At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 2, 2025
At the routine inspection on Jul 2, 2025. The latest visit, on Sep 11, 2025, 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. Los Gatos Cafe 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 Los Gatos Cafe?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- No person in charge on duty K01How 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 Los Gatos Cafe's team
Is this your place?
Welcome, Los Gatos Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Los Gatos 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 Los Gatos 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: Hot food below 135°FThe county found: “In the kitchen area, at the 3 door prep unit, measured the potentially hazardous foods between 45F and 68F including…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or 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 4-603.16, Food Code 6-501.112.
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 Los Gatos CafeWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Los Gatos Cafe. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestSep 11, 2025Follow-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 Sep 11, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 2, 2025: 75 out of 100 (Green placard).
EarlierSep 10, 2025Routine inspectionYellow placard
2 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
Measured raw shell eggs between 75-78F on the counter and middle shelf of prep table; per cook eggs were removed from refrigeration unit about 20 mins ago. Pooled eggs were measured at 45F on counter top next to the cooking equipment. Per cook, pooled eggs were just removed for use. [CA] Maintain cold holding potentially hazardous foods at 41F or below. [SA] Ice bath was created for the pooled eggs, raw shell eggs were relocated to the walk-in cooler; discussed with manager to create an ice bath for the raw shell eggs if they would like to keep them out.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mechanical dish machine is releasing 0.0 ppm chlorine; observed active ware washing. [CA] Mechanical dish machine shall dispense at least 50 ppm chlorine. [SA] Sanitize at 3 compartment sink using 100 ppm chlorine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 2, 2025Routine inspection75 out of 100 (Green placard)
8 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
In the kitchen area, at the 3 door prep unit, measured the potentially hazardous foods between 45F and 68F including cottage cheese, sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, tuna salad, chicken salad, tomato pesto, whipped cream, and sprouts. Per operator, cottage cheese, tuna salad, chicken salad, whipped cream and tomato pesto stored from 4 hours prior, and sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, and sprouts stored from about 2 hours prior. Measured ambient air temperature of 3 door prep unit at 52F. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator placed sliced cheese, raw shelled eggs, pooled eggs, sliced turkey, sliced ham, beef, cut fruit with melon, and sprouts in an ice bath to facilitate proper holding temperatures. Cottage cheese, tuna salad, chicken salad, and tomato pesto was VC&D due to time and temperature abuse.
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 Los Gatos Cafe? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on the floor below the cookline and on parts of cooking equipment underneath. [CA] Ensure facility floors and equipment are frequently cleaned and maintained to prevent harborage of vermin. In the kitchen area, on wall shelving installed in the area, observed cracks and crevices between and behind shelving. [CA] Ensure all cracks and crevices are properly sealed to prevent harborage of vermin.
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 Los Gatos Cafe? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Observed expired food handler cards. [CA] Ensure food handler cards are renewed. All employees that handle food shall have valid food handler cards.
The department's words
K23 No rodents, insects, birds, or animals
Observed a fly in the kitchen area. [CA] Ensure facility is kept free of flies to prevent possible contamination of food.
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 Los Gatos Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed open front and back doors into the facility. [CA] Ensure front and back doors are kept closed to prevent an entrance for vermin.
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 Los Gatos Cafe? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the installation of wooden shelving and particle board shelving in the kitchen area. Observed heavy wear on shelving and accumulation of debris. [CA] Ensure all installed shelving within the facility is smooth, durable, and easily cleanable. Discontinue use of unapproved shelving materials to prevent possible harborage of vermin.
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 Los Gatos Cafe? Fix it
Show 2 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, measured four trays of cooked potatoes cooling between 85F and 95F after an hour and 45 minutes. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved trays of cooked potatoes and placed into refrigeration to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Los Gatos Cafe? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of soot/debris on food filters above the gas grill. Observed inadequate ventilation of heat from the cookline in the kitchen area. Observed an oven installed and in use in the prep area. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Clean hood filters and system to allow for adequate ventilation.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Los Gatos Cafe? Fix it
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 Los Gatos Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Cooked food not cooled in time Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Let Los Gatos Cafe know
Ask for the manager. Los Gatos Cafe can only fix what it knows about.
The department lists no phone for this place.
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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 Los Gatos Cafe?
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.