At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · May 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Meet Fresh 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 Meet Fresh?
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
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 Meet Fresh's team
Is this your place?
Welcome, Meet Fresh. We'll walk through this together, one item at a time. To log the fixes, claim Meet Fresh 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 Meet FreshWe'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: “Taro measured 118F to 133F from top to bottom, and cooked boba pearls measured 110F while maintained in the steam…”
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.
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.
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestMay 25, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected May 25, 2026.
2 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
Taro measured 118F to 133F from top to bottom, and cooked boba pearls measured 110F while maintained in the steam table at the front service line. Per staff, they had been initially cooked at 11AM (approximately 3.5 hours prior). Opened canned coconut milk measured 65F while maintained on a prep table at the front service line. Per staff, it had been removed from refrigeration 15 minutes prior. Milk measured 48F while maintained in a melted ice bath at the front service line. Per staff, milk had been taken out of refrigeration and placed into the ice bath less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Taro and boba pearls served or discarded by 4PM. Staff turned up the setting of the steam table. Canned coconut milk relocated to a refrigeration unit. Staff added ice to milk in ice bath.
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 Meet Fresh? Fix it
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the dish washing area lacked soap. *Note: Additional hand sink stocked with soap located nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Meet Fresh? Fix it
EarlierOct 27, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Lack of handwashing sign at all handwashing sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
EarlierDec 23, 2024Follow-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.
EarlierNov 20, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be 106F (hot water temperature fluctuated between 89F - 100F for several minutes, then rose to and stayed at 106F after operator adjusted water heater. [CA] Provide hot water at 120F at the 3-compartment sink. REPEAT VIOLATION. Another follow-up inspection will be conducted to determine compliance. See notes below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 14, 2024Routine inspection68 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the 3-compartment sink to be less than 100F (hot water temperature fluctuated between 69F - 98F). [CA] Provide hot water (120F) at the 3-compartment sink. [COS] Water heater was adjusted/repaired and water was re-measured at 123F. Minor violation: Hot water at janitorial sink fluctuated between 95F - 100F. [CA] Provide hot water (120F) at the janitorial sink.
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
K06 Adequate handwash facilities supplied, accessible
1) Employee placed wiping cloth bucket inside the front handwash sink. 2) One rear handwash sink (rear food prep area) was completely blocked off by two bulk sugar bins, and had several spray bottles stored inside. 3) The other rear handwash sink (warewashing area) had several items/spray bottles stored inside. [CA] Keep handwash sinks unobstructed at all times. Do not store items inside handwash sinks. Handwash sinks must be used only for handwashing. [COS] Objects were moved out of/away from handwash sinks. *REPEAT VIOLATION*
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
In the front prep area, on a prep counter: measured internal temperature of boba pearls and various taro balls to be 69F - 71F. Employee stated food had been held since 1:00pm (approximately 1 hr 20 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC (time as a public health control) and clearly time-mark food items. [SA] Foods shall be used or discarded by the 4 hour time mark today (5pm).
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)
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 mop stored with mop head inside of bucket. [CA] When not in use, mops must be stored so that they can air-dry.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Next to the ice machine: observed lack of 1 inch air gap between drain pipes and the floor sink. [CA] Maintain a minimum 1 inch air gap between drain pipe and floor sink to prevent wastewater backflow. 2) Observed the faucet of the 3-compartment sink leaked when turned on. [CA] Repair leak.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed aluminum foil and cardboard were used as lining on equipment. [CA] Discard foil and cardboard; all surfaces must be smooth, durable, and easily cleanable.
The department's words
K24 Person in charge present and performing duties
A designated person in charge was not present at the time of inspection. [CA] A designated person in charge must be present during all operating hours.
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 Meet Fresh, 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
Call Meet Fresh
Ask for the manager. Meet Fresh can only fix what it knows about.
Share this page
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.
About 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
- 89 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.