At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Aug 19, 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. Burma Roots got more than most. That's from the last routine visit, on Jun 20, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Burma Roots?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- Hot food below 135°F K07How to fixFix 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 Burma Roots' team
Is this your place?
Welcome, Burma Roots. We'll walk through this together, one item at a time. To log the fixes, claim Burma Roots 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 Burma RootsWe'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: Dish sink or dish machine not set up rightThe county found: “Facility is lacking quaternary ammonium test strips. [CA] Test strips shall be provided to adequately measure the…”
First step: Set up
Then the next one: Hot food below 135°F
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 4-301.12, Food Code 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 Burma RootsWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestAug 19, 2025Routine inspectionGreen placard
This one: Green placard, inspected Aug 19, 2025.
3 violations listed, 0 marked critical.
Not critical (3)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking quaternary ammonium test strips. [CA] Test strips shall be provided to adequately measure the sanitizer concentration used during manual warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Burma Roots? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the 2 door preparation cooler (salad station), hard boiled eggs measured between 38- 47F. Stainless steel insert was overfilled. Per owner, hard boiled eggs were placed in preparation unit less than two hours prior. [CA] Potentially hazardous foods shall be held cold at 41F or below. [SA] Top portion of eggs were relocated to the walk in cooler for rapid cooling.
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 Burma Roots? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels stored outside of dispenser at warewash area hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] Owner filled paper towel dispenser.
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 Burma Roots? Fix it
EarlierJun 26, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
Conditional pass placard is not visible. Large plant was placed in front of placard. [CA] The placard shall be posted so as to be clearly visible to the general public and to patrons entering the food facility. The placard shall not be defaced, married, camouflaged, hidden, or obstructed in any way, removed or placed at a height or location that the Environmental Health Specialist determines contradicts the intent of this section. Further enforcement action may be taken.
EarlierJun 20, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the 2 door preparation cooler inserts: raw chicken, raw beef, and raw shrimp measured 50-51F. Inserts observed overfilled. Per food employee, food items stored in unit at 11am. [CA] Potentially hazardous foods shall be held cold at 41°F or below to prevent bacterial growth. [SA] Top layer of raw food items was removed from containers and relocated to the walk in cooler for rapid cooling.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Ice scoop stored on soiled surface of ice machine. [CA] Ensure food contact surfaces are clean at all times. [COS] Operator washed ice scoop and stored it in a metal container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility is lacking a metal probe thermometer to measure internal food temperatures. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Aluminum foil and cardboard used to line shelving back prep area. [CA] Discontinue use of unapproved materials to line shelves.
The department's words
K06 Adequate handwash facilities supplied, accessible
Warewash area handwash station is lacking paper towels in dispenser. Roll of paper towels available outside of dispenser. Per operator, a new paper towel dispenser will be installed. [CA] Single-use paper towels shall be provided in dispensers to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at preparation sink measured 118F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Expired quaternary ammonium test strips observed. [CA] Provide new test strips.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in multiple bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1) Dust accumulation on fan guard in walk in cooler. 2) Accumulation of dust, grime, and food debris observed on refrigeration units and cooking equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Routinely clean nonfood-contact surfaces to prevent build up.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On preparation counter: cooked chicken curry, measuring 167F, observed in deep container. No active cooling observed. [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.
EarlierApr 21, 2025Routine inspectionGreen placard
No violations listed in the data.
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 Burma Roots, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
Call Burma Roots
Ask for the manager. Burma Roots 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.
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
- 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.