At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Mar 25, 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. Mosaic Restaurant & Lounge got more than most. That's from the last routine visit, on Jan 29, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mosaic Restaurant & Lounge?
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: Food-contact surfaces not cleaned or sanitized right K14How 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 Mosaic Restaurant & Lounge's team
Is this your place?
Welcome, Mosaic Restaurant & Lounge. We'll walk through this together, one item at a time. To log the fixes, claim Mosaic Restaurant & Lounge 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 Mosaic Restaurant & LoungeWe'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-contact surfaces not cleaned or sanitized rightThe county found: “1. Glassware was dirty to sight. 2. Soda nozzles had an accumulation of organic growth. [CA] All food contact…”
First step: Clean first, then sanitize
Then the next one.
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 6-501.111, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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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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.
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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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestMar 25, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
1 violation listed, 1 marked critical.
Critical (1)
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
1. Glassware was dirty to sight. 2. Soda nozzles had an accumulation of organic growth. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. [COS] Items were washed, rinsed, and sanitized at the upright dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mosaic Restaurant & Lounge? Fix it
EarlierJan 30, 2026Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Surfaces of refrigeration and cooking equipment, floors, walls, and ceilings still have accumulation of food debris, grease, and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean non food contact surfaces of equipment as well.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Several pieces of equipment are not in good repair and do not maintain 41F or below. - The 4 drawer prep cooler #2 was not maintaining temperature at 41F or below. - The 4 drawer prep cooler #4 is not in good repair. - The 3 door prep cooler is not in good repair. [CA] Ensure to maintain equipment clean and in good repair.
EarlierJan 29, 2026Routine inspection46 out of 100 (Red placard)
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. All potentially hazardous foods in the cold hold units at the kitchen were meaured between 45-50F. Except for thawing proteins that measured at 30F. Ambient air of units measured around 50F. 2. Potentially haarouds foods in the walk in cooler were measured between 45-50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items at the cold hold units were discarded. Thawing foods were moved to the only upright refrigerator working in the server station. [COS] 2. PHFs were discarded except for unopened pasteurized dairy products and raw shelled eggs that measured at 45F or below. Note: The interior walk in freezer was functioning properly and the alcohol walk in cooler was functioning properly.
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 container of sugar was found to be adulterated with a dead insect. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Wastewater found overflowing from floor sink at cook line and food preparation area. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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
Facility had no operable handwash station in the kitchen area. All 4 handwash stations had issues. 1. Both handwash stations directly across the cookline were blocked off with no soap or paper towels. they were both taped shut from the handle.The right handwash sink has no hot water running to it either. 2. The handwash sink around the corner from the main cookline is taped off and does not function. 3. The handwash sink around the other corner is clogged and would overflow. Note: PIC proposed using the handwash station at the bar or warewash area, however, both sinks are too far to support handwash requirements at the cookline as they are roughly 30-40 feet away. [CA] All food facilities shall provide an operable handwashing station.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1.The cold hold refrigeration units at the cookline are not functioning. 2. The walk in cooler is not functioning properly. One of the two condenser units (the one closest to the entrance) are in disrepair, with ice build up and dripping. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, or service the the equipment. Remove any equipment no longer needed for the operation of the facility.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu lacks disclosure for food items served raw or undercooked such as ahi tuna tartare. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility had the lights and hoods off while the grill was on. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Numerous foods items were either not in containers or lacked tight fitting lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Repeat Violation: The left handwash sink at the cookline with the tandori oven is in disrepair. 2.The right handwash sink at the cookline with the tandori oven has a leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
1. Second Repeat Violation: There is no Food Safety Certificate available upon request. [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. Second Repeat Violation: No Food Handler Cards are available upon request. [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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The right handwash sink in the cookline area lacks hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K23 No rodents, insects, birds, or animals
There were numerous flies at the bar three compartment sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Surfaces throughout the facility have an accumulation of grime and are dirty. [CA] Ensure to maintain the floors, walls, ceilings, and non food contact surfaces of equipment clean. Clean the facility and maintain in good repair.
EarlierJun 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.
