At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Apr 15, 2026
At the routine inspection on Apr 15, 2026. The latest visit, on Apr 17, 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. Da Sichuan Bistro 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 Da Sichuan Bistro?
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: Pests seen inside: roaches K23How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Da Sichuan Bistro's team
Is this your place?
Welcome, Da Sichuan Bistro. We'll walk through this together, one item at a time. To log the fixes, claim Da Sichuan Bistro 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 Da Sichuan BistroWe'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: Pests seen inside: roachesThe county found: “1. Observed Vermin: Documented in the following areas: - Multiple live adult and nymph cockroaches in the outlet and…”
First step: What to do
Then the next one: Shelves and surfaces need cleaning
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 6-501.112, Food Code 2-301.15, Food Code 2-301.14, Food Code 3-501.13.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Da Sichuan BistroWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Da Sichuan Bistro. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (46 → 19). That takes a team.
Every visit
LatestApr 17, 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 Apr 17, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 15, 2026: 81 out of 100 (Red placard).
EarlierApr 15, 2026Routine inspection81 out of 100 (Red placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Multiple live adult and nymph cockroaches in the outlet and surrounding area at the wall to the left of the low temperature dish machine - Fecal spotting around the outlet and shelving at the wall left of the dish machine - One dead adult cockroach on the water heater - Fecal spotting around crevices of the water heat - One dead adult cockroach in the basin of the kitchen handwashing sink - One egg casing on the floor behind the upright freezer near the back door - One dead adult cockroach on the floor behind the upright freezer near the back door - Numerous dead and live adult and nymph cockroaches on the floor and at the wall between the two upright freezers near the back door - One live adult cockroach on the floor between the dining and service areas - One dead adult cockroach on the floor in side storage area 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 Da Sichuan Bistro? Fix it
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed a heavy accumulation of grease/grime on equipment surfaces throughout the facility, including but not limited to: - The metal wire racks above the prep coolers across from the cooks line - The interior surfaces of the reach in coolers across from the cooks line - The surfaces of the storage racks in the preparation area - The cabinets of the deep fryer - Throughout the racks in the walk in cooler - On the fan guard in the walk in cooler [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Da Sichuan Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a heavy accumulation of grime on the walls throughout the facility including beside the cooks line and at the wareashing and adjacent areas. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Da Sichuan Bistro? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed soap in a plastic to open to go container. The mounted soap dispenser was observed empty at this time. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Da Sichuan Bistro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed a gap below the back door exceeding 1/4" 2. Observed areas of the FRP paneling to be lifting behind the two single door upright freezers contributing to the harborage of vermin. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 Da Sichuan Bistro? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in between the preparation counter and preparation unit. The storage space appears to be soiled with food debris. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 Da Sichuan Bistro? Fix it
EarlierJul 2, 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.
EarlierJun 30, 2025Routine inspection54 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the paper towel dispenser is empty at the only handwash sink in the kitchen. The dispenser appears to be broken. [CA] Handwash sink shall be fully stocked with soap and single use towels at all times. [COS] PIC restocked and repaired the dispenser.
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
Measured beansprouts on the preparation counter at 53F and measured cooked intestine on top of the preparation unit inserts at 68F. The cooked intestine is in a plastic bag placed above the preparation unit inserts. Per PIC, beansprouts and intestine were removed from refrigeration 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Ice was added to the container of beansprouts. The beansprouts and cooked intestine were moved to the walk-in cooler to facilitate 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
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling cooked chicken with bare hands without washing hands. [CA] Employees shall properly wash hands with soap, warm water, and dry using single use paper towels as required. Reduce bare hand contact with cooked foods to prevent contamination. [SA] Specialist instructed employee to properly wash hands. Cooked chicken will be reheated for service.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef thawing on a tray stored on the clean drainboard next to the mechanical dishwasher. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Ensure clean drainboard is not used for food preparation. [COS] Raw beef was relocated to the walk-in cooler.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in between the preparation counter and preparation unit. The storage space appears to be soiled with food debris. [CA] Properly store utensils and equipment in a clean and sanitary manner.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak at the handwash sink in the kitchen. [CA] Repair leak. Maintain plumbing fixtures in good repair.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Observed the ventilation hood above the mechanical dishwasher is blocked by a makeshift shelf (piece of wood). Facility is storing aluminum foil wrapping on the makeshift shelf. [CA] Keep ventilation hoods clear to effectively remove vapors from the mechanical dishwasher. 2. Observed excessive grease build-up on the hood filters above the cook line. [CA] Ventilation hood filters shall be routinely cleaned and maintained in good condition. 3. Observed multiple lights in the kitchen and above the cook line are not functional. [CA] Provide adequate lighting in food preparation areas.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine sanitizer concentration inside the mechanical dishwasher at 25 ppm. [CA] Chlorine in the mechanical warewashing machine shall be maintained at 50 ppm, or as per manufacturer's specifications.
Show 5 more
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of their employment. Food handler cards shall be available for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed excessive accumulation of grease, food debris, and dust on the floors, walls, and ceilings of the kitchen. [CA] Floors, walls, and ceilings shall be routinely cleaned to prevent pest harborage.
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 multiple misaligned ceiling panels, creating gaps in the ceiling. Behind the upright refrigeration units, observed window is open and is not properly sealed off by the screening. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed large container of red chilis stored on the ground next to the cook line. [CA] Food shall be stored six inches above the floor to prevent contamination. 2. Observed raw meat stored above ready-to-eat beansprouts and cooked meats in the walk-in cooler and upright refrigeration units. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed excessive accumulation of grime and food debris on shelving, cooking equipment, and refrigeration unit handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Da Sichuan Bistro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Da Sichuan Bistro
Ask for the manager. Da Sichuan Bistro can only fix what it knows about.
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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 Da Sichuan Bistro?
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
- 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.