At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jul 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Roche Cafe - Main Kitchen 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 Roche Cafe - Main Kitchen?
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
- No person in charge on duty K01How 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 Roche Cafe - Main Kitchen's team
Is this your place?
Welcome, Roche Cafe - Main Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Roche Cafe - Main Kitchen 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 Roche Cafe - Main KitchenWe'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: 1) Yogurt and cut melon in 3 door salad bar cooler measured to be 56F and 54F. Per operator items were placed…”
First step: If food is out of range
Then the next one: No person in charge on duty
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.
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?
Claim Roche Cafe - Main KitchenWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 14, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Jul 14, 2026.
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
MAJOR: 1) Yogurt and cut melon in 3 door salad bar cooler measured to be 56F and 54F. Per operator items were placed out for breakfast service which ended about 2 hours prior and were placed back in 2 door reach in cooler. Other PHFs in cooler measured to be below 41F, see measured observations. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Yogurt and cut melons were VC&D, see VC&D report. MIONR: 2)Salad bar measured to have: -Chicken at 43F -Shrimp at 42F -Cut tomatoes at 44F Per operator salad bar is refrigerated if there are left over. Cooler was stocked in the last 30 minutes for lunch. [CA] Keep PHFs at 41F and below for cold holding. [CA] Empty slots in salad bar was sealed with empty trays and temperature fell
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 Roche Cafe - Main Kitchen? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
No food safety certificate was available for review. Food handler cards were available and valid at 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at front cookline missing soap. Handwash sink in back area missing paper towels. Two other fully stocked handwash sinks available in vicinity. [CA] Ensure all handwash sinks are stocked with soap and paper towels and are easily accessible at all times. [COS] Soap and paper towels were refilled at their respective handwash sinks.
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 Roche Cafe - Main Kitchen? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Food out for summer camp buffet observed to be missing sneeze guard. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3-comp sink measured to fluctuate between 101-105F. Hot water goes down when upright dishwasher is in use. [CA] Provide an adequate supply of hot water at least 120F in 3-comp sink. NOTE: If hot water cannot be maintained at least 100F, facility shall not operate without hot water.
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 Roche Cafe - Main Kitchen? Fix it
EarlierMar 12, 2026Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
3-comp sink measured to have 105F hot water. [CA] Provide hot water at 120F in 3-comp sink. **REPEAT VIOLATION**
EarlierOct 22, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink by front area missing soap. Other handwash sink available immediately through door way. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap was refilled
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 115F at 3-comp sink. [CA] Maintain hot water at 120F at 3-comp sink.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Pears observed to be offered for self service without sneeze guard or utensils for service. [CA] Food on display shall be protected from contamination. Provide sneeze guard and utensil/paper to pick up fruit or denote that fruit is not ready to eat and must be washed prior to consumption.
EarlierJun 11, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Garlic mayonnaise sauce kept at room temperature at service area. [CA] Maintain sauce at 41F and below for cold holding. [COS] Sauce was placed on ice.
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 Roche Cafe - Main Kitchen, 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
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Roche Cafe - Main Kitchen
Ask for the manager. Roche Cafe - Main Kitchen 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 Roche Cafe - Main Kitchen?
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
- 81 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.