At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
10 problems found · 2 marked critical · Routine county inspection · Aug 31, 2026
At the routine inspection on Aug 31, 2026. The latest visit, on Sep 17, 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. Top Cafe 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 Top Cafe?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How 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 Top Cafe's team
Is this your place?
Welcome, Top Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Top Cafe 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 Top CafeWe'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: Pests seen inside: roachesThe county found: “[REPEAT VIOLATION] In the kitchen area, across from the cookline, underneath a prep table, observed two live…”
First step: What to do
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 3-302.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Top Cafe. At the follow-up 17 days later, the county listed no items still open.
You cleared the re-check in 17 days. We're proud of you.
Every visit
LatestSep 17, 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 Sep 17, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 31, 2026: 64 out of 100 (Yellow placard).
EarlierSep 1, 2026Follow-up inspectionYellow 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.
EarlierAug 31, 2026Routine inspection64 out of 100 (Yellow placard)
10 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
[REPEAT VIOLATION] In the kitchen area, across from the cookline, underneath a prep table, observed two live cockroaches. In the dry storage room, observed multiple dead cockroaches on the floor. [CA] Ensure facility is kept free of cockroach activity. Seal all cracks and crevices to prevent further harborage. Clean and sanitize all areas with activity. Contact pest control to provide service for facility. [SA] Operator eliminated live activity underneath the prep table. Operator to deep clean, de-clutter, remove all cardboard from the dry storage area, and have pest control service facility. Follow-up inspection to occur on Tuesday, 08/31/2026. Any signs of continuing activity will result in facility closure.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Top Cafe? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the prep top for the 4 door prep unit, measured potentially hazardous foods between 52F and 58F including raw shelled eggs, pooled eggs, cooked chicken, cooked pork, cut ham, cut imitation crab, shredded cheese, fried tofu, and fried taro. Per operator, potentially hazardous foods stored on the prep top for 2 hours. In the kitchen area, on the counter-top, measured bean sprouts at 62F. Per operator, bean sprouts stored from 30 minutes prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator added ice to containers of raw shelled eggs, cooked chicken, cooked pork, cut ham, cut imitation crab, and bean sprouts. Remeasured temperatures at 41F and below. Operator moved container of pooled eggs, shredded cheese, fried tofu, and fried taro to undercounter refrigerator to facilitate proper holding temperatures. In the walk-in refrigerator, measured bean sprouts and tofu at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth.
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 Top Cafe? Fix it
Not critical (8)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
By the side prep area, observed only hot water available at the handwash station. [CA] Ensure both hot and cold water is provided at the handwash station for handwashing.
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 Top Cafe? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer for the warewash machine is provided at 50 PPM.
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 Top Cafe? 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
In the dry storage room, observed storage of unused equipment and excessive clutter on shelving. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible 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 Top Cafe? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, on an undercounter shelf, measured a pot of braised beef cooling at 92F. Per operator, braised beef stored cooling for 1.5 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: shallow containers, separating food into smaller portions, in an ice bath, by adding ice, using ice paddles, and/or using rapid cooling technology. [COS] Operator moved pot of braised beef into an ice bath and placed in the walk-in refrigerator to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Top Cafe? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the 3 compartment sink, observed raw pork thawing in the leftmost compartment with dirty dishes stored immediately above on the left drainboard. [CA] Ensure food preparation and warewashing does not occur at the same time in the 3 compartment sink. Store all dirty utensils and equipment away from the area to prevent possible contamination. [SA] Operator removed the raw pork from the leftmost compartment and placed in the walk-in refrigerator.
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 Top Cafe? Fix it
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the dry storage room, observed bowls used as scoops stored in containers of dry food. [CA] Ensure only approved scoops are used to handle dry food. Ensure scoops are stored with the handle facing away from the food item.
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 Top Cafe? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed cracks and crevices around installed wooden shelving in the dry storage room. At the service window, observed cracks and crevices underneath the shelf. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin. Observed accumulation of food debris and dust on the ceiling, on the floor in the dry storage room, around the cookline, and behind refrigeration. [CA] Ensure facility is frequently cleaned and maintained to prevent 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 Top Cafe? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
In the kitchen area, observed employees touching their head/hair and attempt to conduct food preparation. [CA] All employees shall maintain clean hands for food preparation to prevent contamination of food and food contact surfaces. Hands that have been contaminated shall be properly washed at the handwash station using warm water, hand soap, and paper towels. [SA] Employees were instructed to wash their hands at the handwash station using warm water, hand soap, and paper towels.
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 Top Cafe? Fix it
EarlierMar 19, 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.
EarlierMar 13, 2025Routine inspection74 out of 100 (Yellow placard)
7 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
In the kitchen area, at the 4 door prep top, measured a container of shredded cheese, fried potatoes, fried taro, raw shelled eggs, and raw beef at 50F. Per operator, shredded cheese, fried potatoes, fried taro, raw shelled eggs, and raw beef stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator discarded container of shredded cheese, moved fried potatoes, fried taro, and raw shelled eggs to 2 door reach in refrigerator, and moved raw beef to walk-in refrigerator to facilitate proper holding temperatures. In the 3 door prep unit, measured pooled eggs, and egg whites at 51F. Measured ambient air temperature of the unit at 51F. Per operator, pooled eggs and egg whites stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below. Provide repairs to equipment where equipment is able to maintain potentially hazardous foods at 41F or below. [SA] Operator moved pooled eggs and egg whites to nearby 2 door reach in refrigerator to facilitate proper holding temperatures.
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
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, in the shelving corners underneath the steam table, observed 3 live cockroaches and accumulation of cockroach droppings. By the warewash area, around shelving, observed cockroach droppings in crevices of shelving. In the dry storage room, observed cockroach droppings around a stored steel pipe, and around wall panels by the water heater. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent continued activity. Contact pest control to provide service for facility. Any live activity observed during follow-up inspection may result in closure of facility. [SA] Operator eliminated live activity around the shelving corners below the steam table. Operator to clean and seal areas to prevent continued harborage and contact pest control for service. Follow-up inspection scheduled for Wednesday, 03/19/2025.
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)
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, measured a container of raw beef thawing at 50F in a pot of cold water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [SA] Operator moved raw beef to walk-in refrigerator to facilitate proper holding temperatures and proper cooling.
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 unused equipment and clutter/refuse stored in the kitchen areas. [CA] Ensure all unused equipment and refuse are removed from the facility to prevent clutter and possible harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scissors, knife, and cooking utensils stored on an unclean wall by the cookline. [CA] Ensure equipment is stored in an area and manner that prevents contamination. [COS] Operator moved utensils/equipment to the warewash area for cleaning and sanitizing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the dry storage room, observed cracks and crevices around the wooden shelving, and between wall panels. In the kitchen area, observed cracks and crevice around shelving, and in shelving corners below the steam table. At the left side of the cookline, observed a single board/panel installed to the side of the walk-in refrigerator wall. Observed accumulation of grease and debris at the cookline and at the shelving below the steam table. [CA] Ensure facility is frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, measured ambient air temperature of 3 door prep unit at 51F. [CA] Ensure refrigeration is repaired and able to maintain potentially hazardous foods 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 Top Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hands not washed when needed Read the free guide
Call Top Cafe
Ask for the manager. Top Cafe 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.