At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Sep 16, 2026
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
- Chemicals unlabeled or stored near food K29How to fixFix it
- Food on the floor or under drips K30How 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: “a) Two rolling racks of cooked jerk chicken maintained out in ambient temperature in the back of the kitchen by the…”
First step: If food is out of range
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 3-305.11, 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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestSep 16, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Sep 16, 2026.
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
a) Two rolling racks of cooked jerk chicken maintained out in ambient temperature in the back of the kitchen by the oven measured between 60F to 67F. Kitchen manager stated that chicken is cooked the night before, cooled in the blast chiller, and then finished cooling inside the walk-in refrigerator. Chicken was removed from the walk-in refrigerator about 20 minutes prior to be packaged and/or reheated for catering service. At time of inspection, no active preparation was being conducted. Internal temperature of chicken maintained inside the walk-in refrigerator that was also prepared the night before was measured at 41F and below. b) Cooked jerk chicken at the steam table service line measured between 130F to 135F. Employee stated that the kitchen was transferred from the hot holding unit around opening time, an hour prior. c) Jerk sauce, containing garlic and oil maintained out in ambient temperature above the steam table measured at 54F. Employee stated that the sauce is either provided on the side or as garnish on top of entrees. A portion of the sauce was taken from the walk-in refrigerator approximately an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] a) Rolling racks of chicken were immediately relocated into the walk-in refrigerator to cool. b) Tray of jerk chicken was reheated in the oven to 165F and above prior to returning to the steam table. [SA] c) Jerk sauce will be maintained on time as a public health control (TPHC). *** TPHC written procedures provided to PIC.
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 (6)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed one gallon container of paint maintained on the middle shelf above cooking equipment on the storage rack outside of the walk-in refrigerator. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Back A Yard Caribbean Grill? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed numerous opened bags of dry seasoning maintained in their bags at the cook line. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Observed numerous containers of food maintained directly on the floor inside the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station by the ware washing sink was partially obstructed with barrels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Stainless steel baffle inside the ice machine observed with pink growth like matter. Soiled surface was not in contact with ice [CA] Clean, sanitize, and maintain ice machine. [COS] Employee cleaned the baffle and began discarding ice.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
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
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' beverages observed stored in areas of food preparation. Observed employees' personal belongings stored in areas of food storage. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Back A Yard Caribbean Grill? Fix it
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed handle of scoop for rice at the steam table in direct contact with rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed single use utensils and plastic cups maintained underneath the paper towel dispenser behind the cashier. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Back A Yard Caribbean Grill? Fix it
EarlierJul 9, 2025Routine inspection84 out of 100 (Green placard)
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 front hot holding units: measured internal temperature of chicken to be 120F. Operator stated chicken had been held for 1 hour. [CA] Keep potentially hazardous foods at 135F and above or 41F and below. [COS] Chicken was reheated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K06 Adequate handwash facilities supplied, accessible
Next to the front 3-compartment sink: observed the handsink was partially obstructed by brooms and large plastic buckets. [CA] Do not place objects in front of the handsink. Handsinks must be unobstructed at all times to encourage handwashing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
On multiple storage shelves, observed opened bags of food were tied/twisted closed. [CA] After opening bags of food, food must be stored inside a rigid container with a tight-fitting lid.
The department's words
K13 Food in good condition, safe, unadulterated
Observed dents on seams/edges of multiple cans in the dry storage area. [CA] Food containers must be inspected before storage/use.
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
- Chemicals unlabeled or stored near food Read the free guide
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
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
- Routine inspection
- Result
- 78 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.