At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Jul 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Chef Zhao Kitchen 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 Chef Zhao Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- No person in charge on duty K01How to fixFix it
- Pests seen inside: droppings K23How 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 Chef Zhao Kitchen's team
Is this your place?
Welcome, Chef Zhao Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Chef Zhao Kitchen 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 Chef Zhao KitchenWe'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: Raw food not kept apart from ready-to-eat foodThe county found: “Container of mushrooms stored on the drainboard of the three compartment warewashing sink. [CA] All food shall be…”
First step: Top to bottom
Then the next one: No person in charge on duty
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 3-302.11, Food Code 6-501.112, Food Code 3-305.11.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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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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
LatestJul 7, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jul 7, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Container of mushrooms stored on the drainboard of the three compartment warewashing sink. [CA] All food shall be separated and protected from potential contamination. Stored and prepare produce at the dedicated food preparation sink.
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 Chef Zhao Kitchen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple employee food handler cards have expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K23 No rodents, insects, birds, or animals
Observed old rodent droppings above the warewashing machine. [CA] Clean and sanitize area of old droppings. [COS] Area cleaned and sanitized. No additional evidence of vermin observed at the time of inspection, reviewed facilities professional pest control service report.
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 Chef Zhao Kitchen? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a metal probe thermometer for measuring the final cooking temperature of cooked foods. [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.
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 Chef Zhao Kitchen? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of to-go containers stored directly on the floor of the dry storage room. Containers of raw meat stored directly on the floor of the walk in freezer. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Chef Zhao Kitchen? Fix it
Show 1 more
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 a gap of larger than 1/4 inch below the side double doors into the facility. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Personal bag stored on the cook line food storage rack. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 Chef Zhao Kitchen? Fix it
EarlierSep 17, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Single use food containers stored on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door to the kitchen left open. [CA] Provide screen door or keep back door closed at all times to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Container of wood ear mushroom stored on the drain board of the 3 compartment warewashing sink. [CA] All food shall be separated and protected from possible contamination. Food preparation shall be accomplished at the dedicated food preparation sink. Employees cutting green beans at a table within the customer dining room. [CA] Food preparation shall only occur in approved areas. [COS] Green bean preparation relocated to the kitchen.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked veggies at 90 F within a closed to-go container within the 2 door upright display refrigerator. [CA] Properly store cooling foods in such a way to allow proper air flow. [COS] Cooked veggies uncovered and relocated to the walk in refrigerator to be cooled to and held at 41 F or below. Measured cooked pork within covered bowls at 110 F stacked on a rack next to the food preparation sink. [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. [COS] Bowls rearranged and placed on a single layer to allow for rapid cooling.
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 Chef Zhao Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: droppings Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Chef Zhao Kitchen
Ask for the manager. Chef Zhao Kitchen 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 Chef Zhao Kitchen?
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
- 86 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.