At a glance
CleanCleaver food safety systematic review results
What happened?
58/ 100 · 42 points taken off
8 problems found · 4 marked critical · Routine county inspection · Dec 22, 2025
At the routine inspection on Dec 22, 2025. The latest visit, on Dec 23, 2025, 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. 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: Hot food below 135°F K07How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Pests seen inside: roaches K23How 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: Hot food below 135°FThe county found: “Observed potentially hazardous food that measured in the temperature danger zone located in the drawer coolers (sliced…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 6-501.112, Food Code 2-301.15, Food Code 2-301.14.
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 · 5 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, The Breakfast Club. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Fewer points taken off than last time (46 → 42). That takes a team.
Every visit
LatestDec 23, 2025Follow-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 Dec 23, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Dec 22, 2025: 58 out of 100 (Red placard).
EarlierDec 22, 2025Routine inspection58 out of 100 (Red placard)
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the drawer coolers (sliced cheese 52F, ham 46F) and on food prep surfaces (garlic in oil 72F, sour cream 69F, grilled onion/pepper 92F, raw shell eggs 57F, whipped butter 57F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Consider using time control (TPHC) for PHFs that are frequently used (must fill out the Department's TPHC form, time mark the food for 4 hours and discard the food at the end of the 4 hour mark).
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 The Breakfast Club? Fix 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
Observed dishes and utensils in the sanitizing compartment in the 3 comp sink that didn't have sanitizer (chlorine 0ppm, quat 0ppm). [CA] Ensure dishes and utensils are properly washed, rinsed and sanitized (100ppm chlorine or 200ppm quat).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 The Breakfast Club? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings on top of boxes and shelves in dry storage room. Also observed holes in walls. Observed 1 dead cockroach behind oven across from handwash station. [CA] Discard rodent droppings; clean and sanitize boxes, shelves, floors and walls with 100ppm diluted bleach and water solution.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Breakfast Club? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels in dispenser for the employee restroom handwash area. [CA] Keep handwash stations stocked with soap and paper towels in dispensers 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)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,723.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. 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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked whole potatoes cooling in large plastic containers. [CA] Ensure PHFs are cooled on shallow pans, discontinue using deep plastic containers for cooling.
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 The Breakfast Club? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed missing cove base tile by handwash station. Observed holes in walls in the dry storage room. [CA] Replace broken or missing tiles in facility; repair holes.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed one clogged floor sink across from mechanical warewash machine. [CA] Unclog floor sink.
EarlierFeb 27, 2025Routine inspectionGreen placard
2 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
Observed a potentially hazardous food located in the food prep cold hold that measured in the temperature danger zone (sour cream 58F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using TPHC (Time as a Public Health Control) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [SA] PIC time-marked the sour cream and will toss any remaining cream at the end of 4 hours.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked potatoes cooling in a large bin with a cover. [CA] Ensure cooling is done in shallow pans and left uncovered until fully cooled. Ensure PHFs are cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC had staff cool on shallow pans, uncovered.
EarlierDec 27, 2024Follow-up inspectionGreen placard
1 violation 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
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold and drawer coolers. Per staff, the food was recently refilled into the units. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Facility may consider using time control (TPHC- Time as a Public Health Control) which involves filling out the Department's TPHC form, time mark the food for 4 hours, discard the food at the end of the 4 hour mark. [SA] PIC will have staff discard food at end of service (3pm).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 26, 2024Routine inspection54 out of 100 (Yellow placard)
10 violations listed, 4 marked critical.
Critical (4)
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
Chlorine in kitchen warewash machine and bar warewash machine were not dispensing chlorine (measured at 0ppm). [CA] Ensure sanitizing warewash machines dispense 50ppm. [COS] Staff replaced chlorine bottles and will sanitize all previously washed dish and silverware.
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
K07 Proper hot and cold holding temperatures
Observed several potentially hazardous foods located on food prep surfaces, at the cookline, and in refrigerators that measured in the temperature danger zone (see "measured observations" for measurements). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary. Discontinue double stacking metal inserts in the food prep cold hold unit. Minimize the amount of time PHFs are out of temperature control for preparation. [COS] Staff put PHFs that had been out for less than 2 hours back into refrigerator. Items that had been out for more than 4 hours were discarded. The rest of the items were time marked and will be discarded at the end of the 4 hour mark.
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
K06 Adequate handwash facilities supplied, accessible
Paper towels dispensers were empty in the kitchen, bar, and employee restroom. [CA] Provide soap and paper towels in dispensers at all times at all handwash stations. [COS] Staff refilled paper towel dispensers when instructed to do so.
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
K05 Hands clean, properly washed; gloves used properly
Observed several staff members at the cookline to not wash their hands between handling raw and cooked foods. [CA] Ensure staff properly washes hands in between tasks that can cause cross contamination, for a minimum of 20 seconds with warm water and soap, and then dry with a single use paper towel. [COS] Staff was instructed to wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
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 one phone on food prep surface across from the cookline and another phone on a food prep surface next to the food prep sink. Also observed a can of WD40 adjacent to tomatillos being prepared. [CA] Keep all personal items, food, drinks and chemicals separate and away from food prep and food storage.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a piece of old bacon, a soiled wiping cloth, and apron and other old food in a large mixer. [CA] Keep food equipment and utensils clean and sanitized.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed several items cooling in large containers. [CA] Rapidly cool foods from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques such as smaller portions, ice bath, ice paddles, frequent stirring, ice as an ingredient and/or use of blast chiller.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed one clogged floor sink across from kitchen warewash machine. [CA] Clear floor sink and maintain in good repair.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs stored next to and over ready to eat foods such as cups of uncovered cut melon. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed employee preparing food on top of a sheet pan that was balanced on a garbage can. [CA] Discontinue this practice; use approved food preparation surfaces. Observed several loose screws on shelf above clean bowls. [CA] Relocate loose screws from dishes and food.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk foods such as dried pasta in dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use 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
Let The Breakfast Club know
Ask for the manager. The Breakfast Club can only fix what it knows about.
The department lists no phone for this place.
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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 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
- 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.