At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · May 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Lajevard Eats & Co 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 Lajevard Eats & Co?
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
- Equipment in poor repair K35How 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 Lajevard Eats & Co's team
Is this your place?
Welcome, Lajevard Eats & Co. We'll walk through this together, one item at a time. To log the fixes, claim Lajevard Eats & Co 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 Lajevard Eats & CoWe'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: “Measured rice at 95 F and beans at 108 F within the counter top warmer. Cook stated that the items were placed within…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 2-301.15, Food Code 4-603.16, Food Code 4-301.12, Food Code 3-304.14.
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 Lajevard Eats & CoWe'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.
Not your place?
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (26 → 10). That takes a team.
Every visit
LatestMay 14, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected May 14, 2026.
2 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
Measured rice at 95 F and beans at 108 F within the counter top warmer. Cook stated that the items were placed within the warmer 30 min to 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Rice and beans reheated on the stove top to 165 F. Temperature of the warmer increased to 156 F.
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 Lajevard Eats & Co? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unsecured CO2 tanks stored at the front area and rear soda bib storage area. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Lajevard Eats & Co? Fix it
EarlierJan 6, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
One Toshiba household Microwave installed adjacent to the cook line. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hand wash sink at the cook line has a leak at the faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierDec 4, 2025Routine inspection74 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Rice measured 47F while maintained in a plastic wrap-covered container in the walk-in cooler. Cooked potato and vegetable mix measured 54F while maintained in a plastic wrap-covered container in the walk-in cooler. Per staff, both items had been cooked yesterday and placed into the walk-in cooler to cool overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Rice and potato mix VC&D into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide a valid food safety certificate. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the prep cooler in the back kitchen area measured 44F-45F via probe, depending on location. *Note: No PHF stored inside unit at time of inspection. Per staff, PHF's are occasionally stored in the unit. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
The department's words
K06 Adequate handwash facilities supplied, accessible
Both handwash sinks observed to be partially obstructed with trash cans placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. High temperature sanitizing rinse measured 148F in the high temperature mechanical dishwasher. Dishwasher not actively in-use. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 2. Accumulation of old food buildup/black substance on the blade of table-mounted can opener. Can opener not actively in-use. [CA] Food contact surfaces shall be maintained clean. 3. Quaternary ammonium sanitizer measured 0 ppm in the three compartment sink while not actively in-use. Sanitizer feed-line observed to be disconnected from bottle of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee placed sanitizer feed-line into bottle of quaternary ammonium sanitizer. Quaternary ammonium remeasured 200 ppm.
The department's words
K07 Proper hot and cold holding temperatures
Refried beans measured 49F while maintained on the preparation surface of a prep cooler in the back kitchen. Per staff, beans had been taken out of the walk-in cooler 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Refried beans relocated to the walk-in cooler.
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
*REPEAT VIOLATION* Facility lacks a method for testing the high temperature sanitizing rinse of the mechanical 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 ammonium sanitizing solution measured 0 ppm in multiple wiping cloth buckets. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierJun 30, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found 1 loose CO2 tank at front service line near 2 door reach in refrigeration unit. [CA] Secure CO2 tank to rigid structure to prevent any accidental discharge.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 93F at hand wash station located in first restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [COS] A repairman came, measured warm water greater than 100F.
The department's words
K06 Adequate handwash facilities supplied, accessible
Found hand wash station adjacent to oven without soap. Observed another hand wash station near fryer station stocked with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to restock.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking test strips to test for final rinse of hot water at high temp dish machine. [CA] Provide test strips.
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 Lajevard Eats & Co, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Lajevard Eats & Co
Ask for the manager. Lajevard Eats & Co can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Lajevard Eats & Co?
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
- 90 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.