At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
10 problems found · Routine county inspection · Apr 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sentea 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 Sentea?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Sentea's team
Is this your place?
Welcome, Sentea. We'll walk through this together, one item at a time. To log the fixes, claim Sentea 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 SenteaWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “The floor under the perfect fry has an accumulation of food debris and grease accumulation. [CA] Ensure to maintain…”
Then the next one: Thermometer missing or reading wrong
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 3-501.19, Food Code 2-301.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 SenteaWe'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 · 3 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 (24 → 23). That takes a team.
Every visit
LatestApr 15, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Apr 15, 2026.
10 violations listed, 0 marked critical.
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor under the perfect fry has an accumulation of food debris and grease accumulation. [CA] Ensure to maintain the floors, walls, and ceilings of the facility 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 Sentea? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sentea? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Inside the cabinet of the ice bin there is an accumulation of food debris and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Sentea? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI espresso machine. [CA] New and/or replacement 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). 2. Cardboard is being used to line the floor near the PerfectFry unit. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 Sentea? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink faucet leaks when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Sentea? Fix it
Show 5 more
The department's words
K06 Adequate handwash facilities supplied, accessible
At the only handwash station, the wall mounted soap dispenser was empty. A bottle of soap was made available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Sentea? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using TPHC without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). Guidelines provided onsite.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sentea? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There is grease accumulation on the FRP near the Perfect Fry unit. [CA] Ensure that there are no sanitation issues from the unvented equipment. Clean the grease accumulation.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Sentea? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed rinsing their hands in the three compartment sink with only water. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. Ensure to wash hands at the dedicated handwash sink.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Sentea? Fix it
EarlierAug 6, 2025Routine inspection76 out of 100 (Green placard)
8 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
Staff were observed skipping the sanitizing step of ware washing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Inspector educated staff on proper ware washing. Staff sanitized all dishes washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. The prep sink is leaking at the faucet and has a low flowrate. 2. The mop sink is leaking from the atmospheric valve. [CA] Repair plumbing fixture and maintain in clean and good repair.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water throughout the facility was measured at less than 120°F [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: Facility offers onsite consumption with no restroom availability to consumers. [CA] Facility shall offer restroom facilities to patron when offering onsite consumption. [COS] PIC stated customers will be able to use the employee restroom located in the hallway behind Philz Coffee.
The department's words
K07 Proper hot and cold holding temperatures
PHFs measured at 47°F for less than 4 hours in the upright cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved some of the PHFs into the available freezer. PIC also plugged in another prep cooler to provide adequate refrigeration for operation.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Faciltiy was holding several wet cloth towels on the counter space of the serving area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The upright cooler was not maintaining temperatures at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierMar 11, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the only hand wash station the hot water was turned off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned the hot water back on.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Facility offers onsite consumption with no restroom availability to consumers. [CA] Facility shall offer restroom facilities to patron when offering onsite consumption.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Repeat Violation: Chlorine concentration at the three compartment sink was measured above 100 PPM. [CA] Ensure to use sanitizers at approved concentrations.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The wall under the enclosed fryer has an accumulation of grime and grease. 2. The ceiling tiles above the enclosed fryer have an accumulation of grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the only hand wash station there is no soap available in the dispenser. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Show 2 more
Plan review
The department's words
K48 Plan review
There is a countertop Perfect Fry in the back preparation area that is used to cook and fry chicken and french fries. [CA] All equipment that uses gas/electricity and produces steam, grease, and excessive heat must be stored under the exhaust hood. Some NSF/ANSI approved equipment may get a hood exemption from our plan check division. Submit to County Plan Check for approval of single piece of equipment. See our webpage at www.EHinfo.com for more information. Contact or plan check division at [email]. Submit to plan check fro approval of the perfect fry within one week (3/18/2025).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeat Violation: Gasket to 1 door reach in unit is broken. [CA] Repair gasket to door.
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 Sentea, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hands not washed when needed Read the free guide
Call Sentea
Ask for the manager. Sentea 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.
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
- 77 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.