At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Aug 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sprout Cafe 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 Sprout 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: Hot food below 135°F K07How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Restroom not stocked or needs cleaning K43How 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 Sprout Cafe's team
Is this your place?
Welcome, Sprout Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Sprout 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 Sprout 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: Hot food below 135°FThe county found: “1. Measured shredded cheeses at 47 F to 52 F within the open front display refrigerator. 2. Measured PHF's within…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 6-301.11, Food Code 4-603.16, Food Code 3-305.11, 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
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 Sprout CafeWe'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 → 14). That takes a team.
Every visit
LatestAug 12, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Aug 12, 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
1. Measured shredded cheeses at 47 F to 52 F within the open front display refrigerator. 2. Measured PHF's within the front open top preparation refrigerator at 46 F to 52 F (corn, tofu, boiled egg, cut tomatoes, black beans, steamed veggies). 3. Measured sliced cheese and tomatoes at 46 F within the cook line preparation refrigerator. PIC stated that multiple items were placed within the units 2 hours prior. Some items were stored within the unit overnight. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHF's placed within the unit greater than 2 hours prior were voluntarily condemned and discarded.
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 Sprout Cafe? Fix it
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient air temperature of the upright display fridge at 50 F and the front prep fridge at 46 F- 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Contact inspector for a follow-up inspection when units have been repaired or replaced.
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 Sprout Cafe? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The customer restroom lacked a supply of toilet paper. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet. [COS] Toilet paper refilled.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Sprout Cafe? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The 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 within public view.
EarlierJun 5, 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.
EarlierMay 22, 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
The department's words
K07 Proper hot and cold holding temperatures
At the preparation line warmer: Measured fish at 114 F and beef at 118 F. PIC stated the items were removed from cooking 30 minutes prior. In the 2 door sandwich preparation refrigerator: Measured fresh cheese at 52 F and assorted cream based sauces at 57 F. Ambient temperature of the unit measured at 50 F. Cook stated that items were placed within the unit from the walk in refrigerator 2 hours prior. Stored on a shelf above the flat top grill at the cook line: Measured mashed potatoes at 110 F, soup at 105 F and cooked steak at 115 F. Chef stated that the items were cooked at 10am or later. Within the cook line 4 drawer open top preparation refrigerator: Measured PHF's (see measured observations) at 46 F in the lower portion of the unit, to 53 F on the upper portion of the unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items at the preparation line warmer and cook line stove top were time marked with a start and discard time. The cook line preparation refrigerator ambient temperatures were decreased to less than 41 F or below. PHF's within the 2 door preparation fridge were relocated to an alternate unit to be cooled to and held at 41 F or below. Submit TPHC produces for review and approval. TPHC packet emailed to facility.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the final hot water sanitizing rinse at 137 F in the warewashing machine (not in use at the time of inspection). [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [COS] Manually sanitize all wares within the three compartment sink until machine has been repaired.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The use of garbage bags to directly stored bread crumbs within the freezer. [CA] Discontinue the use of garbage bags to store food. Use food grade bags or containers.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Fryer oil boxes stored outside on the ground of the chemical storage room. [CA] Food or food related equipment shall be stored in approved locations. Food shall be stored at least 6 inches above the floor to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient air temperature of the two door sandwich preparation refrigerator at 52 F and the four drawer open top preparation refrigerator at 49 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks a measuring device to test the final high temperature sanitizing rinse of the warewashing machine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored above ready to eat foods within the walk in fridge. [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.
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 Sprout Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
Call Sprout Cafe
Ask for the manager. Sprout Cafe 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
- 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.