At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jan 8, 2026
At the routine inspection on Jan 8, 2026. The latest visit, on Jan 27, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Mesquite & Oak 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 Mesquite & Oak?
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
- Shelves and surfaces need cleaning K33How 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 Mesquite & Oak's team
Is this your place?
Welcome, Mesquite & Oak. We'll walk through this together, one item at a time. To log the fixes, claim Mesquite & Oak 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 Mesquite & OakWe'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: “MAJOR: Ice bath by cookline meausred to have: -Cooked potatoes at 51F -Eggs at 59F Ice observed to be shallow…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 7-201.11, Food Code 3-304.14.
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?
Claim Mesquite & OakWe'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 (1 routine, 1 follow-up).
Nice work, Mesquite & Oak. At the follow-up 19 days later, the county listed no items still open.
You cleared the re-check in 19 days. We're proud of you.
Every visit
LatestJan 27, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jan 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 8, 2026: 86 out of 100 (Green placard).
EarlierJan 8, 2026Routine inspection86 out of 100 (Green placard)
4 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
MAJOR: Ice bath by cookline meausred to have: -Cooked potatoes at 51F -Eggs at 59F Ice observed to be shallow and only partially surrounding PHFs. Per operator both items were taken out for service about 30 minutes prior. MINOR: Walk in cooler measured to have: -Ambient temperature of 51F -Macaroni at 47F -Milk at 47F -Cheese sauce at 47F -Raw marinated meat at 54F (per employee beef was just taken out be placed on grill and then returned to walk in in the last 10 minutes) -Raw pork at 47F Per operator cooler was opened frequently during the morning for set up and cooking. [CA] Keep PHFs at 41F and below for cold holding. Ice baths shall be made with water and ice. Ensure ice water level sufficiently surround sides of PHF containers to keep them cold. Recommend adding ice water to raw eggs directly. [COS] Eggs were moved into cooler to cool down. Water was added into ice bath to quickly cool down potatoes. All PHFs were moved from walk in cooler to1 door cooler, front prep cooler and front beverage cooler. Operator shall discontinue of walk in cooler until cooler can maintain PHF at 41F or lower. Seasoned large cuts of meat were placed into smoker for cooking.
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 Mesquite & Oak? Fix it
Not critical (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Debris and dust accumulation observed at: -Nozzles and wires behind cookline -Shelves in the front service area -Under prep table shelving [CA] Keep shelving and nonfood contact surfaces clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Mesquite & Oak? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Some floor tiles observed to be cracked and damaged on the floor especially by back door and by wall near can storage. [CA] Repair floors. 2) Holes observed in walls behind 3-door cooler in back area. Finishes on corners between cookline and front service area. [CA] Repair holes in back area.
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 Mesquite & Oak? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Gaskets observed to be fraying inside doors for prep in front prep area. [CA] Repair gasket and ensure gasket are in good condition. 2) Shelves in front prep area observed to have white paint wearing away and exposing raw wood. [CA] Paint shelves and seal shelves with white glossy paint to maintain finishes at smooth, nonabsorbent, and easily cleanable. 3)Walk in cooler observed to have leaking condenser inside. Catch buckets observed at the top of walk in cooler to catch water. [CA] Repair cooler condenser and maintain in good condition. 4) Handwash sink in back area observed to have seal to wall missing. [CA] Seal sinks to the back wall to prevent water or debris from building up behind sink.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Mesquite & Oak? Fix it
EarlierJan 28, 2025Routine inspection92 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed light at fume hood above the cook line is inoperable. [CA] Repair light and ensure adequate lighting in areas of food preparation.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
By the bar, observed multiple pressurized cylinders stored on the floor without a chain. [CA] Pressurized cylinders shall be securely stored and secured to a rigid structure.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
At the 3-compartment sink, measured chlorine sanitizer above 200 ppm. [CA] Chlorine concentration shall be maintained at or under 200 ppm, or as per manufacturer's specifications.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on kitchen counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use.
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 Mesquite & Oak, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Mesquite & Oak
Ask for the manager. Mesquite & Oak 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 Mesquite & Oak?
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
- Follow-up 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.