At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
6 problems found · 2 marked critical · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Nvidia Corporation - Nth Street Cafe 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 Corporation - Nth Street Cafe?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Equipment in poor repair K35How 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 Corporation - Nth Street Cafe's team
Is this your place?
Welcome, Nvidia Corporation - Nth Street Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Nvidia Corporation - Nth Street Cafe 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 Corporation - Nth Street CafeWe'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: “MAJOR: Mushrooms and corn in upright warmer by side door measured to be 116F and 117F. Ambient temperature of unit…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 6-501.112.
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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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 3 times in the last 12 months (3 routine).
Every visit
LatestSep 30, 2026Routine inspection76 out of 100 (Yellow placard)
This one: 76 out of 100 (Yellow placard), inspected Sep 30, 2026.
6 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
MAJOR: Mushrooms and corn in upright warmer by side door measured to be 116F and 117F. Ambient temperature of unit measured to be 140F. Other items in unit measured to be over 135F(see measured observations). MINOR: Seaweed and tofu in upright cooler by sushi prep area measured to be 46F. Other PHFs in cooler measured to be 41F and below. Cooler observed to be ajar at time of inspection. Door of cooler pops open when other door is closed. [CA] Keep PHFs at 135F and above for hot holding OR at 41 and below for cold holding. [COS] Per employee both corn and mushrooms were prepared between 9:30-10:00AM (30 minutes - 1 hour prior). Both items were reheated to 165F. Upright cooler doors were closed and sealed. Ambient temperature dropped to 44F after 15 minutes.
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 Nvidia Corporation - Nth Street Cafe? Fix it
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
Upright dishwasher measured to have sanitizer cycle of 143F. Employee had been continuously running dishwasher during inspection. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility is using dishwasher to wash and rinse but shall manually sanitize using quaternary ammonia in 3-comp sink. A Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility filled up 3-comp sink with sanitize and dishes that were just washed by dishwasher were submerged in sanitizer solution.
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 Nvidia Corporation - Nth Street Cafe? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Right most walk in cooler and interior walk in cooler door observed to have fraying gaskets. [CA] Repair gaskets and maintain in good condition. Ice observed built up in walk in freezer in the back under condenser. [CA] Remove ice build up and ensure condenser is in good condition. Facility observed to have service area outside for dispensing open foods. [CA] Facility may not operate pop up kitchen outside of permitted areas.[COS] Facility moved all food operation back inside. Facility shall submit to plan check for satellite facility for operating an additional dispensing area outside the approved kitchen/service areas.
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 Nvidia Corporation - Nth Street Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors in walk in area observed to be chipped and missing approved finishes in spots. [CA] Repair floors and maintain in good condition.
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 Nvidia Corporation - Nth Street Cafe? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Griddle at mexican food station observed to not be under hood. Hood observed to next to griddle station. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Nvidia Corporation - Nth Street Cafe? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Metal backing and handles of soda dispenser observed to have some built up grime. [CA] Clean handles and backing of soda machine.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Nvidia Corporation - Nth Street Cafe? Fix it
EarlierApr 20, 2026Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor in back area observed to have finish removed. [CA] Repair floor.
The department's words
K07 Proper hot and cold holding temperatures
1 door upright reach in by cantina station measured to have: -Cut tomato salsa at 49F -Shredded cheese at 48F -Ambient temperature at 53F -Guacamole at 48F [CA] Maintain PHFs at 41F and below for cold holding. [COS] Per operator PHFs was stocked around 10AM for lunch service. All PHFs in this unit will be discarded by the end of service period (2:00PM)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) New pizza oven observed. [CA] New cooking equipment shall be submitted to this facility's plan check. Submit at EHinfo.org under the plan check program tab.
EarlierDec 4, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in back of kitchen by dishwashing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Par cooked chicken observed to be piled on sheet tray and measured to be 69F. Per log chicken was made about 3 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [COS] Chicken was spread out on multiple trays
EarlierJul 14, 2025Routine inspection86 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Mexican rice observed in 2 deep metal chaffing dishes inside walk in cooler and measured to be 93F. Per employee rice was cooked about 3.5 hours prior; no logs or labels were available for cook time of rice. [CA] Cool PHFs from 135F to 70F within 2 hours and then from 70F to 41F within the next 4 hours. [COS] Rice was VC&D(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 (2)
The department's words
K07 Proper hot and cold holding temperatures
1 door under the counter cooler by pizza oven measured to have: -Cheese at 49F -Sausage at 55F (per employee sausage was about 3 hours prior) -Artichokes at 46F -Olives at 46F -Ambient temperature 53F Per employee cooler was stocked within the last hour for lunch service. [CA] Keep PHFs at 41F and below for cold holding. [COS] PHFs were moved to walk in cooler to cool down. After 35 minutes, ambient temperature of cooler measured to be 47F. Ensure cooler isn't overstocked during service and can maintain PHF at 41F and below.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in back of kitchen by dishwashing area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Corporation - Nth Street Cafe, 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-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Nvidia Corporation - Nth Street Cafe
Ask for the manager. Nvidia Corporation - Nth Street Cafe can only fix what it knows about.
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Complain directly to the health department
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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 Corporation - Nth Street Cafe?
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
- 76 out of 100 (Yellow 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.