At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · May 5, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Radish @ Figure Ai - Cafe got more than most. That's from the last routine visit, on Oct 9, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Radish @ Figure Ai - Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Sewage or wastewater not disposed of right K22How to fixFix it
- No hot or cold water at a sink K21How 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 Radish @ Figure Ai - Cafe's team
Is this your place?
Welcome, Radish @ Figure Ai - Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Radish @ Figure Ai - 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 Radish @ Figure Ai - 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: Sewage or wastewater not disposed of rightThe county found: “Wastewater from the mechanical dishwasher observed leaking from gaps in the openable door onto the floor during…”
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 4-301.12, Food Code 3-501.19, Food Code 2-301.14.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Radish @ Figure Ai - CafeWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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
LatestMay 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 5, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Wastewater from the mechanical dishwasher observed leaking from gaps in the openable door onto the floor during warewashing. Pool of water observed on the floor underneath the machine. [CA] Liquid waste shall be disposed of through the approved plumbing system.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the mop sink measured 117F directly from the faucet. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Radish @ Figure Ai - Cafe? Fix it
EarlierOct 9, 2025Routine inspection76 out of 100 (Green placard)
7 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
1. Shrimp sandwiches measured 108F-125F while maintained in the upright warmer located directly in the middle of the preparation area in the kitchen. Per the PIC and employees, shrimp sandwiches had been cooked in the oven, and then placed into the warmer for the purpose of hot holding 1 hour prior. Ambient of the unit measured 112F-126F. 2. Large quantities of cut cantaloupe measured 64F-68F while maintained out of temperature control on the counter at the right side of the preparation area. Per staff, cantaloupe had been cut 45 minutes prior, and the usual practice is to place it into the two-door upright that is directly adjacent to the preparation area. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Shrimp sandwiches reheated to 165F. Cantaloupe relocated to the two-door upright.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips to test the applicable sanitizer concentration at the three compartment sink and in wiping cloth buckets. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. [COS] PIC left and returned with lactic acid test strips.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Warmer in the middle of the kitchen preparation area is not capable of maintaining potentially hazardous foods at 135F or above. Ambient measured between 112F-126F. [CA] Units intended for hot holding must be capable of maintaining potentially hazardous foods at or above 135F. [COS] PIC turned up the temperature of the warmer. Employees agreed to monitor food inside via the use of a probe thermometer.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Sliced cheese measured 58F-61F while maintained in a plastic wrap-covered metal insert in the two-door upright at the right-side preparation area in the kitchen. Per the PIC and staff, cheese had been taken out of the unit, sliced, and then placed back into the unit 1 hour and 15 minutes prior. [CA] PHF's prepared while in ambient air shall be cooled from to 41F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] PIC removed plastic wrap to facilitate rapid cooling.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is properly following time as a public health control (TPHC) procedures, but lacks written SOP's. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] TPHC form filled out with the PIC.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Wastewater from the mechanical dishwasher observed to be discharging onto the floor through gaps in the openable door during warewashing. Pools of water observed on the floor underneath the mechanical dishwasher. Per the PIC, the dishwasher discharges water onto the floor if the items that are placed inside it are too large. PIC states that he is aware of the issue, and has trained his employees not to place large items inside. [CA] Wastewater shall drain and be disposed of properly through the approved plumbing system. [SA] PIC agreed to reinforce the requirement of not placing large items into the mechanical dishwasher to employees. Large items to be washed in the three compartment dishwashing sink via manual wash, rinse, sanitize.
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Multiple instances observed where employees touched face or nose bare-handed, then put on gloves and handled food. [CA] Gloves must be changed and hands must be washed in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [SA] PIC agreed to reinforce proper handwashing procedures with employees.
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 Radish @ Figure Ai - Cafe, 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
Call Radish @ Figure Ai - Cafe
Ask for the manager. Radish @ Figure Ai - Cafe can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Radish @ Figure Ai - 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
- 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.