At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Apr 8, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Mikayla's Cafe And Catering got more than most. That's from the last routine visit, on Apr 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mikayla's Cafe And Catering?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Pests seen inside: roaches K23How 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 Mikayla's Cafe And Catering's team
Is this your place?
Welcome, Mikayla's Cafe And Catering. We'll walk through this together, one item at a time. To log the fixes, claim Mikayla's Cafe And Catering first; we check that you run it.
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This is my place: claim Mikayla's Cafe And CateringWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Facility has not repaired the following as cited in the last routine inspection: Gap of greater than two inches…”
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 3-302.11, Food Code 4-603.16, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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
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What people see next
Under each item here, people see what you fixed, in your words.
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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 (1 routine, 1 follow-up).
Fewer points taken off than last time (59 → 32). That takes a team.
Every visit
LatestApr 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility has not repaired the following as cited in the last routine inspection: Gap of greater than two inches observed above the top of the screen door at the back of the kitchen. Circular hole observed in the screen door at the back of the kitchen. [CA] Close gaps to prevent the intrusion of vermin into the facility.
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 And Catering? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed on the floor underneath the three compartment sink. Dead cockroaches observed on the piping to the right of the Ansul fire suppression system, and on the expanding foam in the same area. Dead cockroaches observed at the base of the water heater. [CA] Clean and sanitize area of dead cockroaches.
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 Mikayla's Cafe And Catering? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility has not corrected the following as cited during the last routine inspection: Expanding foam and/or duct tape has been used to seal holes/crevices/pipe connections throughout the facility. [CA] Discontinue the use of duct tape and expanding foam to seal; Use approved materials to re-finish/re-paint 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 And Catering? Fix it
EarlierApr 6, 2026Routine inspection68 out of 100 (Yellow placard)
9 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
One live, adult German cockroach observed on the underside of the wall-mounted shelving above the three compartment sink at the rear of the kitchen. *No other live activity observed* [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. [COS] Operator abated live cockroach. *Notes: Facility has scheduled a fumigation for tonight, by licensed pest control service provider Rentokill. Facility is self-closed on Tuesdays. A follow-up inspection will be conducted on Wednesday morning (48 hours). Any further evidence of live cockroach activity will result in facility closure.
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
Several sliced cheeses, cooked onion/bacon, cooked potatoes, and sausages measured between 44F and 47F while maintained in the walk-in cooler. Ambient of the walk-in measured 45F via probe. Per staff, some items had been maintained in the unit overnight, and some had been placed into the unit earlier this morning, approximately 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. Raw shell eggs and pasteurized milk products in original, unsealed containers may be held at 45F or below. Ensure that potentially hazardous foods are not stored inside the unit until it is capable of maintaining at 41F or below. [COS] Potentially hazardous foods held in the walk-in cooler since the previous night were voluntarily discarded. All other potentially hazardous foods were relocated to alternate refrigeration units/the walk-in freezer. *Note: Raw shell eggs and pasteurized, unopened milk products measured between 44F and 45F. Owner states that she has scheduled a refrigerator repair technician for tonight.
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)
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. Gap of greater than two inches observed above the top of the screen door at the back of the kitchen. Circular hole observed in the screen door at the back of the kitchen. *Note: Dumpsters are located approximately 15 feet from the back door of the facility. [CA] Close gaps to prevent the intrusion of vermin into the facility. 2. Employee's half eaten breakfast sandwich maintained on top of the clear-door reach-in cooler at the cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in areas of food preparation. 3. Three unchained CO2 canisters observed in the front of the kitchen area. [CA] Chain or otherwise secure to a rigid structure to prevent accidental discharge.
