At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 9, 2026
At the routine inspection on Sep 9, 2026. The latest visit, on Sep 23, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. T Coffee Lovers got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about T Coffee Lovers?
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
- Food on the floor or under drips K30How 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 T Coffee Lovers' team
Is this your place?
Welcome, T Coffee Lovers. We'll walk through this together, one item at a time. To log the fixes, claim T Coffee Lovers 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 T Coffee LoversWe'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: “FOUND THE FOLLOWING FOOD AT 78F, THE BEAN SPROUTS, COOKED PASTA AND COOKED NOODLES. [CA] KEEP COLD POTENTIALLY…”
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 3-305.11, Food Code 6-501.111, Food Code 4-603.16, Food Code 7-201.11.
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 T Coffee LoversWe'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, T Coffee Lovers. At the follow-up 14 days later, the county listed no items still open.
You cleared the re-check in 14 days. We're proud of you.
Every visit
LatestSep 23, 2026Follow-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 Sep 23, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 9, 2026: 81 out of 100 (Green placard).
EarlierSep 9, 2026Routine inspection81 out of 100 (Green placard)
6 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
FOUND THE FOLLOWING FOOD AT 78F, THE BEAN SPROUTS, COOKED PASTA AND COOKED NOODLES. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: THE FOOD HAS BEEN PLACED IN A WORKING REFRIGERATOR AT UNDER 41F AND ICE WAS ADDED TO THE CONTAINER WITH BEAN SPROUTS. NOTE: THE FOOD HAS BEEN OUT OF TEMP FOR LESS THAN 4 HRS, PER OPERATOR. FOUND THE POTENTIALLY HAZARDOUS FOOD IN THE WALK IN COOLER AT OVER 52F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: SEE VC&D AND THE REST OF THE FOOD THAT HAS BEEN STORED IN THIS COOLER CAN BE RELOCATED TO A WORKING REFRIGERATOR.
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 T Coffee Lovers? Fix it
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE WALK IN COOLER IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE WALK IN COOLER. NOTE: DO NOT USE IT TO STORE POTENTIALLY HAZARDOUS FOOD.
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 T Coffee Lovers? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A BOX AND A POT STORED ON THE FLOOR IN THE WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 T Coffee Lovers? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
FOUND COOLING OF THE PHO SOUPS IN LARGE POTS COVERED WITH SERAN WRAP.. [CA] COOL FOODS USING APPROVED CONTAINERS WHICH FACILITATE HEAT TRANSFER SUCH AS METAL AND DO NOT COVER TO ALLOW FOR RAPID COOLING. COOL POTENTIALLY HAZARDOUS FOOD RAPIDLY FROM 135F TO 70F WITHIN 2 HOURS AND FROM 7-F TO 41F WITHIN 4 HOURS. APPROVED COOLING METHODS INCLUDE : 1) PLACING THE FOOD IN SHALLOW PANS NO MORE THAN 4 INCHES HIGH 2) SEPARATING THE FOOD INTO THINNER OR SMALLER PORTIONS. 3) USING RAPID COOLING EQUIPMENT (EX. BLAST CHILLER) 4) USING CONTAINERS THAT FACILITATE HEAT TRANSFER (EX. STAINLESS STEEL) 5) ADDING ICE AS AN INGREDIENT. 6) USING ICE PADDLES 7) USING AN ICE BATH AND STIRRING FREQUENTLY 8) ACCORDANCE WITH A HACCP PLAN. COOLING FOODS SHALL HAVE ENOUGH SPACE AROUND THE CONTAINERS FOR COLD AIR TO CIRCULATE, BE LOOSELY COVERED, OR UNCOVERED AND STIRRED AS FREQUENTLY AS NEEDED TO EVENLY COOL.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you T Coffee Lovers? 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
FOUND THE BACK SCREEN DOOR PREVENTING THE OPENING OF THE WALK IN FREEZER. [CA] A FOOD FACILITY SHALL AT ALL TIMES BE CONSTRUCTED, EQUIPPED, MAINTAINED, AND OPERATED AS TO PREVENT THE ENTRANCE AND HARBORAGE OF ANIMALS, BIRDS, AND VERMIN, INCLUDING, BUT NOT LIMITED TO, RODENT AND INSECTS. NOTE: THE SCREEN DOOR MUST BE OPENED TO ALLOW FOR THE WALK IN FREEZER TO BE OPENED. RELOCATE THE SCREEN DOOR SO THAT IT DOES NOT INTERFERE WITH THE OPENING OF THE WALK IN FREEZER.
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 T Coffee Lovers? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
THE RESTROOMS DO NOT HAVE A HAND WASH SIGN. [CA] PROVIDE HAND WASH SIGNS.
EarlierJun 30, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND SCOOPS BEING STORED IN STANDING WATER IN A CONTAINER. [CA] UTENSILS SHALL BE STORED IN THE FOLLOWING MANNER: 1) IN THE FOOD WITH THEIR HANDLES ABOVE THE TOP OF THE FOOD AND THE CONTAINER, 2) IN RUNNING WATER, 3) IN A CONTAINER OF WATER AT 135°F OR ABOVE, 4) AT ROOM TEMPERATURE IF WASHED WITHIN 4 HOURS OF INITIAL USE.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE WALLS BY THE WORKING CONTAINERS WITH FOOD DEBRIS. [CA] CLEAN THE WALLS MORE OFTEN. FOUND CHIPPING PAINT ON THE CEILING OF THE WALK IN FREEZER. [CA] REPAIR THE CEILING.
The department's words
K13 Food in good condition, safe, unadulterated
FOUND AN ICED TEA BOTTLE SUBMERGED IN ICE INSIDE THE ICE MACHINE. [CA] DO NOT PLACE ANY BOTTLES INSIDE THE ICE MACHINE.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND CUCUMBERS BEING CUT ON A CUTTING BOARD AT THE 3 COMPARTMENT SINK. FOUND PORK BEING PREPARED ON THE DRAINING BOARD AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK OR A FOOD PREP TABLE TO PREPARE FOOD. DO NOT USE THE 3 COMPARTMENT SINK TO PREPARE FOOD.
EarlierDec 6, 2024Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND A BOTTLE OF WINDEX STORED ABOVE A BOX WITH ORANGES IN THE FRONT SERVICE AREA. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE CONTAINER WITH THE ONIONS IS BROKEN. [CA] REPLACE CONTAINER.
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS. [CA] PROVIDE THE FOOD SAFETY CERTIFICATE.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP IN THE MOP SINK. [CA] HANG THE MOP TO AIR DRY.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A SAC OF ONIONS STORED ON THE FLOOR IN THE DRY STORAGE ROOM. [CA] KEEP FOOD 6 INCHES ABOVE THE FLOOR.
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 T Coffee Lovers, 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
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call T Coffee Lovers
Ask for the manager. T Coffee Lovers can only fix what it knows about.
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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 T Coffee Lovers?
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.