At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Nov 6, 2025
At the routine inspection on Nov 6, 2025. The latest visit, on Sep 2, 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. Milk Belly Bakery 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 Milk Belly Bakery?
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
- No backflow test on file K41How to fixFix it
- Hood filters need cleaning K38How 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 Milk Belly Bakery's team
Is this your place?
Welcome, Milk Belly Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Milk Belly Bakery 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 Milk Belly BakeryWe'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: “1. In the back of house area, on the bottom shelf of a rack, three gallons of milk measured at 67°F. Per PIC, they had…”
First step: If food is out of range
Then the next one: No backflow test on file
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 6-501.111, Food Code 3-302.11, 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
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 Milk Belly BakeryWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 4 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, Milk Belly Bakery. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestSep 2, 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 Sep 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Nov 6, 2025: 81 out of 100 (Green placard).
EarlierAug 28, 2026Routine inspectionRed placard
3 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
1. Observed Vermin: Documented in the following areas: - Cockroaches of all life stages on a sticky trap in the gap under the counter top by the handwash sink. - A live cockroach with an ootheca (egg sac) in the gap under the counter top. - A live cockroach on the floor under the handwash sink - Cockroach droppings in gaps and crevices within the FRP in the back of house prep area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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 facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
A fly landed on a sandwich that was waiting to be picked up at the service counter. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] PIC, [name], discarded the sandwich at time of the 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 (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Repeat Violation: The FRP in the back of house area has numerous of the trim pieces missing leading to gaps. 2. The underside of the counter top running along the service area and counter seating has gaps. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal gaps and crevices to prevent vermin entrance and harborage.
EarlierNov 6, 2025Routine inspection81 out of 100 (Green placard)
6 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
1. In the back of house area, on the bottom shelf of a rack, three gallons of milk measured at 67°F. Per PIC, they had been taken out of the cooler about 30 minutes prior to temper. 2. Cooked and cooled potatoes were found out of temperature control next to the fryer and measured around 55°F. Per staff, they keep them out of temperature control until fried per order. 3. Cooked, but moist, bacon was found stored on the shelf above the cooking range and measured around 80°F. Per staff, they cook it in the oven at 325°F for 18-20 minutes and it reaches the minimum internal cooking temperature of 145. It is subsequently recooked to be crispy for service. 4. Beaten eggs, ham, sausage, and sliced cheese all measured above 50°F in the prep cooler. Note: The prep cooler is directly next to the range being used to cook eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Milk was returned to the upright cooler. [COS] 2. Potatoes were time marked to discard after 4 hours of removal from temperature control. [COS] 3. Bacon was time marked to discard after 4 hours of removal from temperature control. [COS] 4. PHFs were move to the bottom of the cooler to rapidly chill. Discussed with PIC and cook about implementing TPHC for bacon, potatoes, and beaten eggs.
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 Milk Belly Bakery? Fix it
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink in the back of house area has a leak at the hot water handle. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Milk Belly Bakery? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Repeat Violation: In the kitchen area, to t he left of the prep cooler, the simply bread oven is not under the type 1 exhaust hood per approved plans. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discussed with PIC about submitting a mechanical ventilation exemption to our plan check unit for the oven as it is only used to bake bread.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Milk Belly Bakery? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The FRP in the back of house area has numerous of the trim pieces missing leading to gaps. 2. There is a foul odor in the back of house area. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Milk Belly Bakery? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs were found stored above an open container of pickled habanero peppers in the upright 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 Milk Belly Bakery? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeat Violation: The paper towel dispenser at the cookline handwash station was empty. A hotel pan of paper towels was available for use. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Milk Belly Bakery? Fix it
EarlierJan 31, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
In the kitchen area, at the bar counter with seating, several trays of bread were observed cooling without protection from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, under the counter, there is a non ANSI mini freezer. [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).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Near the hallway to the back of house area there is a window that is broken. The broken window exposes the space behind walls. 2. Near the chemical storage closet there is damage to the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, at the only hand wash station, the paper towel dispenser has not been installed. Paper towels were available from a plastic 1/3 hotel pan. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K32 Food properly labeled and honestly presented
Facility has bread packaged in the facility available for sale at a wire rack near the entrance with no label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Show 2 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers undercooked foods (softboiled eggs) and does not have a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, to t he left of the prep cooler, the simply bread oven is not under the type 1 exhaust hood per approved plans. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Milk Belly Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Hood filters need cleaning In CleanCleaver: Hood filters
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
Call Milk Belly Bakery
Ask for the manager. Milk Belly Bakery 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 Milk Belly Bakery?
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.