At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Sep 24, 2026
At the routine inspection on Sep 24, 2026. The latest visit, on Sep 25, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Back A Yard Caribbean Grill 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 Back A Yard Caribbean Grill?
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
- No plan for a special process K18How to fixFix it
- Hand sink not ready to use K06How 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 Back A Yard Caribbean Grill's team
Is this your place?
Welcome, Back A Yard Caribbean Grill. We'll walk through this together, one item at a time. To log the fixes, claim Back A Yard Caribbean Grill 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 Back A Yard Caribbean GrillWe'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: “1. In the prep fridge inserts, measured cut tomatoes and unshelled boiled eggs at 57F. In the two door cooler…”
First step: If food is out of range
Then the next one: No plan for a special process
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 2-301.15, Food Code 4-301.12, Food Code 6-301.11, Food Code 3-302.11.
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?
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Back A Yard Caribbean Grill. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestSep 25, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 24, 2026: 75 out of 100 (Green placard).
EarlierSep 24, 2026Routine inspection75 out of 100 (Green placard)
8 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
1. In the prep fridge inserts, measured cut tomatoes and unshelled boiled eggs at 57F. In the two door cooler underneath prep fridge, measured salsa at 57F. Per PIC, PHFs were prepped at 12pm. 2. In upright hot box, measured chicken drumsticks at 130F. [CA] Potentially hazardous foods shall be kept at 41F and below or 135F and above. [SA] 1. Potentially hazardous foods were moved to working upright fridge, then placed in ice bath for cold holding. [COS] 2. Chicken drumsticks were reheated to 165F before being returned to hot holding.
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 Back A Yard Caribbean Grill? Fix it
Not critical (7)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
In upright fridge by the backdoor, observed 7-8 sheet pans of parcooked chicken. Per chef, chicken was parcooked at their 13th street location and brought over. [CA] Parcooking chicken requires a variance from the California Retail Food Code granted by the California Department of Public Health. Provide a variance for parcooking chicken or cease process. [COS] Chicken was impounded. After consultation with Senior EHS G. Gonzalez, the location on 13th street has a PFR from the California Department of Public Health. Provide the certification letter of the PFR that shows what was approved for the Processed Food Registration operation.
The department's words
K06 Adequate handwash facilities supplied, accessible
By front service counter, observed bucket with a wiping cloth inside handwashing sink. [CA] Handwashing sinks shall be kept clean, unobstructed, and accessible at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Back A Yard Caribbean Grill? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed warewashing sink not sealed to the wall. 2. The prep cooler is not maintaining PHFs at 41F or below. [CA] All utensils and equipment shall be fully operative, in good repair, and installed properly. Seal warewashing sink to the wall to prevent gaping.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Back A Yard Caribbean Grill? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed quat ammonia test strips to be one month expired. [CA] Testing equipment and materials, such as test strips, shall be provided to adequately measure the applicable sanitization method used during 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 Back A Yard Caribbean Grill? Fix it
Show 2 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
At the time of inspection, no guest bathroom was available. Facility offers on site dining. [CA] Permanent food facilities shall provide clean toilet facilities for consumers and guests where there is on site consumption of food.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
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 Back A Yard Caribbean Grill? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the middle upright fridge, observed raw chicken patties and raw shrimp stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store raw meat and other raw animal products under ready to eat food items. [COS] PIC moved raw chicken and raw shrimp under ready to eat foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Back A Yard Caribbean Grill? Fix it
EarlierFeb 24, 2026Routine inspection77 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard was found being used to line the shelf where the sodas are stored in the front of house area. [CA] Discontinue the use of cardboard boxes to line shelves, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 back door of the kitchen was propped open while the parcooked chicken was found cooling. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility was observed parcooking chicken. Per chef, they mark the chicken on the grill, cool it down, and store overnight for the next day. Chicken measured between 70-80F. Per chef, they marked the chicken between 10-30 minutes prior. [CA] Parcooking chicken requires a variance from the California Retail Food Code granted by the California Department of Public Health. Provide a variance for parcooking chicken or cease process. [COS] Chicken was finished cooking in the oven to a minimum internal temperature of 165F.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the staff restroom measured at a maximum of 67F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Several of the food handler cards were observed to be expired. [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.
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeat Violation: The hand wash station in the employee restroom had the permanently installed soap dispenser empty. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary Ammonia based sanitizer at the three compartment sink measured at 0 ppm. Sanitizer solution coming out of the dispenser measured at less than 100 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Solution was adjusted manually. Service, repair, or replace the dispenser system.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The sprayer faucet at the three compartment sink leaks. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bulk foods were found to not be in containers with tight fitting lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
EarlierMay 13, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
A box of raw chicken was found being stored on a trash can. Per cook, they were going to start cooking it. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. [COS] Cook moved the box of chicken off of the trash can.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. In the employee restroom the paper towel dispenser was out of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked the dispenser at time of the inspection. 2. The hand wash station near the cook line had the permanently installed soap dispenser empty. A pump bottle of soap was available. 3. The hand wash station in the employee restroom had the permanently installed soap dispenser empty. A pump bottle of soap was available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Facility does not offer restrooms for customers but offers outdoor dine in seating. [CA] Ensure to provide customers with restroom facilities or cease in door and out door dining. A Food Facility that was constructed before January 1, 2004, that has been in continuous operating since January 1, 2004, and that provides space for the consumption of food on the premises shall either provide clean toilet facilities in good repair for consumers, guests, or invitees on property used in connection with, or in, the food facility or prominently post a sign within the food facility in a public area stating that toilet facilities are not provided. Note: Facility went through a change of ownership in 2022.
The department's words
K01 Demonstration of knowledge; food safety certification
The presented Food Safety Certificate was provided at a different facility. [CA] There shall be at least one food safety certified owner or employee at each food facility. No certified person at a food facility may serve at any other food facility as the person required to be certified.
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 Back A Yard Caribbean Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Back A Yard Caribbean Grill
Ask for the manager. Back A Yard Caribbean Grill 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 Back A Yard Caribbean Grill?
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
- 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.