At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
6 problems found · Routine county inspection · Jan 9, 2026
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. What 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 What Coffee?
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
- Dish sink or dish machine not set up right K34How to fixFix it
- 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 What Coffee's team
Is this your place?
Welcome, What Coffee. We'll walk through this together, one item at a time. To log the fixes, claim What 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 What 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: Hand sink not ready to useThe county found: “One of the kitchen hand sink lack hot water [CA] Restore hot water to the hand sink”
First step: Hand sinks are for hands only
Then the next one: Dish sink or dish machine not set up 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 2-301.15, Food Code 4-301.12, Food Code 4-603.16, Food Code 2-301.14.
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 What 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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 9, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jan 9, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
One of the kitchen hand sink lack hot water [CA] Restore hot water to the hand sink
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 What Coffee? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack means to measure dishwasher final rinse temp [CA] Provide measuring device or thermos label to check dishwasher rinse temperature daily
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you What Coffee? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cake display case vat 47F [CA] Monitor and maintain at 41F or cooler
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 What Coffee? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters show heavy grease buildup [CA] Clean the hood filters
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you What Coffee? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack food safety certificate [CA[ Obtain food safety t certificate by 03/09/26
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher final rinse 150F now [CA] Monitor and maintain final rinse temp at 160F [SA] Place items in the three-compartment sink in 200 ppm quat sanitizer solution or 100 ppm chlorine solution for one minute after the wash and air dry until dishwasher is serviced
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 What Coffee? Fix it
EarlierMay 12, 2025Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 109F at the three-compartment sink and 125F at the mop sink [CA] Maintain hot water at 120F or warmer at the three-compartment sink
The department's words
K01 Demonstration of knowledge; food safety certification
Lack food safety certificate [CA[ Obtain food safety t certificate by 07/12/25
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters show grease buildup [a] Clean the hood filters
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
EarlierMar 21, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Equipment added to the operation (range and sm preparation refrigerator)[CA] [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/used wiping towels found on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Open employee food and beverage in food preparation areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat violation: lack of FSC available for review at time of inspection.[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. Lack of food handler cards available for review at time of inspection.[CA] [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
Boxed food stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Final sanitizing rinse at hight temperature dishwasher measured at 152F. [CA] Ensure mechanical warewashing equipment is installed and operated using manufacturers specifications. final rinse 160F.
The department's words
K06 Adequate handwash facilities supplied, accessible
Single use paper towels are not available at all hand wash sinks. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Hand wash sink is obstructed by stored item. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
EarlierOct 25, 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.
EarlierOct 18, 2024Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Two of the paper towel dispenser did not work [CA] Keep all dispensers supplied and functioning properly - Corrected
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate and some food handler cards are not available for review upon request [CA] Maintain records of food safety certificate and food handler cards on file within facility and readily available upon request.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
After several runs, the dishwasher rinse temperatures reached 157F [CA[ Maintain rinse temperature at 160F or warmer. [SA] Sanitize items after the wash in 100 ppm chlorine solution in the three-compartment sink
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Lack a measuring indicator or device to check the dishwasher rinse temperature [CA] Provide a measuring indicator or device to check the dishwasher rinse temperature daily 2. Lack chlorine test strips [CA] Provide a chlorine test strip and check levels daily
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. – Corrected
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 What Coffee, 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
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Let What Coffee know
Ask for the manager. What Coffee can only fix what it knows about.
The department lists no phone for this place.
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
- 84 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.