At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
8 problems found · 1 marked critical · Routine county inspection · Aug 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nahita 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 Nahita 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
- Food on the floor or under drips K30How to fixFix it
- No backflow test on file K41How 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 Nahita Bakery's team
Is this your place?
Welcome, Nahita Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Nahita 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 Nahita 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: “Measure raw cut beef and raw ground beef between 47F and 49F held in the 1 door cooler. Ambient in the cooler measured…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-302.11, Food Code 6-501.112, 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 Nahita 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.
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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (60 → 22). That takes a team.
Every visit
LatestAug 13, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Aug 13, 2026.
8 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
Measure raw cut beef and raw ground beef between 47F and 49F held in the 1 door cooler. Ambient in the cooler measured at 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were vc&d by operator. Remaining PHFs in temp moved to a different refrigerator.
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 Nahita Bakery? Fix it
Not critical (7)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in : Food containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Nahita Bakery? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain pipe from the espresso machine drains into the hand sink. [CA] Liquid waste must drain into a floor sink or other approved type of receptor.
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 Nahita Bakery? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
A part of the cooking equipment stored outside the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 Nahita Bakery? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Dry storage room has carpet flooring that is not easily cleanable. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 Nahita Bakery? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature in the upright refrigerator measured above 41F. [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 Nahita Bakery? Fix it
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused equipment stored in the dry storage room. [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.
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 Nahita Bakery? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk in cooler: Raw chicken stored directly above ready to eat food. [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 Nahita Bakery? Fix it
EarlierJan 28, 2026Routine inspectionGreen placard
No violations listed in the data.
EarlierAug 11, 2025Routine inspectionGreen placard
2 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
Measured raw shelled eggs held inside prep at 62F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC elected to discard PHf in refuse bin.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
EarlierJan 31, 2025Follow-up inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
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 some equipment not in use, such as ice cream maker and unused ice machine [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.
Plan review
The department's words
K48 Plan review
Observed new equipment within facility, such as an Autochlor under counter dishwasher (with no drainboards), ice machine, two mixers, philo dough maker and convection oven. The right walk in cooler was converted into a ice cream prep room with a handwash sink, 3-comp sink and ice cream machine. [CA] Submit plans to this department for the addition and removal of equipment for approval. Owner states they wish to obtain ice cream manufacturing license, contact California Department of Food and Agriculture to obtain a Frozen Milk Products license prior to making any ice cream. Per our records, the water heater is a 9kW (combined). Unable to verify as a shelf was built in front of the water heater and it is inaccessible. Facility may need to upgrade their water heater to be sufficient for this facility. Facility utilizes reusable plates and recently installed an undercounter water heater, 3-comp sink and handwash sink. SUBMIT PLANS FOR THE APPROVAL OF THE ABOVE EQUIPMENT NO LATER THAN 3/31/2025. Project shall be completed no later than 6/30/2025.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One light fixture is inoperable in the kitchen. Four out of the five lights under the hood are inoperable [CA] - Replace inoperable light fixtures. Facility shall have adequate lighting
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a wooden stand for the small mixer [CA] - Do not use unfinished wood in food facility. Replace with easily cleanable, smooth, nonabsorbent stand. Recommend stainless steel
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in sink in walk in cooler [CA] - Eliminate flies from facility. recommend using drain cleaner to clean.
EarlierJan 29, 2025Routine inspection40 out of 100 (Yellow placard)
19 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
1. Found cooked tomatoes on the stove measuring 68F. Per owner it was cooked this morning and is held at room temperature then reheated when ordered. [CA] - Maintain hot potentially hazardous foods at 135F or above [COS] - Tomatoes reheated to 165F. Recommend obtaining a soup warmer to hold hot tomatoes. Also OK to maintain hot on the stove. 2. Found a container of yogurt on the counter measuring 55F. Cheese in the refrigerator inserts measured at 44F and appeared to be overfilled. [CA] - Maintain cold potentually hazardous foods at 41F or below [COS] - Yogurt was placed back in the refrigeration unit. Do not overfill the inserts. 3. At the cafe area, observed baked bread with feta or meat filling stored at room temperature, measured at 85F. [CA] - Maintain hot potentially hazardous foods at 135F or above OR cool and maintain at 41F or below. [COS] - Facility shall sell all breads no later than 6pm and discard any leftovers. Facility also has option to utilize TIME AS A PUBLIC HEALTH CONTROL: When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Template for procedures provided.
