At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · Apr 8, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Voyager Craft Coffee got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Voyager Craft Coffee?
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: No hot or cold water at a sink K21How to fixFix it
- Food labels missing or wrong K32How to fixFix it
- Food on the floor or under drips K30How 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 Voyager Craft Coffee's team
Is this your place?
Welcome, Voyager Craft Coffee. We'll walk through this together, one item at a time. To log the fixes, claim Voyager Craft 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 Voyager Craft 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: No hot or cold water at a sinkThe county found: “Facility lacks an adequate supply of hot water. Note: Observed a copper pipe from the water heater dispensing a…”
Then the next one: Food labels missing or wrong
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 3-501.17, Food Code 3-305.11, Food Code 6-501.111.
Try it yourself
Fix and log it: Food labels missing or wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What every label shows
From Food Code 3-501.17
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 Voyager Craft CoffeeWe'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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Voyager Craft Coffee. At the follow-up the same day, the county listed no items still open.
You cleared the re-check the same day. We're proud of you.
Fewer points taken off than last time (21 → 12). That takes a team.
Every visit
LatestApr 8, 2026Routine inspection88 out of 100 (Red placard)
This one: 88 out of 100 (Red placard), inspected Apr 8, 2026.
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility lacks an adequate supply of hot water. Note: Observed a copper pipe from the water heater dispensing a steady supply of water into the mop sink that measured at 90F. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Facility shall close until hot water is restored and written authorization is issued from this department.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Voyager Craft Coffee? Fix it
Not critical (2)
The department's words
K32 Food properly labeled and honestly presented
Facility is prepackaging yogurt parfaits, chia seed puddings, and orange juice. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor. Note: Ensure to add pasteurization warning clause to juices. "WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness i nchildren, the elderly, and persons with weakened immune systems."
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Voyager Craft Coffee? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Prepackaged food and food related equipment are stored under black pipes in the downstairs storage area. [CA] Ensure food and food related equipment are not stored under pipes.
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 Voyager Craft Coffee? Fix it
EarlierApr 8, 2026Follow-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.
EarlierMay 1, 2025Routine inspection79 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
K13 Food in good condition, safe, unadulterated
A fly was observed to be on a piece of pastry in the clear display unit. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Ensure to maintain food protected from contamination. Provide a cover, curtain, door or other method of protecting the food in the display case. [COS] Staff discarded the bread.
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)
Plan review
The department's words
K48 Plan review
Facility has added several refrigeration units to their operation in the basement storage area across the restrooms. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Oatmilk in a self service thermos container measured at 70°F at 12 pm. Per Manager they place it there around 11 am. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Oatmilk was time marked for discard.
The department's words
K07 Proper hot and cold holding temperatures
Milk in a gallon was measured at 49°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Milk was returned to the cooler to rapidly cool. Discussed use of TPHC with manager.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at each of the hand sinks in the restrooms did not reach 100°F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility has three refrigeration units in the basement storage area. One of the units is an upright freezer that is holding bread. The rest of the storage area has food related equipment such as cups and other paper products. The storage room has unapproved finishes and no cove base. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Submit plans to have the space approved for food storage.
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 Voyager Craft Coffee, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food labels missing or wrong Read the free guide
- Food on the floor or under drips Read the free guide
Call Voyager Craft Coffee
Ask for the manager. Voyager Craft 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.
Do you work at or run Voyager Craft Coffee?
See the plan to fix each item and show what you did.
Address thisAbout 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
- 88 out of 100 (Red 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.