At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Apr 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Rabbit Rabbit Cream 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 Rabbit Rabbit Cream?
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
- Hand sink not ready to use K06How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Rabbit Rabbit Cream's team
Is this your place?
Welcome, Rabbit Rabbit Cream. We'll walk through this together, one item at a time. To log the fixes, claim Rabbit Rabbit Cream 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 Rabbit Rabbit CreamWe'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: “Measured one container set out at ambient temperature at 96F. The PIC stated the boba finished cooking and was placed…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 7-201.11, Food Code 6-501.112, 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.
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).
Every visit
LatestApr 10, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Apr 10, 2026.
8 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
Measured one container set out at ambient temperature at 96F. The PIC stated the boba finished cooking and was placed at ambient temperature approximately 2 hours prior. No indication of time as a public health control was observed at this time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] The PIC started a timer to indicate a discard time for two additional hours. Additional file review under the orig application identifies a TPHC plan for Boba and tea submitted but without approval of a specialist. The TPHC plan was reviewed and approved at this time.
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 Rabbit Rabbit Cream? Fix it
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels were unavailable at the handwashing station closest to the front of store and a dispenser was not installed at this location. The PIC stated that they pull paper towels from the dispenser adjacent to the warewashing sink. It was discussed that the dispenser is pending replacement. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Rabbit Rabbit Cream? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Household insecticide was observed stored on the chemical rack in the restroom. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Rabbit Rabbit Cream? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety certificate was unavailable for review at the time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Current food handler cards were unavailable for review at the time of inspection. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a heavy accumulation of grime on the floors throughout the facility including but not limited to: - Below the warewashing and preparation sinks - Below the refrigeration equipment including around and behind the units [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Rabbit Rabbit Cream? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed a large number of live fruit flies throughout the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Rabbit Rabbit Cream? Fix it
Show 2 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The health permit was not posted and unavailable for review at the time of inspection. The health permit was sent to the PIC from the manager by phone. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. The quaternary ammonia sanitizer dispenser at the warewashing sink was unable to provide a sanitizer concentration of 200 ppm. A manual solution of chlorine was mixed at the time of inspection by assistance of the specialist. Ensure all food handlers that conduct warewashing are able to verify sanitizer concentrations. [CA] Maintain warewashing facilities operable and in good condition. 2. The gooseneck faucet for the warewashing sink has a length that is only capable of filling the two left compartments at the 4 compartment warewashing sink. [CA] Provide gooseneck faucet at warewash sink to be able to readily fill the compartments used to wash, rinse, and sanitize multiuse food equipment. 3. The test strips provided on this date were observed wet and unable to test sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Rabbit Rabbit Cream? Fix it
EarlierApr 23, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured basin filled with sanitizer at 3 compartment sink measured at 0 ppm quat ammonia. [CA] Maintain 200 ppm quat ammonia. [COS]
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Unable to locate quat ammonium test strips. [CA] Provide test strips.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed ice cream debris in the hand sink next to soft serve unit. Lack of paper towels at 2nd hand sink next to warewashing sink. [CA] Hand sink is for hand washing only, dump ice cream in warewashing or food prep sink. Keep paper towel dispenser stocked at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed mop stored on bottom of mop sink. [CA] Hang mops on mop hanger to properly air dry.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
OBserved bleach stored next to food products on shelf across from mop sink. [CA] Store chemicals away from food/food equipment.
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 Rabbit Rabbit Cream, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: fruit flies Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Rabbit Rabbit Cream
Ask for the manager. Rabbit Rabbit Cream 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.
Do you work at or run Rabbit Rabbit Cream?
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
- 75 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.