At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · May 6, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Starbucks Coffee #63247 got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Starbucks Coffee #63247?
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
- Hands not washed when needed K05How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Starbucks Coffee #63247's team
Is this your place?
Welcome, Starbucks Coffee #63247. We'll walk through this together, one item at a time. To log the fixes, claim Starbucks Coffee #63247 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 Starbucks Coffee #63247We'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: “Accumulation of food and debris on the floor underneath the ice machine and underneath various refrigeration units at…”
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 4-301.12, Food Code 4-603.16, Food Code 3-304.14.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Starbucks Coffee #63247We'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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (11 → 10). That takes a team.
Every visit
LatestMay 6, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected May 6, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food and debris on the floor underneath the ice machine and underneath various refrigeration units at the back kitchen area of the facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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 Starbucks Coffee #63247? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Supervisor observed touching their hair, then handled a carton of milk. Supervisor observed placing their hand on top of the lid of the trash bin maintained inside the back kitchen area, then opened the door of an upright refrigerator and handled a box of food before being stopped and instructed to wash their hands. No direct contamination of food observed. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Manager properly washed their hands.
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 Starbucks Coffee #63247? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility could not provide a method for testing the high temperature sanitizing rinse of the under-counter mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Starbucks Coffee #63247? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Various soy, coconut, and plain milks measured between 46F and 49F while maintained in the upright milk refrigerator at the back kitchen area. Ambient of the unit measured between 45F and 46F (depending on location) via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Pasteurized dairy products in unopened, original containers may be held at 45F or below. Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. *Note: Milks stored in the rear of the unit measured 45F or below. [COS] Manager elected to discard all milks held at 46F or above.
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 Starbucks Coffee #63247? Fix it
EarlierAug 25, 2025Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
Multiple employees observed touching their hair and/or aprons, and then proceeding to handle food contact surfaces or drinks. PIC states that he is aware of hand washing requirements. [CA] All employees who handle food shall properly wash their hands after touching/handling anything that may cause contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed washing a blender using the pitcher rinse in the front dump/prep sink. Employee stated that the blender was clean, but the blender still had buildup of green matcha on/inside of it. [CA] Food contact surfaces shall be kept clean. [COS] PIC took the blender to the 3 compartment sink to wash, rinse, sanitize.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Quaternary ammonium wiping cloth solution measured 100 ppm on the counter in the front 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).
The department's words
K07 Proper hot and cold holding temperatures
Multiple perishable potentially hazardous foods (egg and bacon sandwiches, cheese danishes, etc.) measured 43F-45F in the under-counter cooler beneath the two ovens in the corner of the front service area. Door of the under-counter unit observed to be slightly ajar (open). Ambient of the unit measured 44F. Per the PIC, all PHF was placed into the unit 30 minutes prior. [CA] PHF intended for cold holding shall be held at or below 41F. [COS] Door to the under-counter cooler unit was closed. Ambient remeasured at 37F.
EarlierNov 14, 2024Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in front area, especially close to register area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
The department's words
K06 Adequate handwash facilities supplied, accessible
Front handwash sink missing paper towels. 2nd handwash sink avaiable through door in back. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Paper towels were restocked at handwash 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 Starbucks Coffee #63247, 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
- Hands not washed when needed Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
Call Starbucks Coffee #63247
Ask for the manager. Starbucks Coffee #63247 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 Starbucks Coffee #63247?
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
- 90 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.