At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
8 problems found · 3 marked critical · Routine county inspection · Jul 31, 2026
At the routine inspection on Jul 31, 2026. The latest visit, on Aug 4, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Crawfish La got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Crawfish La?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Pests seen inside: roaches 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 Crawfish La's team
Is this your place?
Welcome, Crawfish La. We'll walk through this together, one item at a time. To log the fixes, claim Crawfish La 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 Crawfish LaWe'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: Hands not washed when neededThe county found: “THE FOOD EMPLOYEE TOUCHED HER EARS THEN PROCEEDED TO CUT LEMON GRASS. [CA] HAND WASHING IS REQUIRED AFTER THE HANDS…”
First step: When to wash
Then the next one: No hot or cold water at a sink
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 6-501.112, Food Code 4-301.12, Food Code 6-501.111.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Crawfish LaWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Crawfish La. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Every visit
LatestAug 4, 2026Follow-up inspection
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.
This one: a follow-up inspection on Aug 4, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 31, 2026: 62 out of 100 (Red placard).
EarlierJul 31, 2026Routine inspection62 out of 100 (Red placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
THE FOOD EMPLOYEE TOUCHED HER EARS THEN PROCEEDED TO CUT LEMON GRASS. [CA] HAND WASHING IS REQUIRED AFTER THE HANDS HAVE TOUCHED BODY PARTS. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Crawfish La? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT 78F AT THE 3-COMPARTMENT SINK. [CA] PROVIDE HOT WATER AT 120F AT THE 3-COMPARTMENT SINK AND FOOD PREPARATION SINK AND 100F AT THE HAND WASH SINK.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Crawfish La? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
FOUND 2 LIVE BABY COCKROACHES ON THE DRY STORAGE AREA FLOOR. FOUND A DEAD COCKROACH ON A FOOD CONTAINER WITH DRIED FOOD. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Crawfish La? Fix it
Not critical (5)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
FOUND TAGS STORED NOT IN CHRONOLOGICAL ORDER. [CA] STORE TAGS IN CHRONOLOGICAL ORDER.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
MISSING THE TEST STRIPS TO MEASURE THE CHLORINE CONCENTRATION AT THE 3 COMPARTMENT SINK. [CA] PROVIDE TEST STRIPS TO MEASURE 100 PPM CHLORINE.
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 Crawfish La? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
FOUND A DEAD COCKROACH IN THE CONTAINER WITH DRIED ONION. [CA] FOOD SHALL BE FREE OF VERMIN. SEE VC&D
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Crawfish La? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
REPEAT VIOLATION: THE CONSUMER WARNING FOR RAW FOODS IS MISSING THE IDENTIFICATION OF WHICH FOOD ITEM IS SERVED RAW ON THE MENU. [CA] PROVIDE THE IDENTIFICATION IE: ASTERIK DENOTING THE FOOD SERVED RAW.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
OBSERVED FOOD EMPLOYEE WASH HER HANDS AT THE 3 COMPARTMENT SINK. [CA] USE THE HAND WASH SINK TO WASH HANDS. OBSERVED THE FOOD EMPLOYEE RINSE THE FROZEN SNAILS AT THE 3 COMPARTMENT SINK. [CA] USE THE FOOD PREPARATION SINK TO RINSE FOOD.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Crawfish La? Fix it
EarlierMay 15, 2026Follow-up inspectionNo score given
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.
EarlierMay 15, 2026Routine inspection66 out of 100 (Red placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
THE HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK AND THE HAND WASH SINK IS AT 76F. [CA] PROVIDE HOT WATER AT 120F AT THE 3 COMPARTMENT SINK AND 100F AT THE HAND WASH SINK.
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
The department's words
K07 Proper hot and cold holding temperatures
FOUND SHELLED EGGS AT 75F ON THE FOOD PREPARATION TABLE. FOUND THE MAYO AT 77F STORED ON THE FOOD PREP TABLE IN THE KITCHEN.[CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. THE EGGS WERE RETURNED TO THE REFRIGERATOR AS WELL AS THE MAYO. NOTE: THE EGGS AND MAYO WERE OUT OF TEMPERATURE CONTROL FOR LESS THAN AN HOUR, PER OPERATOR.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] FOOD FACILITIES THAT PREPARE, HANDLE, OR SERVE NON-PREPACKAGED POTENTIALLY HAZARDOUS FOOD SHALL HAVE A VALID FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS AVAILABLE FOR REVIEW AT ALL TIMES.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
THE CONSUMER WARNING FOR RAW FOODS IS MISSING THE IDENTIFICATION OF WHICH FOOD ITEM IS SERVED RAW ON THE MENU. [CA] PROVIDE THE IDENTIFICATION IE: ASTERISK DENOTING THE FOOD SERVED RAW.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A FEW POTS WITH VERMICELLI STORED ON THE FLOOR IN THE KITCHEN. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A MOP IN THE MOP BUCKET AND ONE IN THE MOP SINK. [CA] HANG THE MOP TO AIR DRY. FOUND AN EMPLOYEE’S BOWL WITH FOOD STORED NEXT TO FOOD RELATED ITEMS IN THE KITCHEN. [CA] DO NOT EAT OR STORE PERSONAL FOOD IN THE KITCHEN OR FOOD STORAGE AREAS.
The department's words
K23 No rodents, insects, birds, or animals
FOUND A COUPLE OF ANTS ON THE FOOD PREPARATION TABLE IN THE KITCHEN. [CA] ENSURE THE FACILITY IS DEVOID OF ANTS.
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
REPEAT VIOLATION: FOUND THE 4 BURNER COOKING EQUIPMENT EXTENDING A FEW INCHES OUTSIDE THE HOOD CANOPY. [CA] ENSURE TO THE COOKING EQUIPMENT IS 5 INCHES INSIDE THE HOOD CANOPY.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE 3 COMPARTMENT SINK BEING USED TO PREPARE THE CRAWFISH. [CA] USE THE FOOD PREPARATION SINK TO PREPARE FOOD.
EarlierSep 12, 2025Routine inspection87 out of 100 (Green placard)
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
FOUND A LARGE OPEN BAG OF SUGAR IN THE DRY STORAGE AREA. [CA] ONCE OPENED STORE ITS CONTENTS IN A FOOD GRADE WASHABLE CONTAINER WITH A LID AND LABEL.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT 111F AT THE 3 COMPARTMENT SINK. [CA] PROVIDE HOT WATER AT 120F AT THE 3 COMPARTMENT SINK.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE LARGE GAS BURNER STOVE OUTSIDE THE HOOD CANOPY. [CA] ENSURE THE STOVE IS 5 INCHES INSIDE THE HOOD CANOPY.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
MISSING THE CHLORINE TEST STRIPS. [CA] PROVIDE CHLORINE TEST STRIPS TO MEASURE 100 PPM AT THE 3 COMPARTMENT SINK.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND ALUMINUM COVERED FOIL CHIPPING OFF FROM THE FOOD PREPARATION TABLE. [CA] REMOVE THE FOIL.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A BOWL BEING USED TO SCOOP THE RICE FROM THE WORKING CONTAINER. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
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 Crawfish La, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: roaches Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food in poor condition Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Crawfish La
Ask for the manager. Crawfish La can only fix what it knows about.
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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
- Follow-up 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.