At a glance
CleanCleaver food safety systematic review results
What happened?
54/ 100 · 46 points taken off
12 problems found · 3 marked critical · Routine county inspection · Jun 11, 2026
At the routine inspection on Jun 11, 2026. The latest visit, on Jun 30, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Blue Water Seafood And Crab 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 Blue Water Seafood And Crab?
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
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Shellfish tags or fish freezing records missing K16How 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 Blue Water Seafood And Crab's team
Is this your place?
Welcome, Blue Water Seafood And Crab. We'll walk through this together, one item at a time. To log the fixes, claim Blue Water Seafood And Crab 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 Blue Water Seafood And CrabWe'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: “At the right-side steam table (oriented facing the dining area), clam chowder and salsas measured between 112F and…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 7-201.11, Food Code 3-302.11, Food Code 2-301.14.
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Blue Water Seafood And Crab. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJun 30, 2026Follow-up inspection
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
This one: a follow-up inspection on Jun 30, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 11, 2026: 54 out of 100 (Red placard).
EarlierJun 29, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: One live nymph on the wall next to the ice machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 12, 2026Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3 compartment sink was measured at a maximum temperature of 116 degrees Fahrenheit. [Corrective Action] Ensure hot water is provided at a minimum temperature of 120 degrees Fahrenheit.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Deteriorated floor grout observed by the deep fryers. [Corrective Action] Maintain floors in good condition.
EarlierJun 11, 2026Routine inspection54 out of 100 (Red placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the right-side steam table (oriented facing the dining area), clam chowder and salsas measured between 112F and 121F. Per staff, items had been taken out of refrigeration, reheated on the stove top, and placed into hot holding approximately 2 hours prior. At the preparation refrigerator near the cook-line, pico de gallo, shredded cheese, raw beef, calamari, soft boiled eggs, and sliced cantaloupe measured between 44F and 49F. Ambient of the unit measured 46F via probe. Per staff, some of the items had been maintained inside the unit since 9:00AM this morning, and other had been placed into the unit less than 1.5 hours prior. In the drawer coolers directly underneath the grill, sliced cheese measured between 48F and 49F, and various types of fish, calamari, and shrimp measured between 44F and 45F. Per staff, items had been placed into refrigeration at the start of lunch service, approximately 3.5 hours prior. At the upper inserts of the open-top prep cooler adjacent to the fryers, fish, calamari, and shrimp measured between 44F and 46F. Per staff, items had been refilled prior to lunch service, approximately 3.5 hours prior. In the walk-in cooler, numerous potentially hazardous foods measured 43F. Ambient of the unit measured 43F via probe. Per staff, ambient of the unit had read at 40F until approximately 1 hour prior, during which a large delivery of beer arrived and the door had been repeatedly opened and closed. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some potentially hazardous foods were voluntarily discarded due to time and temperature abuse. All other potentially hazardous foods relocated to working refrigeration. After leaving the unit closed for approximately 1 hour, ambient of the walk-in cooler measured 41F. Continue to monitor using available internal and probe thermometers.
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 Blue Water Seafood And Crab? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 10+ live German cockroaches of varying life stages in the electrical conduits/wiring of the two-door under-counter refrigeration unit, behind the back panel, located directly across from the main cook-line - 1 live adult cockroach crawling underneath the aforementioned refrigeration unit - 1 live juvenile cockroach crawling on the floor at the back preparation area, near the oyster refrigerator - Dead nymph cockroaches under refrigeration units at the main cook-line - Cockroach droppings observed on the wall at the back preparation area, behind the two-door upright cooler and one-door upright freezer Per the owner, facility receives a weekly pest control service from Orkin. Pest control service report from Orkin conducted on 6/4/2026 was provided for review, stating that the facility was treated and German cockroach activity was observed. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The people in charge during inspection, [name], have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Blue Water Seafood And Crab? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
In the oyster refrigerator, one metal container of oysters, and one yellow mesh bag of oysters observed stored without tags. Shell stock tags could not be provided. Per an employee, the tags for these particular batches may have accidentally been thrown away. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. Maintain shell stock tags with correlated batches of shell stock. [COS] Oysters 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.
Not critical (9)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at a maximum of 82F at the hand sink to the left of the fryer cook-line. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Blue Water Seafood And Crab? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed the use of unapproved cockroach chemical bait stations. [CA] Discontinue the use of unapproved insecticides. Work with pest control to apply approved chemicals.
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 Blue Water Seafood And Crab? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored directly over tortillas and sliced vegetables in the two-door under-counter cooler across from the cook-line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Blue Water Seafood And Crab? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw oysters, then did not wash hands thereafter until prompted to. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Blue Water Seafood And Crab? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease on the hood filters above the cook-line. [CA] Clean regularly to prevent the attraction of vermin, and to allow for the 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 Blue Water Seafood And Crab? Fix it
Show 4 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease on the casters underneath the fryer units at the side 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 Blue Water Seafood And Crab? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the back preparation area near the oyster refrigerator lacked soap. *Note: Additional, properly stocked hand wash sink was available nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.
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 Blue Water Seafood And Crab? 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 under-counter bar dishwasher while not in active use to wash dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Accumulation of brown buildup on soda machine dispenser nozzles. [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 Blue Water Seafood And Crab? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the walk-in cooler measured 43F via probe. Ambient of the prep cooler near the cook-line measured 46F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
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 Blue Water Seafood And Crab? Fix it
EarlierOct 17, 2025Routine inspection73 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Fly observed landing on a cob of corn stored in an uncovered prep insert to the left of the fryers. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Corn cob VC&D into the trash. See VC&D report.
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)
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 at the bar area while not actively in-use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Black mold-like buildup observed on the inside of the left-side soda gun at the bar area. Per the PIC, the left side of the bar is never used (only the right). [CA] Clean and sanitize regularly to prevent buildup. 3. Pink mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup.
The department's words
K26 Approved thawing methods used; frozen food
Facility is thawing raw fish while in ROP (reduced oxygen packaging). [CA] Facility shall cut open bags of ROP'd fish prior to thawing (to introduce oxygen) to prevent the growth of Clostridium botulinum.
The department's words
K23 No rodents, insects, birds, or animals
1. Three dead german cockroaches of varying life stages observed under the prep cooler in the middle of the kitchen. *No other evidence of cockroaches observed* PIC provided a pest control report from Orkin from last month, which noted german cockroach activity. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize area of dead cockroaches. 2. 10+ flies observed throughout the facility. [CA] Work with pest control to eliminate fly presence to prevent the adulteration of food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple clean rubber spatulas observed to be heavily chipped, with large pieces of rubber missing. [CA] Replace equipment when it becomes worn/damaged to prevent contamination of food.
The department's words
K07 Proper hot and cold holding temperatures
Raw fish and shrimp measured 48F-49F in the upper prep inserts of the prep cooler to the left of the fryer. [CA] Potentially hazardous foods (PHF's) intended for cold holding shall be held at 41F or below to prevent the growth of bacteria. [COS] Employee added ice. PHF's remeasured at 41F or below.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash at the main cook-line obstructed with a bin full of dirty wiping cloths. Aforementioned handwash sink lacked a functional paper towel dispenser. Note: Additional, properly stocked handwash sink located nearby [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstruction removed. Paper towel dispenser fixed.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 67F at the handwash sink next to the soda machines. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC turned diverter valve on. Water measured at 100F.
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 Blue Water Seafood And Crab, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Chemicals unlabeled or stored near food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hands not washed when needed Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Blue Water Seafood And Crab
Ask for the manager. Blue Water Seafood And Crab 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 Blue Water Seafood And Crab?
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.