At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
10 problems found · 1 marked critical · Routine county inspection · Feb 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Be Wok & Hawaiian Bbq 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 Be Wok & Hawaiian 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-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Eating or drinking in a food area K04How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Be Wok & Hawaiian Bbq's team
Is this your place?
Welcome, Be Wok & Hawaiian Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Be Wok & Hawaiian 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 Be Wok & Hawaiian 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-contact surfaces not cleaned or sanitized rightThe county found: “MAJOR: 1. No sanitizer was provided for manual ware-washing. [CA]: Maintain sanitizer on site at all times. [COS]:…”
First step: Clean first, then sanitize
Then the next one: Eating or drinking in a food area
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 4-603.16, Food Code 2-304.11, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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
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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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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 once in the last 12 months (1 routine).
Every visit
LatestFeb 11, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Feb 11, 2026.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR: 1. No sanitizer was provided for manual ware-washing. [CA]: Maintain sanitizer on site at all times. [COS]: Chlorine sanitizer provided. 2. Employee rinsed plastic container at prep sink, skipped soap and sanitizer, then placed on sauce cart to be used. [CA]: Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS]: Plastic container relocated to 3 comp sink to be ware-washed and sanitized. MINOR: Washed and wet containers/equipment stacked on top of each other above 2 comp prep sink. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Be Wok & Hawaiian Bbq? Fix it
Not critical (9)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee was eating at cook line. [CA]: Ensure employees eat or drink only in designated areas where contamination of non-prepackaged food; clean equipment, utensils, and linens; unwrapped single-use articles; or other items needing protection cannot result.
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 Be Wok & Hawaiian Bbq? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw food was stored above ready to eat food. [CA]: Properly store raw food items beneath and separate from ready to eat food.
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 Be Wok & Hawaiian Bbq? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and food debris on floor, behind, and underneath equipment at cook line. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Be Wok & Hawaiian Bbq? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* 1. Multiple utensils and scoops stored in stagnant water in between use without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use. 2. Handle of ice scoop in direct contact with ice. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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 Be Wok & Hawaiian Bbq? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of food stored at dry storage areas. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
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 Be Wok & Hawaiian Bbq? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unsecured beverage cup stored above 2 door under counter cooler. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.
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 Be Wok & Hawaiian Bbq? Fix it
The department's words
K24 Person in charge present and performing duties
No person in charge at the beginning of inspection. [CA]: There shall be a person in charge during all hours of operation at the facility. [COS]: Person in charge arrived during inspection.
Plan review
The department's words
K48 Plan review
Revision due date for walk in cooler's plan submittal was due on 05/01/2025. [CA]: Revision shall be submitted within requested time frame. Ensure plan check process is completed, approved, and a final plan check inspection is obtained.
The department's words
K07 Proper hot and cold holding temperatures
In the walk in cooler, lau lau pork measured at approximately 46F. Per employee, lau lau pork was placed on the prep table for 1 hour then relocated to cooler. [CA]: Potentially Hazardous Food shall be cold held at 41F or below.
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 Be Wok & Hawaiian Bbq? Fix it
EarlierMay 6, 2025Routine inspection81 out of 100 (Green placard)
6 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
At the warmer, Lau Lau (with pork) measured between 89F - 116F. Per staff, Lau Lau has been actively reheating in the warmer approximately 30 minutes prior to measurement. [CA]: Any potentially hazardous foods cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. [COS]: Lau Lau was reheated in the microwave to 192F. Other Lau Lau were relocated to freezer to rapidly cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing method for Chlorine sanitizer. [CA]: Provide a testing method (for ex: Chlorine test strips) for measuring Chlorine sanitizer levels. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds.
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach on glue trap near walk in cooler. One dead cockroach on glue trap near rear door. [CA]: The premises of each food facility shall be kept free of vermin. Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility does not have a probe thermometer for measuring internal temperature of Potentially Hazardous Food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple utensils and scoops stored in stagnant water (measured at 78F) in between use without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front entry door is propped open. [CA]: Facility shall be fully enclosed at all times.
EarlierApr 4, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierOct 10, 2024Routine 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
At the cook line without temperature control, raw bean sprouts measured at 75F, garlic with oil measured at 80F, and pooled egg measured at 70F. Per Cook, food items have been out for approximately 2 hours prior to inspection. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discussed Time As A Public Health Control with Cook and staff. [COS]: PHFs to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control (TPHC) written procedures signed by staff. Maintain TPHC written procedures on site and available upon request at all times.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Accumulation of debris and sticky residue on the door handles of the prep line cooler. [CA]: Clean door handles and maintain non food contact surfaces clean. 2. Accumulation of grease and debris underneath the cook line and 3 compartment sink. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dish machine dispensing less than 50 ppm but greater than 0 ppm of Chlorine. No active ware-washing observed. [CA]: Ensure dish machine is dispensing at least 50 ppm of Chlorine sanitizer at all times when conducting ware-washing. Assess/adjust/repair dish machine as needed. [SA]: 3 compartment sink to be used to conduct manual ware-washing and sanitizing using available Chlorine/bleach sanitizer. Maintain 100 PPM of Chlorine sanitizer.
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw meat thawing at 3 compartment sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Staff relocated frozen meat to 2 door reach in freezer and a bag of frozen meat was thawed under running cool water.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Multiple utensils stored in stagnant water. [CA]: Utensils may be stored in clean stagnant water if the water is maintained at 135F or higher. Alternatively, utensils can be held in clean, dry containers, or in containers of water in which cold water flows into and drains from the container at a rate sufficient to flush away loose particles from utensils.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Light in 2 door reach in next to dry storage was inoperable. [CA]: Repair/replace light.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handler training. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
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 Be Wok & Hawaiian Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Eating or drinking in a food area Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
Let Be Wok & Hawaiian Bbq know
Ask for the manager. Be Wok & Hawaiian Bbq can only fix what it knows about.
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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.
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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
- 72 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.