At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 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. Bbq Chicken 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 Bbq Chicken?
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
- Equipment in poor repair K35How 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 Bbq Chicken's team
Is this your place?
Welcome, Bbq Chicken. We'll walk through this together, one item at a time. To log the fixes, claim Bbq Chicken 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 Bbq ChickenWe'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: “Major: 1. Measured box of shell eggs holding at 53F on counter top in back prep area. 2. Measured the following PHFs…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 3-305.11, 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?
Claim Bbq ChickenWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (22 → 13). That takes a team.
Every visit
LatestJun 22, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 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
The department's words
K07 Proper hot and cold holding temperatures
Major: 1. Measured box of shell eggs holding at 53F on counter top in back prep area. 2. Measured the following PHFs holding between 50F - 53F in 2 door cold top at cooks line: raw chicken and pooled eggs. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to add ice to unit and/or relocate PHFs. Minor: Measured the following PHFs holding between 44F - 48F in 2 door cold top/reach in and 1 door cold top: raw chicken, raw boneless chicken and sausage for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F.
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 Bbq Chicken? Fix it
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured ambient air temperature of 2 door reach in at 49F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. 2. Found condenser in walk-in-cooler leaking. Observed bucket used to capture leak. [CA] Repair refrigerator condenser.
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 Bbq Chicken? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Lacking single use paper towel at the hand wash station located near 1-compartment sink. Note: Another hand wash station located at cooks line nearby. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator restocked.
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 Bbq Chicken? Fix it
EarlierMay 12, 2026Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Major: Lacking single use paper towel at the ONLY hand wash station in restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Operator directed to restock. Minor: Lacking soap at the hand wash station located near warewash area. Note: Another hand wash station nearby where soap and paper towel is provided.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found several newly added equipments: (4x) fryer (Pitco), warmer unit (Prince Castle), 6 burner stove top (BlueAir), 2 door cold/reach in (BlueAir) and slushie device. [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). **Operator directed to go through plan check and submit paperwork for all the above equipments.**
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Lacking employee lockers on site. [CA] Provide lockers for employees personal items.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking cold water knob at mop sink when turned on. [CA] Secure leak. 2. Found ice machine drain line directly in floor sink. [CA] Provide a minimum of 1 inch air gap between floor sink and tubing.
EarlierOct 1, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierMar 18, 2025Routine inspection78 out of 100 (Green placard)
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
Major: Measured container of imitation crab holding at 58F at counter near sushi line for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to refrigeration unit. Minor: Measured the following PHFs holding between 45F - 46F in 1 door reach in/cold top for less than 4 hours: salmon and raw shrimp. [CA] Maintain all PHFs cold held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed a general consumer advisory note on menu, however consumer advisory notice does not indicate which food items are served raw. [CA] Indicate food items that are served raw.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chlorine test strip to test concentration of sanitizer at dish machine. Operator ONLY has quat test strips. [CA] Provide chlorine test strips.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Found employees clothing stored on rack next to food items in back prep area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. 2. Found mopping equipment stored directly in mop sink. Observed mop rack available for use. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several containers of food stored on floor in back prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
The department's words
K01 Demonstration of knowledge; food safety certification
Observed expired food handlers card. [CA] Renew food handlers card.
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found open bulk bags of flour and other food contact on racks. [CA] Once bulk bags are open, store food content in sealed food grade containers.
EarlierFeb 5, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found aluminum foil used to line prep table at cooks line. [CA] Discontinue using aluminum foil, use approved mat linings.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found drain line for ice machine directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.
Plan review
The department's words
K48 Plan review
Found a newly added hand wash station at cooks line directly plumb. [CA] All new added sinks shall go through plan check for prior approval of installation. Facility shall hereby submit plans with Santa Clara County Plan Check Department within 48 hours and/or remove sinks immediately.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found cloth towel used to line a tray of cup in 2 door upright. [CA] Discontinue using cloth linen, use approved food grade lining.
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 Bbq Chicken, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
Call Bbq Chicken
Ask for the manager. Bbq Chicken can only fix what it knows about.
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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
- Routine inspection
- Result
- 87 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.