At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Aug 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sonesta Silicon Valley - Manzanita 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 Sonesta Silicon Valley - Manzanita?
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
- Consumer self service does prevent contamination K31How 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 Sonesta Silicon Valley - Manzanita's team
Is this your place?
Welcome, Sonesta Silicon Valley - Manzanita. We'll walk through this together, one item at a time. To log the fixes, claim Sonesta Silicon Valley - Manzanita 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 Sonesta Silicon Valley - ManzanitaWe'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: “At the cook-line, on a prep table under a heat lamp, a bowl of cooked peppers and onions measured between 99F and…”
First step: If food is out of range
Then the next one: Consumer self service does prevent contamination
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, Food Code 3-302.11, Food Code 2-301.14, Food Code 4-301.12.
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
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What people see now
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What people see after you fix and log it
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 11, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Aug 11, 2026.
4 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
At the cook-line, on a prep table under a heat lamp, a bowl of cooked peppers and onions measured between 99F and 100F. Per staff, items had been cooked between 1 hour and 1.5 hours prior. At the cold-hold inserts at the buffet self-service area in the dining room, a platter of deli meats and cheeses measured between 54F and 56F, and a platter of sliced tomatoes measured 53F while maintained on platters on top of ice filled stainless steel inserts with bottom of platters not in contact with ice. Per staff, items had been placed out for breakfast service between 2 hours and 3 hours prior. *Note: Consider subjecting items to time as a public health control (4-hour rule) [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS/SA] Cooked vegetables were reheated and placed into an upright hot holding unit. Items at the cold-hold self service line were served or else discarded by the end of breakfast service.
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 Sonesta Silicon Valley - Manzanita? Fix it
Not critical (3)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
1. At the middle of the consumer self-service buffet area, observed uncovered granola and raisins offered for self service that lacked lids, sneeze guards, or any form of preventing sneeze/splash contamination. [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. 2. At the edge of the bar counter, observed uncovered apples offered for consumer self-service accompanied by a sign stating "pre-washed". [CA] Provide lids or sneeze guards for fruits with consumable outer skins, or else place a sign stating "wash before eating".
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the entrance to the kitchen area observed partially obstructed with a trash can and rolling cart maintained directly in front. Hand sink at the bar observed partially obstructed by a tub of clean linens maintained on the ledge directly in front/over the wash basin of the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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 Sonesta Silicon Valley - Manzanita? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
On a speed rack in the walk-in cooler, observed raw sausages stored directly over bacon. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin in progressive order of required final cooking temperature from top to bottom.
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 Sonesta Silicon Valley - Manzanita? Fix it
EarlierNov 18, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters for the front hood show grease buildup [CA] Clean the hood filters
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Gas tank next to the to the soda dispenser in the kitchen is not secure [CA] Chain the gas tank securely to the wall Inside panel of ice machine shows pink mold buildup [CA[ Clean the inside panel
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack a measuring device the check the kitchen dishwasher rinse temperature [CA] Provide a measuring device and check dishwasher rinse temperature daily
EarlierFeb 21, 2025Routine inspection85 out of 100 (Green placard)
4 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 sausage at 116F, tomatoes at 54F, and yogurt at 50F at self-service line. Per PIC, foods have been out for less than 30 minutes. Measured potatoes at 100F and sausage at 119F in hot hold unit. Per PIC, foods were cooked less than two hours before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All foods were discarded by 10AM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water at 72F maximum at handwash sink next to ice machine. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cooked meat stored next to raw salmon in walk in freezer. [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. Half and half and orange juice stored in ice bath in one compartment of bar three compartment sink. [CA] All food shall be separated and protected from possible contamination. [COS] Half and half was moved to reach in cooler and orange juice was served.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters in prep 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). Measured quat at 0 ppm in wiping cloth bucket at 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).
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 Sonesta Silicon Valley - Manzanita, 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
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Sonesta Silicon Valley - Manzanita
Ask for the manager. Sonesta Silicon Valley - Manzanita 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.
Do you work at or run Sonesta Silicon Valley - Manzanita?
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
- 85 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.