At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
8 problems found · 2 marked critical · Routine county inspection · Feb 25, 2026
At the routine inspection on Feb 25, 2026. The latest visit, on Mar 5, 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. The Bywater 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 Bywater?
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 in poor condition K13How to fixFix it
- Hand sink not ready to use K06How 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 Bywater's team
Is this your place?
Welcome, The Bywater. We'll walk through this together, one item at a time. To log the fixes, claim The Bywater 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 BywaterWe'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: “*REPEAT VIOLATION* 1. Multiple Potentially Hazardous Food in the 4 door under counter cooler at cook line measured…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 2-301.15, Food Code 2-301.14, Food Code 4-603.16.
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?
Claim The BywaterWe'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 · 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 Bywater. At the follow-up eight days later, the county listed no items still open.
You cleared the re-check in eight days. We're proud of you.
Every visit
LatestMar 5, 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 Mar 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 25, 2026: 68 out of 100 (Yellow placard).
EarlierFeb 25, 2026Routine inspection68 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* 1. Multiple Potentially Hazardous Food in the 4 door under counter cooler at cook line measured between 51F - 55F. Per Chef, food items were placed into the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 55F. 2. Oysters in insufficient ice bath measured between 47F - 51F. Oysters sitting on top of ice. Chef stated oysters were placed in ice bath approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below. [SA]: PHFs in the 4 door under counter cooler were relocated to other cooling units. Oysters submerged in sufficient ice bath.
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 Bywater? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
At the indoor bar area, two bottles of alcohol (Chateau De Laubede and Jet Lagged Borliner) contained one small fly in each bottle. [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. [COS]: Alcohol were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Bywater? Fix it
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at cook line was blocked by a large cutting board. Nearby hand sink available. [CA]: All hand sinks shall be accessible at all times.
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 Bywater? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient temperature of 4 door under counter cooler at cook line measured at 55F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is properly working. Assess/adjust/repair unit as needed. *COMPLY BY DATE: 3/04/2026 2. Unapproved vacmaster observed. Manager stated it is not in use. [CA]: Remove unapproved equipment.
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 The Bywater? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands at prep sink. [CA]: Employee shall properly wash hands at designated hand sink at all times.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Bywater? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the indoor bar area's 3 comp sink, the second and third compartment sinks were causing a leak in which water overflows onto floor. Available 3 comp sink at kitchen. [CA]: 3 comp sink shall be in good repair.
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 The Bywater? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training certificates not provided on site. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Show 1 more
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags not attached to shellstocks and were not properly identified. Shellstock tags available. [CA]: Shellstock tags shall remain attached to the container in which the SHELLSTOCK are received until the container is empty.
EarlierJan 20, 2025Follow-up inspectionGreen placard
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.
EarlierJan 17, 2025Routine inspection81 out of 100 (Yellow placard)
5 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
*REPEAT VIOLATION* At the 2 door under counter cooler, multiple Potentially Hazardous Food (PHFs) measured between 50F - 53F. [CA]: PHFs shall be cold held at 41F or below at all times. [COS]: PHFs that have been out of approved temperatures for less than 4 hours were relocated to another cooler. PHFs that have been out of approved temperatures for more than 4 hours were voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
For the shellstock that is not present, tags/labels were not provided 90 calendar days from the dates of harvest of molluscan shellfish after they are sold. [CA]: Shell stock tags must be maintained and available on site for 90 days. Ensure all shellstock tags are kept in chronological order for 90 days after the harvest date.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dish machine at the bar measured at 0 ppm of Chlorine sanitizer. No active ware-washing observed. [CA]: Discontinue use of dish machine until it is able to dispense 50 ppm of CHlorine sanitizer. [SA]: Facility has another dish machine that provides 50 ppm of Chlorine sanitizer and a 3 comp sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 door under counter's ambient temperature measured at 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, seafood gumbo base measured at 46F and red bean measured at 47F. Per Sous Chef, food items were cooked and cooled yesterday. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food.
EarlierJan 15, 2025Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
At the ware-washing area, 1 dead and 1 live adult cockroaches were observed. General Manager stated the last pest control service occurred on 12/16/2025 and services occur monthly. No pest control report provided. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. [COS]: The live cockroach was eliminated by employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink next to prep sink was blocked by wooden board and utensils. Chef stated hand sink is inoperable. Nearby hand sink with single use towels and soap available. [CA]: All hand sink stations shall be accessible and operable at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw shell eggs stored directly above produce. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
For the shellstock that is not present, tags/labels were not provided 90 calendar days from the dates of harvest of molluscan shellfish after they are sold. [CA]: Shell stock tags must be maintained and available onsite for 90 days. Ensure all shellstock tags are kept in chronological order for 90 days after the harvest date.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in cooler, multiple food items stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
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 Bywater, 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 in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call The Bywater
Ask for the manager. The Bywater 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.
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.