At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Aug 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Wine Cellar 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 Wine Cellar?
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: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Wine Cellar's team
Is this your place?
Welcome, Wine Cellar. We'll walk through this together, one item at a time. To log the fixes, claim Wine Cellar 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 Wine CellarWe'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: Hot food below 135°FThe county found: “In the 4 drawer prep unit, measured potentially hazardous foods between 54F and 60F including shredded cheese, blue…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Wine CellarWe'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 · 2 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 (25 → 15). That takes a team.
Every visit
LatestAug 12, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Aug 12, 2026.
4 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 4 drawer prep unit, measured potentially hazardous foods between 54F and 60F including shredded cheese, blue cheese, sliced cheese, hard boiled eggs, cut tomatoes, cooked broccoli, cooked cauliflower, caesar dressing, blue cheese dressing and creme fraiche. Per operator, potentially hazardous foods stored from the previous day. Measured ambient air temperature at 60F. At the steam table, measured beurre blanc sauce between 89F and 95F. Per operator, beurre blanc sauce prepared about 30 minutes prior. Observed steam table was not turned on. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Potentially hazardous foods stored in the 4 drawer prep unit were VC&D due to time and temperature abuse. Operator reheated container of beurre blanc sauce on the stove-top and placed into heated steam table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Wine Cellar? Fix it
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gaps around FRP and stainless steel corner brackets heading towards the back prep/warewash area. [CA] Ensure all cracks, crevices, and gaps are sealed to prevent possible 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 Wine Cellar? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed worn ceiling and walls in the back prep/warewash area. [CA] Ensure all floors, walls, and ceilings are maintained in good repair.
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 Wine Cellar? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards, with copies maintained on-site for review.
EarlierJan 23, 2026Routine inspection75 out of 100 (Green placard)
7 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, at the left most 4 drawer prep unit, measured cooked broccoli, cooked cauliflower, cheese, and hard boiled eggs between 52F and 55F. Per operator, cooked broccoli, cooked cauliflower, cheese, and hard boiled eggs stored from 11:30am. To the right side of the cookline, at the counter-top steam table, measured cooked chili sauce/salsa at 127F. Per operator, chili sauce/salsa stored from 1.5 hours prior. Across from the cookline, at the counter-top steam table, measured cooked chicken at 115F. Per operator, chicken was cooked about an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed potentially hazardous foods in the 4 drawer prep unit into in an ice bath to facilitate proper holding temperatures. Operator reheated chili sauce/salsa to 165F at the stove-top. Operator to served cooked chicken within 3 hours for a total of 4 hours from when removed from temperature control or discard.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed worn ceiling the entrance into the warewash area, and above the entrance of the walk-in refrigerator. On the right side of the dishwashing area, below the counter-top, observed a large gap from broken FRP paneling that is exposing the interior wall. Above the warewash area, observed a hole cutout on a beam on the ceiling, and worn paint in the area. Observed debris accumulation on walls and ceilings in the warewash area, and accumulation on floors around the employee service station. [CA] Ensure facility floors, walls, and ceilings are frequently cleaned and maintained. Seal all cracks, crevices, gaps, and holes to prevent possible harborage of vermin.
The department's words
K23 No rodents, insects, birds, or animals
In the top left corner of the entrance into the warewashing area, observed cockroach droppings and accumulation. No live activity or dead bodies observed. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage of vermin. Contact pest control to provide service as necessary.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar area, observed handwash sink at the left end was turned off. Per operator, handwash sink is turned off due to a constant leak at the faucet for cold water. Per operator, they are using the dump sink at times to wash hands. Hand soap was available at the dump sink, and paper towels stored at the non-functioning handwash station. [CA] Ensure handwash station is properly functioning at all times to allow for proper handwashing. Hand soap and paper towels shall be stored in the immediate vicinity of the handwash station in their respective dispensers. [SA] Operator to use the dump sink for handwashing until the handwash sink can be repaired. Paper towels were placed in front of the dump sink for use for proper handwashing.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, measured a large container of cooked rice cooling at 170F. Per operator, cooked rice was prepared 30 minutes prior. [CA] Ensure cooked food is allowed to cool to 135F outside of refrigeration, separated into smaller portions, and placed in an ice bath to facilitate proper cooling. Potentially hazardous foods shall be cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable for review. [CA] Ensure a valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards, with copies maintained on-site for review.
Show 1 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the bar area, observed a large amount of accumulation in the reservoir for holding the soda guns. Observed accumulation in the dispensing nozzles of the soda guns. [CA] Ensure utensils and equipment are frequently cleaned and sanitized to prevent possible contamination of food. In warewash area, measured chlorine sanitizer at 10 PPM in the warewash machine. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Contact Auto-chlor to maintenance warewash machine.
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 Wine Cellar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Wine Cellar
Ask for the manager. Wine Cellar 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
- 85 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.