At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jun 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. M Lounge And Main Kitchen 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 M Lounge And Main Kitchen?
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
- Hand sink not ready to use K06How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 M Lounge And Main Kitchen's team
Is this your place?
Welcome, M Lounge And Main Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim M Lounge And Main Kitchen 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 M Lounge And Main KitchenWe'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: “Prep cooler next to stove top measured to have: -Meat loaf at 56F -Raw hamburger at 49F Cooler observed to have…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 4-603.16, Food Code 3-305.11, Food Code 3-302.11.
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?
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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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 1 follow-up, 1 other).
Fewer points taken off than last time (26 → 13). That takes a team.
Every visit
LatestJun 4, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jun 4, 2026.
3 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
Prep cooler next to stove top measured to have: -Meat loaf at 56F -Raw hamburger at 49F Cooler observed to have these items stocked above the fill line of cooler. Other items in cooler measured to be 41F and below (see measured observations) [CA] Keep PHFs at 41F and below for cold holding. Ensure cooler are not stocked pass fill lines to allow for effective cold holding. [COS] Per employee all items were just stocked in the last 30 minutes for lunch service. Extra hamburger meat and meatloaf was relocated to 2 door upright cooler near cookline.
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 M Lounge And Main Kitchen? Fix it
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Provide 6" splash guard for handwash station connected to prep area at cookline.
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 M Lounge And Main Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
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 M Lounge And Main Kitchen? Fix it
EarlierFeb 2, 2026Risk Factor InspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Hummus and cut tomatoes in ice bath near pizza oven measured to be 42F-43F. Containers of PHFs observed not be surround by ice and was sitting on top of ice bath. [CA] Ensure PHFs in ice baths are surrounded by ice and measure 41F and below. [COS] Both containers were pushed into ice.
EarlierJan 5, 2026Follow-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.
EarlierDec 30, 2025Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Container of clams observed to be at front cookline without any tags. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. Shellstock may be removed from the container in which they are received and displayed on drained ice or held in a display container with source properly identified. [COS] Shellstock tags for clams were found in another cooler at Parcel. A copy of the tags shall be kept with other container of shellfish.
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
Upright dishwasher measured to rinse cycle of 140F at time of inspection. Thermometer was several times through dishwasher. [CA] Ensure untensils and wares reach 160F surface temperature for high temperature dishwasher. [SA] Dishes shall still be washed and rinsed in upright dishwasher. Dishes shall be brought to 3-compartment sink to be chemically sanitize in quat ammonia. Dispenser at 3-comp sink measured to dispenser 200ppm quat ammonia. Ensure dishes are submerged in sanitizer for at least 1 minute prior to air drying.
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
Containers of food observed to be stored on the floor of walk in freezers, walk in produce cooler, and dry storage room in back. [CA] Store foods at least 6" off of the ground to prevent cross contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back cookline and hand wash sink in front M Lounge service area missing paper towels. 3 other handwash sinks are located inside facility at prep area and front cookline and side room prep area[CA] Keep handwash sinks stocked with paper towels are all times. [COS] Paper towels were stocked by handwash sink for use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Cooked chicken observed to be stored below raw ground beef. [CA] Keep ready to eat foods and produce stored above raw meat and animal products to prevent cross contamination. 2) Large bag of bulk grains observed to be stored open. [CA] Once bulk foods have been open keep foods in a container with a tight fitting lid to prevent cross contamination.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed at server area by M Lounge and by front cookline. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
EarlierSep 9, 2025Routine inspection84 out of 100 (Green placard)
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
Upright dishwasher measured to have less than 160F rinse cycle. Thermometers on unit observed to measure rinse cycle around 120F. Active dishwashing observed at time of inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Multiple sinks were set up with quat ammonia measuring 200ppm to manually sanitize dishes. Facility may continue using dishwashing to wash and rinse dishes and shall manually sanitize dishes until dishwasher is repaired. Ensure utensils maintain contact with sanitizer solution for at least 1 minute for quat ammonia.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer observed to be broken for prep cooler by side prep area. [CA] Repair thermometer or provide an accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed by dishwashing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K07 Proper hot and cold holding temperatures
Ice baths at cookline measured to have: -Cut tomatoes at 44F -Sliced turkey at 43F -Hummus at 45F -Sliced cheese at 45F Sides of containers observed to not be covered by ice. Per operator ice bath was stocked after breakfast and before lunch, within the last hour. [CA] Maintain PHFs at 41F and below for cold holding. Ensure when using ice bath, ice and water level sufficiently cover side of containers of PHFs to temperature. [COS] PHF containers were pushed into ice.
EarlierMay 22, 2025Follow-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.
EarlierMay 20, 2025Routine inspection84 out of 100 (Yellow 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
MAJOR: Sauces observed to be double contained in ice bath. Sauces measured to be: -Chipotle mayo at 52F -Ranch at 50F -Black garlic at 45F Sauces were just stocked in ice bath for lunch. MINOR: Rice in 1 door cookline prep cooler observed to be double contained and measured to be 45F. [CA] Maintain PHF at 41F and below for cold holding. Ensure ice bath is in direct contact with sides of container for effective cold holding. Ice level should raise to level of food inside container to effectively keep food cold. [COS] Sauce squeeze bottles were placed directly onto ice bath. Rice double container was removed and placed back in prep cooler. Other items in cooler measured to be 41F and below (see measured observations).
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
Employee observed to be handling raw chicken, changing gloves without washing hands and then going to handle salt and pepper seasoning directly in bulk container. [CA] Wash hands with soap and warm water for at least 20 seconds after handling raw meats prior to donning new gloves. Wear gloves is not a replacement for handwashing. [COS] Employee washed hands with soap and then donned new gloves. Salt was decanted into small bowl instead of dispensing directly from bulk container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes 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 M Lounge And Main Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let M Lounge And Main Kitchen know
Ask for the manager. M Lounge And Main Kitchen 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 M Lounge And Main Kitchen?
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
- 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.