At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
3 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 - Voyager 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 - Voyager 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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How 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 - Voyager Cafe's team
Is this your place?
Welcome, Nvidia Corporation - Voyager Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Nvidia Corporation - Voyager 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 - Voyager 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: Hands not washed when neededThe county found: “Employee tasting granola with bare hands and then putting on gloves without washing hands in between. When instructed…”
First step: When to wash
Then the next one: Hot food below 135°F
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 2-301.14, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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
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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 inspection81 out of 100 (Yellow placard)
This one: 81 out of 100 (Yellow placard), inspected Sep 30, 2026.
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee tasting granola with bare hands and then putting on gloves without washing hands in between. When instructed to wash hands employee observe to rinse hands at prep sink prior to going to handwash sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required after eating prior to putting on gloves. Ensure hands are washed in handwash sink. [COS] Employee washed hands with soap and warm water at handwash sink and donned a new pair of gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Nvidia Corporation - Voyager Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Hot holding by indian station measured to have beef at 110F. [CA] Maintain PHFs at 135F and above for hot holding.
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 - Voyager Cafe? Fix it
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Some handwash sinks at service area had paper towels blocked with garbage cans. [CA] Keep All handwash sink stations and supplies unobstructed at all times. [COS] Trash cans were moved.
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 Nvidia Corporation - Voyager Cafe? Fix it
EarlierMay 6, 2026Routine 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: Breakfast potatoes measured to be 88F in hot box. Per operator potatoes were pulled from hot box at service kine at 10AM(1.5 hours prior). [CA] Keep PHFs at 41F or below for cold holding or at 135F and above for hot holding [COS] Ooerator placed potatoes into upright blast chiller for rapidly chill potatoes to below 70F within 2 hours of being pulled from hot box. MINOR: Sushi display case measured to have eel at 48F. Door to sushi display observed to be open. [CA] Keep PHFs at 41F and below for cold holding.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Plate observed in cole slaw bin observed to be stored as scoop [CA] Provide scoops with handles and store with handle not in direct contact with food. 2) Walk in freezer observed to be icing over. [CA] Defrost freezer and maintain in good condition.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Jacket observed to be stored on top of dry bulk foods. [CA] Store employee personal items away from food.
EarlierNov 19, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw salmon observed to be stored above cooked chicken in walk in cooler. [CA] Keep raw meats below cooked product to prevent cross-contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Employee drink was obstructing handwash sink in leftmost triangle island station. [CA] Keep handwash sinks free of obstruction and easily accessible at all times. [COS] Drink was removed from sink.
EarlierJul 8, 2025Routine inspection85 out of 100 (Green placard)
4 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
1) Cream alfredo sauce measured to be 71F inside bakery walk in cooler. Per label on batch of alfredo sauce, sauce was cooked about 3 hours prior. Sauce was in large 5 gallon plastic container. 2) Cubed chicken, beans, and tofu in walk cooler attached to blast chiller measured to be 66F, 70F, and 61F. No labels observed with time or date and logs observed to be not filled out. Per employee all items were cooked early today and unsure about time each were made. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] 1) Creamy alfredo was reheated to 165F and then placed into large chaffing tray and placed into blast chiller to cool down quickly. 2)Chicken, beans, and tofu were VC&D.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls and containers without handles observed to be stored in bulk dry storage (rice and sugar) containers. Bowl observed to be used as scoop at salad station stored directly in salad. Scoop with handle observed to be stored with handle directly in the leek shrimp mix. [CA] Provide scoops with handles and store in such as way that handles are not in direct contact with food to minimize cross contamination.
The department's words
K07 Proper hot and cold holding temperatures
1) Walk in cooler by pastry area measured to have: -Ambient temperature of 45F -Sausage at 43F -Pooled eggs at 42F -Pasta at 59F (Per employee pastas were made in the last 2 hours prior) -Dipping sauce at 47F -Cut cheese at 43F -Cooked eggplant at 143F (Eggplant is currently cooling) Condenser observed to be spraying water. 2) Guacamole packet in walk in cooler next to blast chiller measured to be 43F. Hot cooked food observed to be placed below guacamole in speed rack and covered with plastic bag. [CA] Keep PHFs at 41F and below for cold holding. [COS] 1) All PHFs in bakery walk in cooler was moved to blast chiller and then to another cooler to keep temperature below 41F. 2)Guacamole was moved to a different shelf in same walk in cooler, walk in cooler measured to have other PHFs at 41F and below
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Condenser in walk in cooler at bakery area observed to be spraying water. All food observed to be covered in walk in cooler or unwashed produce. [CA] Ensure condenser in walk in cooler is repaired and maintained in operational condition. Ensure no open foods are kept under the condenser. Unwashed produce shall be washed prior to use. 2) Upright warmer between bakery area and cookline measured to have rice and curry at 138F and 142F. Unit observed to not have lights or thermostat indicating the warmer is on. [CA] Repair upright warmer and ensure thermostat is able to read. [COS] PHFs were moved to upright warmer next to it.
EarlierOct 14, 2024Routine 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
The department's words
K07 Proper hot and cold holding temperatures
Grab n go cooler measured to have: -Melon at 52F -Chicken cubed at 56F -Yogurt cup at 49F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Maintenance repaired cooler and cooler measured to be 41F after 1 hour.
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
K06 Adequate handwash facilities supplied, accessible
1) Handwash sink by pasta station missing handsoap. Fully stocked handwash sink avaiable around corner inside kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Dispenser was refilled. 2) Sink at sushi station missing 6" splash guard. [CA] Provide 6" splash guard to prevent cross contamination.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Raw tuna observed to be thawing in prep cooler inside ROP packaging. [CA] Raw fish shall be kept frozen before and during ROP. [COS] Seal on ROP was broken.
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 - Voyager Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Let Nvidia Corporation - Voyager Cafe know
Ask for the manager. Nvidia Corporation - Voyager Cafe can only fix what it knows about.
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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
- 81 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.