At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
8 problems found · 2 marked critical · Routine county inspection · Aug 13, 2026
At the routine inspection on Aug 13, 2026. The latest visit, on Aug 14, 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. Mikayla's Cafe 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 Mikayla's Cafe?
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
- Marked critical: Hands not washed when needed K05How to fixFix it
- No person in charge on duty K01How 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 Mikayla's Cafe's team
Is this your place?
Welcome, Mikayla's Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Mikayla's Cafe 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 Mikayla's CafeWe'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: “At the cook-line, a bowl of cooked potatoes measured 87F while maintained out of temperature control. Per staff,…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-302.11, Food Code 3-305.11, 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
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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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What people see next
Under each item here, people see what you fixed, in your words.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Mikayla's Cafe. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestAug 14, 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 Aug 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 13, 2026: 70 out of 100 (Yellow placard).
EarlierAug 13, 2026Routine 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
K07 Proper hot and cold holding temperatures
At the cook-line, a bowl of cooked potatoes measured 87F while maintained out of temperature control. Per staff, potatoes had been cooked less than 20 minutes prior. At the prep cooler at the front service area, milk measured 55F while maintained out of temperature control. Per staff, milk had been removed from refrigeration less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potatoes were re-fried and served. Milk was placed back into the prep cooler.
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 Mikayla's Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed the cook crack raw shell eggs into a pan, then turned around and proceeded to handle two pieces of cooked chicken breast maintained in the prep cooler directly across from the cook-line. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Cook was instructed to properly wash hands with soap. Chicken breast was voluntarily condemned and discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Mikayla's Cafe? Fix it
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
The owner could not provide a valid food safety certificate or food handler card. Per owner, her food safety certificate has expired, and she is working on renewing it. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a case of raw shell eggs stacked directly on top of a case of opened lettuce in 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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mikayla's Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed deteriorated floor tiling at the back kitchen area. Observed deteriorated cove basing in the dry storage room. Observed an unsealed hole in the ceiling of the dry storage room where the pipe connection extends into the ceiling. [CA] Ensure any holes, cracks, crevices, or gaps in the facility are sealed to prevent the potential harborage of vermin.
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 Mikayla's Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers and cases of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mikayla's Cafe? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, observed a container of bacon cooling while cooling with a lid on. Bacon measured 112F. Per staff, bacon had been cooked less than 45 minutes prior. *Note: Bacon appeared to have a relatively substantial amount of water content [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Bacon was uncovered to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mikayla's Cafe? Fix it
Show 1 more
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 an employee water bottle stored in a prep table near a cutting board. Observed employee phones stored on top of a freezer chest at the front service area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Mikayla's Cafe? Fix it
EarlierMar 16, 2026Routine inspection71 out of 100 (Green placard)
9 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
Sausages and raw bacon measured 71F while maintained in a container on the grill. Grill was not turned on. Per the owner, items had been taken out to be cooked 1 hour prior. Cooked salmon measured 47F while maintained on top of a prep insert in the prep cooler at the front service area. *Note: Ensure potentially hazardous foods are not held above the load limit of the unit. Pooled eggs measured 49F while maintained in an improper ice bath on the under-counter cooler located next to the back door. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Sausages and bacon relocated to the lower portion of a prep cooler. Employees added ice to the ice bath for the pooled eggs.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the front service area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Owner refilled the dispenser with napkins.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of black, mold-like growth on the wall behind the three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.
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. Employee personal phone observed maintained on a prep table, directly adjacent to plates of uncovered food. [CA] Employee's personal effects (cell phone, car keys, jackets, etc.) shall be stored in employee lockers or other designated areas for employee storage. 2. Two unchained CO2 tanks observed in the dry storage room. [CA] Chain or otherwise fasten CO2 tanks to a secure/rigid structure to prevent injury in the event of accidental discharge.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water handle for the prep sink is non-functional. Prep sink is unable to output hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Hollandaise sauce and salsa observed cooling in deep containers kept tightly covered with plastic wrap while maintained in the walk-in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Hollandaise sauce and salsa uncovered and placed into ice baths.