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
The following handwashing facilities violations were observed: No paper towels at sink by cafe area. No soap at sink by ice cream area. No paper towels at sink in kitchen area. [CA] - All handwashing facilities shall be fully stocked with soap and paper towels at all times [COS] - Soap and paper towels provided. Install dispenser at cafe area. Facility removed the handwash sink by the cafe area and is now utilizing the prep sink for handwashing. Facility shall reinstall the handwash sink and use the prep sink for food preparation 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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Facility produces ice cream. Observed a room to manufacture ice cream within the right walk in cooler. Per owners, an employee from Cup N Cone came last Thursday to prepare ice cream. A call was attempted to contact this person, however he was unable to produce license. [CA] Food must be from an approved source or properly documented. Food facility shall maintain a valid license from California Department of Food and Agriculture (Milk and Dairy Food Safety branch) to manufacture ice cream. [COS] - Facility shall cease and desist preparing, selling or offering of ice cream prepared at this facility. OK to purchase ice cream from an approved source.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One light fixture is inoperable in the kitchen. Four out of the five lights under the hood are inoperable [CA] - Replace inoperable light fixtures. Facility shall have adequate lighting
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed cutting board for slicing bread immediately next to POS (point of sale), no protection or sneeze guard provided. [CA] - All food shall be separated and protected from possible contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured zero chlorine sanitizer inside the mechanical dishwasher [CA] - Ensure mechanical dishwasher provides 50ppm chlorine sanitizer [SA] - Use the 3-compartment sink for sanitizing.
Plan review
The department's words
K48 Plan review
Observed new equipment within facility, such as an Autochlor under counter dishwasher (with no drainboards), ice machine, a mixer and oven. Observed one handwash sink was removed from the cafe area. Also right walk in cooler was converted into a ice cream prep room with a handwash sink (no soap or paper towels), 3-comp sink (no hot water) and ice cream machine. [CA] Submit plans to this department for the addition and removal of equipment for approval. Per our records, the water heater is a 9kW (combined). Unable to verify as a shelf was built in front of the water heater and it is inaccessible. Facility may need to upgrade their water heater to be sufficient for this facility. Facility utilizes reusable plates and recently installed an undercounter water heater.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. New facility name is "NAHITA BAKERY" per owner they began operating one year ago with approval from the previous owner. [CA] - Submit an application online within 48 hours. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty up to three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Show 11 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed non-commerically rated food equipment, such as coffee grinderes. [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).
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Test strips not available to check sanitizer [CA] - Provide appropriate test strips to check sanitizer levels.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed multiple fruit flies in the sink of the ice cream room [CA] - ELiminate all flies from the facility. Highly recommend an integrated pest control management plan.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water not available to the handwash sink by cookline or the 3-comp sink in ice cream room. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility, except handwash sinks are minimum 100°F. .
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found bulk bins missing labels [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed food debris build up on the floors and floor sinks [CA] - Clean all floors and floor drains regularly.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate it not available [CA] - At least one person, owner or employee, shall maintain a valid food safety manager certificate. Keep certificate at facility available for review at all times.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed probe thermometer is not functional. [CA] - Ensure an accurate probe thermometer is available to the food handler at all times.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found utensils and food equipment stored on top of the grease interceptor. [CA] - Do not store utensils or equipment on areas subject to contamination. Provide additional shelving. 2. Observed ice cream scoops stored in dipper well, however it was not on. Water measured at 63F and old food debris was inside. [CA] - Keep the dipper well on at all times, water shall be maintained at 135F or above.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain line to ice machine does not have an air gap. [CA] - Ice machine shall discharge liquid waste by means of indirect waste pipes into a floor sinkwith a minimum 1" air gap.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found food debris and accumulation on the exterior of the bulk food containers [CA] - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Nahita 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
- Food on the floor or under drips 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Nahita Bakery
Ask for the manager. Nahita Bakery can only fix what it knows about.
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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 Nahita 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
- Routine inspection
- Result
- 78 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.