At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · May 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Local 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 Local Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Hot food below 135°F K07How 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 Local Cafe's team
Is this your place?
Welcome, Local Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Local 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 Local 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: Equipment in poor repairThe county found: “Measured ambient temperature inside prep refrigerator at the tea station area at 43F. [CA] Refrigeration must be…”
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 3-304.14, Food Code 3-305.11, Food Code 4-603.16, Food Code 2-301.15.
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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (39 → 13). That takes a team.
Every visit
LatestMay 14, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected May 14, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient temperature inside prep refrigerator at the tea station area at 43F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Note: No PHFs held at this unit at time of inspection.
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 Local Cafe? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured cooked mushroom held in prep cooler for less than 2 hours at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Local Cafe? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Local Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Hole on wall under the 3-comp sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Accumulation of grease and debris on walls and ceiling. Heavy accumulation of debris on ceiling vents. [CA] Walls and floors in food preparation area shall be kept clean. Ceiling vents shall be kept clean and in good repair.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Local Cafe? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Food prep sink is directly connected to sanitary sewer. [CA] Food preparation sink shall discharge liquid waste by means of indirect waste pipes into a floor sink or other approved type of receptor equipped with a minimum 1" air gap.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Local Cafe? Fix it
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food containers stored directly on the floor throughout kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Local Cafe? Fix it
EarlierMay 6, 2026Follow-up inspectionGreen placard
5 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
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the kitchen, storage area, and back aisle. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: There is excessive food residue, oil, grease, and grime accumulation on the floor below the shelf, cook-line, and the wash sinks. [CA] Conduct a regular thorough cleaning on the floor area.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeated violation: A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
EarlierApr 22, 2026Routine inspection61 out of 100 (Yellow placard)
10 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
Food preparation was being conducted on the unclean three compartment warewash sink which was also being used for washing dishes. [CA] Food preparation may only be conducted on a clean preparation sink. Any food contact surface must be properly washed, rinsed, and sanitizer before it is used for food preparation. The chicken was moved into the preparation sink which was used to store big pots (COS).
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
K06 Adequate handwash facilities supplied, accessible
There was no paper towel supply on the handwash station located next to the three compartment warewash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
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
K05 Hands clean, properly washed; gloves used properly
Servers working in the front area were observed collecting soiled dishes and cleaning tables and serving open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS). Employees were observed washing hands in the three compartment warewash sink without soap with gloves on. [CA] Employees may only have their hand washed in the designated handwash station with soap and dry their hand with a single use towel.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There is excessive oil, grease, and oil accumulation on the panels of the exhaust hood. [CA] Conduct a thorough cleaning of the exhaust hood immediately. A double pit stove was stored outside the rim of the exhaust hood which is blocking access to the preparation sink. [CA] Remove the stove from the kitchen area to provide an easy access to the preparation sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Many open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products like shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the kitchen, storage area, and back aisle. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
The department's words
K07 Proper hot and cold holding temperatures
Multiple potentially hazardous food products including cooked potato and shredded cheese were stored at room temperature by the preparation fridge. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced avocados shall always be held at 41°F or below or at 135°F or above unless the food products are stored outside this temperature with time as a public health control method. The manager is told to either label the food products to be used within the next three hours or rapid the product inside the walk-in freezer. He voluntarily condemned and destroyed the cheese and stored the potato inside the preparation fridge (COS).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is excessive food residue, oil, grease, and grime accumulation on the floor below the shelf, cook-line, and the wash sinks. [CA] Conduct a regular thorough cleaning on the floor area.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas. The back door was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen door.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved bleach sanitizer measuring strip for the mechanical dishwasher. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
EarlierAug 21, 2025Follow-up 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
Ambient temperature inside the walk in measured 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K07 Proper hot and cold holding temperatures
PHFs ijnside the walk in measured at improper holding temperatures between 43F-45F : Milk, cheese, eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All PHFs will be relocated to different refrigeration units.
