At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Dec 9, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Lupin Lodge - Restaurant 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 Lupin Lodge - Restaurant?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Pests seen inside: droppings 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 Lupin Lodge - Restaurant's team
Is this your place?
Welcome, Lupin Lodge - Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Lupin Lodge - Restaurant 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 Lupin Lodge - RestaurantWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “At the warewash machine, measured a lack of chlorine sanitizer. Measured hot water at the warewash machine at 148F.…”
First step: Clean first, then sanitize
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, Food Code 3-305.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Lupin Lodge - RestaurantWe'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.
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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
LatestDec 9, 2025Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Dec 9, 2025.
4 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
At the warewash machine, measured a lack of chlorine sanitizer. Measured hot water at the warewash machine at 148F. Measured chlorine sanitizer from the dispenser at 200 PPM and above. [CA] Ensure hot water at the warewash machine is maintained at 120F. Maintain chlorine sanitizer at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [SA] Operator adjusted hot water heater temperature and to provide maintenance for warewash machine. Facility shall use 2 compartment sink to wash, rinse and sanitize utensils and equipment until warewash machine may be repaired. Provide chlorine sanitizer at 100 PPM for manual warewashing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Lupin Lodge - Restaurant? Fix it
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
By the mop sink, below a storage rack, observed an open hole in the wall. [CA] Ensure all walls are properly repaired and sealed 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 Lupin Lodge - Restaurant? Fix it
The department's words
K23 No rodents, insects, birds, or animals
In the storage room next to the kitchen, observed soft rodent droppings in the area. No contamination of food was observed, and no other evidence of vermin was observed. In the kitchen area, at the warewash machine, observed a large amount of ants in the area. [CA] Ensure facility is kept free of both disease causing vermin and non-disease causing insects to prevent possible contamination of food and food contact surfaces. Seal all possible entrances into the facility. Clean and sanitize all areas with activity. Remove accessible food and place into sealed containers to prevent harborage.
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 Lupin Lodge - Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the storage room next to the kitchen, observed open packages of dry food stored. [CA] Ensure all open packages of dry food are stored in a food grade container and covered with a fitted lid.
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 Lupin Lodge - Restaurant? Fix it
EarlierDec 9, 2024Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the warewash machine, measured a lack of chlorine sanitizer. Warewash machine was not in use during time of inspection. [CA] Ensure warewash machine is properly functioning and able to clean and sanitize utensils and equipment. In the warewash area, at the 2 compartment sink, observed detergent container is dispensed from the sanitizer dispenser. [CA] Ensure chemicals are properly plumbed to the dispenser.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
In the warewash area, observed test strips for chlorine sanitizer and quaternary ammonium sanitizer are unavailable. [CA] Ensure test strips are available for use to test for applicable sanitizer.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed the use of an unapproved residential type 4 burner stove with oven. By the front counter area, observed wooden shelving and tables installed in the area. [CA] Ensure only approved equipment is used within the facility. All new equipment shall be approved through plan check.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen and warewash area, observed debris and standing water in the area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, observed a counter-top double fryer stored on the counter away from the hood. [CA] Ensure all cooking equipment is stored underneath the hood to allow for proper ventilation of heat, grease, smoke, and vapors.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage area, observed open bags of dry food stored. [CA] Ensure all open bags of dry food are transferred to or placed in a food grade container and covered with a fitted lid.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the warewash area, observed two leaks from the warewash machine at a pipe on the top of the machine, and in the area below the wash basin of the machine. [CA] ENsure plumbing is properly installed and repaired as necessary to prevent leaks.
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 Lupin Lodge - Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: droppings Read the free guide
- Food on the floor or under drips Read the free guide
Call Lupin Lodge - Restaurant
Ask for the manager. Lupin Lodge - Restaurant 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 Lupin Lodge - Restaurant?
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
- 85 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.