At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
4 problems found · Routine county inspection · Jun 11, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Suites Avanti 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 Suites Avanti?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Time as a control not marked or logged K08How to fixFix it
- Hot food below 135°F K07How 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 Suites Avanti's team
Is this your place?
Welcome, Suites Avanti. We'll walk through this together, one item at a time. To log the fixes, claim Suites Avanti 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 Suites AvantiWe'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: No hot or cold water at a sinkThe county found: “Hot water at 3 comp sink faucet measured at 118F. Hand sink next to cook line measured at 70F [CA] Maintain a minimum…”
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 4-301.12.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Suites AvantiWe'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 · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJun 11, 2025Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Jun 11, 2025.
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 comp sink faucet measured at 118F. Hand sink next to cook line measured at 70F [CA] Maintain a minimum of 120F water temp at 3 comp sink. Maintain water temperature between 100-108F for hand sinks with a combination faucet.
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 Suites Avanti? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time marking not available for hot line. Per chef, all food is discarded after lunch service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Per chef, if proteins (cooked chicken, boiled eggs, cheese) are not below 41F food is discarded. Note: proteins, cut melon, cut tomatoes shall be 41F for hot holding.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Suites Avanti? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured cauliflower veggie mix in upright food warmer at 118. [CA] Maintain hot food hot 135F and above. Reheat food to 165F for hot holdling. [COS]
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 Suites Avanti? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of irreversible temperature monitoring device forthe high temp dishwasher. [CA] Provide thermolabels or digital plate thermometer and test at a minimum of 160F.
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 Suites Avanti? Fix it
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 Suites Avanti, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Suites Avanti
Ask for the manager. Suites Avanti 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.
Do you work at or run Suites Avanti?
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
- 89 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.