At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
7 problems found · Routine county inspection · Dec 30, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Teaspoon 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 Teaspoon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Teaspoon's team
Is this your place?
Welcome, Teaspoon. We'll walk through this together, one item at a time. To log the fixes, claim Teaspoon 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 TeaspoonWe'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: Equipment in poor repairThe county found: “Wooden countertop observed deteriorated by the handwash sink area at the front service area. [Corrective Action]…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-501.19.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 TeaspoonWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestDec 30, 2025Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Dec 30, 2025.
7 violations listed, 0 marked critical.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Wooden countertop observed deteriorated by the handwash sink area at the front service area. [Corrective Action] Countertop may need to be replaced.
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 Teaspoon? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Gaps and missing walls around the janitorial sink. Damaged endwall by the janitorial sink. Cove base tile not properly installed by the janitorial sink. [Corrective Action] Install missing wall by janitorial sink. Repair the endwall. Properly install the cave base tile so that it is continuous with the floor tile. 2. Floors observed with grime near the ice machine. The floor grout was also observed to be thinning out by the ice machine. [Corrective Action] Maintain floors in good condition and clean the floors.
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 Teaspoon? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Old food grime observed on the shelvings in the 2 door upright display cooler. [Corrective Action] Thoroughly clean and maintain clean.
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 Teaspoon? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer in the 3 compartment sink was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer concentration at 100 ppm. 2. Mold like substance observed inside the ice machine on the front panel and by the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Teaspoon? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Strong fried oil smell in the facility. [Corrective Action] The filter inside the Autofry may need replacement. 2. One of the light panel in the back area does not work. [Corrective Action] Ensure lighting works.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Teaspoon? Fix it
Show 2 more
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Boba was finished cooking at 10:00 AM and was not labeled with a discard time. [Corrective Action] Ensure foods that are utilizing TPHC are time marked or monitored by the means listed on the TPHC form.
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 Teaspoon? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Taro tea in the single door upright cooler was measured at 44 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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 Teaspoon? Fix it
EarlierNov 26, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Broken tiles observed next to the mop sink. Areas of broken tiles may cause injury to employees. [Corrective Action] Repair or replace immediately. 2. Grime accumulation around the rim of the floor sink under the 3 compartment sink. [Corrective Action] Thoroughly clean and maintain clean.
The department's words
K07 Proper hot and cold holding temperatures
Food items in the 2 door prep cooler, single door upright cooler, and the 2 door upright cooler were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 Teaspoon, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
Call Teaspoon
Ask for the manager. Teaspoon 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
- Routine inspection
- Result
- 83 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.