At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Caspian Sea Cuisine 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 Caspian Sea Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Thermometer missing or reading wrong K39How 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 Caspian Sea Cuisine's team
Is this your place?
Welcome, Caspian Sea Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Caspian Sea Cuisine 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 Caspian Sea CuisineWe'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: Equipment in poor repairThe county found: “tomato in 1 door prep table cooler at 50F, no perishable food stored in the unit [CA]maintain equipments in good repair”
Then the next one: Hand sink not ready to use
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 4-301.12, Food Code 6-501.112, Food Code 3-302.11.
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 Caspian Sea CuisineWe'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 visited once in the last 12 months (1 routine).
Fewer points taken off than last time (18 → 9). That takes a team.
Every visit
LatestMay 13, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected May 13, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
tomato in 1 door prep table cooler at 50F, no perishable food stored in the unit [CA]maintain equipments in good repair
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 Caspian Sea Cuisine? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
missing soap and paper towel dispensers to front counter handsink [CA]install soap and paper towel dispensers to the front counter handsink
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 Caspian Sea Cuisine? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no probe thermometer [CA]obtain an approved probe thermometer
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Caspian Sea Cuisine? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
food prep sink without drain board [CA]replace existing sink with food prep sink with drain board
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 Caspian Sea Cuisine? Fix it
EarlierSep 17, 2025Follow-up inspectionGreen placard
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.
EarlierSep 10, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
kitchen handsink water turned off and both paper towel & soap dispensers empty [CA]maintain handsink in good repair front counter handsink missing paper towel & soap dispensers [CA]replace missing dispensers
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
no manager's food safety certificate [CA]obtain a valid FSC
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
flying insects [CA]maintain facility free of flying insects
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
missing probe thermometer [CA]obtain an approved probe thermometer
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
ketchup in 1 door prep table cooler at 55F [CA]maintain equipments in good repair
EarlierDec 3, 2024Routine inspection75 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
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, observed a lack of paper towels at the handwash station. [CA] Ensure hand soap and paper towels are provided at all handwash stations in their respective dispensers to allow for proper handwashing. [COS] Operator restocked paper towels at the handwash station in the kitchen area. In the restrooms, observed paper towels stored on the counter-top of handwash sink. [CA] Ensure paper towels at handwash stations are provided from a dispenser to allow for proper handwashing.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the handwash station, observed hot water turned off. [CA] Ensure hot water is provided at all handwash stations between 100F and 108F to allow for proper handwashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, at the open window, observed unfinished wooden framing, and unapproved wooden pieces installed. Above the 3 compartment sink, observed a large hole in the wall and metal pieces installed to the wall. [CA] Ensure framing around the window is finished and properly sealed. Remove any unapproved materials from walls and install only approved smooth, durable, and easily cleanable material. Seal any holes, cracks, and crevices to prevent possible harborage of vermin.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the cookline, measured cooked tomato kabob and vegetable kabob at 131F. [CA] Ensure potentially hazardous foods are held hot at 135F or above to prevent bacterial growth. [COS] Operator discarded tomato and vegetable kabobs.
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 an open front and back door for the facility. [CA] Ensure doors are kept closed to prevent an entrance for vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
By the cookline, in the 2 door reach in refrigerator, observed the storage of tomato and vegetable kabobs below raw meat kabobs. [CA] Ensure raw meat is stored separately from vegetables and cooked food to prevent possible contamination. Food shall be stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef and lamb, raw pork, raw seafood, raw vegetables, cooked food. Observed dry food stored in the hallway towards the back exit. [CA] Ensure dry food is stored in approved food prep and food storage areas.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, at the top of the open window, underneath the wooden frame, observed old cockroach droppings and a dead cockroach. In the kitchen area, above the mop sink area, around the edges of the ceiling, observed accumulation of old cockroach droppings. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility as necessary.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, hanging above the mop sink, observed a large hand blender stored. [CA] Ensure equipment and utensils for food are stored in a manner to prevent contamination.
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 Caspian Sea Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Let Caspian Sea Cuisine know
Ask for the manager. Caspian Sea Cuisine can only fix what it knows about.
The department lists no phone for this place.
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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 Caspian Sea Cuisine?
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
- Routine inspection
- Result
- 91 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.