At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
3 problems found · Routine county inspection · May 11, 2026
At the routine inspection on May 11, 2026. The latest visit, on Aug 21, 2026, 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. Tap & Pour 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 Tap & Pour?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No backflow test on file K41How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Tap & Pour's team
Is this your place?
Welcome, Tap & Pour. We'll walk through this together, one item at a time. To log the fixes, claim Tap & Pour 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 Tap & PourWe'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: Utensils or dishes stored wet or unwashedThe county found: “Observed washing of soda nozzle dispensers at hand wash sink. [CA] All cleaned utensils shall be stored in a clean,…”
Then the next one: No backflow test on file
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 4-603.16, Food Code 6-501.111, Food Code 2-301.15.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Tap & PourWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Nice work, Tap & Pour. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Fewer points taken off than last time (11 → 6). That takes a team.
Every visit
LatestAug 21, 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 Aug 21, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 11, 2026: 94 out of 100 (Green placard).
EarlierAug 18, 2026Routine inspectionYellow placard
3 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
Raw eggs held at preparation table (shallow ice bath), measured 70F.[CA] PHFs shall be held at 41°F or below or at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Final temperature at high temperature dishwasher measured at 74F.[CA][CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications. Ensure final rinse measures at least 160F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Moldy bread found at cook line. [CA] Moldy food shall be removed immediately from use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 11, 2026Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed washing of soda nozzle dispensers at hand wash sink. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Tap & Pour? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Lack of air gap at drain line at ice machine. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Tap & Pour? 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
Non-functioning equipment (high temperature dishwasher, sm mechanical dishwasher at bar) [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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 Tap & Pour? Fix it
EarlierDec 22, 2025Routine inspection89 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer concentration in mechanical dishwasher/bar measured 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of liquid hand cleanser at hand wash sink (bar). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
EarlierJul 22, 2025Routine inspection92 out of 100 (Green placard)
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Small fly found in bottle of vermouth at bar. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 23, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Final rinse at hight temperature dishwasher measured <160F. [CA] Water in the rinse cycle must be at or above 160°F for 30 seconds in the high temperature dishwasher.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of liquid hand cleanser at bar hand wash sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Drawer refrigerator and bar refrigerator are not functioning.[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Tap & Pour, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Tap & Pour
Ask for the manager. Tap & Pour 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
- 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.