At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
11 problems found · 1 marked critical · Routine county inspection · Mar 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bistro Siam 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 Bistro Siam?
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
- Cooked food not cooled in time K09How 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 Bistro Siam's team
Is this your place?
Welcome, Bistro Siam. We'll walk through this together, one item at a time. To log the fixes, claim Bistro Siam 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 Bistro SiamWe'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: “Two bags of cooked rice measured 62F while maintained on a prep table out of temperature control. Per the cook, they…”
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 6-501.112, Food Code 4-603.16, Food Code 6-501.111, Food Code 2-301.15.
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 Bistro SiamWe'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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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
LatestMar 31, 2026Routine inspection67 out of 100 (Green placard)
This one: 67 out of 100 (Green placard), inspected Mar 31, 2026.
11 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
Two bags of cooked rice measured 62F while maintained on a prep table out of temperature control. Per the cook, they had been left out in ambient overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Bags of rice were voluntarily discarded.
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 Bistro Siam? Fix it
Not critical (10)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Grease-covered foil observed used to line shelves and the lower portion of a prep table at the cook-line. [CA] Discontinue the use of foil and cardboard to line surfaces to prevent the attraction or harborage of vermin.
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 Bistro Siam? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Three pots of curry measured 129F, 142F, and 147F while maintained on a lower prep table at the cook-line. Per the cook, she had cooked them approximately one hour prior and was cooling them down prior to placement into the walk-in cooler. [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. Ensure that foods are immediately placed into the walk-in cooler following cooking. [COS] Pots of curry relocated to the walk-in cooler and left uncovered to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bistro Siam? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and old food debris on the interior of cooking equipment at the cook-line. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
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 Bistro Siam? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Three pots stored directly on the floor in the back storage area. Clean cutting boards stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location.
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 Bistro Siam? Fix it
The department's words
K23 No rodents, insects, birds, or animals
7+ dead cockroaches of varying life stages observed in a sticky trap on the floor next to the left-most upright freezer. 3 dead cockroaches observed on the floor of the back, dry storage area. *No other evidence of cockroaches observed* Per staff, the facility receives a regular pest control service; However, service reports could not be provided. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bistro Siam? Fix it
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease on hood filters above the cook-line. [CA] Ventilation hood filters shall be maintained clean and in good repair to prevent the attraction of vermin, and to allow for adequate ventilation of heat/grease.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Bistro Siam? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher. Bucket of chlorine sanitizer feeding into the machine observed empty. The head cook states that she manually warewashes in the three compartment sink, and then loads the dishes into the mechanical dishwasher for an additional rinse. Cook proceeded to set up the three compartment sink and demonstrate correct manual warewashing procedure (100 ppm chlorine). [CA] Maintain chlorine sanitizer in the mechanical dishwasher at 50 ppm. 2. Accumulation of black, mold-like growth on three cutting boards that were not actively in-use. [CA] Food contact surfaces shall be maintained clean.
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 Bistro Siam? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Two cabbages with large amounts of black, mold-like growth on them observed in the walk-in cooler. Per the cook, these were not intended for service. [CA] Moldy food shall be removed immediately from use. [COS] Cabbages were voluntarily discarded.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Bistro Siam? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease/debris on the floors and walls of the kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Bistro Siam? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen observed with a colander placed inside the sink basin. Accumulation of grime on faucet handles of the hand sink in the kitchen. Soap was available at the wall-mounted dispenser at the hand sink in the kitchen; However, it was difficult to dispense. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide accessible handwashing cleanser in dispenser at handwash stations 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 Bistro Siam? Fix it
EarlierAug 7, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Manager Food Safety Certificate observed expired. [Corrective Action] Provide the current valid Food Safety Certificate. 2. Observed expired Food Handler's Card. [Corrective Action] Provide the current valid Food Handler's Card.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Grime accumulation on the prep sink and hand wash sink. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust accumulation on the exhaust vent in the restroom. [Corrective Action] Thoroughly clean and maintain clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Dishwasher in the kitchen observed not operable. [Corrective Action] Repair dishwasher. 2. Water leaking from the ice chute from the ice machine. [Corrective Action] Repair to stop the leak.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Cracked floor tiles observed at the cookline. [Corrective Action] Maintain floors in good condition. 2. Grease accumulation on the floor under the wok station. [Corrective Action] Thoroughly clean and maintain clean.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Expired permit posted in public view. [Corrective Action] Post the current valid health permit in public view.
Show 2 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Slime like substance observed in the ice chute of the ice machine. [Corrective Action] Thoroughly clean and sanitize the ice chute.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $3,555.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 Bistro Siam, 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
- Cooked food not cooled in time 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
- Pests seen inside: roaches Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food in poor condition Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
Call Bistro Siam
Ask for the manager. Bistro Siam can only fix what it knows about.
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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
- 67 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.