At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · May 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Venus Cafe got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Venus Cafe?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Food on the floor or under drips K30How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Venus Cafe's team
Is this your place?
Welcome, Venus Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Venus 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 Venus 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: Hand sink not ready to useThe county found: “Hand wash station in the front of the facility and restrooms has soap dispensers that are not operational at the time…”
First step: Hand sinks are for hands only
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-501.13, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Venus CafeWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (30 → 9). That takes a team.
Every visit
LatestMay 5, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected May 5, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the front of the facility and restrooms has soap dispensers that are not operational at the time of inspection. [CA] Fix the mounted soap dispensers at all hand wash stations. [SA] Hand pump soap dispensers are next to hand wash stations.
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 Venus Cafe? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk containers in the back of the facility are not labeled properly. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 Venus Cafe? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust build up noted on the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other 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 Venus 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
Personal belongings (jacket) noted within the dry storage area in the back of the facility. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Move to employee lockers.
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 Venus Cafe? Fix it
EarlierJul 9, 2025Follow-up inspectionGreen placard
1 violation 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
Measured temperatures of multiple foods in the right large prep unit to be 48 - 51F. PIC stated foods had been held since 11am today (approximately 2 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were moved to the walk-in refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 8, 2025Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed sewage backup in the center floor drain in the kitchen. The 3-compartment sink had been full of water and was emptied all at once; per PIC, draining a large amount of water at one time caused the sewage backup, and the facility has been aware of a plumbing issue and has contacted the landlord. (Facility has another 2-compartment warewashing sink that is attached to a mechanical dishwasher.) [CA] Liquid waste shall be disposed through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. FACILITY SHALL NOT OPERATE WHILE THERE IS AN ACTIVE SEWAGE BACKUP. [SA] The sewage backup stopped after the water stopped running. The 3-compartment sink and the nearby handsink were turned on for a couple of minutes and no more sewage backup was observed. Employee mopped and cleaned the affected area. Clean and sanitize the affected area with 100ppm chlorine or 200ppm quaternary ammonia. A plumber must service the facility and address the problem by end of day today, and proof of plumbing service must be emailed to [email] . Failure to comply may result in enforcement action, including facility closure. A follow-up inspection will be conducted within 24 hours to assess compliance. Consulted supervisor P. Mark. Note: PIC stated that during today's inspection, the 3-compartment sink was filled and emptied again, and no sewage backup was observed. A plumber must still service the facility before the follow-up inspection tomorrow.
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
In the main kitchen prep area, on and inside prep units, measured internal temperature of multiple PHFs to be 47 - 53F: shredded cheese, hot dogs, cooked potatoes, spam, pooled eggs, raw chicken, fish ball, raw beef. Near the cookline, inside a metal pan with a lid: measured internal temperature of cooked pork to be 116F. PIC stated foods had been held since 11 or 11:30am today (less than 2 hours prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Some foods will be served before the 4-hour time mark today. The large prep unit's temperature was adjusted to be colder. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K26 Approved thawing methods used; frozen food
Observed raw meats thawing in standing water in the 3-compartment sink. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Observed large garbage bin in front of handsink in the warewashing area. 2) Observed bucket in front of rear kitchen handsink. 3) At the front beverage prep handsink: observed clean equipment stored adjacent to handsink. [CA] Do not obstruct handsinks. Move clean equipment away from handsinks to prevent contamination when handwashing.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Observed black mold-like substance on the white panel inside the ice machine. [CA] Keep ice machine clean. 2) Measured chlorine in dishwasher to be 25ppm. Dishwasher was being actively used. [CA] Sanitize dishes in 50ppm chlorine. Repair dishwasher.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floor under cooking equipment and in the floor sink under the prep sink under the hood. [CA] Keep floors clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed foil was used as lining for shelves and bricks. [CA] Discard foil. Surfaces must be smooth, durable, and easily cleanable.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The plumbing connected to the 3-compartment sink was not sufficient/in good working condition (see violation K22 above). [CA] Repair plumbing and maintain in good working condition.
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 Venus Cafe, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Venus Cafe
Ask for the manager. Venus Cafe 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
- 91 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.