were found stored above ready to eat foods. 2. In the basement prep area, in the two door upright cooler, liquid egg whites were found stored above produce. 3. In the basement prep area, in the upright freezer, raw chicken was found stored above turkey. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the downstairs prep area, on the prep counter, the deli slicer has an accumulation of food debris and residue. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
EarlierNov 27, 2024Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, at the only hand wash station, there were no paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] A stack of paper towels were available outside the dispenser. Per PIC, the key for the dispenser ceased to function.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. There are gaps in between the baffle filters of the exhaust hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters. 2. There is a conveyor convection toaster oven being used that is not under the exhaust hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. A mechanical exhaust hood exemption form may be submitted to our plan check program for exemption.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, on a rack shelf near the cookline, a bag of diced potatoes were found at 48°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staffed returned the potatoes to refrigeration.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu does not indicate which menu items the consumer advisory applies to. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The environmental health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 Hobee's Restaurant And Beer Garden, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: droppings Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
Call Hobee's Restaurant And Beer Garden
Ask for the manager. Hobee's Restaurant And Beer Garden 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 Hobee's Restaurant And Beer Garden?
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.