At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
5 problems found · 3 marked critical · Routine county inspection · Apr 7, 2026
At the routine inspection on Apr 7, 2026. The latest visit, on Apr 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. La Soledad Bakery #2 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 La Soledad Bakery #2?
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: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 La Soledad Bakery #2's team
Is this your place?
Welcome, La Soledad Bakery #2. We'll walk through this together, one item at a time. To log the fixes, claim La Soledad Bakery #2 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 La Soledad Bakery #2We'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: Hand sink not ready to useThe county found: “No paper towels in dispenser in restroom. [CA] Refill paper towels in dispenser and keep stocked at all times. [COS]…”
First step: Hand sinks are for hands only
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 4-603.16, Food Code 3-501.19, Food Code 2-301.15, Food Code 6-501.112.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 La Soledad Bakery #2We'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 · 4 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, La Soledad Bakery #2. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Every visit
LatestApr 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 Apr 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 7, 2026: 70 out of 100 (Yellow placard).
EarlierApr 15, 2026Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
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
Chlorine in 3 comp warewash measured at 0ppm. [CA] Provide sufficient sanitizer concentration (100ppm chlorine or 200ppm quat). [COS] Staff added proper concentration of chlorine.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food that was subject to time control to not be time-marked and measured in the temperature danger zone (hot ham sandwich 80F). Per staff, the sandwiches have been out for approximately 3 hours. [CA] Ensure all PHFs that are subject to time control are time marked for 4 hours maximum and then discarded. [SA] PIC will time mark the sandwiches to be discarded within the hour.
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
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone (shredded cheese 52F). The cheese was bagged and resting on top of food inserts within the food prep cold hold unit. Also observed whole milk by the coffee station that measured at 62F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue double stacking food in the prep unit; keep PHFs below the chill line. [COS] PIC put the cheese in the reach-in cooler to rapidly cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 7, 2026Routine inspection70 out of 100 (Yellow placard)
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels in dispenser in restroom. [CA] Refill paper towels in dispenser and keep stocked at all times. [COS] PIC refilled paper towel dispenser during time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 La Soledad Bakery #2? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located on top of the sweet bread display unit (pork sandwich 80F) and in the food prep cold hold unit (shredded cheese 49F). The sandwiches were not under temperature or time control and per PIC, had been out for about 1 hour. The shredded cheese was in a bag and positioned above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may use time control but PHFs must be time-marked and discarded within 4 hours. Keep PHFs below the chill line in the food prep cold hold units. [COS] PIC voluntarily discarded the 2 pork sandwiches and the staff put the cheese in the reach-in cooler to rapidly cool.
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 La Soledad Bakery #2? Fix it
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
Observed food containers being sanitized at 3 compartment warewash sink with the chlorine sanitizer reading at 0ppm. [CA] Ensure food containers are properly washed and sanitized with 100ppm chlorine or 200ppm quat. [COS] PIC added the proper amount of chlorine in the 3 compartment sink to sanitize.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 La Soledad Bakery #2? Fix it
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed several fruit flies on food debris below the large box of tortillas in the dry storage area. [CA] Eliminate vermin from facility.
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 La Soledad Bakery #2? Fix it
EarlierMay 22, 2025Routine inspection81 out of 100 (Green placard)
6 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
No soap at handwash station. [CA] Ensure handwash supplies are stocked at all times. [COS] Staff refilled soap 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 (5)
The department's words
K32 Food properly labeled and honestly presented
Observed foods such as chorizo and pan dulce that was prepackaged by the facility but does not bear a label. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a panini press being used on a food prep surface without the use of a hood. Per PIC, the panini press has been there for at least 10 years. No evidence of ventilation issues. [CA] Use cooking equipment underneath a hood or obtain a mechanical ventilation exemption (contact the Department for the application and process. The Department will look into the facility's file. Observed plastic bulk storage bin to be cracked and broken. Observed glass on display case to be cracked with duct tape covering the cracks. [CA] Keep equipment in good condition; replace broken equipment.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility does not have an FSC [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed 2 lights underneath the hood to not be functioning. [CA] Replace/repair lighting under hood.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed pot of tomatillos cooling on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed tray of pastries on top of display case that were not covered/ protected. [COS] Keep food covered and protected.
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 La Soledad Bakery #2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call La Soledad Bakery #2
Ask for the manager. La Soledad Bakery #2 can only fix what it knows about.
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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 La Soledad Bakery #2?
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.