At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jun 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Whispers Cafe & Creperie 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 Whispers Cafe & Creperie?
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
- Dish sink or dish machine not set up right K34How 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 Whispers Cafe & Creperie's team
Is this your place?
Welcome, Whispers Cafe & Creperie. We'll walk through this together, one item at a time. To log the fixes, claim Whispers Cafe & Creperie 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 Whispers Cafe & CreperieWe'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: “1. A dead rodent was found on a sticky glue trap in the storage room. The room is used for storage of tools, unused…”
First step: What to do
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 6-501.112, Food Code 4-301.12, Food Code Part 5-5, Food Code 3-304.14.
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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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (19 → 18). That takes a team.
Every visit
LatestJun 2, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Jun 2, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. A dead rodent was found on a sticky glue trap in the storage room. The room is used for storage of tools, unused food equpment such as extra plates, utensils, and extra chemical storage. Rodent droppings were also observed along the walls of the storage room. No evidence of rodents observed elsewhere in the facility. 2. A dead cockroach was observed on a leg of a prep table near the soda syrups in the prep room. [CA] Clean and sanitize area of dead cockroaches or old droppings. Remove the dead rodent body and sanitize affected area. [COS] Facility removed the dead rodent and trap. Facility also cleaned the rodent droppings and dead cockroach. Areas were sanitized. Reviewed the last three pest control reports from EcoLab. No activity of vermin was noted. The rodent was on a non EcoLab trap. Discussed with facility to have their pest control follow up within 24 hours and provide the report to district specialist. A follow up inspection will be conducted.
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 Whispers Cafe & Creperie? Fix it
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Whispers Cafe & Creperie? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. The bottom of the deli slicer has an accumulation of food debris. 2. The sealant to the drainboards and pre-rinse sink have an accumulation of debris and is in disrepair. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean the machine. Replace the sealant to the drainboards and pre-rinse sink to make it easily cleanable. Ensure the sealant is smooth.
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 Whispers Cafe & Creperie? 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
The door to the refuse room has gap at the door sweep. [CA] Eliminate gap greater than 1/4" to prevent the entrance and 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 Whispers Cafe & Creperie? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The refuse enclosure room had several dead cockroaches around the water heater and rodent droppings. [CA] Refuse enclosure not kept clean of debris to prevent buildup of soil and attractants for vermin.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Whispers Cafe & Creperie? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet cloth towels were observed stored on the counter tops. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Whispers Cafe & Creperie? Fix it
EarlierOct 30, 2025Routine 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
K13 Food in good condition, safe, unadulterated
Raw salmon in a reduced oxygen package was found thawing in the undercounter cooler. Per package instructions salmon is to be thawed out of packaging under refrigeration. [CA] Ensure to follow manufacturer's directions for proper food handling. [COS] Salmon was discarded. See VC&D report.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Several refrigeration equipment lack internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility's menu lacks a disclosure for foods served raw or undercooked. [CA] Ensure to provide both a disclousre and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Interior upper panel of the ice machine had black biological growth. 2. The soda gun nozzle at the bar had black biological growth. [CA] Ensure to maintain food contact surfaces of equipment clean and in good repair. Sanitize frequently.
The department's words
K23 No rodents, insects, birds, or animals
Numerous dead cockroaches were observed in the facility in the following areas. - On the floor in the corner of the prep room - Behind the ice machine - In the dry storage room - Under the cabinet of the espresso machine near the cookline and bar Note: No other evidence of vermin were observed. Reviewed pest control service reports, last report dated for 9/11/2025 stated no evidence of vermin activity. [CA] Ensure to maintain the facility free of animals, pests, and vermin. A follow up inspection will take place within 1 week. Ensure to provide a new pest control report.
EarlierMay 30, 2025Routine inspectionGreen placard
2 violations 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
In the kitchen area, in the right 4 drawer cooler, Potentially Hazardous Foods were measured above 50°F. One of the inserts had cooling sausages measuring at 88. Per cook, they cooked the sausages about an hour prior. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. [COS] Sausages were moved to the walk in cooler to cool down. After 20 minutes the internal temperature of food continued to rise. PHFs were moved to a different cooler to rapidly chill.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
One of the 4 drawer coolers was not maintaining PHFs at 41°F or below. [CA] All utensils and equipment shall be fully operative and in good repair.
EarlierJan 21, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1. Several wet wiping cloths were found throughout the facility on counters and tables. 2. Wet wiping cloths were found stored in a solution of 0 PPM chlorine or quaternary ammonia. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC placed the cloths into a sanitizer bucket with a chlorine solution measuring at 100 PPM.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, at the three door under counter cooler next to the fryer, it was not maintaining temperature at 41°F. Note: Cooler was being used to store non-PHFs such as wine bottles, unopened juices, and unopened non-dairy milk. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the back of house area, next to the walk in freezer, two pressurized tanks were not restrained to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers undercooked (eggs, steak, burgers) menu items for sale without a consumer advisory and disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
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 Whispers Cafe & Creperie, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Dish sink or dish machine not set up right 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
- Garbage uncovered or not taken out Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Whispers Cafe & Creperie
Ask for the manager. Whispers Cafe & Creperie 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.
Do you work at or run Whispers Cafe & Creperie?
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
- 82 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.