At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Mar 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dae Bak 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 Dae Bak?
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: droppings K23How to fixFix it
- No person in charge on duty K01How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Dae Bak's team
Is this your place?
Welcome, Dae Bak. We'll walk through this together, one item at a time. To log the fixes, claim Dae Bak 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 Dae BakWe'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: droppingsThe county found: “Approximetly 7 rodent droppings found on floor of dry storage room under storage racks. No evidence of contamination…”
First step: What to do
Then the next one: No person in charge on duty
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 4-603.16, Food Code 3-304.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Pests seen inside: droppings
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 24, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Mar 24, 2026.
8 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
Approximetly 7 rodent droppings found on floor of dry storage room under storage racks. No evidence of contamination of food/food contact surfaces. [CA] Clean and sanitize area of old droppings. Pest control invoices provided.
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 Dae Bak? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for all working employees [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer concentration at 3 compartment sink measured at <100PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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 Dae Bak? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet/used wiping towels found stored on food preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dae Bak? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Cooked rice and raw eggs held on preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, PHF held for less than 2hrs at cookline, PIC moved PHF to under counter refrigerator for rapid cooling.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dae Bak? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food preparation observed at active warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food prep.
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 Dae Bak? Fix it
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Co2 tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Dae Bak? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxed and container food stored directly on the floor of walk-in refrigerator and freezer. [CA] Food 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 Dae Bak? Fix it
EarlierJan 9, 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.
EarlierDec 4, 2024Routine inspection86 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Observed vacuum sealed raw pork stored within the kitchen 1 door refrigerator. PIC stated that the pork was sealed 1 day prior. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Discontinue use of the unapproved foodsaver machine. [COS] Pork removed from sealed bags.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the deep fryer at the cook line to be extending past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The vinyl tile flooring within the rear dry storage room is in disrepair. [CA] Replace floor with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed the wall/ caulking to be in disrepair behind the 3 compartment sink. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Re- caulk three compartment sink to wall.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has the following unapproved equipment: 1 . Household fridge/ freezer 2. Household reach in chest freezer 3. two glass door mini fridges 4. Food saver vacuum sealing machine [CA] Removed unapproved equipment. All equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Observed the use of butane burners within the dining room on tables. [CA] Discontinue the use of butane burners inside of the facility. Use alternate alcohol based table warmers. Facility re-uses single use food containers to store various food items within refrigerators. [CA] Food containers intended for single use shall not be reused. Non-food grade containers used for bulk flour, rice, etc storage within the dry storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. *Email plans/ specification sheets to this department prior to replacing equipment.
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 Dae Bak, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: droppings Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
Call Dae Bak
Ask for the manager. Dae Bak 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.
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
- Routine inspection
- Result
- 75 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.