At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 8, 2026
Is that a lot?
Too few coffee shops here for ranges. Colours show points.
Most coffee shops here got 0 to 9 points taken off. Ty Coffee got more than most. That's from the last routine visit, on Mar 30, 2026.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Ty Coffee?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Eating or drinking in a food area K04How 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 Ty Coffee's team
Is this your place?
Welcome, Ty Coffee. We'll walk through this together, one item at a time. To log the fixes, claim Ty Coffee 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 Ty CoffeeWe'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: Eating or drinking in a food areaThe county found: “Observed employees half eaten food at the front service preparation area. [CA] No employee shall eat or drink in the…”
First step: Clothes, eating and drinking
Then the next one.
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 2-304.11, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Eating or drinking in a food area
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clothes, eating and drinking
From Food Code 2-304.11
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?
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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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestApr 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employees half eaten food at the front service preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food storage, and/or food contact surfaces.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ty Coffee? Fix it
EarlierMar 30, 2026Routine inspection73 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
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the kitchen completely obstructed with small preparation table with equipment placed in front and other equipment stored on top of the hand wash basin. Hand wash station lacked paper towels and hand soap observed black and appeared to be unused. Owner stated that hands are washed at the dump/rinse sink installed at the front of the kitchen. Hand soap dispenser on the wall lacked hand soap and per owner contains hand sanitizer. Area also lacked paper towel dispenser. Paper towel roll was maintained on the bottom of the preparation table across from the sink. Napkins were provided at hand wash station in the restroom. [CA] Handwashing facility shall be clean, unobstructed, and easily accessible at all times. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Hand soap and paper towels shall be readily available and easily accessible at all times. [COS] Obstructions at the hand sink were removed. Towels were provided in dispenser.
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
K07 Proper hot and cold holding temperatures
Container of tiramisu cream maintained inside the two-door reach-in refrigerator measured at 70F. Owner stated that the cream was prepared in the morning and was kept out to prepare an order. Numerous containers of milk maintained inside the two-door reach-in refrigerator measured between 44F to 47F. Owner stated that items were recently used to prepare orders. Container of tiramisu cream maintained inside the food preparation refrigerator in the kitchen measured at 71F. Owner stated that the cream was kept out to prepare an order. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were relocated into refrigerators to immediately cool.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs and pack of raw pork maintained above ready-to-eat food items. Owner stated that items were for personal use. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained inside ice bin with handle of scoop in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Owner stated that hands were washed at the dump sink, the same sink were utensils are washed. [CA] Utilize sinks for their designated purpose. Hands shall be washed only at the hand wash station.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Kitchen observed heavily cluttered with personal items and equipment not necessary for the function of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed build up of standing water, grime, and debris on floors throughout the kitchen. Observed dust and grime built up on walls throughout the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
EarlierDec 9, 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.
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 Ty Coffee, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Eating or drinking in a food area Read the free guide
Call Ty Coffee
Ask for the manager. Ty Coffee 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
- 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.