The department's words
K01 Demonstration of knowledge; food safety certification
Provided Food Safety Certificate is expired. [CA] 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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Prep sink is incapable of outputting hot water. Hot water faucet handle observed non-functional. Water measured 71F. Hand sink in the employee restroom is incapable of outputting hot water. Hot water faucet handle observed missing. Water measured 76F. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Several holes/gaps observed in the walls/ceilings throughout the facility. Expanding foam and/or duct tape has been used to seal holes/crevices/pipe connections throughout the facility. [CA] Seal all cracks, gaps, and holes throughout the facility to prevent the harborage of vermin. Discontinue the use of duct tape and expanding foam to seal; Use approved materials to re-finish/re-paint surfaces.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Steady leak observed in the pipe directly underneath the three compartment sink. Pool of water observed on the floor below. [CA] Repair plumbing and maintain in good repair to prevent the attraction of vermin.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Container of raw chicken stored directly above pancake batter in the clear-door reach-in cooler in the kitchen area. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the walk-in cooler measured 45F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below. 2. Foil observed used to line various prep tables and shelving. [CA] Discontinue the use of foil to line surfaces to prevent the harborage of vermin.
EarlierSep 4, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* from routine conducted 3 days prior Large, plastic wrap-covered hotel pan of cooked potatoes measured 48F-49F throughout while maintained on a shelf inside of the walk-in. Per the PIC, potatoes had been cooling since yesterday at 3pm. [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, leave food uncovered to allow for rapid cooling. [COS] PIC VC&D cooked potatoes. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 1, 2025Routine inspection41 out of 100 (Yellow placard)
13 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee was asked to clean a meat slicer that was observed to have a large amount of accumulated, dry meat residue. Employee took part of the disassembled meat slicer to the sink and sprayed it with hot water and soap, after which he scrubbed it with a steel wool. Employee then put it on a shelf above the 3 compartment dishwashing sink to dry, stating that it was now clean, and thereby entirely skipping the sanitizing step. Employee states that they clean the meat slicer once per day. Note: Sanitizer concentration in the three compartment sink measured 0 ppm quaternary ammonium. No active dishwashing utilizing the three compartment sink observed, with the exception of the meat slicer. Three compartment sink is set up as rinse, sanitize, wash, from left to right. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. Three compartment sink shall be set up as wash, rinse, sanitize (or in reverse order) in order to prevent contamination of clean dishes, as per the sticker on the three compartment sink. [COS] Employee put the meat slicer component in the dishwasher to be properly washed, rinsed, and sanitized (50 ppm chlorine).
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
K05 Hands clean, properly washed; gloves used properly
Employee observed leaving the walk-in cooler holding a piece of raw chicken. Employee proceeded to cover the chicken in breadcrumb mix, then walked over, took off gloves, put on new gloves and began handling clean utensils that had just been ran through the mechanical dishwasher. [CA] Employees shall change their gloves AND wash their hands properly with soap, warm water, and paper towels following contamination or handling of raw, potentially hazardous foods. Note: Changing a single layer of gloves on its own does not remove the requirement for handwashing [COS] Employee washed his hands properly and changed his gloves. Utensils were placed back into the mechanical dishwasher to be re-cleaned. ____________ Minor violation: Numerous instances of improper employee handwashing observed, in which employees touched aprons or hair/face and handled food, or touched raw meat and handled other equipment, or returned from various tasks and did not wash hands prior to handling food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels whenever contamination may have occurred. Changing gloves is not a replacement for handwashing. Rather, handwashing must be conducted alongside the changing of gloves.
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
Three flies observed landing in a plastic container full of liquid/solid lavender pancake mix maintained on a counter to the left of the cook-line. [CA] Food shall be protected from adulteration via the use of rigid containers, tight fitting lids, and the elimination of pests/vermin within a food facility. [COS] Employee VC&D lavender pancake mix. See VC&D report.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large, plastic wrap-covered hotel pan of cooked and cut potatoes measured 46F-47F throughout while inside of the walk-in. Per employees, it had been cooling since yesterday. [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] Potatoes were VC&D. See VC&D report.