EarlierAug 18, 2025Routine inspection67 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
PHFs (cooked noodles, pooled eggs, shredded cheese, wontons) held inside the walk in measured between 43F and 46F. PHFs left at room temperature measured at improper holding temperatures : cooked potatoes (51F), fried pork belly (78F), fried tofu (49F), raw shelled eggs (56F). Per the manager all the items are taken out of the walk about an hour before and left at room temperature during service within 4 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs are time marked to discard within 4 hours from when removed from temperature control.
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
K23 No rodents, insects, birds, or animals
~3 dead cockroaches found inside the dry storage room, 2 dead cockroaches found in the kitchen near the cookline. Old rodent droppings found by the back door entrance above bulk dry food containers, on cooling rack shelves . Per the manager, facility is serviced weekly but the most recent report provided for review dates back to June. [CA] Clean and sanitize area of dead cockroaches and old droppings. Recommend increasing the frequency of pest control visit, seal gaps and crevices, protect food from potential contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature inside the walk in measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet and soiled wiping cloths left on surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Grease buildup on the walls and ceiling throughout the kitchen. [CA]Clean routinely.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Container of food stored directly on the floor inside the walk in. Bulk food containers are not labeled. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Boxed vegetables deliveries left outside stored directly on the floor and exposed to potential contamination from running water from a drain. [CA] Food shall be protected from contamination.
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Quat sanitizer testing strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the 3 -comp sink measured at 111F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease and debris on surfaces throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
EarlierDec 5, 2024Follow-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.
EarlierNov 21, 2024Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K23 No rodents, insects, birds, or animals
Found rodent feces on cans and on floor in both dry storage rooms. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. [COS] - Staff cleaned and removed feces. Orkin pest control reports were submitted for review, the most recent report was dated 10/24/2024. Please send this month's report when received. Continue to follow recommendations by pest control technician. Such as repairing any leaks, eliminate standing water, seal any holes and clean facility. Manager stated hole will be professionally sealed this Saturday. Look for other holes/openings in rear dry storage room and seal.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found duct tape on wall by dishwashing machine, duct tape on wall by kitchen entrance and cardboard with tape near prep area. Also observed saran wrap around base of mobile cart at cookline [CA] - Remove any and all duct tape, cardboard, unclean saran wrap and clean all surfaces. [COS] - Duct tape and saran wrap removed Observed hoods have been cleaned. Continue to clean remaining surfaces, such as floor drains, floors, shelves, walls, tables, and all equipment.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Found Ortho Home defense in dry storage room [CA] - This pesticide is not approved for commercial use. Use only approved pesticides applied by a professional.
EarlierNov 8, 2024Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Unclean surfaces observed in ktichen, such as area with tools, floors and walls. There is duct tape and plastic on some walls in the kitchen [CA] - Thoroughly clean all surfaces in facility. Remove duct tape and plastic
The department's words
K01 Demonstration of knowledge; food safety certification
Owner submitted four food handler cards for staff. There are two other staff that do not have food handler cards available for review. The food safety manager certificate provided was also used for food facility next door, Mingkee Deli. [CA] - All food handlers shall maintain valid food handler cards. Keep cards at facility available for review. The certified food safety manager is valid only for one food facility and cannot be shared between facilities.
The department's words
K23 No rodents, insects, birds, or animals
Found rodent droppings on the floor in the small dry storage room. Found one live cockroach on the storage rack near the tools (not on or near foods). Found glue trap on the floor in the hallway with 4 live cockroaches. No other evidence of vermin observed in the facility. [CA] - Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies [COS]- Employees clean rodent droppings and killed the cockroach. Glue trap was discarded in the trash. Reexamine the dry storage room for holes/openings. Facility may need to permanently seal the opening covered with metal mesh. Continue to work with pest control service for cockroaches and rodents.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Found Ortho-defence pest spray in the small dry storage room [CA]- Remove this chemical from the facility. Only professional pest control service may be utilized.
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 Local Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Food on the floor or under drips Read the free guide
Let Local Cafe know
Ask for the manager. Local Cafe can only fix what it knows about.
The department lists no phone for this place.
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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.
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
- 87 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.