At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Jun 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mochinut 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 Mochinut?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Dish sink or dish machine not set up right K34How to fixFix it
- Hot food below 135°F K07How 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 Mochinut's team
Is this your place?
Welcome, Mochinut. We'll walk through this together, one item at a time. To log the fixes, claim Mochinut 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 MochinutWe'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: Food on the floor or under dripsThe county found: “Observed open bag of bulk food in preparation area. [CA] Store open bulk foods in approved NSF containers with tight…”
First step: Where food may never be stored
Then the next one: Dish sink or dish machine not set up right
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 3-305.11, Food Code 4-301.12, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 MochinutWe'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.
25 days free. Cancel anytime.
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).
Fewer points taken off than last time (36 → 9). That takes a team.
Every visit
LatestJun 23, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jun 23, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bag of bulk food in preparation area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Mochinut? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips were not provided at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mochinut? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cheese and hot dogs in preparation unit measured 49F. Per PIC, they had been there for one hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Items removed to other refrigeration.
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 Mochinut? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient air of preparation unit measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Mochinut? Fix it
EarlierMar 19, 2026Follow-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.
EarlierMar 16, 2026Routine inspection64 out of 100 (Yellow placard)
8 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
Raw shelled eggs on counter measured 69F. Did not observe any food preparation happening. Per PIC, they had been out for less than 2 hours when he originally made donuts. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were placed into reach in fridge to cool down.
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
No sanitizer was provided on site. [CA] Ensure that sanitizer is provided on site at all times during operation. [COS] PIC went to the store to provide bleach for facility.
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
Soap dispensers at both handwash sinks were not working. Unable to get soap to wash hands. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC went to the store and purchased soap dispensers. Paper towels were not provided at handwash sink in back preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times. [COS] PIC provided napkins. Minor- Handwash sink in back prepration area was blocked by towels and boxes. [CA] Ensure that handwashing sink is clear and available for use 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.
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoop handle in contact with food in bulk storage container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed several bags of food stored on the floor in both the back and front preparation areas. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at three compartment sink measured 117F. [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.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee wash hands in the wash compartment of the three compartment sink. [CA] Ensure that hands are properly washed with soap and water at handwash sink.
EarlierFeb 27, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water heater has been repaired the previous day however and temperature setting on hot water heater meaured 140F however, hot water measured up to 106F and dropped down to 103F. [CA] Hot water must be supplied at a minimum 120F at all sinks except the handwash sinks (100F). PIC will send a video of the hot water at 120F when it is repaired again using a probe thermometer. Video must be sent by 03/04/25 to prevent a charged follow up inspection.
EarlierFeb 26, 2025Routine inspection70 out of 100 (Red placard)
8 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 soap was not available at both hand wash stations in facility. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [COS] PIC provided soap in dispensers. Observed tea shaker in hand wash sink. [CA] Ensure that hand wash sink is kept clear at all times and used for hand washing only.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured 70F at handwash sink and three compartment sink. Per PIC, the hot water heater has been broken for two weeks. [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. Facility is hereby closed for failure to supply hot water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
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 employee belongings stored on preparation counter and food storage equipment. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety certification was not available at time of inspection. [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. 2. Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler available for review. A valid food handler card shall be provided within 30 days of after the date of hire.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures were not available at time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy accumulation of debris/grease in ventilation hood. [CA] Ventilation hood filters shall be maintained clean and good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths stored on preparation counters while not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk donut base in back preparation area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Mochinut, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Mochinut
Ask for the manager. Mochinut 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.
About 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
- 91 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.