At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
5 problems found · 2 marked critical · Routine county inspection · Aug 10, 2026
At the routine inspection on Aug 10, 2026. The latest visit, on Aug 12, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Sandy's 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 Sandy's 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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Sandy's Cafe's team
Is this your place?
Welcome, Sandy's Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Sandy's 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 Sandy's 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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: Observed two live cockroaches behind wooden sliding doors on…”
First step: What to do
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 6-501.112, Food Code 3-304.14, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Sandy's Cafe. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (23 → 22). That takes a team.
Every visit
LatestAug 12, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Aug 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 10, 2026: 78 out of 100 (Red placard).
EarlierAug 10, 2026Routine inspection78 out of 100 (Red placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Observed two live cockroaches behind wooden sliding doors on cookline, observed one dead cockroach on counter of handwash sink and several deal cockroaches in cabinets with sliding doors. Observed many rodent droppings in cabinet with sliding wooden doors and under drink preparation area in cabinets. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Sandy's 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
Raw shelled eggs on counter measured 68F placed out 3.5 hours prior to temperature measurement. Breakfast sausage measured 101F to 135F next to flat top and raw shelled eggs measured 88F for 1.5 hours and then pooled raw eggs measured 56F on ice bath with ice only on the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Raw shelled eggs measuring 68F will be discarded by 10am. Breakfast sausage reheated to 165F and then will be placed in refrigeration to cool down, Raw shelled eggs and pooled eggs placed into refrigeration to cool down. Minor- Sliced turkey in cold holding insert measured 49F on top and 33F on bottom of container. Container was filled past the fill line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Ensure that cold holding inserts are filled to the fill line of the containers.
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 Sandy's Cafe? Fix it
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoops on handles in bulk dry food storage containers in contact with food. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Pressurized cylinders in dry storage area are not fastened to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Sandy's Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed missing/broken tile around the two compartment sink and handwash sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Sandy's Cafe? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Containers used to store bulk food items in dry storage area are not approved for use in a food facility. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Sandy's Cafe? Fix it
EarlierJul 14, 2025Routine inspection77 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer concentration measured > 200 ppm in wiping cloth bucket by the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Bowl is being used as a scoop for unlabeled white substance in the food storage area. [CA] Scoops with handles shall be used in order to prevent potential contamination of food. 2. Observed large amount of ice buildup in walk-in freezer under the condenser unit. [CA] Equipment shall be maintained in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Scoop observed to be stored on top of the ice machine. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. 2. Scoop handle observed to be in direct contact with sugar in the bulk sugar bin. [CA] Scoop handle shall not be stored in direct contact with the food in order to prevent potential contamination.
The department's words
K23 No rodents, insects, birds, or animals
Large amount of old rodent droppings (50+) observed in large storage cabinet across from the cook-line. No other evidence of rodent activity observed within the facility. [CA] Clean and sanitize affected area. Patch any holes/gaps. *REPEAT VIOLATION* Failure to comply may result in enforcement action.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a hole in the wall to the right of the dishwasher. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Show 5 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Blade of the table-mounted can opener observed to have debris buildup. [CA] Food contact surfaces shall be kept clean and free of accumulations.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk container of white substance observed to not be labeled in the food storage room. [CA] Containers of food shall be labeled when the food inside is not easily distinguishable when taken out of its original packaging.
The department's words
K07 Proper hot and cold holding temperatures
In an ice bath adjacent to the grill, pooled eggs measured 48F. [CA] PHF shall be held at or below 41F to prevent the growth of potentially harmful microorganisms.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Large amount of black mold-like substance observed in the silicon between the sink and wall adjacent to the dishwasher. 2. Dust buildup observed on fan guard in the walk-in. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, mold, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Multiple personal belongings (phones x3) left out on counters in or adjacent to food prep areas. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Bottle of CO2 adjacent to soda syrup storage is not secured. [CA] Chain or secure CO2 bottle to rigid structure.
EarlierFeb 19, 2025Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierFeb 13, 2025Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer level in the mechanical warewash machine measured 0ppm during active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Food employee was instructed to use mechanical warewash machine to wash the dishes then sanitize using the 2 compartment sink. Chlorine sanitizer measured 100ppm in the 2 compartment sink. Note: Owner stated that Ecolab should be arriving by 1pm to service dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Large amount of old rodent droppings observed in the large storage cabinet in between prep coolers. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Clean and sanitize areas with old rodent droppings.
EarlierFeb 12, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
The department's words
K23 No rodents, insects, birds, or animals
Large amount of old rodent droppings observed in the large storage cabinet in between prep coolers. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Clean and sanitize areas with old rodent droppings.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
By the waffle maker, 2 door preparation cooler door(left side) appears to be damaged and gets stuck when closing. [CA] Repair preparation cooler and maintain in good condition.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured at 0ppm in mechanical warewash machine. Not actively in use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Note: Per operator, work order will be placed by mother (owner). Food employees were instructed to not use mechanical warewash machine until serviced.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during mechanical warewashing.
Show 2 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer concentration in wiping cloth bucket measured at 0ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple boxes of food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Sandy's Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Sandy's Cafe
Ask for the manager. Sandy's Cafe 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
- Follow-up 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.