At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · May 7, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Yopop got more than most. That's from the last routine visit, on Apr 7, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Yopop?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How 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 Yopop's team
Is this your place?
Welcome, Yopop. We'll walk through this together, one item at a time. To log the fixes, claim Yopop 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 YopopWe'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: “The water at the dish sink is at 110 degrees F. [CA] The temperature must reach 120 degrees F.”
Then the next one.
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 6-501.111, Food Code 7-201.11, Food Code 4-301.12.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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.
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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 (1 routine, 1 follow-up).
Every visit
LatestMay 7, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 7, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink is at 110 degrees F. [CA] The temperature must reach 120 degrees F.
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 Yopop? Fix it
EarlierApr 7, 2026Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Observed several fruit fly-like insects in the kitchen and food prep area and dead in the refrigerator for cheesecakes. [CA] Take effective measures to eliminate the insects from inside the facility. Protect food from contamination. Provide the services needed from a pest control company and show the invoice.
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
K13 Food in good condition, safe, unadulterated
The ice machine has a thick layer of black mildew-like substance inside of it. [CA] Discontinue using the ice. Clean and sanitize inside the ice machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed a bottle of unapproved Hot Shot brand insect spray. [CA] Discontinue using this unapproved spray in the facility. Use a professional pest control company to help with the insect problem here.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed many dead insects in the cheesecake refrigerator. [CA] The refrigerator must be cleaned and sanitized. Take effective measures to eliminate
The department's words
K01 Demonstration of knowledge; food safety certification
There is not a FSC for a current employee. The employee does not have a food handler card nor a FSC.[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. Also, at least one employee must have a FSC.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are not any sanitizer test strips available. [CA] Provide and use the sanitizer test strips.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink reaches briefly to 117 degrees F max. [CA] The dish sink must reach 120 degrees F.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The new freezer that was brought in is not approved-type unit. Please submit specs to show that it is or remove the unit from the facility.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
There are used wiping towels that are not stored in sanitizer. [CA] Keep the used wiping towels in sanitizer between each use.
EarlierJun 26, 2025Follow-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.
EarlierJun 24, 2025Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand sink does not give hot water.It reached maximum 80 and only a small amount of water comes out, not full pressure. [CA] The hand sink must reach 100 degrees F. Repair the faucet so that it can be turned on completely. [SA] The dish washing sink will be used for hand washing until the hand sink gives at least 100 degrees F water. The dish washing sink reached 120 degrees F as dish sinks are required to reach.
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
The undercounter prep refrigerator is not holding food at 41 degrees F maximum. [CA] The feta cheese, bacon, pesto sauce, butter, eggs, Taco Bell sauce, American cheese, and the mozzarella cheese were all above 41 degrees F. All of these items were discarded. Discontinue using the refrigerator until it is able to hold food at 41 degrees F and below. The cake refrigerator was holding cakes at 43 degrees F. The unit was adjusted by the employee and it held at 41 degrees F and below by the end of the inspection. [CA] Refrigerators must hold food 41 degrees F and below. ( the cake boxes say keep frozen/perishable).
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
The sandwich prep unit does not have a thermometer in it. [CA] Each unit must have a thermometer to monitor that the temperature remains 4 able to keep food inside at 41 degrees and below. The tables with the yogurt machines on them are soiled with black and brown build up. [CA] Thoroughly clean the tables.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor under and behind equipment is soiled. [CA] Thoroughly clean the floors where soiled.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The inside upper panel sides of the ice machine has black mildew-like growth. [CA] Wash and sanitize this equipment.
The department's words
K01 Demonstration of knowledge; food safety certification
not all employees have a food handler card or a food safety certificate. [CA] All employees that prepare food must have a food handler card or food safety certificate.
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 Yopop, 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
Call Yopop
Ask for the manager. Yopop 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
- Follow-up inspection
- Result
- 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.