At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Sep 2, 2025
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Nguyen Espresso got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Nguyen Espresso?
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: Hand sink not ready to use K06How to fixFix it
- No person in charge on duty K24How 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 Nguyen Espresso's team
Is this your place?
Welcome, Nguyen Espresso. We'll walk through this together, one item at a time. To log the fixes, claim Nguyen Espresso 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 Nguyen EspressoWe'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: Hand sink not ready to useThe county found: “The only hand wash station in the kitchen was completely obstructed with a cardboard container and utensils. [CA]…”
First step: Hand sinks are for hands only
Then the next one: No person in charge on duty
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 2-301.15, Food Code 2-304.11, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Nguyen EspressoWe'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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestSep 2, 2025Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Sep 2, 2025.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen was completely obstructed with a cardboard container and utensils. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Nguyen Espresso? Fix it
Not critical (9)
The department's words
K24 Person in charge present and performing duties
Patrons observed entering and exiting facility through the kitchen. [CA] The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed propane tank and burner stored inside the facility. Manager stated that burner is used to prepare food for employees only and not for customer. Facility does not have installed dedicated ventilation hood installed. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. ** Repeat violation. [COS] Propane tank and burner was removed from the facility.
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 Nguyen Espresso? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed actively eating inside the kitchen on top of the chest freezer. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nguyen Espresso? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop observed stored directly in consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Nguyen Espresso? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases of oranges observed stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Nguyen Espresso? Fix it
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed actively ware washing in an approved manner, however in the incorrect steps. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee changed out solutions for the correct steps.
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 Nguyen Espresso? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year food manager certificate (food safety certificate) unavailable for review. [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. ** Repeat violation. Only certain employee's food handler cards were available for review. [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 backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the hand wash station in the kitchen observed stuck. Hot water unavailable at the hand wash station. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in 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 Nguyen Espresso? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food storage and food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions.
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 Nguyen Espresso? Fix it
EarlierNov 5, 2024Routine inspection80 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen was obstructed with employee's backpack and jacket placed on top of the wash basin. In addition, coffee grinder is also placed on the floor in front of the sink, forcing employee to reach over to wash hands. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee removed personal belongings from hand sink.
The department's words
K01 Demonstration of knowledge; food safety certification
Five year Food Safety Certified (FSC) manager certificate unavailable for review. [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.
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 employees' personal longings stored throughout the facility: - Keys on top of Vietnamese coffee phins. - Backpack and jackets on top of hand wash sink. - Jackets, clothe, and bags on top of chest freezer. - Phones on preparation tables. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage. Side door of the facility maintained opened during time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Janitorial sink is completely obstructed with items. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided.
The department's words
K24 Person in charge present and performing duties
Manager or person in charge (PIC) not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed burner attached to large propane tank. Employee stated that burner is used to prepare food for employees and themselves. Facility lacks any type of ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove burner and propane tank. Kitchen facility observed extremely warm. Side door of facility is maintained open to facility air exchange. [CA] All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed conducting ware washing in an approved manner, however, in the wrong steps. Employee first washes multi-use utensils with soap, place utensils in sanitizing solution, and then rinse utensils in water. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment sink observed reaching up to 120F after a few minutes. [CA] Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.
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 Nguyen Espresso, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Eating or drinking in a food area Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Nguyen Espresso
Ask for the manager. Nguyen Espresso 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 Nguyen Espresso?
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
- 71 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.