At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
6 problems found · Routine county inspection · Jan 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Oak And Rye 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 Oak And Rye?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No person in charge on duty K01How to fixFix it
- No hot or cold water at a sink K21How 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 Oak And Rye's team
Is this your place?
Welcome, Oak And Rye. We'll walk through this together, one item at a time. To log the fixes, claim Oak And Rye 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 Oak And RyeWe'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 person in charge on dutyThe county found: “Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate…”
Then the next one: No hot or cold water at a sink
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 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?
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (19 → 17). That takes a team.
Every visit
LatestJan 8, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Jan 8, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the bar area, measured hot water at the 3 compartment sink at 116F. [CA] Ensure hot water at the 3 compartment sink for the bar is provided at 120F.
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 Oak And Rye? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar, observed a lack of hand soap and paper towels at the handwash station. In the nearby dough prep area, handwash station is accessible and stocked with hand soap and paper towels. In the pizza prep area, observed handwash station does not function. In the nearby kitchen area, handwash station is accessible and stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator provided hand soap and paper towels at the bar handwash station. Operator to provide repairs for handwash station at the pizza prep area.
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 Oak And Rye? Fix it
The department's words
K07 Proper hot and cold holding temperatures
At the pizza prep area, in the counter-top prep unit, measured cooked mushrooms at 45F. Per operator, counter-top prep unit is turned on at the beginning of service and food is placed immediately into the unit. [CA] Ensure refrigeration reaches 41F ambient temperature prior to storage of potentially hazardous foods. Ensure potentially hazardous foods are maintained at 41F and below to prevent bacterial growth.
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 Oak And Rye? 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
In the dough prep room, observed cracks and crevices around the wood used for the installed AC unit. At the warewash area, observed cracks and crevices in the worn FRP panel corner bracket. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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 Oak And Rye? Fix it
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash area, measured quaternary ammonium sanitizer at 100 PPM. Observed chemical container was low and unable to provide an adequate flow for the required concentration. [CA] Ensure quaternary ammonium sanitizer used for manual sanitizing and in sanitizer buckets is maintained at 200 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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 Oak And Rye? Fix it
EarlierNov 15, 2024Routine inspection81 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
At the pizza prep area, measured two containers of tomato sauce and mozzarella cheese at 55F and a single container of tomato sauce at 49F. In the same area, in the counter-top prep unit, measured shredded cheese, pepperoni, and sausage between 49F and 53F. Observed counter-top prep unit was turned off. Per operator, counter-top prep unit, was accidentally turned off for 1.5 hours. Per operator, tomato sauce, and mozzarella cheese stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator re-powered the counter-top prep unit and added ice to facilitate proper holding temperatures. Operator moved tomato sauce and mozzarella to nearby refrigeration to facilitate proper holding temperatures.
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
K06 Adequate handwash facilities supplied, accessible
At the bar area, observed handwash station is covered with bar items and drink-prep related items. Observed nearby handwash station is accessible at the pizza dough prep room and fully stocked with hand soap and paper towels. [CA] Ensure handwash station is accessible at the bar area and stocked with hand soap and paper towels to allow for proper handwashing.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards were unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is available for review and posted within the facility. All other employees that prepare food shall have valid food handler cards.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the warewash area, at the 3 compartment sink, measured a lack of quaternary ammonia sanitizer from the dispenser. [CA] Ensure applicable sanitizer is provided at the 3 compartment sink to allow for proper cleaning and sanitizing of utensils and equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the mop sink, observed a missing cove base tile, and a small unfinished area of the side wall. [CA] Ensure cove base tile is reinstalled and area is finished ti prevent possible harborage of vermin. In the pizza dough prep room, observed an in-wall air conditioning unit installed with an unfinished wooden bracket. Observed cracks and crevices between the bracket and the air conditioning unit. [CA] Ensure wooden bracket used to installed air conditioning unit is finished and sealed to prevent possible harborage of vermin.
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 Oak And Rye, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Oak And Rye
Ask for the manager. Oak And Rye 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
- 83 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.