At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
11 problems found · Routine county inspection · May 21, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Lou's Coffee Shop got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Lou's Coffee Shop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Lou's Coffee Shop's team
Is this your place?
Welcome, Lou's Coffee Shop. We'll walk through this together, one item at a time. To log the fixes, claim Lou's Coffee Shop 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 Lou's Coffee ShopWe'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: Cooked food not cooled in timeThe county found: “Observed the boiled potatoes in a plastic container on a very soiled container on the floor to cool. [CA] Do not place…”
First step: If you miss a stage
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 7-201.11, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-304.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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
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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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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).
Fewer points taken off than last time (30 → 25). That takes a team.
Every visit
LatestMay 21, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected May 21, 2026.
11 violations listed, 0 marked critical.
Not critical (11)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed the boiled potatoes in a plastic container on a very soiled container on the floor to cool. [CA] Do not place the food to cool on the very soiled container. Place the containers of food to cool on clean shelves where they are not near the floor to protect from possible contamination since there is a puddle of water next to the floor drain.
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 Lou's Coffee Shop? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed several shelves soiled. [CA] Clean the soiled shelves. Observed a soiled towel kept under the toaster. [CA] Remove the soiled towel.
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 Lou's Coffee Shop? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed spray bottles of cleaner not labeled. [CA] Label each spray bottle with the contents.
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 Lou's Coffee Shop? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Seems hands are not being washed as no cooks were observed washing hands during inspection. Upon entrance the employee asked me to wash hands in the restroom and to not wash at the dish sink. The is not a hand sink in the kitchen. [CA] There are soap and paper towels near the dish sink that should be used by the cooks for washing while preparing food. The sink was filled with watersoiled water and debris on one side and filled to the top with water on the other side. Please keep the debris out so that it can drain properly and hands can be washed there when needed. When the kitchen floors were remodeled the hand sink installation was brought up and agreement to place one in the kitchen or food prep area. According to the owner during todays phone conversation he will install a hand washing sink.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Lou's Coffee Shop? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed the container of supposedly clean scoops and spoons to have encrusted food particles and in an unclean container. [CA] Rewash and sanitize the utensils and keep them in clean containers.
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 Lou's Coffee Shop? Fix it
Show 6 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed several used wiping towels on table tops in the kitchen and dish washing/food storage area. [CA] The used wiping towels must be stored in sanitizer between each use.
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 Lou's Coffee Shop? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The hood over the cooking equipment has missing vents and a piece of cardboard possible being used as a vent. [CA] Replace the missing parts and be sure the hood is working properly as it is extremely hot in th kitchen. Clean the thick layer of dust off of the areas of hood above the cook line.
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 Lou's Coffee Shop? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the dish washing racks to be stored on the floor and extremely black with stains. [CA] Remove black accumulation or replace them. According to employees the soda machine equipment no longer works. [CA] remove the broken soda machine equipment from the kitchen.
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 Lou's Coffee Shop? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The ceiling in the back room where the food to-go containers are stored is deteriorated. The floor in the room has a standing puddle with mildew/mold-like growth. [CA] Repair the ceiling and clean the floor. This room build seems to not be an approved area. The wall is broken behind the old soda syrup stand. [CA] Repair the wall. The foam that is sprayed on the floor where it meets the wall behind the food storage shelf has turned black from mold/mildew growth. [CA] Clean or remove the soiled foam spray.
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 Lou's Coffee Shop? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk food bins unlabeled. [CA] Label them with the contents.
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 Lou's Coffee Shop? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the ice scoop stored in the ice machine with the handle touching the food . [CA] The ice scoop must be stored with the handle not touching the ice inside. Observed a bowl/cup stored in a bulk food bin to be used as a scoop. [CA] Please only use scoops with handles if stored inside and store with the handle not touching the 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 Lou's Coffee Shop? Fix it
EarlierAug 7, 2025Routine inspection70 out of 100 (Green placard)
11 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
The prep refrigerators are holding food 44 to 55 degrees F. [CA] The temperatures must be 41 degrees F and below. The owner discarded the potentially hazardous foods. Do not use the refrigerator for any PHF foods. The employees threw away the chorizo, potato salad, mayonnaise(no container to decide if this brand says refrigerate after opening or not), cheeses, beaten eggs liquid, Be sure both refrigerators are holding food at no higher than 41 degrees F before reusing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K06 Adequate handwash facilities supplied, accessible
There was not any soap in the dispenser. [CA] Keep the dispenser stocked with soap for proper handwashing. There is not a hand sink. [CA] A hand washing sink is needed. The dish sink may be used until a hand sink is installed. During inspection no employee preparing food was observed washing hands.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
The used wiping towels were not in sanitizer. [CA] The used wiping towels must be stored in sanitizer between each use. [COS] The sanitizer bucket was made and towels placed inside.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the floor and piece of wood under the cook line equipment has accumulated food particles and mildew/mold. [CA] Thoroughly clean the floors under equipment at the cookline.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There were not any thermometers in the refrigerators. [CA] Each unit must have a thermometer in it to monitor that it is holding food at 41 degrees F and below. [COS] The manager placed thermometers in the units.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Discontinue using milk crates as permanent shelving. [CA] Use approved type shelves such as dunnage racks. The shelves are lined with cardboard that has become soiled and deteriorated. [CA] Discard the soiled cardboard that is in the walk in on the shelves.
Show 5 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The cutting boards are deteriorated with small plastic pieces falling off of them. [CA] Replace the boards with not deteriorated cutting boards.
Permits available
The department's words
K49 Permits available
The permit is expired. [CA] Renewal of the permit is required. [COS] The manager paid for the permit online during inspection.
The department's words
K01 Demonstration of knowledge; food safety certification
The chefs food handler card has expired. l[CA] Obtain a current food handler card.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed the bulk food bins to not be labeled. [CA] Label the bulk food bins with the contents. [COS] The bins were labeled.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed the spray bottle of sanitizer to not be labeled. [CA] Label the spray bottles with the contents. [COS] The bottles were labeled.
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 Lou's Coffee Shop, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Let Lou's Coffee Shop know
Ask for the manager. Lou's Coffee Shop 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.
Do you work at or run Lou's Coffee Shop?
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
- 75 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.