At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Michael's At Shoreline got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Michael's At Shoreline?
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
- Equipment in poor repair K35How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Michael's At Shoreline's team
Is this your place?
Welcome, Michael's At Shoreline. We'll walk through this together, one item at a time. To log the fixes, claim Michael's At Shoreline 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 Michael's At ShorelineWe'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: “Measured PHF's within the 4 drawer preparation refrigerator at 48 F to 52 F. PIC stated that the items were placed…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 4-603.16, Food Code 2-301.15, Food Code 6-501.112, Food Code 6-501.111.
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 Michael's At ShorelineWe'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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (42 → 19). That takes a team.
Every visit
LatestMar 31, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Mar 31, 2026.
5 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
Measured PHF's within the 4 drawer preparation refrigerator at 48 F to 52 F. PIC stated that the items were placed within the unit from the walk in 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit discarded following a 4 hour service time. Measured cheese cake at 55 F within the 2 door upright refrigerator at the banquet area. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cheese cake discarded. Measured sausage at 132 F within a pan under a heat lamp at the cook line. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Michael's At Shoreline? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured the ambient temperature at 48 F to 52 F within the 4 drawer preparation fridge at the front cook line. Measured the ambient air temperature of the 2 door upright fridge at 55 F within the banquet area. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Installation of a unapproved chest freezer within the rear banquet hallway. [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).
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 Michael's At Shoreline? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration at 0 ppm from the warewashing machine. Sanitizer dispenser container is empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Obtain chlorine sanitizer for use with the warewashing machine. [SA] All wares are to be manually sanitized using 200 ppm quat sanitizer at the 3 compartment sink.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Michael's At Shoreline? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The kitchen entrance hand wash sink lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] Paper towels provided.
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 Michael's At Shoreline? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Drain fly activity at the bar. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Michael's At Shoreline? Fix it
EarlierJul 11, 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.
EarlierJul 9, 2025Routine inspection58 out of 100 (Red placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Several potentially hazardous foods are held above 41F in various locations within facility (see temperature and VC&D log). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's VC&D.
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 a personal beverage stored inside ice machine; ice is for consumption. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Ice was voluntarily discarded by PIC. Discontinue storing anything inside the ice to prevent contamination of ice.
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
K23 No rodents, insects, birds, or animals
Observed rodent droppings throughout kitchen, documented in the following areas: - on top convention oven at cook-line - floor of kitchen cook-line - on floor in dry food storage area - on floor under the bar 3 comp sink - on floor in under dishware rack in the banquet area - on shelf next to dry food in the dry food storage room - on sticky traps at cookline - rodent droppings observed at other various locations within kitchen. [CA] Clean and sanitize all impacted areas. Thoroughly clean and sanitize all impacted areas; seal all gaps and crevices to prevent vermin harborage. Professional pest service arrived on site during 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 (8)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Food debris and crumbs observed throughout kitchen storage shelves and inside cabinets. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 2. Grease accumulation observed in between cooking equipment and on hood baffles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. Observed unlabeled chemical bottles near dish machine. [CA] Chemicals once removed from original container shall be labeled with common name. 2. Observed 2 chemical bottles stored on food prep counters in kitchen. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cold faucet lever at single basin dump sink is inoperable; faucet only provides hot water. [CA] Repair lever so that cold water is available at sink.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed rice at 60F cooling in a shallow pan with plastic wrap inside the walk-in cooler; observed moisture inside container. Per staff. rice was cooked about 4 hours ago. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Plastic wrap was removed during inspection.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs stored on shelf above bread inside the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Grease accumulation observed on floor under cook-line. [CA] Walls and/or floors in food preparation area shall be kept clean. 2. Observed wall panel displaced in the banquet room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Several food and non food equipment (chairs, crates) observed in rear outdoor area of facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Employee aprons are observed hanging from dry food storage rack. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 3. The front and side double entry doors into the facility have gaps of greater than 1/4 inch below them. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
Kitchen paper towel dispenser is empty; per staff, a new dispenser is being ordered; Specialist observed singe use paper towels placed on counter for use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
EarlierJan 15, 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.
EarlierJan 13, 2025Routine 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
K23 No rodents, insects, birds, or animals
Observed rodent droppings within the following locations: 1. On the floor, bulk dry food storage containers and shelfing within the kitchen dry storage room. 2. Next to clean plates on the storage rack at the cook line. 3. On the floor below the front soda dispenser 4. On the floor below the towel storage rack 5. On the floor within the table/ chair storage room 6. On clutter/ boxes within the exterior storage shed. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. [SA] Facility was self closed for maintenance at the time of investigation with no food production occurring. Contact inspector for a follow-up inspection prior to reopening.
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)
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 clutter and unused equipment stored outside the rear door of the facility and within the exterior storage shed. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed gaps larger than 1/4 inch below the front, rear and side doors into the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierOct 15, 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.
EarlierOct 9, 2024Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
Observed old rodent droppings on the floor under the front soda bib storage rack area and behind hoses at the front soda dispenser. [CA] Clean and sanitize area of old droppings.
The department's words
K07 Proper hot and cold holding temperatures
Measured PHF's within the 4 drawer preparation refrigerator at 45 F. Ambient temperature of the unit measured at 45 F. Manager stated that the items were placed within the unit 1 hour prior from the walk in refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit placed on ice baths to maintain 41 F or below.
EarlierOct 7, 2024Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings on the floor/ shelving in the following areas: 1. the kitchen dry storage room (gnaw marks on a box of tea) 2. the lower plate storage shelf at the prep line 3. the plate storage shelf in the event area 4. behind the soda machine at the front serving line 5. On single use food containers in storage sheds behind the facility Observed one dead mouse in the drip tray of the soda machine compressor in the dry storage room. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food( All contaminated surfaces shall be cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages shall be resolved. [COS] Rodents droppings eliminated, areas cleaned and sanitized with bleach. Single use containers and box of tea bags voluntarily discarded. A follow-up inspection will be conducted. If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.
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
PHF's within the cook line 4 drawer preparation refrigerator at 48 F to 53 F. Ambient temperature of the unit measured at 52 F. PIC stated that PHF's were placed within the unit at 10:00am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's within the unit were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels stored outside of a dispenser at the kitchen hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
High temperature measuring device not available for testing the final hot water sanitizing rinse of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a hole in the ceiling in front of the walk in freezer. Observed gaps around the waste piping below the warewashing area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient air temperature of the 4 drawer preparation fridge at 52F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 gaps of greater than 1/4" below the main entry way, banquet area and dining room doors leading into the facility. [CA] Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin. Observed the build-up of clutter and unused equipment outside the rear door to the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Observed the use of pallets to store product within the storage shed. Remove pallets to eliminate harborage point for vermin.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate and employee food handler cards not available or expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 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.
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 Michael's At Shoreline, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Michael's At Shoreline
Ask for the manager. Michael's At Shoreline can only fix what it knows about.
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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 Michael's At Shoreline?
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
- 81 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.