Follow-Up Inspection
Aug 28, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Aug 28, 2026 · Original Source
Santa Clara County, CA
Bean Scene Cafe
186 S Murphy Av
Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
5 inspectionsRoutine Inspection
Aug 25, 2026
Pass
8 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
*REPEAT VIOLATION* Observed panini press and crepe makers lack any form of overhead ventilation. Observed excessive accumulation of browning/staining on ceiling above the crepe makers. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Further repeat violations may result in further enforcement action.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
Inspector’s notes
Observed accumulation of black, mold-like substance on the interior of the hollow plastic handle of the blender used for blending juices. Observed accumulation of black, mold-like substance between the base and the undercarriage of the blender. Areas appear to be nonfood contact surfaces. Blender was not actively in use at the time of inspection. [CA] Ensure that nonfood contact surfaces are maintained clean. [COS] Instructed employees to use a knife to unscrew screws to disassemble blender and clean internal, nonfood contact components. Affected areas were sanitized with chlorine at 100 ppm and ran through the mechanical dishwasher (168F). Owner stated that he will purchase a new blender.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
At the front service line, right-side hand sink observed partially obstructed with a pitcher of ice water in the wash basin. *Note: Additional, available and fully stocked hand sink available less than 10 feet away, at the end of the service line At the warewashing area, observed a pot maintained in the basin of the hand wash sink. Per the employee warewashing, the pot was in the process of being air dried. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facility shall be used for no other purpose than hand washing. [COS] Obstructions were removed. Pot was re-ran through the under-counter mechanical dishwasher.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K05Handwashing
Official wording
Hands clean, properly washed; gloves used properly
Inspector’s notes
Employee observed moving a half-full trash can, thereby contacting the insides/outsides with fingers, then opened a drawer and attempted to serve a bag of chips to a customer before being stopped and instructed to wash their hands. When instructed to wash hands, employee proceeded to rinse hands in the three compartment warewashing sink before being directed to use soap in the dedicated hand wash sink that was adjacent. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Three compartment sink shall not be used for handwashing. [COS] Employee properly washed hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
*REPEAT VIOLATION* A half-full jug of milk measured 60F while maintained on the counter at the front service area. Per an employee, she had taken it out of refrigeration approximately 45 minutes prior [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed employee to relocate milk to adequate refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Observed multiple fruit flies landing on the lip and opened lid of the blender used for blending juices, while maintained on a stand in the back kitchen area on a prep table. Observed sticky residue on blender. Blender was not in active use. [CA] Ensure that food contact surfaces are maintained clean to prevent the attraction of pests/vermin. [COS] Instructed employees to disassemble and sanitize blender. Blender was sanitized (100ppm chlorine) and ran through the under-counter mechanical dishwasher (168F).
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
In the downstairs basement area used as dry storage, observed two rat droppings on an unused lower shelving unit, two rat droppings on the floor in the corner underneath where the stair curves downwards, and two rat droppings on the floor in between shelving units at the left-side of the basement. Rodent droppings appeared and felt dry. Observed no evidence of contamination or adulteration of food. Observed no evidence of rodent activity in the ground-floor kitchen area. Per the owner and staff, the facility had an issue with rats two years prior, but have seen no activity since. In the kitchen area, observed heavy accumulation of cockroach droppings on the wall behind the ice machine and around the wall-mounted vents directly above/adjacent. Observed cockroach droppings around and underneath the three compartment warewashing sink. Observed no other evidence of cockroaches. Per the owner and staff, the facility has an issue with cockroaches several months prior, but have seen no activity since. Reviewed recent pest control service report from Polaris, conducted 08/18/2026, which did not note any vermin activity. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize area of dead cockroaches or old droppings. [COS] Employees cleaned up rodent droppings and bleached affected areas. Owner states he has scheduled a pest control service. A follow-up inspection will be conducted to ensure that the facility is free of vermin activity. *** Observed 5+ fruit flies in the back kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K34Cleaning and sanitizing
Official wording
Warewash facilities: installed/maintained; test strips
Inspector’s notes
A method for testing the high temperature sanitizing rinse of the under-counter mechanical dishwasher could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Santa Clara County Department of Environmental Health, Aug 25, 2026 · Original Source
Routine Inspection
May 7, 2026
Pass
5 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Severe grease build up on ceiling above crepe maker. [CA] Walls and/or floors in food preparation area shall be kept clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Household upright refrigerator used in back area of facility. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K44Pests
Official wording
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s notes
Holes in ceiling and around piping. [CA] Eliminate holes greater than 1/4" to prevent the entrance and harborage of vermin.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
No hood system for crepe unit or panini press. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If facility wishes to keep equipment; an exemption form will have to be submitted into the department. Submit form within 2-weeks. *** REPEAT VIOLATION*** Enforcement action may be implemented.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuescriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
Milk on counter was measured at 50F. Per PIC, it was taken out less than 2 hours prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Milk was placed back into refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, May 7, 2026 · Original Source
Routine Inspection
Jul 9, 2025
Pass
3 recorded violations
minorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Grease build up noted on the ceiling around the crepe stations. [CA] Walls and/or floors in food preparation area shall be kept clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
No hood system for 2 crepe units in the back kitchen area and panini press noted in front of facility. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. If facility wishes to keep equipment; an exemption form will have to be submitted into the department. Submit form within 2-weeks (7/25/25)
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink at the back kitchen was blocked with a metal container. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated the container.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Santa Clara County Department of Environmental Health, Jul 9, 2025 · Original Source
Routine Inspection
May 28, 2025
Pass
7 recorded violations
minorCode K38Facility maintenance
Official wording
Adequate ventilation/lighting; designated areas, use
Inspector’s notes
No hood system for 2 crepe units in the back kitchen. Elevated temperature in back kitchen. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
Broken floor that creates gaps. Gaps observed between floor cove base and wall under 2 compartment sink. [CA] Repair holes and gaps in structure and maintain in good repair to prevent pest harborage.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K41Water, plumbing, and sewage
Official wording
Plumbing approved, installed, in good repair; proper backflow devices
Inspector’s notes
Minor leakage from faucet for 2 compartment sink when faucet is turned on. [CA] Secure leak.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
Cracked plastic strip in the interior of freezer. [CA] Maintain and repair equipment to prevent physical contamination.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K06Handwashing
Official wording
Adequate handwash facilities supplied, accessible
Inspector’s notes
Hand wash sink at the back kitchen was blocked with a container for sanitizer. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated the container of sanitizer.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsminorCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
Dishmachine measured at 154.3 F and 0ppm of chlorine. [CA] Dishmachine final rinse cycle shall reach 160F or above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K23Pests
Official wording
No rodents, insects, birds, or animals
Inspector’s notes
4 dead cockroaches on the floor under 2 compartment sink and on the floor behind dishmachine. Per owner, facility has monthly pest control service. Last service was dated on 05/20/2025. [CA] Clean and sanitize area of dead cockroaches. Contact your licensed pest control service if necessary.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Santa Clara County Department of Environmental Health, May 28, 2025 · Original Source