At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jun 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. 3107 - Bbq 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 3107 - Bbq?
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: Food not reheated to 165°F for hot holding K11How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Eating or drinking in a food area K04How 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 3107 - Bbq's team
Is this your place?
Welcome, 3107 - Bbq. We'll walk through this together, one item at a time. To log the fixes, claim 3107 - Bbq 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 3107 - BbqWe'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: Food not reheated to 165°F for hot holdingThe county found: “Brisket measured to be 74F. Per employee brisket was placed in steamer and steamed briefly to thaw and then placed in…”
First step: The rule
Then the next one: Hands not washed when needed
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 3-403.11, Food Code 2-301.14, Food Code 2-304.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 other).
Every visit
LatestJun 22, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jun 22, 2026.
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Brisket measured to be 74F. Per employee brisket was placed in steamer and steamed briefly to thaw and then placed in hot box to be sliced later and then will continue to reheat to 165F. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Fully reheat PHFs prior to returning PHFs into hot holding. [COS] Per operator brisket was removed from steamer 20 minutes prior. Brisket and was immediately sliced and then placed in steamer to bring it up to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you 3107 - Bbq? Fix it
Not critical (2)
The department's words
K05 Hands clean, properly washed; gloves used properly
1) Employee touched face and wiped hands on apron without handwashing. [CA] After touching their face employee must wash hands with soap and warm water prior to returning to work. [COS] Employees washed their hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 3107 - Bbq? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed eating over the 3-comp sink. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 3107 - Bbq? Fix it
EarlierFeb 8, 2026Risk Factor InspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station has a damaged paper towel dispenser at the time of inspection. [CA] Hand wash stations must be fully operational at all times. [SA] Paper towels were removed from dispenser and placed next to hand wash. New dispenser shall be installed. Additional sinks on site.
EarlierSep 13, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
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 3107 - Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Hands not washed when needed Read the free guide
- Eating or drinking in a food area Read the free guide
Let 3107 - Bbq know
Ask for the manager. 3107 - Bbq can only fix what it knows about.
The department lists no phone for this place.
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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.
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
- 86 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.