At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
3 problems found · Routine county inspection · Sep 24, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Bonchon 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 Bonchon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Hood filters need cleaning K38How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Bonchon's team
Is this your place?
Welcome, Bonchon. We'll walk through this together, one item at a time. To log the fixes, claim Bonchon 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 BonchonWe'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: Utensils or dishes stored wet or unwashedThe county found: “a knife stored between prep table cooler and work table [CA]properly store utensils to prevent contaminatioin”
Then the next one: Hood filters need cleaning
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 3-304.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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 BonchonWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (13 → 6). That takes a team.
Every visit
LatestSep 24, 2025Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Sep 24, 2025.
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
a knife stored between prep table cooler and work table [CA]properly store utensils to prevent contaminatioin
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 Bonchon? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
grime build up on ventilation hood filters [CA]maintain hood filters free of grime build up
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 Bonchon? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
a wiping cloth on work table [CA]maintain wiping clothes in sanitizing solution when not in use
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bonchon? Fix it
EarlierDec 30, 2024Routine inspection87 out of 100 (Green placard)
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
1) Upright warming cabinet measured to have: -Fried flats at 125F -Fried drums at 129F -Ambient temperature at 131F Per cook wings are only kept for short period of time and kept track on 2 hour timer and were made about 20-30 minutes prior. Timer read 2:00 hours remaining with no labels are markings when timer was inspected. When asked cooked did not have answer for procedure if wings exceeded 2 hour time period. No SOPs were available for review. 2) Single service coleslaw containers measured to be 55F and stored at room temperature by service area. Per cook items are kept there for lunch rush and refreshed after 12PM. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. PHFs may be held on time as a public health control (TPHC) for up to 4 hours out of temperature and then discarded. When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 1) Per cook, wings were made in the last 20 minutes. 2 hour timer was set and cook understoon PHFs shall be discarded at the end of 4hours. Facility shall submit SOPs for TPHC and have SOPs on site available for review. 2) Only 3 single serving containers of coleslaw left in container. Coleslaw shall be kept on time for 4 hours (until 4PM) and then discarded if not consumed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handles in rice bag observed to be in direct contact with raw rice.[CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sheet trays, tongs, and brushes for fried chicken by upright warmer observed to be used on contact with PHFs. Tongs by wok and cookline observed to be in bucket of dirty water. Per cook, utensils at cookline are changed every 2 hours with timer. Timer observed to not be set. [CA] In use preparation surfaces and utensils shall be cleaned at least every 4 hours or as required. [COS] Per employee trays and tongs brushes were recently changed after lunch rush. Tongs and utensils at cookline were replaced with new clean utensils.
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 Bonchon, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
- Wiping cloths left out of sanitizer Read the free guide
Call Bonchon
Ask for the manager. Bonchon 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.
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
- 94 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.