At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
9 problems found · 3 marked critical · Routine county inspection · Dec 2, 2025
At the routine inspection on Dec 2, 2025. The latest visit, on Dec 4, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Sweet Pea's Cafe got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sweet Pea's 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
- Marked critical: Pests seen inside: droppings K23How to fixFix it
- Marked critical: Food in poor condition K13How 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 Sweet Pea's Cafe's team
Is this your place?
Welcome, Sweet Pea's Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Sweet Pea's 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 Sweet Pea's 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: “In the warmer, rice and chicken soup measured between 86F - 119F. Cook stated soup was placed into the warmer…”
First step: If food is out of range
Then the next one: Pests seen inside: droppings
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 6-501.112, Food Code 6-501.111, Food Code 3-302.11, Food Code 2-301.15.
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 Sweet Pea's 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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Sweet Pea's Cafe. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestDec 4, 2025Follow-up inspection
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.
This one: a follow-up inspection on Dec 4, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 2, 2025: 62 out of 100 (Red placard).
EarlierDec 2, 2025Routine inspection62 out of 100 (Red placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the warmer, rice and chicken soup measured between 86F - 119F. Cook stated soup was placed into the warmer approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be hot held at 135F or above at all times. [COS]: Soup was reheated to 167F.
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 Sweet Pea's Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: -fresh and old rodent droppings in dry storage room on top of flour container -fresh and old rodent droppings in dry storage room in box of pre-packaged rice grains 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. Pest control report from Crane Pest Control dated 11/02/2025 observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Sweet Pea's Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
In the dry storage room, pre-packaged rice grains observed gnawed. [CA]: Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS]: Pre-packaged rice voluntarily 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 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sweet Pea's Cafe? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the back prep line unit, raw shell eggs stored on shelving above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
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 Sweet Pea's Cafe? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Front hand sink did not have single use towels within the dispenser. [CA]: All hand sink stations shall be equipped with single use towels within the dispenser at all times. [COS]: Employee provided single use towels within the dispenser.
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 Sweet Pea's Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large holes and gaps observed on walls and ceilings at ware-washing area. [CA]: Seal all cracks, crevices, door, windows and any opening approximately 1/4 of an inch in diameter. Maintain walls, ceilings, and floors in good condition.
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 Sweet Pea's Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Both front and rear doors propped open throughout inspection. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage. 2. Unsecured beverage cup stored on shelf at cook line. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 Sweet Pea's Cafe? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
No hot water provided at prep sink. Owner stated leak issue. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Repair prep sink.
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 Sweet Pea's Cafe? Fix it
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust on the baffle filters of hood. [CA]: Remove dust and routinely clean baffle filters.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Sweet Pea's Cafe? Fix it
EarlierNov 12, 2024Follow-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.
EarlierOct 31, 2024Routine inspection67 out of 100 (Green placard)
11 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
In the food warmer, split pea soup measured at 96F. Per food employee, soup was placed in warmer at 9am. [CA] PHFs shall be held hot 135°F or above. [COS] Soup was reheated to 187F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of food debris observed on kitchen floors, under food equipment, and shelving. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely deep clean floors and shelving to prevent pest harborage.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back metal screen door is severely damaged. Large holes measuring more than 4 inches observed. Door is also missing a handle and does not close properly. [CA] Repair or replace back door. Eliminate gaps greater than 1/4" to prevent the entrance and harborage of vermin. Ensure door is kept closed at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking quaternary ammonium sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization methods used.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu is lacking a consumer advisory. Observed customer order a burger and asked how they would like the beef cooked. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of warm water at service line handwash sink. Hot water faucet handle on handwash sink is inoperable (stuck). Per food employees, sink has not been used in over a year due to disrepair. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Note: Owner was able to open stuck faucet handle. Hot water measured at 102F. Leak was observed coming from handle. Owner stated that sink will be repaired.
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
On cook line, two door under counter refrigeration unit was observed inoperable. Unit is being used as storage. [CA] Repair or remove unit from facility to prevent pest harborage.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer in refrigerator display case is inoperable. [CA] Replace thermometer and maintain in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate expired (10/02/22). Multiple expired employee food handler certificates observed. [CA] At least one person in the facility shall maintain a current food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
Next to crepe station, handwash sink is lacking paper towels and hand soap. No paper towel dispenser observed. [CA] Ensure hand soap and paper towels are provided at all times. Provide a paper towel dispenser. [SA] Food employees will use handwash sink at cook line while sink is repaired and paper towel dispenser is installed.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple drain flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Sweet Pea's 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
- Pests seen inside: droppings Read the free guide
- Food in poor condition Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Sweet Pea's Cafe
Ask for the manager. Sweet Pea's 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.
Do you work at or run Sweet Pea's Cafe?
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
- Follow-up inspection
- Result
- 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.