At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Sep 16, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Main St Bagels got about the same as most. That's from the last routine visit, on Sep 5, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Main St Bagels?
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: 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 Main St Bagels' team
Is this your place?
Welcome, Main St Bagels. We'll walk through this together, one item at a time. To log the fixes, claim Main St Bagels 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 Main St BagelsWe'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: Pests seen inside: droppingsThe county found: “Observed fresh rodent droppings in remote storage unit located 4 feet away from facility that is used to store…”
First step: What to do
Then the next one.
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 6-501.112, Food Code 4-301.12, Food Code 2-301.15, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests seen inside: droppings
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Fewer points taken off than last time (21 → 12). That takes a team.
Every visit
LatestSep 16, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 16, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed fresh rodent droppings in remote storage unit located 4 feet away from facility that is used to store prepackaged sodas. [CA] Facility must discontinue using storage unit to store any kind of food or drink. Drinks must be cleaned and sanitized with a diluted bleach solution (100ppm) and relocated into the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Main St Bagels? Fix it
EarlierSep 5, 2026Routine inspection88 out of 100 (Green placard)
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
Smoked salmon in the large prep unit was not maintained at proper temperature. Container was found to be overfilled. Salmon at the top measured 55F, while salmon at the bottom of the container measured 41F. [corrective action] Maintain potentially hazardous foods at 41F or below. Do not overfill containers in the prep unit. [correction] Employee removed the salmon at the top and moved back to the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a missing ceiling panel above the bagel oven. [corrective action] Facility must be fully enclosed to prevent vermin/rodents from entering. Replace the missing ceiling panel.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
This facility utilizes Chlorox bleach for sanitizing food contact surfaces but had test strips that are meant for quat sanitizer. [corrective action] Provide the correct sanitizer test strip for Chlorox bleach.
EarlierMay 27, 2026Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No soap at back handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] PIC provided soap at handwash station during time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods located in the food prep cold hold unit that measured in the temperature danger zone (mainly PHFs that were stocked above the chill line). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue overilling PHFs above the chill line. [SA] PIC will discard the overfilled PHFs at the end of service.
EarlierNov 18, 2025Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food that is subject to time control to be put into the walk-in cooler AFTER being in the display case for 4 hours (bagel hot dogs). [CA] Ensure PHFs that are time controlled are time marked for 4 hours and then DISCARDED. [COS] PIC voluntarily discarded the 3 bagel dogs during time of inspection.
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
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (see "Measured Observations" ). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC put the PHFs in the food prep cold hold unit into the walk-in cooler to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 12, 2025Routine inspection79 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food located in the display case to be in the temperature danger zone and not marked for time control (bagel hot dogs 76F). [CA] Ensure PHFs subject to time control are properly time-marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC voluntarily discarded the bagel hot dogs.
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
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food located in the large food prep cold hold unit that measured in the temperature danger zone (ham, sausage, salmon lox). The PHFs were stacked above the chill line; PHFs below the chill line were in the proper temperature range. Items above the chill line were in the temperature danger zone. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the prep unit above the chill line. [COS] PIC relocated the PHFs above the chill line to the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K32 Food properly labeled and honestly presented
Observed prepackaged food to be missing proper labels (prepackaged cut melon, muffins, cookies). [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC not available during time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierOct 23, 2024Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed 2 fruit flies on pastries. [CA] Keep food covered and protected. Facility must use lids or fully enclose display case by 11/23/24. [COS] PIC voluntarily discarded pastries.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods in the food prep cold hold unit that were loaded above the chill line, and the food above the chill line measured in the temperature danger zone. [CA] Discontinue loading PHFs above the chill line in the food prep cold hold unit. Ensure PHFs measure at 41F or below OR hot hold at 135F or above.
EarlierOct 18, 2024Routine inspection64 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food that is subject to time control (TPHC- Time as a Public Health Control) that was not time-marked (hot dogs 71F). [CA] Ensure PHFs that are subject to TPHC are time marked and have TPHC procedures available for review. [COS] PIC discarded PHFs.
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
K13 Food in good condition, safe, unadulterated
Observed fruit flies and gnats on bagels, pastries, and hot dogs. Foods were in an open display with only one glass wall. [CA] Protect food from contamination and adulteration. Store food in an enclosed case for protection. Conduct deep cleaning of facility including floor sinks. Recommend working with professional pest control to eliminate fruit fly issue. [COS] PIC voluntarily discarded the compromised foods.
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
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (sliced tomatoes 47F, roast beef 52F, sausage patties 52F). The PHFs were overfilled (above the chill line). Per PIC, the foods had been in the unit for 1 hour. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Discontinue overfilling the inserts. [COS] PIC put PHFs back into the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed fruit flies throughout facility. [CA] Eliminate vermin from facility; recommend professional pest control.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Lid on ice machine is broken. [CA] Repair lid and maintain in good condition.
The department's words
K32 Food properly labeled and honestly presented
Observed prepackaged foods such as wrapped muffins, orange juice and melon cups that did not have a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy staining on the walls and ceilings next to conveyor toaster oven and near ovens in the back . [CA] Ensure equipment is working properly. Clean and sanitize walls and ceilings; monitor for ventilation issues.
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 Main St Bagels, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: droppings Read the free guide
Call Main St Bagels
Ask for the manager. Main St Bagels can only fix what it knows about.
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Use CleanCleaver at home
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 Main St Bagels?
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
- 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.