At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Aug 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Stand 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 Stand?
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
- No hot or cold water at a sink K21How 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 Stand's team
Is this your place?
Welcome, The Stand. We'll walk through this together, one item at a time. To log the fixes, claim The Stand 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 StandWe'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: “FOUND A CONTAINER WITH COOKED ONION NEXT TO THE GRIDDLE AT 102F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 4-603.16, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim The StandWe'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).
Every visit
LatestAug 4, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected Aug 4, 2026.
7 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
FOUND A CONTAINER WITH COOKED ONION NEXT TO THE GRIDDLE AT 102F. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. COS REHEAT TO 165F THEN HOT HOLD AT 135F. NOTE: THE FOOD HAD BEEN STORED IN THIS CONTAINER LESS THAN 4 HRS, PER OPERATOR.
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 Stand? Fix it
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT 118.5F AT THE 3 COMPARTMENT SINK. [CA] PROVIDE 120F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you The Stand? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
PAPER TOWELS MISSING AT THE HAND WASH SINK BY THE RACK OF SPICES. [CA] PROVIDE PAPER TOWELS. COS
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 Stand? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND THE SODA MACHINE WITH A LEAK FROM UNDER THE CABINET. [CA] REPAIR THE LEAK. FOUND THE BAR REFRIGERATOR NEAR THE FROZEN PALOMA MACHINE WITH ACCUMULATION OF WATER ON THE BOTTOM INSIDE. [CA] CLEAN THIS AREA AND REPAIR THE REFRIGERATOR SO IT DOES NOT PRODUCE EXCESS WATER.
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 Stand? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE CHLORINE CONCENTRATION BELOW 50 PPM AT THE WARE WASHER. [CA] PROVIDE CHLORINE CONCENTRATION BETWEEN 50 AND 100 PPM. COS
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 Stand? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE COUNTER BY THE SERVICE REFRIGERATOR. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Stand? Fix it
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE DRIP WATER HOSES LEADING TO THE CATCH TRAY AT THE SODA MACHINE. [CA] CLEAN THIS AREA MORE OFTEN.
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 Stand? Fix it
EarlierFeb 10, 2026Routine inspection81 out of 100 (Green placard)
6 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
FOUND TURKEY PATTIES, VEGGIE PATTIES AND COOKED ONIONS AT 54F IN THE UNDER COUNTER REFRIGERATOR IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD THAT HAD BEEN IN THE REFRIGERATOR FOR LESS THAN 4 HRS WAS RELOCATED TO A WORKING REFRIGERATOR AND THE REST WAS DISCARDED IN THE TRASH.SEE VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND A FEW HOLES ON THE CEILING AND WALLS IN THE DRY FOOD STORAGE AREA UPSTAIRS. [CA] SEAL THE GAPS TO DENY ENTRANCE TO VERMIN.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE PAPER TOWELS OUTSIDE THE WALL DISPENSER AT THE FRONT SERVICE AREA AND FOUND A CONTAINER WITH SALAD DRESSING STORED IN FRONT OF THE HAND WASH SINK. [CA] PROVIDE THE PAPER TOWELS IN THE WALL DISPENSER AND KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES. COS.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE UNDER COUNTER REFRIGERATOR IS UNABLE TO KEEP THE COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR THE REFRIGERATOR FOUND AN ACCUMULATION OF SPILLED LIQUID ON THE BOTTOM OF THE UNDER COUNTER REFRIGERATOR AT THE BAR. [CA] CLEAN THIS AREA MORE OFTEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A COUPLE OF JACKETS STORED ON THE SHELF CONTAINING CLEAN DISPOSABLE GLOVES AND FOOD CONTAINERS. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
THE NON WORKING UNDER COUNTER REFRIGERATOR IN THE KITCHEN IS MISSING A THERMOMETER. [CA] PROVIDE THERMOMETER.
EarlierAug 1, 2025Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE TOP/FRONT OF THE ICE MACHINE. [CA] CLEAN AND SANITIZER THIS AREA MORE OFTEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
MISSING LOCKERS FOR THE EMPLOYEES’ BELONGINGS. [CA] PROVIDE LOCKERS.
EarlierJun 23, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE SODA GUN HOLDERS WITH MOLD LIKE SUBSTANCE. [CA] CLEAN AND SANITIZER THESE PARTS MORE OFTEN.
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE MEAT CHUNKS AT 45F IN THE DRAWER REFRIGERATOR BELOW THE GRILL. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
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 Stand, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call The Stand
Ask for the manager. The Stand can only fix what it knows about.
Share this page
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.
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
- 77 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.