At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
6 problems found · Routine county inspection · Jun 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Melados Heladeria 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 Melados Heladeria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Wiping cloths left out of sanitizer K40How to fixFix it
- No hot or cold water at a sink K21How 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 Melados Heladeria's team
Is this your place?
Welcome, Melados Heladeria. We'll walk through this together, one item at a time. To log the fixes, claim Melados Heladeria 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 Melados HeladeriaWe'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: Wiping cloths left out of sanitizerThe county found: “FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION TABLE IN THE BACK. [CA] STORE WIPING CLOTHS IN A SANITIZER…”
First step: Keep the bucket strong
Then the next one: No hot or cold water at a sink
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 3-304.14, Food Code 2-301.15, Food Code 2-301.14, Food Code 6-501.112.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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 Melados HeladeriaWe'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.
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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (27 → 15). That takes a team.
Every visit
LatestJun 17, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Jun 17, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE FOOD PREPARATION TABLE IN THE BACK. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN 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 Melados Heladeria? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT THE FRONT SERVICE AREA HAND WASH SINK AT 81F. [CA] PROVIDE 100F HOT WATER TEMPERATURE. COS
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Melados Heladeria? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND A BOX WITH GLOVES STORED INSIDE THE HAND WASH SINK. [CA] KEEP THE HAND WASH SINK ACCESSIBLE 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 Melados Heladeria? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND TWO SCOOPS WITH THE HANDLE TOUCHING THE ICE IN THE ICE MACHINE. [CA] KEEP THE SCOOPS OUTSIDE THE ICE. FOUND PLASTIC LIDS STORED UNDER THE WALL PAPER TOWEL DISPENSER. [CA] RELOCATE THE BEVERAGE LIDS TO REDUCE CONTAMINATION FROM WATER SPLASH AND DRIPPINGS.
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 Melados Heladeria? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
THE LIGHT IN THE WALK IN COOLER IS NOT WORKING. [CA] PROVIDE A WORKING LIGHT.
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 Melados Heladeria? Fix it
Show 1 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WATER ACCUMULATED ON THE FLOOR IN THE WALK IN COOLER. [CA] REMOVE THE WATER
EarlierMay 5, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
A non-commercial Toshiba microwave on the rear preparation counter. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Email inspector new microwave spec sheet prior to installation.
EarlierOct 13, 2025Routine inspection73 out of 100 (Green placard)
8 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
Miso soup is 114F; per staff miso soup temperature was placed to medium less than 2 hours ago. Potstickers are at 65F inside the prep table top well; container is placed on top of another container; per staff, pot stickers have been out of unit for about about 30 minutes. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Reheat miso soup to 165F and maintain 135F or higher. Pot stickers were placed back in refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed unclean wiping cloths stored on counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee cleaning table with wiping cloth with gloves on, then took off gloves, discarded gloves and placed a new pair of gloves on. Employee did not wash hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. Specialist discussed with employee importance of washing hands in between tasks and instructed employee to wash hands.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed vacuum packaged fish thawing inside the walk-in cooler without being vented. [CA] Ensure to vent or open vacuum packaged raw fish when removing from the freezer to prevent bacterial growth. [COS] employee vented packages.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Grease accumulation observed under the 3 comp sink and in the back kitchen area. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser is empty and rear hand sink; a pump soap dispenser is being used, but pump does not work. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. Provide soap in the dispenser and maintain stock.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
Observed 1 large American cockroach dead on the right side of the walk-in freezer. No live evidence of vermin observed. [CA] Remove dead cockroach and clean and sanitize impacted area.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Rice using TPHC has no label/time mark for when the rice was prepared or when it is to be discarded. Per employee, rice was prepared about 20 minutes ago. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Provide a time mark for the rice.
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 Melados Heladeria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Melados Heladeria
Ask for the manager. Melados Heladeria 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.
Do you work at or run Melados Heladeria?
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.