EarlierJun 11, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Checklist items were not completed. Equipment still had grease and food deposits. Dead cockroaches were found throughout the facility. [CA] Each food facility shall be kept free of vermin: rodents, cockroaches, flies, and other animals/pests. Complete the checklist for reopening after closure due to vermin infestation and email to District Specialist.
EarlierJun 10, 2025Routine inspection57 out of 100 (Red placard)
11 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
In the kitchen area, in the prep cooler, sliced tomatoes in a plastic container were measured at 59°F. Per PIC, they close at 9:30 am and open at 4:00 pm in which the facility is empty. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Sliced tomatoes were discarded.
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
1. Observed Vermin: Documented in the following areas: Cockroaches of all life stages were found in the ware washing area under the drainboard of the dishwasher near an electrical plug and in the bar on a glue trap. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 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
1. In the dry storage area, numerous foods (pasta, flour, sugar)were found adultered with insects. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Food items were discarded. See VC&D report. 2. In the walk in cooler raw tuna was found thawing in ROP package. Per packaging, the tuna should be opened and removed from the packaging prior to thawing. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Tuna was discarded. 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.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: There is no Food Safety Certificate available upon request. [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. Repeat Violation: No Food Handler Cards are available upon request. [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.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster area had a collection of upright coolers and several green waste (tree branches and leaves) on the floor. [CA] Outside refuse enclosure shall be kept clean and free of debris. Note: Per Robi, permitholder, they share the dumpster area with nearby buildings.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff had painted nails and were not wearing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Inspector educated staff on when gloves should be used. Staff washed their hands and donned gloves.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeat Violation: The ceiling tile above the walk in cooler is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Repeat Violation: Two three door refrigeration equipment are not functioning. 2. Repeat Violation: The tandori oven does not work. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, or service the the equipment. Remove any equipment no longer needed for the operation of the facility.
Show 3 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the bar area, at the floor sink that the three compartment sink and one of the hand sinks dispense to, the floor sink is draining slowly and levels out with standing water. [CA] Ensure all drains are properly functioning.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeat Violation: In the walk in cooler raw bacon was found stored above ready to eat foods. [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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hand sink in the back kitchen area is in disrepair. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierNov 19, 2024Follow-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.
EarlierNov 14, 2024Routine inspection60 out of 100 (Yellow placard)
12 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
In the back of house area, on a prep table, two ice baths were found with numerous PHFs stored in them . PHFs (cooked chicken, shrimp, etc) were found above 50°F . Per kitchen staff the foods had been out for less than an hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure to properly prepare ice baths and have pans submerged into the ice to effectively cold hold foods. [COS] Staff remade the ice bath to rapidly cool and hold the PHFs.
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
In the bar area, one whiskey bottle was found adulterated. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Staff discarded the bottle. 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.
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back of the facility there are several pieces of personal effects and furniture that are not organized. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water was turned off due to a burst pipe at the hand sink near the back of house cook line. Note: There is another hand sink in the area working properly.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in cooler, raw shell eggs were found stored above Ready to Eat foods. [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. 2. In the walk in freezer food was stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
The menu does not indicate which foods the consumer advisory correlates to (tuna tartare). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
One of the hand sinks in the bakc of house area lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection.
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There is a large stock pot burner range that does not have 6" over hang from the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The ceiling tile above the walk in cooler is in disrepair. 2. Cove base near the dry storage area is in disrepair. 3. Floors and edges of floors/walls have an accumulation of dust and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Two three door refrigeration equipment are not functioning. 2. The tandori oven does not work. 3. The wok grill water supply does not work. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, or service the the equipment. Remove any equipment no longer needed for the operation of the facility.
The department's words
K01 Demonstration of knowledge; food safety certification
1. There is no Food Safety Certificate available upon request [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. Some staff do not have food handler cards. [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.
The department's words
K24 Person in charge present and performing duties
Upon entering the facility staff stated there was no PIC. Front staff called a manager on the phone. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
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 Mosaic Restaurant & Lounge, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Mosaic Restaurant & Lounge
Ask for the manager. Mosaic Restaurant & Lounge 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 Mosaic Restaurant & Lounge?
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
- 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.