At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 28, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Beijing Restaurant got more than most. That's from the last routine visit, on Aug 25, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Beijing Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes 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 Beijing Restaurant's team
Is this your place?
Welcome, Beijing Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Beijing Restaurant 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 Beijing RestaurantWe'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: Hand sink not ready to useThe county found: “Observed left handwash sink is blocked by preparation cart at the time of inspection. Nearby handwash sinks are…”
First step: Hand sinks are for hands only
Then the next one.
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 3-304.14, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Beijing RestaurantWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 lists no visits in the last 12 months.
Every visit
LatestAug 28, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 28, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed left handwash sink is blocked by preparation cart at the time of inspection. Nearby handwash sinks are available in the food preparation area and front counter. [CA] Handwash sink shall be fully stocked 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 Beijing Restaurant? Fix it
EarlierAug 25, 2025Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. At the cook line, measured fried chicken stored in large pan at 77F. Per staff, fried chicken was prepared 2 hours prior to temperature measurement and will be cooked again for service. 2. At the cook line, measured black bean sauce stored in a deep metal container at 98F. Per staff, black bean sauce was cooked 2 hours prior to temperature measurement. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Per PIC, fried chicken and black bean sauce will be discarded within 4 hours of cooking. Discussed cooling and TPHC procedures with PIC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. At the front service station, measured caramelized sweet potato at 68F. Per staff, sweet potato was cooked 2 hours prior and is stored at room temperature. 2. Next to the cook line, measured eggs at 78F. Per staff, eggs were moved from the walk-in cooler 2 hours prior to temperature measurement. 3. In the soup warmer, measured black bean sauce from 110-120F. Per staff, black bean sauce was cooked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] 1. Per PIC, caramelized sweet potato will be discarded within 4 hours of initial preparation. 2. Eggs were relocated into the walk-in cooler to facilitate rapid cooling. 3. Black bean sauce was reheated to 165F prior to being held in soup warmer. The temperature for the soup warmer was turned up.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple soiled wiping cloths stored on food preparation counters or on employee aprons. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In both restrooms, the hot water knob appears to be broken. Measured maximum water temperature in the restrooms at 72F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks probe thermometer for use. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door is missing knobs, creating large gaps between the facility and the outside. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed eggs and sweet potatoes stored directly adjacent to the handwash sinks in the food prep area and front counter area. [CA] Store foods away from the handwash sinks. All food shall be separated and protected from possible contamination.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured the ambient temperature of the 1-door preparation unit at 60F. No Potentially Hazardous Foods stored in the unit at the time of inspection. Per PIC, facility is aware of the temperature issue. [CA] Refrigeration units shall maintain foods at 41F or below. 2. Observed multiple refrigeration gaskets are in disrepair. [CA] Maintain all equipment in good condition.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. In the mechanical dishwasher, measured chlorine sanitizer concentration at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine sanitizer concentration of at least 50 ppm, or as per manufacturer's specifications. 2. Observed accumulation of black mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine.
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 Beijing Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
Call Beijing Restaurant
Ask for the manager. Beijing Restaurant can only fix what it knows about.
Share this page
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.
Do you work at or run Beijing Restaurant?
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.