At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
9 problems found · 1 marked critical · Routine county inspection · Sep 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. L'epi D'or Bakery 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 L'epi D'or Bakery?
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: Time as a control not marked or logged K08How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Pests seen inside: fruit flies K23How 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 L'epi D'or Bakery's team
Is this your place?
Welcome, L'epi D'or Bakery. We'll walk through this together, one item at a time. To log the fixes, claim L'epi D'or Bakery 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 L'epi D'or BakeryWe'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: Time as a control not marked or loggedThe county found: “The following potentially hazardous foods are subject to TPHC but not properly time marked with discard time: In the…”
First step: The 4-hour option
Then the next one: Shelves and surfaces need cleaning
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 3-501.19, Food Code 6-501.112, Food Code 2-301.14, Food Code 3-305.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestSep 25, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Sep 25, 2026.
9 violations listed, 1 marked critical.
Critical (1)
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
The following potentially hazardous foods are subject to TPHC but not properly time marked with discard time: In the front self-service counter: -Pastries with bean, meat, dairy, vegetables, and cream fillings. In the front service counter: -boba pearls In the kitchen prep table: -cooked vegetables [COS] PIC labeled PHFs with proper time markings stating the time made and the discard time.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you L'epi D'or Bakery? Fix it
Not critical (8)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the walk-in cooler, observed grime build-up on metal wire shelving. [CA] Shelving holding food, utensils, and equipment shall be kept clean.
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 L'epi D'or Bakery? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed a few moths and drain flies throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 L'epi D'or Bakery? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee washing hands in warewashing sink using only water. [CA] Employees shall wash their hands with soap and warm water, and dry using single use paper towels at the handwashing sink.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 L'epi D'or Bakery? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. In the walk-in fridge, observed cardboard boxes of food stored on the ground. 2. In the walk-in fridge, observed plastic grocery bags used to store raw chicken. [CA] 1. Ensure foods are stored at least 6 inches off the ground on approved shelving to prevent contamination. 2. Foods shall be stored in approved, food grade containers.
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 L'epi D'or Bakery? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
By the service counter, undercounter one-door fridge ambient temperature measured 43F. [CA] Ensure all cold holding units maintain a temperature of 41F and below.
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 L'epi D'or Bakery? Fix it
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowl in dry ingredient in bulk food container. Observed a couple scoop handles touching dry ingredients. [CA] Use approved utensils like scoops or spoons with handles. Utensils shall be stored with handles facing up to prevent contamination of food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you L'epi D'or Bakery? Fix it
The department's words
K07 Proper hot and cold holding temperatures
By service counter, opened apple juice in undercounter fridge measured 43F. [CA] Potentially hazardous foods shall be kept 41F and below or 135F and above. [COS] PIC moved apple juice to a fridge measuring below 41F.
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 L'epi D'or Bakery? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the warewashing sink, measured quaternary ammonia sanitizer at 0ppm. [CA] Maintain a sanitizing solution of 200ppm quaternary ammonia for manual warewashing. [COS] PIC adjusted sanitizer concentration to 200ppm.
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 L'epi D'or Bakery? Fix it
EarlierJun 20, 2025Routine inspection86 out of 100 (Green placard)
4 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
Beef buns and cooked radish buns in the hot holding unit measured at improper hot holding temperatures. Measured at 105F to 113F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Per employee, items were cooked within the last two hours and were taken back to be reheated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers and boxes of food are stored on the floor inside the walk-in cooler and freezer. [CA] Store food a minimum of 6 inches off the floor.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles in the kitchen and behind the front counter are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed under the dump sink behind the front counter and under the ice machine. [CA] Repair leaks and maintain plumbing in good repair.
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 L'epi D'or Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Pests seen inside: fruit flies Read the free guide
- Hands not washed when needed 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call L'epi D'or Bakery
Ask for the manager. L'epi D'or Bakery 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 L'epi D'or Bakery?
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
- 72 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.