At a glance
CleanCleaver food safety systematic review results
What happened?
93/ 100 · 7 points taken off
3 problems found · Routine county inspection · Jun 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Le Boulanger 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 Le Boulanger?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Chemicals unlabeled or stored near food K29How to fixFix it
- No person in charge on duty K01How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Le Boulanger's team
Is this your place?
Welcome, Le Boulanger. We'll walk through this together, one item at a time. To log the fixes, claim Le Boulanger 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 Le BoulangerWe'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: Chemicals unlabeled or stored near foodThe county found: “several unlabeled spray bottles [CA]clearly label each spray bottles to prevent contamination”
First step: Store them away from food
Then the next one: No person in charge on duty
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 7-201.11, Food Code 3-304.14, Food Code 6-501.112, Food Code 3-305.11.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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 Le BoulangerWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 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 (9 → 7). That takes a team.
Every visit
LatestJun 22, 2026Routine inspection93 out of 100 (Green placard)
This one: 93 out of 100 (Green placard), inspected Jun 22, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
several unlabeled spray bottles [CA]clearly label each spray bottles to prevent contamination
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 Le Boulanger? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
no manager's food safety certificate [CA]obtain a valid FSC
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
no chlorine residue in wiping clothes bucket [CA]properly maintain correct sanitizer concentration in wiping clothes bucket
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Le Boulanger? Fix it
EarlierAug 6, 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.
EarlierJul 29, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
flying insects in dining area [CA]maintain facility free of flying insects
The department's words
K01 Demonstration of knowledge; food safety certification
no manager's Food Safety Certificate [CA]obtain/renew FSC
The department's words
K07 Proper hot and cold holding temperatures
cut chicken and cheese in two door prep table cooler next to oven at 45F and tuna sandwich in other two door prep table cooler at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)
EarlierJan 8, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Expired health permit was posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
The department's words
K07 Proper hot and cold holding temperatures
Per PIC, they keep bacons on room temp. [CA] PHFs shall be held at 41°F or below or at 135°F or above. After cooking, bacons shall be kept in a steam table at minimum 135F. Bacons were cooked at 12pm and facility is closing 3pm and it will go in the refrigeration.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certification is expire. [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. Lack food handlers card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Cardboard in use to line shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 Le Boulanger, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Chemicals unlabeled or stored near food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Le Boulanger
Ask for the manager. Le Boulanger 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.
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
- 93 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.