At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Jun 23, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. The Mynt 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 Mynt?
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
- Time as a control not marked or logged K08How to fixFix it
- Consumer self service does prevent contamination K31How 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 Mynt's team
Is this your place?
Welcome, The Mynt. We'll walk through this together, one item at a time. To log the fixes, claim The Mynt 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 MyntWe'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: “Fried vegetables (pakora) observed holding on shelf by the cook line and measured at 59F. [CA] Potentially hazardous…”
First step: If food is out of range
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 6-501.112, Food Code 3-305.11, 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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (30 → 29). That takes a team.
Every visit
LatestJun 23, 2025Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Jun 23, 2025.
10 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
Fried vegetables (pakora) observed holding on shelf by the cook line and measured at 59F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the item was taken out within the hour and was relocated into the walk-in cooler.
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 Mynt? Fix it
Not critical (9)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per employee, all food items served at the buffet are subject to time as a public health control using the facility's operating hours. Written procedures for use of time are not available. [CA] When potentially hazardous foods are subject to time rather than temperature, written procedures shall be available to outline how the food is time-marked or tracked to be discarded if not used within a 4 hour period. TPHC handout and procedures provided and discussed wtih manager
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Mynt? Fix it
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Spoons placed out at the buffet line for consumer self-service are not protected from contamination. [CA] Utensils placed out for consumer self-service shall be protected with a cover, sneeze guard, or stored in a manner where only the handles are exposed.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber gasket on door of upright reach-in cooler by the beverage station is in disrepair. [CA] Replace damaged gaskets on refrigeration units and maintain in good repair.
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 Mynt? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1) Flies observed in the kitchen area of the facility. [CA] Food facility shall be kept free of flies and fly activity. 2) One dead adult cockroach observed on shelf above the ice machine. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. Did not observed other evidence of vermin or vermin activity in the facility. Facility's pest control reports were not available for review at time of inspection. Operator will email a copy of most recent or next pest control service to district specialist.
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 Mynt? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Nonfood contact surfaces in the kitchen are observed with accumulation of debris. Gaskets on refrigeration units and shelves used for food in the walk-in cooler and storage room. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you The Mynt? Fix it
Show 4 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife observed stored with the blade in crevice between shelving and the wall. [CA] Food contact utensils and surfaces shall be stored in manner or location that is clean.
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 Mynt? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers and boxes of food observed stored on the floor inside the walk-in cooler and walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Mynt? 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
1) Back door of the facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent entrance of vermin. 2) Holes, gaps, and crevices on walls, cove bases, and around equipment was observed throughout the kitchen. [CA] Seal and eliminate holes and gaps to prevent the harborage of vermin.
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 Mynt? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine. 2) Chlorine sanitizer for the dishwasher was measured at 0 ppm. [CA] Maintain chlorine sanitizer for the dishwasher at 50 ppm. [SA] Dishwasher was not in use at time of inspection, employee was instructed to complete the sanitizing step using the quat sanitizer at the three compartment sink.
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 Mynt? Fix it
EarlierNov 14, 2024Routine inspection70 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed coughing into hand and then proceeded to the cook line to handle food. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required prior to handling food. [COS] Employee was stopped and instructed to properly wash hands prior to contaminating and food or food contact surfaces.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper cold holding temperatures. Inside the food prep unit insert: cut tomatoes and chickpeas measured at 46F. Inside the upright reach-in cooler: cooked vegetables and vegetable curry measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in the facility near the back of the kitchen and the beverage prep area. [CA] Food facility shall be kept free of flies and fly activity.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black and brown mold-like substance observed on the inside panel of the ice machine and on the ice scoop. [CA] Frequently clean and sanitize the ice machine and ice scoop. [COS] Employee removed the ice scoop to be washed, rinsed, and sanitized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure quat sanitizer used at the three compartment sink. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Bulk containers of food inside the dry storage room do not have lids available. [CA] Open foods stored inside of bulk containers shall have a tight fitting lid. 2) Containers and boxes of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employees' food handler cards are not available. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets on reach-in coolers are in disrepair. [CA] Replace rubber gaskets on refrigeration units and maintain in good repair
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of black mold-like substance on the fan cover inside upright reach-in cooler where open food is stored. [CA] Frequently clean and sanitize nonfood contact surfaces or as needed.
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 Mynt, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Time as a control not marked or logged Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: flies Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call The Mynt
Ask for the manager. The Mynt 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
- Routine inspection
- Result
- 71 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.