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
Two tubs of partially cooked and raw bacon measured 84F and 86F respectively while maintained in metal containers on top of a shelf above the cook-line. Raw shell eggs measured 58F-68F while maintained in cartons placed on top of the prep inserts of the prep cooler directly across from the cook-line. Per the cook, bacon had been taken out of refrigeration 30 minutes prior, and eggs had been taken out 10-20 minutes prior. Several potentially hazardous foods (sausage, cheeses, etc.) measured 54F-58F while filled over the fill limit in the upper prep inserts of the prep unit across from the cook-line. Per the cook, items had been taken out of refrigeration less than 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] Bacon relocated to lower prep unit. Eggs located to lower prep unit. PHF's in the upper inserts to be used or discarded within 4 hours of initially leaving refrigeration. ____________ Minor violation: Various PHF's (cut tomatoes, cheese, ham, etc.) measured 45F-49F in the upper prep inserts on the left side of the prep unit across from the cook-line. Per the cook, items had been taken out of refrigeration less than 2 hours prior. [CA] Potentially hazardous food shall be held at or below 41F to prevent the growth of bacteria. [COS] PHF's in the upper inserts to be used or discarded within 4 hours of initially leaving refrigeration. Recommend calling a fridge tech if the unit is unable to maintain PHF's at or below 41F in its upper inserts during times of activity at the cook-line.
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)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Can of Raid (ant + cockroach) observed underneath the 3 compartment dishwashing sink. Per the cook, they occasionally have issues with American cockroaches in/around their outdoor grease trap. No evidence of cockroach activity inside of the facility observed. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Discontinue the use of Raid.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide a valid FSC. Facility could not provide FHC's for all employees. [CA] 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. 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. Facility must be able to provide FSC and FHC's at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Employees could not provide test strips for the three compartment sink or the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water handle for the sink in the employee bathroom is missing, and thus sink is unable to provide hot water. Water output from the handwash sink measured 76F at the time of inspection. [CA] Handwashing facilities shall be equipped to provide minimum 100F, and a maximum of 108F water under pressure for a minimum of 15 seconds.
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. Two unchained CO2 tanks observed in the kitchen area. [CA] Chain/secure tanks to a rigid object/structure. 2. Three employee phones stored directly above food prep areas in the kitchen. [CA] Store employee belongings elsewhere to prevent potential contamination. 3. Front doors maintained open. [CA] Keep doors closed to prevent the entrance of flies. 4. Uncovered employee personal drink observed next to the cook-line. [CA] Employees shall drink from containers with tight fitting lids and straws in order to prevent contamination.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Handle of the ice scoop in the ice chest behind the front counter in contact with ice. [CA] Keep handle out of ice to prevent contamination.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
15+ flies observed throughout the entirety of the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Use any and all approved methods to abate flies.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Mechanical dishwasher drains directly into 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 a minimum one-inch airgap into a floor sink or other approved type of receptor.
EarlierJan 6, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
Measured raw eggs at 48F in prep cooler. Eggs were stored in a container on top of inserts in prep cooler. Per employee, eggs have been out for less than two hours. Measured whole cooked potato at 43F, raw chicken at 46F, cheese at 44F, cubed cooked potatoes at 44F, ham at 44F, and sausage at 44F. Per manager, walk in cooler was opened frequently the last hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of debris on meat slicer. Meat slicer was not in use at time of inspection. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Accumulation of black mold-like substance on inner panel of ice machine. [CA] Clean and sanitize interior of ice machine regularly.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored above cooked potatoes in 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used to line shelves in prep area. [CA] Discontinue the use of cardboard boxes to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Three fruit flies present throughout prep area. [CA] Food facility shall be kept free of insects, weevils, ants, gnats, and fruit flies.
Show 2 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Accumulation of debris in floor sink for prep sink. Floor sink for prep sink is draining slowly. [CA] Clean floors sinks to ensure that liquid waste is disposed into an approved system.
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 And Catering, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: roaches Read the free guide
Call Mikayla's Cafe And Catering
Ask for the manager. Mikayla's Cafe And Catering 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 Mikayla's Cafe And Catering?
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.