At a glance
CleanCleaver food safety systematic review results
What happened?
98/ 100 · 2 points taken off
1 problem found · Routine county inspection · Jul 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Clifford's Chicken & Fish 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 Clifford's Chicken & Fish?
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
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 Clifford's Chicken & Fish's team
Is this your place?
Welcome, Clifford's Chicken & Fish. We'll walk through this together, one item at a time. To log the fixes, claim Clifford's Chicken & Fish 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 Clifford's Chicken & FishWe'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 steam table and prep table cooler [CA]properly store utensils to prevent contamination”
Then the next one.
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 2-301.14, Food Code 4-603.16, Food Code 4-301.12.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Clifford's Chicken & FishWe'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 3 times in the last 12 months (3 routine).
Every visit
LatestJul 2, 2026Routine inspection98 out of 100 (Green placard)
This one: 98 out of 100 (Green placard), inspected Jul 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
a knife stored between steam table and prep table cooler [CA]properly store utensils to prevent contamination
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 Clifford's Chicken & Fish? Fix it
EarlierMar 10, 2026Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
pickles and tomato in prep table cooler at 60F, no perishable food items stored in the unit [CA]maintain equpiments in good repair
EarlierDec 4, 2025Routine inspection84 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee using phone and putting on gloves without washing hands, heading to food prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [SA] Talked to employee about the importance of washing hands after using personal belongings and putting on gloves.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Sanitizer within the 3-compartment sink was measured at 100PPM at the time of inspection. No active ware-washing. Sanitizer is not being pulled from dispenser. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. Have contractor look at dispenser for sanitizer. [COS] PIC added more sanitizer into the compartment; re-measured at 200PPM. Facility will be adding sanitizer manually. 2. Knives are being stored in between stainless steel table and prep table at the time of inspection. [CA] Discontinue this practice since surfaces do not get cleaned regularly. Obtain knife holders or magnets around this station. [SA] All utensils were moved to the 3-compartment sink; wash, rinse, sanitized.
The department's words
K07 Proper hot and cold holding temperatures
Prep table in front of cook line had PHFs measured between 49-50*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced by a contractor. [SA] Cooked stated that all items will be removed out of the prep table at the end of the day.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Unable to provide test strips at the time of inspection for quats. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.
EarlierMay 30, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
cheese in prep table cooler at 65F, no other perishable items noted in the unit. operator stated that each cheese batch in the unit is used less than an hour. prawn and brine in advised operators to use ice bath until serviced. [CA]maintain perishable food under 41F (or 45F for dairy products) prawn and brine in 2 door worktop cooler at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)
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 Clifford's Chicken & Fish, 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
Call Clifford's Chicken & Fish
Ask for the manager. Clifford's Chicken & Fish 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.
Do you work at or run Clifford's Chicken & Fish?
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
- 98 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.