At a glance
CleanCleaver food safety systematic review results
What happened?
55/ 100 · 45 points taken off
12 problems found · 3 marked critical · Routine county inspection · Jul 20, 2026
At the routine inspection on Jul 20, 2026. The latest visit, on Aug 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. Toki Bliss 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 Toki Bliss?
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: Sneezing or coughing near food K03How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Toki Bliss' team
Is this your place?
Welcome, Toki Bliss. We'll walk through this together, one item at a time. To log the fixes, claim Toki Bliss first; we check that you run it.
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This is my place: claim Toki BlissWe'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: Sneezing or coughing near foodThe county found: “Employee preparing pastries/cakes in the back preparation area observed persistently coughing. When questioned,…”
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 3-302.11, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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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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 · 4 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, Toki Bliss. At the follow-up 16 days later, the county listed no items still open.
You cleared the re-check in 16 days. We're proud of you.
Every visit
LatestAug 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 Aug 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 20, 2026: 55 out of 100 (Yellow placard).
EarlierJul 20, 2026Routine inspection55 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Sneezing or coughing near food
The department's words
K03 No discharge from eyes, nose, mouth
Employee preparing pastries/cakes in the back preparation area observed persistently coughing. When questioned, employee stated that she has a cold. [CA] Food employees experiencing persistent coughing shall be excluded from working with exposed food, clean equipment, clean utensils or linens. [COS] Instructed employee to put on a mask, and restricted employee from working with uncovered food or clean equipment.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed head pastry chef skipping the sanitizing step during manual ware washing in the three compartment sink. When instructed to fill the third compartment of the sink with quaternary ammonium sanitizer, head chef stated that he was aware of the requirement and usually used sanitizer, but had forgotten to do so this time. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Affected dishes were sanitized in 200 ppm quaternary ammonium for greater than 1 minute.
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 Toki Bliss? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
10+ cream based cakes measured between 60F and 62F while maintained in the upright two door clear refrigerator at the cake production area. Per the head pastry chef, cakes had been prepared 2 hours prior. Ambient of the unit measured 60F via probe. Per staff, the owner is aware that the unit is not functional and has scheduled a refrigerator repair technician tomorrow. However, unit observed actively in-use to store potentially hazardous foods. In both under-counter coolers at the main pastry preparation area, heavy whipping cream, milk and custard measured 45F. Ambient of both units measured 45F via probe. Per the head pastry chef, elevated temperature was due to units being repeatedly opened and closed. Per staff, items had been stored in the units for less than 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items were relocated to working refrigeration units.
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 Toki Bliss? Fix it
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed two cleavers and a small cutting board wedged between a metal wall bracket and the wall near the mixing area. [CA] Equipment contacting food shall be stored in a sanitary location.
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 Toki Bliss? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door clear upright cake refrigerator in the main preparation area measured 60F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 Toki Bliss? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Next to the dough sheeter, observed whole sheets of dough stored on a sheet pan maintained directly on top of an uncovered trash can, and observed pleated circular sheets of dough stored on a sheet pan maintained directly on top of another uncovered trash can. Observed first trash can with whole sheets of dough maintained directly next to the hand washing sink at the back preparation area. [CA] All food shall be separated and protected from cross-contamination. Food shall not be stored on trash cans. Store food away from hand wash sinks so that it is not exposed to potential splash contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Toki Bliss? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Under the preparation sink, observed two drain pipes taped together with duct tape, and one of the pipes jury rigged with string tied around it holding it in place. [CA] Remove unapproved modifications and maintain plumbing 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 Toki Bliss? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed numerous meat, cream, and custard buns held at ambient temperature behind sneeze guards at the front service counter. Per staff, items are sold or discarded within 4 hours. However, observed no evidence of time labeling or written procedures for time as a public health control (4-hour rule). Per staff, items had been prepared between 1 and 2 hours prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items time labeled to be served or discarded after 4 horus of initially leaving temperature control. TPHC form filled out with staff.
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 Toki Bliss? Fix it
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the men's restroom lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Toki Bliss? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers of food stored directly on the floor throughout the entirety of the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Toki Bliss? Fix it
Plan review
The department's words
K48 Plan review
Per the plan check final inspection conducted on 5/26/2026, facility has not addressed the following as cited: - Facility has not removed the dough sheeter that was installed without plan check approval. Facility could not provide proof of plan check submittal for dough sheeter. - Facility has not removed the unapproved tea dispensers that were installed without plan check approval. Facility could not provide proof of plan check submittal for tea dispensers. - Facility has not removed the non-functional three-door under-counter cooler that is missing a door. Facility owner had previously stated on 5/26 that it would be removed and replaced with a work table. [CA] Facility shall remove items unnecessary to the operation of the facility OR provide proof that dough sheeter and tea dispensers were submitted for OR submit plans to DEH Plan Check at [email]. Plan check requirements for addition of equipment to be emailed to the owner. *Failure to comply may result in the unapproved equipment being impounded*
EarlierDec 22, 2024Follow-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.
EarlierDec 19, 2024Routine inspection75 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, at the prep area around the ice machine, observed live cockroach activity in crevices between installed shelving. To the left of the ice machine, at the water filer installed above the ice machine, observed cockroach activity on an instruction manual placed between the filter and the wall. In the back prep area, by the proofer, above the water filter, observed cockroach activity at the top of the FRP bracket. In the same area, by the installed shelving, observed accumulation of cockroach droppings and cockroach activity around shelving. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Seal all cracks and crevices to prevent continued harborage. Contact pest control to provide service for the facility. Contact district inspector when facility is ready for follow-up inspection at [email] or at [phone]. Any live activity noted during the follow-up inspection will result in continued closure of the facility. Any subsequent follow-up inspection after the first will be charged an hourly rate of $298.00. Any after-hours or weekend inspections will be charged $645.00 for a minimum inspection time of 2 hours.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
In the kitchen area, observed a tray of baked cheese bread stored without a time label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator time marked the baked cheese bread to be served within 4 hours from when removed from temperature control.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the prep area by the ice machine, observed used cardboard stored on the floor between a prep table and the wall. On rolling carts for baking trays, observed the use of cardboard to line the top of the cart. [CA] Ensure only approved materials are used within the facility. Discontinue use of cardboard as a liner and remove from facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen and prep areas, observed installed shelving with cracks and crevices between and around the shelves. Observed cracks and crevices around FRP brackets. [CA] Ensure all cracks and crevices are sealed to prevent possible harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the prep areas, observed a non-functioning 3 door undercounter refrigerator and a 2 door undercounter refrigerator. Observed unused shelving installed on walls and unused knife storage rack. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Observed food handler cards are expired. [CA] Ensure all employee food handler cards are valid and available for review.
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 Toki Bliss, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Time as a control not marked or logged Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
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Complain directly to the health department
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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.