At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jul 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tesla Deer Creek 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 Tesla Deer Creek 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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Tesla Deer Creek Cafe's team
Is this your place?
Welcome, Tesla Deer Creek Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Tesla Deer Creek 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 Tesla Deer Creek 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: “Measured one container of two trays of chicken measured at 110F and 116F respectively, and one container of cooked…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-501.19, Food Code 3-304.14, 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?
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 other).
Every visit
LatestJul 17, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jul 17, 2026.
4 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
Measured one container of two trays of chicken measured at 110F and 116F respectively, and one container of cooked vegetables at 110F in a hot holding unit in the back preparation area. A food worker stated the chicken was cooked in the oven and subsequently cut and portioned approximately 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] It was discussed with the operator that time control starts after removal from temperature control and will include chicken in the TPHC plan where the timer will start after removal from oven. The PIC disclosed that all cooked chicken is discarded at end of the 3 hour service which will include the above chicken and vegetables.
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 Tesla Deer Creek Cafe? Fix it
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed multiple pressurized cylinders to be unsecured at the back dry storage area. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. [COS] CO2 cylinders were chained to rigid structure at time of inspection.
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 Tesla Deer Creek Cafe? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed multiple plastic containers stacked after running through the high temperature dish machine that prevents air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. [COS] The plastic containers were separated to facilitate air drying.
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 Tesla Deer Creek Cafe? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed one large plastic container of pasta in the walk in cooler to be covered and measured at 80F at the middle portions of the container. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] The food employee stated the pasta was cooked and subsequently placed in the walk in cooler approximately 1.25 hours prior. The pasta was separated into smaller containers, and middle portions were placed in an ice bath to rapidly 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 Tesla Deer Creek Cafe? Fix it
EarlierJul 1, 2026Risk Factor InspectionGreen placard
9 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
Measured the following foods at their respective temperatures; the PIC noted the foods were cooked and placed in the hot holding units approximately 30 minutes prior: - Two trays of pasta at 107F and 115F - One tray of shrimp at 86F - One dish of sauce at 89F - One tray of chicken at 120F [CA] Maintain PHF at 135F or above for hot holding. [COS] The above items were relocated to the oven to reheat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Permits available
The department's words
K49 Permits available
Facility does not have a valid health permit. Change of ownership occurred February 2026. Submit a completed facility evaluation packet and applicable fee within 48 hours. Due to operating without a valid health permit, facility will incur a 25% penalty of annual permit fee. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. [CA] A food facility shall not be open for business without a valid health permit. [SA] Facility will submit completed facility evaluation by 7/3/2026; operator was directed to Environmental Health website page "Request a fixed food facility evaluation." Application and submission requirements were reviewed with operator at time of inspection.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed handwashing sink at back preparation area closest to cafe to be slowly draining. [CA] Repair plumbing fixture and maintain in clean and good repair. [COS] Facilities on site cleared the drain.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed an accumulation of pink grime on the top lip of the ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured two sinks with an automatic mixing valve at the back preparation area providing water temperatures of 124F and 115F when handwashing. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed multiple foods held at the service line at ambient temperature (pizza, quesadilla) without time labeling or written time as a public health control procedure. The PIC indicated that all foods at the service line are discarded after service and foods are placed out at 10:30AM and discarded at 2:00PM. [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. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Show 3 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured one container of cooked salsa between 83F at the middle of the container and 51F at the exterior portions. It was discussed with the food employee that the salsa was prepared 1.5 hours prior and placed in the reach in unit. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours using approved methods. [COS] The salsa was relocated to an ice bath at the back preparation area to rapidly cool.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured sanitizer concentration in multiuse wiping cloth bucket at front service area below 200 ppm quaternary ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Wiping cloth bucket sanitizer was changed at this time.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gaps around the large vertical piping in the dry storage area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
EarlierOct 16, 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
The department's words
K06 Adequate handwash facilities supplied, accessible
Water at hand wash station in the middle of the kitchen and the hand wash station by the first-aid box measured between 117F to 118F. Temperature is non-adjustable and is activated by sensor. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. [SA] Employees may temporarily utilize the three-compartment sink and/or food preparation sink to wash hands until hand wash stations have been repaired.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water not provided at the hand wash station directly behind the coffee bar. Water measured at 64F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 Tesla Deer Creek 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
Call Tesla Deer Creek Cafe
Ask for the manager. Tesla Deer Creek Cafe can only fix what it knows about.
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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 Tesla Deer Creek 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
- Routine inspection
- Result
- 84 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.