At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nvidia Cafe - Endeavor 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 Nvidia Cafe - Endeavor?
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: No plan for a special process K18How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Cooked food not cooled in time K09How 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 Nvidia Cafe - Endeavor's team
Is this your place?
Welcome, Nvidia Cafe - Endeavor. We'll walk through this together, one item at a time. To log the fixes, claim Nvidia Cafe - Endeavor 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 Nvidia Cafe - EndeavorWe'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: No plan for a special processThe county found: “ROP meat sauce and pastrami observed in walk in freezer. Both items were labeled for last 7 days. [CA] The food…”
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Every visit
LatestSep 30, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Sep 30, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
ROP meat sauce and pastrami observed in walk in freezer. Both items were labeled for last 7 days. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. For reduced oxygen packaging methods used for less than hours this Agency my approve SOPs. Provide and submit SOPs to this Agency to review. [COS] Both items were removed from ROP packaging and returned to traditional packaging methods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed on the counter top. [CA] Keep wiping cloths in sanitizer solution when between uses.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nvidia Cafe - Endeavor? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Trays of potatoes measured to be 72-74F in units by service line. Per operator potatoes were made today about 1.5 hours prior. Potatoes observed to be in deep metal trays. [CA] Cool potatoes in shallow trays or in small operations to effectively cool potatoes. [COS] Potatoes were moved into shallower pans.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nvidia Cafe - Endeavor? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Carnitas measured to be 49F in drawer under griddle. No other PHFs inside unit at time of inspection. Per employee she had moved carnitas there from walk in cooler about 2 hours prior. Salmon measured to be 130F inside hot box by grill. Per employee salmon was just cooked about 30 minutes prior. [CA] Maintain PHFs at 41F and below for cold holding OR 135F and above for hot holding. [COS] Carnitas were VC&D. Salmon was reheated in over to 165F prior to returning to hot box.
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 Nvidia Cafe - Endeavor? Fix it
EarlierMay 6, 2026Routine inspection90 out of 100 (Green placard)
2 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
Sushi making station observed to be set up on island service line. Island service line originally set up for self service and grab and go services only. Portable handwash snk station observed to be set up in the middle with no water inside. [CA] Provide handwash station at food prep station. [SA] Cease and desist prepping food at island service lines until approved fixed handwash sink is installed. Facility shall submit plans for approval to this Agency prior to installing handwash sink. See EHinfo.org for more information regarding plan submittal.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth at coffee bar observed to be kept in empty container. [CA] Store wiping cloth in sanitizer solution (100ppm chlorine or 200ppm quat ammonia) [COS] Operator added sanitizer to bucket.
EarlierNov 19, 2025Routine inspection88 out of 100 (Green placard)
3 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
MAJOR: 1) Potatoes in hot box in front line by ovens measured to be 118F and 120F. [CA]Maintain PHFs above 135F for hot holding. [COS] Potatoes were reheated to 165F and then returned to warmer. Warmer had ambient temperature measuring 155F MINOR: 2) Shrimp measured to be 47F by fryer waiting for next batch to be fried. Shrimp observed to be stored in insufficient ice bath where level of ice did not reach container of shrimp. [CA] When not in active prep maintain PHFs shall be maintained inside active cooling. [COS] Ice and water was added to ice bath to lower temperature to more effectively cool PHF.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Under the counter warmer in the middle of cookline observed to have door off of one hinge. [CA] Repair door to warmer and maintain in good condition.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet at 3-comp sink in back observed to have one hot water valve inoperable. Other faucet on 3-comp sink observed to have both hot and cold water. [CA] Repair 3-comp sink hot water valve.
EarlierJul 8, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths measured to be in 100ppm quat ammonia at coffee bar area. [CA] Maintain wiping cloth at 200ppm quat ammonia solution. [COS] Solution was changed and wiping cloth was soaked in 200ppm quat ammonia.
The department's words
K07 Proper hot and cold holding temperatures
Vegan tofu curry measured to be 129F. Per log curry measured to be 190F at 9:30AM. Per operator vegan tofu will enter TPHC at 10:30AM. [CA] TPHC will start with tofu is removed from temperature control and appropriate holding temperatures. [COS] Tofu was reheated to 165F and then returned to warmer under TPHC.
EarlierOct 14, 2024Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Cooler by pizza/pasta station measured to have: -Tortellini at 42F -Pasta at 42F -Cheese at 42F -Cooked sausage at 61F, per employee cooked sausage was cooked 2 hours prior -Ambient temperature at 46F -Feta cheese at 46F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were moved to a different cooler and cooler was emptied.
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 Nvidia Cafe - Endeavor, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
Call Nvidia Cafe - Endeavor
Ask for the manager. Nvidia Cafe - Endeavor can only fix what it knows about.
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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 Nvidia Cafe - Endeavor?
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
- 84 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.