At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Jun 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nirvana Soul 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 Nirvana Soul?
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
- Equipment in poor repair K35How to fixFix it
- Restroom not stocked or needs cleaning K43How 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 Nirvana Soul's team
Is this your place?
Welcome, Nirvana Soul. We'll walk through this together, one item at a time. To log the fixes, claim Nirvana Soul 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 Nirvana SoulWe'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: “Vegetable quiches were found in a bakery display case and measured at 70F at 10:20 am. Per PIC, they were delivered at…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 6-301.11, Food Code 6-501.112, Food Code 2-301.15, Food Code 4-301.12.
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.
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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.
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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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJun 15, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Jun 15, 2026.
10 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
Vegetable quiches were found in a bakery display case and measured at 70F at 10:20 am. Per PIC, they were delivered at 7 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Provided education on heat treated vegetables and eggs being a Potentially Hazardous Food that requires temperature or time control. PIC agreed to place quiche on time and discard by 11 am.
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 Nirvana Soul? Fix it
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two door prep cooler and the three door kegerator are pooling water. [CA] Maintain equipment in good repair. Repair, replace, service, or remove the 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 Nirvana Soul? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom lacks a permanently installed toilet tissue dispenser. Toilet tissue was stored above a movable toilet tissue holder. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Nirvana Soul? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the restroom handwash station measured at 117F. The faucet is not readily adjustable. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Nirvana Soul? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1. Rodent droppings were found near a small hole in the wall by the ice machine downstairs. 2. A dead cockroach was found in the downstairs room with the ice machine. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nirvana Soul? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor of the espresso bar has an accumulation of food debris and grime behind and under equipment. [CA] Clean the espresso bar floor. Maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Nirvana Soul? Fix it
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Second Repeat Violation: The handwash station at the espresso bar lacks a wall mounted dispenser. A pump bottle of soap was available. 2. The handwash station at the restroom had the wall mounted dispenser empty. A pump bottle of soap was available. [CA] Provide handwashing cleanser in a wall mounted dispenser at handwash stations at all times.
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 Nirvana Soul? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
One of the food handler cards were expired. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks drain plugs to fill the basin of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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 Nirvana Soul? Fix it
The department's words
K32 Food properly labeled and honestly presented
Second Repeat Violation: At the self service refrigerator by the checkout station there are yogurt parfaits that are made in the facility that are missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) Common name of the food. 2) List of ingredients in descending order of predominance by weight. 3) Quantity of contents. 4) Name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Nirvana Soul? Fix it
EarlierNov 6, 2025Routine inspection83 out of 100 (Green placard)
5 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 foods that measured in the temperature danger zone located in the 3 door lowboy cooler (yogurt 51F, ice cream base 54F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair, or replace unit if necessary. Discontinue use of unit for cold holding PHFs until it can properly cold hold at 41F or below. [COS] PIC voluntarily discarded 12 yogurt parfaits and the ice cream base.
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
K32 Food properly labeled and honestly presented
Observed prepackaged yogurt parfaits that are made on site to be located in the self-service grab n go cooler to lack proper labels requirements. REPEAT VIOLATION. [CA] Ensure prepackaged foods bear a label with the common name, list of ingredients in descending order of predominance, quantity of contents, name and place of business of the manufacturer, packer or distributor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy food debris and liquid spills on the floor. [CA] Thoroughly clean and sanitize floors on regular basis.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed pump soap on the sink. [CA] Provide soap in a permanent dispenser.
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 chained. [CA] ENsure CO2 tanks are chained to a rigid structure.
EarlierJun 26, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
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
In the sales area, at a small cooler, two juices in mason jars were observed offered for self-service. The juices had a label from Supreme Super Foods - Love Me Green with statements saying "locally pressed in Santa Clara, California". Facility was unable to provide invoices for the juices to identify an approved source. [CA] Food must be from an approved source or properly documented. [SA] Juices were placed into the walk in cooler and impounded. See impound 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 (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink leaks from the atmospheric valve when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
The department's words
K32 Food properly labeled and honestly presented
Repeat Violation: At the self service refrigerator by the checkout station there are yogurt parfaits that are made in the facility that are missing labels. Note: Moving the yogurts so they are not in a customer self service area will cease the requirement for labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) Common name of the food. 2) List of ingredients in descending order of predominance by weight. 3) Quantity of contents. 4) Name and place of business of the manufacturer, packer, or distributor.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom does not have a permanent dispenser for the toilet tissue. A mobile tissue holder was observed with toilet tissue sitting above it. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeat Violation: The floors under equipment in the coffee prep area have an accumulation of food debris and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeat Violation: In the restroom both permanent soap dispensers were not working. A pump bottle of soap was available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility's testing materials for their sanitizer, quaternary ammonia, were in disrepair. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacked drain plugs to fill the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed not wearing gloves with painted and augmented nails. [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] PIC instructed staff to don gloves.
The department's words
K23 No rodents, insects, birds, or animals
Numerous small flies were observed at the coffee bar area under the hand sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as necessary.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The hand wash station in the restroom and bar area lacks a hand wash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
EarlierNov 26, 2024Routine inspection81 out of 100 (Green placard)
6 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
REPEAT VIOLATION: In the coffee prep area, near the espresso machine, several varieties of milks were found left out of temperature control (whole milk, oat milk, low fat milk, nut milk). Milks were found between 40-54°F. Per staff they leave them out during rushes and return them to refrigeration after an undetermined amount of time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff returned the milks to refrigeration for rapid cool down.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the floor sink under the espresso machine in the coffee prep area there is a drain line leading directly in. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floors under equipment in the coffee prep area have an accumulation of food debris and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The exhaust hood above the waffle makers have an accumulation of dust and grime. [CA] Ensure to maintain nonfood contact surfaces of equipment clean to both sight and touch.
The department's words
K06 Adequate handwash facilities supplied, accessible
REPEAT VIOLATION: 1. Hand soap was provided in squeeze bottle at handwash sink in the coffee prep area. [CA] Provide handwashing cleanser in dispenser at all times. 2. In the restroom both permanent soap dispensers were not working. A pump bottle of soap was available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
The department's words
K32 Food properly labeled and honestly presented
1. At the self service refrigerator by the checkout station there are yogurt parfaits that are made in the facility that are missing labels. 2. At the self service refrigerator by the checkout station there are half gallons of premade lattes that are missing required labeling information. Note: Per staff these gallons are either made in the Cupertino location or at the 4th street location. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) Common name of the food. 2) List of ingredients in descending order of predominance by weight. 3) Quantity of contents. 4) Name and place of business of the manufacturer, packer, or distributor.
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 Nirvana Soul, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food labels missing or wrong Read the free guide
Call Nirvana Soul
Ask for the manager. Nirvana Soul 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.
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
- 70 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.