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active-use to wash dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, and sanitize dishes in the three compartment sink until the mechanical dishwasher can be repaired to output chlorine at 50ppm. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets in of the walk-in cooler observed to be peeling. [CA] Repair or replace gaskets to facilitate proper holding temperatures.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed scratching face, then continued onto food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
EarlierAug 12, 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.
EarlierAug 11, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the kitchen area adjacent to the dish washing sink lacked the following: - Single-use paper towels. - Soap or other approved hand cleanser. Soap dispenser is broken (filled with solution but does not discharge) [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Paper towels and soap provided. Ensure that a permanent means of drying and adequately washing hands is present. ____________ Minor violation: The hand sink noted in K06M, in addition to the violation cited, was also filled completely full with dishes/other cooking equipment, thus rendering hand washing not easily feasible. [CA] Hand sinks shall remain unobstructed and usable at all times.
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
The following potentially hazardous foods (PHF) measured in the temperature danger zone (greater than 41F, but less than 135F): *Per staff, all food listed had been in the temperature danger zone for less than 2 hours at the time of inspection - Raw shell eggs, cooked ham, raw bacon, cooked patties, and other potentially hazardous meats (50F-56F) in the upper prep inserts of the prep unit directly behind the cook-line. Lower ambient of the unit measured 41F. - Pooled eggs (51F) while sitting on the counter next to the cook-line in a metal container - Par-cooked bacon (65F), cooked less than 2 hours prior, intended for full-cook upon customer request sitting on the stove. Various meats (112F-116F) in countertop hot holding unit. Per the cook, they wish to utilize TPHC for the listed items. - Oat milk, soy milk, almond milk, and fresh squeezed orange juice (48F-58F) in upper prep unit (drink storage) near the front-of-house. Per employees, orange juice had been squeezed this morning and milks had been relocated from the lower portion of the unit prior to service. Lower unit ambient measured 41F. [CA] PHF shall be held at or below 41F OR at or above 135F. *NOTE: Equipment intended for refrigeration (i.e. upper prep inserts, etc.) MUST be capable of holding potentially hazardous foods (PHFs) at or below 41F regardless of whether or not the lid is open or the surrounding air temperature is warm. [COS] All PHF items in the upper inserts to be used within 4 hours of initially leaving the walk-in (12:00 PM). Pooled eggs relocated to lower prep unit. Par-cooked bacon and various meat PHF's in hot holding unit filled out on TPHC form, and shall be used or discarded within 4 hours of initially leaving temperature control. Drink items relocated to lower prep unit. ____________ Minor violation: Sliced tomatoes measured 48F in the right side prep inserts in the prep unit across from the cook-line. Per cook, tomatoes had been cut last night and relocated from the walk-in to the prep unit this morning. [CA] PHF intended for cold-holding shall be held at or below 41F. [COS] Sliced tomatoes to be used within 4 hours of initially being taken out of the walk-in. Leftovers to be 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 (8)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Soda machine drains directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap of at least 1 inch into a floor sink or other approved type of receptor.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility does not have a probe thermometer or other available way of measuring food temperature beyond the built-in display within various refrigeration units. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed on the floor next to the water heater. No other evidence of cockroaches observed. PIC states that they get a monthly pest control service and provided a pest control report. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food.
The department's words
K26 Approved thawing methods used; frozen food
Frozen fish in its original packaging observed to be thawing on the top of a prep cooler adjacent to the cook-line. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Fish relocated to walk-in for the purposes of thawing.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Mashed potatoes measured 41F in large covered containers in the walk-in. Per an employee, they had been cooling since last night. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Show 3 more
The department's words
K13 Food in good condition, safe, unadulterated
Employee observed dumping recently cooked potatoes into the 2 compartment prep sink prior to separating into portions for cooling. Per the employee, they also wash raw meat in the sink from time to time. No direct contamination observed. [CA] Sink shall be washed in between the washing of raw meat and the placement of ready to eat (RTE) items within it. Alternatively, discontinue the dumping of RTE food items into the sink where they are in direct contact with potentially contaminated surfaces.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front and back door maintained open. [CA] Keep doors closed to prevent the intrusion of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiling is heavily damaged/chipped next to the back door. [CA] Repair and maintain to ensure that the surface is easily cleanable, and cannot provide potential harborage for vermin.
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 Mikayla's Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
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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.
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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.