At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Mar 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mimosas Gourmet got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mimosas Gourmet?
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
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Equipment in poor repair K35How 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 Mimosas Gourmet's team
Is this your place?
Welcome, Mimosas Gourmet. We'll walk through this together, one item at a time. To log the fixes, claim Mimosas Gourmet 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 Mimosas GourmetWe'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: “Observed potentially hazardous food located in the small food prep cold hold unit that measured in the temperature…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-305.11, Food Code 6-501.112, Food Code 3-304.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Mimosas GourmetWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (30 → 13). That takes a team.
Every visit
LatestMar 11, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Mar 11, 2026.
3 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
Observed potentially hazardous food located in the small food prep cold hold unit that measured in the temperature danger zone (housemade buttermilk dressing 49F). Per PIC, the dressings were in the unit since the morning time (over 4 hours). Observed dressing in individual sauce containers to be overfilled in the insert, above the chill line. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. Discontinue overfilling the inserts above the fill line. [COS] PIC voluntarily discarded the compromised dressings stored above the chill line (10 dressing containers).
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 Mimosas Gourmet? Fix it
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in mechanical warewash machine measured at 0ppm. [CA] Ensure chlorine in mechanical warewash machines measure at 50ppm. [COS] PIC fixed mechanical warewash machine during time of inspection.
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 Mimosas Gourmet? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unused equipment in the kitchen (large flat top grill with drawer cooler unit). [CA] Repair or remove unused equipment.
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 Mimosas Gourmet? Fix it
EarlierSep 26, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Alcohol and other food related equipment were found stored in the staff restroom. [CA] Remove all food and food related equipment from the restroom. Store items in approved areas only.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The waste pipe for the soda gun dispenser is draining directly into the ice bin with ice meant for consumption. [CA] ) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Ensure the liquid waste is dispoed to an approved drain.
EarlierSep 24, 2025Routine inspection70 out of 100 (Red placard)
6 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
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (raw chicken 50F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the raw chicken.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0ppm in the mechanical warewash machine. [CA] Ensure chlorine measures at 50ppm for the final rinse cycle in the warewash machine.
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 a dead mouse in a trap under the bar. Observed droppings in back kitchen area by food prep sink, along back bar table and under microwave. Observed dead insects in light fixture. [CA] Eliminate pests from facility; work with professional pest control. Recommend setting a minimum of 20 monitoring traps along walls throughout facility. Clean and sanitize floors walls and ceilings. Patch hole in dry storage room ceiling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed equipment that has been removed and equipment that has been added (deep fryer). [CA] Submit all additional equipment that has been added to Plan Check for approval by 9/26/2025.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed CO2 tanks to not be attached to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
EarlierMay 23, 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.
EarlierMay 20, 2025Routine inspection68 out of 100 (Yellow placard)
7 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
Observed potentially hazardous foods that measured in the temperature danger zone located in 2 of the 3 food prep cold hold units (see measured observations). Per PIC and cook, the food was loaded into the units around 9. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust, relocate, or replace units if necessary. [SA] PIC will discard compromised PHFs at 1:00pm. Observed chile verde in a warmer unit that measured at 89F. Per PIC and cook, the food is reheated on the stove and then transferred to the warmer. Once the chile verde was stirred, the temperature reached 141F. [CA] Ensure PHFs are properly hot held at 135F or above.
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
K06 Adequate handwash facilities supplied, accessible
None of the handwash stations (including restrooms) had working paper towels dispensers; only a roll of paper towels nearby. No soap at handwash station by cookline. Soap dispenser at bar was not working properly. [CA] Ensure all handwash stations are stocked with soap and single use paper towels are stocked at all times inside working dispensers. [COS] PIC stocked soap at all stations and will ask owner to repair paper towel dispensers.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Both warewash machines are not dispensing proper chlorine sanitizer concentration (chlorine measured at 0ppm). [CA] Repair warewash machines to provide chlorine concentration of 50ppm. [COS] PIC will have staff manually warewash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K26 Approved thawing methods used; frozen food
Observed meats thawing on cart. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk food and spices in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a bowl with raw liquid egg stored directly on top of ready to eat food (ham). [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.
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 open employee beverage on meat slicer; observed phone on top of food prep cold hold unit. [CA] Keep drinks covered and away from food prep area and food storage; same with personal belongings.
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 Mimosas Gourmet, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Mimosas Gourmet
Ask for the manager. Mimosas Gourmet can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Mimosas Gourmet?
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
- 87 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.