At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Feb 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Breakfast Club 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 The Breakfast Club?
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: Hand sink not ready to use K06How to fixFix it
- No person in charge on duty K01How 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 The Breakfast Club's team
Is this your place?
Welcome, The Breakfast Club. We'll walk through this together, one item at a time. To log the fixes, claim The Breakfast Club 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 The Breakfast ClubWe'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: Hand sink not ready to useThe county found: “MAJOR VIOLATION Handwash sink in back prep area next to ice machine has no paper towels. [CA] Single-use sanitary…”
First step: Hand sinks are for hands only
Then the next one: No person in charge on duty
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 2-301.15, Food Code 6-301.11, Food Code 3-305.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 The Breakfast ClubWe'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.
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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 (2 routine).
Fewer points taken off than last time (33 → 17). That takes a team.
Every visit
LatestFeb 18, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Feb 18, 2026.
5 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
MAJOR VIOLATION Handwash sink in back prep area next to ice machine has no paper towels. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Dispenser was restocked with hand towels. MINOR VIOLATION Hand wash sink near the cook-line was obstructed by a trashcan. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 The Breakfast Club? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate was not available at time of inspection. [CA]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review 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
No mop rack inside facility. [CA] Install a mop rack to hang dry wet mops.
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 The Breakfast Club? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the bar area, ice scoop was stored so handle is touching ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with ice to prevent contamination.
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 The Breakfast Club? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
No thermometers were located inside the many drawer coolers located in the food prep areas. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Breakfast Club? Fix it
EarlierDec 23, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leakage from the bar sink faucet. [CA] Repair/fix leakage. Bar hand washing sink and floor drain has a slow drain. [CA] Fix slow drainage. Lack air gap from the drain pipe from the ice machine. [CA]Provide minimum of 1 inch air gap from the floor rim.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Co2 pressure spray holder and nozzle has a build up of a debris. [CA] Frequently clean the Co2 spray holder and nozzle to prevent cross contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Lack mop rack. [CA] Mop rack or other devices not made available to hang wet mop.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler and under the counter refrigeration (TRUE) has a broken gasket. [CA] Replace broken gaskets.
EarlierJul 10, 2025Routine inspection67 out of 100 (Green placard)
12 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
Three food prep coolers with drawers on the other side of the stove is at and above 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Check units temperature in the morning to make sure the equipment is working properly.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet tissues were outside the installed dispenser. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Buckets of boiled potatoes cooling in the walk in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Cool foods using approved containers which facilitate heat transfer, such as metal.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Lack Food Safety Certification or Manager Certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Employee restroom exhaust fan is not working. [CA] Restrooms shall have an openable screened window, an air shaft, or a light switch-activated exhaust fan, consistent with the requirements of local building codes. Customer restroom exhaust fan vent has dust debris. [CA] Clean the dust off from the vent.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop were not hanged for quick drying. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Show 6 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand washing sink in the bar has a slow drain. [CA] Fix/repair drainage problem.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Food prep coolers with drawers need thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwashink in the bar area faucet was rapped with plastic and abstracted. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times in the bar area too. Lack paper towel in the bar area. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris at hard to reach areas. [CA] Clean hard to reach areas more frequently.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food prep cooler table with variety of sauce next to the toaster area is temping 50F. [CA] Fix/repair to maintain ambient temperature at 41F and below. Broken gasket for the walk in cooler. [CA] Repair/fix gasket to maintain.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some container of food lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
EarlierOct 29, 2024Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit was not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing test strips for the chemical used in the spry bottles. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K01 Demonstration of knowledge; food safety certification
Expired FSC. Manager has a exam in a week. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
The department's words
K13 Food in good condition, safe, unadulterated
Freezer has carton of sausages on carrots. [CA] Separate sausages from ready to eat food items inside the freezer to prevent cross contamination.
The department's words
K07 Proper hot and cold holding temperatures
Salsa a salad dressing inside the small food prep table is at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Food near the door inside the walk in cooler is at 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Opening in the wall in the kitchen and employee restroom. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing tiles inside the employee restroom. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
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 The Breakfast Club, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
Call The Breakfast Club
Ask for the manager. The Breakfast Club 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 The Breakfast Club?
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
- 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.