At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Farm Fresh 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 Farm Fresh?
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
- Pests seen inside: roaches K23How 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 Farm Fresh's team
Is this your place?
Welcome, The Farm Fresh. We'll walk through this together, one item at a time. To log the fixes, claim The Farm Fresh 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 Farm FreshWe'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: “MAJOR VIOLATIONS 1. Observed potatoes stored at ambient temperature at the cooks line measured between 48F-55F. The…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 2-301.15, Food Code 6-301.11, Food Code 3-304.14.
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.
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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 once in the last 12 months (1 routine).
Every visit
LatestJul 13, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Jul 13, 2026.
8 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
MAJOR VIOLATIONS 1. Observed potatoes stored at ambient temperature at the cooks line measured between 48F-55F. The PIC noted the potatoes were left out for approximately 1.5 hours. [CA] PHFs shall be held at 41°F or below while cold holding or at 135°F or above while hot holding. [COS] The potatoes were placed in the oven to heat to 165F and subsequently hot hold. 2. Measured one container of bernaise sauce at 80F at ambient temperature placed out approximately 3 hours prior according to the PIC. [CA] Maintain PHF at or below 41F while cold holding. [SA] A timer was started to indicate a discard time for a remaining 1 hour. MINOR VIOLATION Observed ham overstacked in a cold top insert measuring at 41F at the bottom portions of the container and 55F at the top portions. The PIC stated the ham was placed in the unit approximately 1 hour prior. [CA] Maintain PHF at or below 41F while cold holding. [COS] The portions of the ham above 41F were relocated to a separate cold top insert.
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 Farm Fresh? Fix it
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
Observed three dead adult german cockroaches on a glueboard on the floor between the three compartment sink and dish machine. No other evidence of vermin was observed at the time of inspection. It was also discussed with the PIC that pest control services are conducted every other week. Pest control records were not available for review at the time of inspection. [CA] The premises of each food facility must be maintained free of vermin.
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 Farm Fresh? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed paper towels at main kitchen handwashing sink stored outside of dispenser. [CA] Single-use sanitary towels shall be provided in dispensers. Repair the dispenser.
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 Farm Fresh? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed pizza installed without a 6 inch minimum overhang around all sides of the ventilation hood. Observed heat damage around walls and ceiling where previous oven was installed. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 The Farm Fresh? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed an ice machine installed outside at the back patio. [CA] All equipment shall be installed in approved locations to protect against contamination. The ice machine shall be installed to be indirectly plumbed to a floor sink.
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 Farm Fresh? Fix it
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 front rolling windows and front door propped open at start of inspection. [CA] Keep doors and windows closed at all times to prevent the entrance and harborage of vermin. [COS] Windows and doors closed at this time.
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 Farm Fresh? Fix it
Show 2 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
A reminder statement and disclosure of foods served raw or undercooked were not indicated on the menu (bernaise sauce and hollandaise sauce that do not use unpasteurized eggs) [CA] I. Reminder must be indicated by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. II. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients
Plan review
The department's words
K48 Plan review
Observed ansul system disconnected for the ventilation hood. Observed flat top grill and oven combo and pizza oven below ventilation hood. A copy of the current work permit from the City of Palo Alto was provided for review for hood and duct fire suppression system installation (Permit Number: 26FDP-00109) Operator noted that pizza oven was replaced with smaller unit. Submit plans to this agency for change of equipment. Due to observable damage on ceiling and walls from heat, an updated air balance test will be requested from this agency. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
EarlierJun 9, 2025Routine inspection86 out of 100 (Green placard)
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 multiple items out of holding temperatures: 1) In the rice cooker, measured rice at 111-119F. Per employee, rice was cooked 1 hour prior to temperature measurement. 2) In the hot holding display case, measured pizza at 92F. Per employee, pizza was cooked 1 hour prior to temperature measurement. 3) In the bar area, measured milk and half & half from 46-48F. Per employee, foods were stored in ice bath at opening less than 4 hours prior to temperature measurement. Observed containers are not fully submerged in ice and ice is melting. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Employee reheated rice to 165F for hot holding in the rice cooker. 2) Employee to discard the pizza within 4 hours. Reviewed TPHC procedures with PIC. 3) Employee added more ice to the tub to fully submerge milk and half & half and facilitate cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a metal probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed door to the restroom is not self-closing. [CA] Install a self-closing device. Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths stored in a bucket of standing water with no sanitizer. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration. [COS] Employee changed out the sanitizing solution in the bucket.
EarlierMar 7, 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
The atmospheric valve at the mop sink is in disrepair and leaking. [CA] The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the restroom near the kitchen the paper towel dispenser is not installed. [CA] Paper towels shall be available in permanently installed dispensers.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia and chlorine. [CA] Testing equipment and materials shall be provided to measure the applicable sanitization method.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Both restroom doors do not self close completely. [CA] Toilet rooms shall be separated by a well-fitting self-closing door. Adjust, service, or replace the self closing devices.
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 Farm Fresh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Hand sink not ready to use Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call The Farm Fresh
Ask for the manager. The Farm Fresh 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 The Farm Fresh?
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
- 75 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.