At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jul 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Shoreline Amphitheatre - Cafe Stage Right got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Shoreline Amphitheatre - Cafe Stage Right?
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
- Cooked food not cooled in time K09How 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 Shoreline Amphitheatre - Cafe Stage Right's team
Is this your place?
Welcome, Shoreline Amphitheatre - Cafe Stage Right. We'll walk through this together, one item at a time. To log the fixes, claim Shoreline Amphitheatre - Cafe Stage Right 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 Shoreline Amphitheatre - Cafe Stage RightWe'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: “Measured cooked corn dogs at 121 F to 136 F. Pulled out of an upright warmer. Employee stated that the corn dogs were…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 our free guides, built on the FDA Food Code your state uses.
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.
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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
LatestJul 20, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jul 20, 2026.
3 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
Measured cooked corn dogs at 121 F to 136 F. Pulled out of an upright warmer. Employee stated that the corn dogs were for the VIP station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Corn dogs reheated to 165 F. Measured nacho cheese at 90 F within a warmer at the preparation line. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Nacho cheese added to the TPHC log for a total serving line of 4 hours or less.
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 Shoreline Amphitheatre - Cafe Stage Right? Fix it
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked corn at 120 F to 134 F on the preparation table wrapped in a deep container. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Corn placed on sheet plans within the walk in refrigerator to be cooled to and held at 41 F.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Shoreline Amphitheatre - Cafe Stage Right? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Low hot water flow from the right side hand wash sink adjacent to the cook line. [CA] Increase water flow. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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 Shoreline Amphitheatre - Cafe Stage Right? Fix it
EarlierAug 9, 2025Routine inspection90 out of 100 (Green placard)
2 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
Measured the following PHFs holding between 91F - 127F for less than 4 hours: grilled onions and hamburgers. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [SA] Operator opted to use time as a public health control (TPHC). PHFs shall be discarded after 4 hours.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found cold water valve off at the hand wash station located in far left station. [CA] Ensure cold/hot water valve is on at all times. [COS] Operator turned on cold water valve. 2. Found leaking faucet at 3-compartment sink (right side) when water is on. [CA] Secure leak.
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 Shoreline Amphitheatre - Cafe Stage Right, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Shoreline Amphitheatre - Cafe Stage Right
Ask for the manager. Shoreline Amphitheatre - Cafe Stage Right can only fix what it knows about.
Call Shoreline Amphitheatre - Cafe Stage Right: (754) 245-0360
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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 Shoreline Amphitheatre - Cafe Stage Right?
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
- 86 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.