At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · Mar 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Danbi Korean Restaurant Los Gatos 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 Danbi Korean Restaurant Los Gatos?
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: Hot food below 135°F K07How to fixFix it
- Equipment in poor repair K35How 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 Danbi Korean Restaurant Los Gatos' team
Is this your place?
Welcome, Danbi Korean Restaurant Los Gatos. We'll walk through this together, one item at a time. To log the fixes, claim Danbi Korean Restaurant Los Gatos 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 Danbi Korean Restaurant Los GatosWe'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: Hot food below 135°FThe county found: “In the kitchen area, in the hot holding unit, measured containers of cooked rice improperly held at 98F. Per operator,…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Danbi Korean Restaurant Los GatosWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (14 → 10). That takes a team.
Every visit
LatestMar 4, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Mar 4, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, in the hot holding unit, measured containers of cooked rice improperly held at 98F. Per operator, cooked rice stored from 11:30am. On the counter-top, measured cooked eggs at 105F and in the insert prep top, measured cooked chicken at 60F. Per operator, cooked eggs and cooked chicken prepared about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator discarded containers of cooked rice. Operator to serve cooked eggs and cooked chicken within 3.5 hours, for a total of 4 hours from when removed from temperature control or discard. Operator placed time labels on cooked eggs and cooked chicken.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Danbi Korean Restaurant Los Gatos? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the warewash area, observed chlorine sanitizer line for the warewash machine is improperly installed and dispensing detergent. Observed missing rinse aid container for the warewash machine. Warewash machine was not in use and operator stated the sanitizer container had just been replaced recently. [CA] Ensure warewash machine is properly setup and fully functioning to allow for proper cleaning and sanitizing of utensils and equipment. Contact for proper repairs/maintenance of the warewash machine. At the front counter prep area, observed the use of a wooden shelf and a steam pan as shelving. [CA] Ensure only approved materials and equipment are used within the facility. Install an approved shelving in the area that is smooth, durable, and easily cleanable.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Danbi Korean Restaurant Los Gatos? Fix it
EarlierMay 7, 2025Routine 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
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, on the counter-top, measured fried eggs at 80F, fried chicken at 122F, and cooked vegetable salad at 72F. In the hot holding unit, measured cooked rice between 125F and 134F. In the insert prep unit, measured raw shelled eggs, and cooked pork at 50F and 45F respectively. Per operator, fried eggs prepared at 11:30am, fried chicken prepared at 11:30am, cooked vegetable salad prepared at 11:00am, cooked rice placed in the hot holding unit at 11:30am, and cooked pork and raw shelled eggs stored in the insert prep top at 11:00am. Observed PHFs in double-stacked containers, and containers stored directly at the bottom of the insert prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed time labels on fried eggs, fried chicken, cooked vegetables, and cooked rice to be served within 4 hours from when prepared/stored. Raw shelled eggs and cooked pork moved to nearby refrigeration to facilitate proper holding temperatures. Operator to discontinue double-stacking containers, and to provide dividers to properly store insert containers in the insert prep unit.
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 smoke from the grill is inadequately ventilated into the hood/hood filters and moving into the back prep area. [CA] Ensure hood is properly functioning and able to adequately ventilate heat, steam, smoke, grease, odors, and vapors.
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 side windows, front door, and back door were kept open. [CA] Ensure all windows and doors are kept closed to prevent an entrance for vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed raw chicken stored above raw pork and raw beef. [CA] Ensure raw meats are stored in the following order on shelving from the bottom to prevent cross contamination: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.
EarlierMar 11, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation on the floor around the ice machine, and underneath the front counter equipment. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Observed gaps between counter-tops at the front counter. [CA] Ensure all gaps are sealed to prevent harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed warewash machine dispensing sanitizer that does not read on chlorine test strip. [CA] Provide maintenance for warewash machine and replace chlorine sanitizer at the machine to allow for proper use.
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 Danbi Korean Restaurant Los Gatos, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Danbi Korean Restaurant Los Gatos
Ask for the manager. Danbi Korean Restaurant Los Gatos 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 Danbi Korean Restaurant Los Gatos?
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
- 90 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.