At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Jul 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Imagine @ Marvell Cafe 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 Imagine @ Marvell Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hot food below 135°F K07How 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 Imagine @ Marvell Cafe's team
Is this your place?
Welcome, Imagine @ Marvell Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Imagine @ Marvell 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 Imagine @ Marvell 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “1) Upright dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50…”
First step: Clean first, then sanitize
Then the next one: Raw food not kept apart from ready-to-eat food
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 4-603.16, Food Code 3-302.11, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Imagine @ Marvell 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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 3 times in the last 12 months (3 routine).
Every visit
LatestJul 7, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jul 7, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Upright dishwasher measured to have 25ppm chlorine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2) Only high temperature and quat ammonia sanitizer stripes were available in dishwash room [CA] Provide chlorine test stripes for chlorine dishwasher.
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 Imagine @ Marvell Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Crispy wonton strips stored on speed rack next to handwash sink.[CA] Store foods away from sources of contamination. Protect food from contamination. [COS] Fried wonton crisps were moved.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Imagine @ Marvell Cafe? Fix it
The department's words
K07 Proper hot and cold holding temperatures
2 door pass through cooler measured to have: -Eggs at 43F -Ham at 43F -Dressing at 43F -Ambient temperature 42F -Chicken at 67F - per employee chicken was cooked and removed from oven to be chopped about 1.5 hours prior. [CA] Keep PHFs at 41F and below for cold holding. Ensure cooler can maintain PHFs at 41F and below. [COS] PHFs were moved on to salad bar and placed on TPHC.
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 Imagine @ Marvell Cafe? Fix it
EarlierMay 4, 2026Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
1 handwash sink by asian station area missing paper towels. Other handwash stations nearby observed to be fully stocked and functional. [CA] Ensure all handwash stations are fully stocked with paper towels. [COS] Employee restocked paper towels
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
3-comp sink measured to have quat ammonia at 100ppm when active dishwashing was occuring. [CA] Replace sanitizer compartment of 3-comp sink to ensure sanitizer is at least 200ppm for quat ammonia when dishwashing. [CPS] Employee emptied compartment, refilled with 200ppm quat and let dishes sit submerged under sanitizer for over 1 minutes.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door by catering area observed to have gap on the side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierNov 26, 2025Routine inspection88 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR: 1) Upright dishwasher measured to be less than 150F for rinse cycle and to have 0ppm chlorine. At time of inspection, mechanical dishwasher was actively being used. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA]All dishes from dishwasher shall be brought to 3-comp sink to be manually sanitized by submerging dishes in 100ppm chlorine for 30 seconds or 200ppm quat ammonia for 1 minute. MINOR: 1) 3-comp sink in the back missing test stripes. [CA] Provide sanitizer test stripes for 3-comp sink. [COS] New test stripes were gotten from office.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door by catering area observed to have gap on the side. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food observed to be stored on the floor inside walk in freezer. [CA] Keep food at least 6" off of floor to prevent cross contamination
EarlierJun 23, 2025Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Dishwasher observed to be handling clean dishes after handling dirty dishes without changing gloves. [CA] Wash hands prior to handling clean dishes. [COS] Employee degloved and washed hands with soap and warm water.
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)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Peaches and apples observed to be offered for self service without dispensing utensil [CA] Provide dispensing utensil for each nonprepackaged food item offered at consumer self-service counter to prevent cross contamination.
The department's words
K07 Proper hot and cold holding temperatures
1) Eggs at cookline measured to be 48F. Per employee eggs are kept there for cook to order. 2) Rice measured to be 99F on speed rack. Per employee rice was made 9:30AM (about 1hr 40 minutes prior) and shall be stir fried soon. [CA] Keep eggs at 41F and below for cold holding Ensure all PHFs are actively prepped in a timely manner within 2 hour prep window and return PHFs to temperature as soon as possible. [COS] Eggs were put on ice bath. Rice was immediately stir fried for service.
EarlierDec 16, 2024Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood by wok station observed to have small gap between filters. [CA] Ensure filters in ventilation hoods are tight fitting and have no gaps.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed on countertops [CA] Store in use wiping cloths in sanitizer bucket between uses.
The department's words
K06 Adequate handwash facilities supplied, accessible
One handwash sink by wok station observed to be missing paper towels. Other handwash sinks available throughout kitchen and one available on other side of corner. [CA] Keep all handwash stations fully stocked with soap and paper towels at all times. [COS] Employee restocked upright paper towel dispenser.
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 Imagine @ Marvell Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hot food below 135°F Read the free guide
Call Imagine @ Marvell Cafe
Ask for the manager. Imagine @ Marvell Cafe 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 Imagine @ Marvell 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
- Routine inspection
- Result
- 92 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.