At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
9 problems found · 1 marked critical · Routine county inspection · Jun 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sheraton San Jose Hotel Milpitas - Bistro 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 Sheraton San Jose Hotel Milpitas - Bistro?
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
- Raw food not kept apart from ready-to-eat food K27How 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 Sheraton San Jose Hotel Milpitas - Bistro's team
Is this your place?
Welcome, Sheraton San Jose Hotel Milpitas - Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Sheraton San Jose Hotel Milpitas - Bistro 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 Sheraton San Jose Hotel Milpitas - BistroWe'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: “Sausages measured 80F and 118F respectively while maintained in two containers in the upright hot holding unit in the…”
First step: If food is out of range
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 2-301.15, Food Code 4-603.16.
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
LatestJun 3, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Jun 3, 2026.
9 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
Sausages measured 80F and 118F respectively while maintained in two containers in the upright hot holding unit in the middle of the kitchen area. Per staff, items had been cooked approximately 2.25 hours prior. Sliced cantaloupe measured 64F, sliced watermelon measured 65F, soft boiled eggs measured 72F, and cheese cubes measured 63F while maintained out of temperature control offered for self service at the dining area. Sausages measured 129F while maintained in hot holding offered for self service at the buffet at the dining area. Per staff, items had been placed out for service approximately 3 hours prior. *Note: Manager stated that items are not subjected to time as a public health control. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PIC elected to discard sausages. Cantaloupe, soft boiled eggs, and cheese cubes were voluntarily discarded at the end of breakfast service. Going forward, facility has agreed to utilize time as a public health control for potentially hazardous food items held for self service in ambient. PIC provided a blank TPHC log.
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 Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Not critical (8)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw ground beef stored directly over cantaloupe in one of the walk-in coolers. Raw eggs stored directly over grapes in the upright cooler at the far corner of the cook-line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple cutting boards, knives, plates, etc. observed inside the right-side compartment of the preparation sink. [CA] Preparation sink shall not be used for dishwashing. Preparation sink shall be used only for the preparation of foods to prevent cross contamination.
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 Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of brown/yellowish standing water of approximately 2-3 inches deep in the bottom well of the ice cream freezer basin at the drink dispensing area in the kitchen. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
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 Sheraton San Jose Hotel Milpitas - Bistro? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. At the hand sink at the cook-line, wall-mounted paper towel dispenser observed inoperable. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee replaced dispenser batteries. 2. Hand sink faucet at the bar area has been removed. [CA] Replace faucet. Bar area shall have a dedicated hand washing station.
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 Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal backpacks and jackets stored on top of clean utensils, and on top of containers of oatmeal while maintained on a preparation table at the back corner of the back cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Utilize dedicated storage space for employee personal items.
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 Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Show 3 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Stack of 20+ clean bowls observed maintained upside down in a stack maintained on top of a visibly dirty metal tripod stand in the middle of the dishwashing area. Bottom-most bowl observed upside down, with food contact surface of the bowl in contact with the metal tripod stand, and was approximately less than 2 inches off the floor of the dishwashing area. [CA] Equipment contacting food shall be stored in a sanitary location, and shall be stored at minimum 6 inches off the floor to prevent contamination. 2. Chlorine sanitizer measured 0 ppm in the under-counter mechanical bar dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 3. Quaternary ammonium sanitizer at the three compartment sink measured 0 ppm. Per the PIC, the dispenser is inoperable. Numerous dirty containers observed stacked up in all three basins of the three compartment warewashing sink. [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. [SA] Bleach and chlorine test strips were available. 4. Blade and interior of table-mounted can opener observed to have accumulation of black grime. Accumulation of grease and old food residue on entirety of can opener. [CA] Equipment contacting food shall be maintained clean.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Partially melted spatula observed maintained on a prep table. Spatula rubber blade observed chipped/in disrepair in multiple locations. [CA] Equipment shall be maintained in good repair. Ensure spatulas are replaced when they become worn/damaged to prevent contamination of food. [COS] Spatula was discarded. 2. Left-side drainboard of preparation sink appears to be actively leaking. Standing pool of water observed on the floor underneath. [CA] Repair and maintain in good repair to prevent the attraction of vermin.
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 Sheraton San Jose Hotel Milpitas - Bistro? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Mechanical dishwasher observed discharging wastewater onto the floor during the warewashing cycle. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
EarlierSep 4, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Upright coolers, prep unit measured at ~ 70F at cook line area are inoperable. At time of inspection no food observed inside these units. [CA] Repair/replace refrigeration units immediately. Note-drop in ice bin noted across cookline is used to hold potentially hazardous food during food service.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer for dairy/bread walk in cooler. [CA] Provide a thermometer.
The department's words
K06 Adequate handwash facilities supplied, accessible
Inoperable paper towel dispensers at hand sinks (paper towels available). Lack of paper towels at bar hand sink. [CA] Repair/replace the automatic paper towel dispenser. Provide paper towels at bar hand sink. [COS]
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed large cracks on the floor throughout kitchen, especially below cooking equipment. Floor in disrepair in walk in cooler in kitchen. [CA] Maintain floors in good repair. Carpet noted in buffet service area in dining room. [CA] Floors shall be smooth, cleanable and non absorbent.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef stored above ready to eat food in walk in cooler (prepared food). [CA] Store raw meat below ready to eat food.
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot/cold running water at hand sink next to 2 comp food prep sink. [CA] Ensure hot/cold running water is available at hand sink at all times. Repair by Monday 9/8. Designate one of the compartments of the 2 compartment sink for hand washing until hot/cold water is available at the hand sink.
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 Sheraton San Jose Hotel Milpitas - Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Sheraton San Jose Hotel Milpitas - Bistro
Ask for the manager. Sheraton San Jose Hotel Milpitas - Bistro can only fix what it knows about.
Call Sheraton San Jose Hotel Milpitas - Bistro: (408) 943-0600
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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 Sheraton San Jose Hotel Milpitas - Bistro?
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
- 73 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.