At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 26, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Dusita Thai Cuisine got more than most. That's from the last routine visit, on Aug 25, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Dusita Thai Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Hot food below 135°F K07How 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 Dusita Thai Cuisine's team
Is this your place?
Welcome, Dusita Thai Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Dusita Thai Cuisine 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 Dusita Thai CuisineWe'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: Cooked food not cooled in timeThe county found: “In the walk-in cooler, observed curries are cooling in deep containers while fully covered with lid and inside melted…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 3-304.14, Food Code 3-302.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Dusita Thai CuisineWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestAug 26, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 26, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, observed curries are cooling in deep containers while fully covered with lid and inside melted ice bath. Measured the center of food at 135F and the sides of container at 108F. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Lids were removed from the curry containers, and the food was stirred. Ensure ice bath is properly maintained to facilitate rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dusita Thai Cuisine? Fix it
The department's words
K07 Proper hot and cold holding temperatures
At the 2-door preparation unit, measured multiple Potentially Hazardous Foods (raw beef, beansprouts, etc.) from 41-46F. Per PIC, foods were relocated to the preparation unit 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC added ice to the foods to facilitate rapid cooling at the time of inspection.
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 Dusita Thai Cuisine? Fix it
EarlierAug 25, 2026Routine inspection57 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the preparation counter, measured cut tomato, beansprouts, and rice noodles stored directly on top of the preparation inserts from 58-64F. Per employee, foods were relocated from refrigeration 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Foods were relocated to the under counter cooler to facilitate rapid cooling. Ensure foods are kept below insert cooler line of the preparation unit inserts, or kept in an ice bath throughout service.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
**MAJOR** Measured deep container of green curry at 48F. Per employee, curry was cooked and cooled down overnight. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. [COS] Curry was voluntarily condemned and discarded at the time of inspection. See VC&D report. **MINOR** Observed multiple deep containers of curry actively cooling on the preparation table while fully covered and left unstirred. [CA] Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] Curry was relocated to the walk-in cooler to facilitate rapid cooling and covers were removed.
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 multiple instances of improper handwashing practices by employees, including: - Handling raw beef with gloved hands, then handling clean dishes without an intermediate handwashing step. - Handling dirty equipment, then handling sanitized equipment without an intermediate handwashing step. - Washing hands with soap while wearing gloves. - Washing hands without drying on single use towels. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and instructed employees to properly remove gloves and wash hands. All contaminated equipment was rewashed and sanitized. Discussed handwashing policy with PIC. Recommend to use tongs in place of bare hands at the cook line.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls without handles are used to scoop rice, and are stored on top of each other in a container nearby the rice. [CA] Provide approved scoops with handles and store utensils in such a way to prevent direct contamination between hands and food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of dirt, grime, and food debris on floors throughout the food preparation area. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on food preparation counters or on stove dials. Observed employees using wiping cloths for counters and for wiping hands. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In preparation unit, observed storage of raw shelled eggs over ready-to-eat produce. [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.
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
1) Observed water pitcher stored inside the front handwash sink. [CA] Handwash station shall be fully stocked and accessible at all times. 2) Observed paper towels are not stored inside the dispenser. [CA] Paper towels shall be stored in a sanitary dispenser.
The department's words
K23 No rodents, insects, birds, or animals
1) Observed a couple of dead cockroaches on a monitoring trap underneath the 2-compartment sink. Observed old rodent droppings on the floor of the restroom. No live activity or active contamination of food observed at the time of inspection. [CA] Clean and sanitize affected areas. The premises of a food facility shall be maintained free of vermin. 2) Observed numerous small flies throughout the food preparation area, especially in the dry storage room. [CA] The premises of a food facility shall be kept free of non-disease carrying insects, flies, ants, weevils, and gnats. NOTE: Per PIC, facility receives monthly pest control services from EcoLab. Reviewed last pest control services report from 7/28/2026. Report noted no activity during service.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak from the drainpipe at the preparation sink whenever the faucet is turned on. Observed large bucket of standing water underneath the drainpipe. [CA] Plumbing fixtures shall be maintained in good repair.
EarlierAug 18, 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.
EarlierAug 14, 2025Follow-up inspectionRed placard
2 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: - 2 live adult cockroaches underneath the 1-door preparation unit in food preparation area (abated during inspection). - 1 live adult cockroach underneath the preparation sink in the back area (abated during inspection). - 5+ live nymphs underneath the 1-door preparation unit and storage shelves in food preparation area (abated during inspection). - 1 dead adult cockroach underneath the counter adjacent to 1-door preparation unit - 1 dead adult cockroach underneath the preparation sink in the back 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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
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 gaps in the facility: - Holes in the ceiling above the dining area - Hole in the wall underneath the 3-compartment sink [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. Gaps shall be sealed prior to reopening.
EarlierAug 12, 2025Routine inspection68 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
During active warewashing, measured the chlorine concentration of the mechanical dishwasher at 0 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a concentration of 50 ppm chlorine, or as per manufacturer's specifications. [SA] Specialist directed employees to manually set up the sanitizing compartment of the 2-compartment sink with 100 ppm chlorine until dishwasher is repaired. Employees repaired mechanical dishwasher at the end of inspection.
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 multiple foods stored on top of the preparation unit inserts at improper holding temperatures from 58-63F, including: beansprouts, raw beef, shelled eggs, and cut tomato. Per employees, all foods were moved from refrigeration to the preparation unit 30 minutes prior to temperature measurement. Measured rice noodles on top of preparation counter at 88F. Per employees, rice noodles cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to under counter refrigeration for rapid cooling. Foods shall be stored directly in preparation unit inserts to maintain proper holding temperatures.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Numerous live German cockroaches documented in the following areas: - 10+ live cockroaches of different life stages observed crawling on the floor of the food preparation area, especially by the chest freezer and 1-door preparation unit - 2 live adults observed crawling in between stacked dishes and prepackaged foods on storage shelves in food preparation area - 1 live adult observed crawling on the floor in the warewashing area - 12 dead cockroaches of different life stages observed in a sticky trap nearby the 1-door preparation unit 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.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease, dirt, and food debris on the floors, especially underneath the cook line and warewashing area. [CA] Floors, walls, and ceilings shall be routinely cleaned.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple uncovered foods and open bulk ingredients throughout the food preparation area. [CA] Food shall be stored securely in approved containers with tight fitting lids.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease, dirt, and food debris on the sides and underneath cooking equipment. Observed accumulation of grease in the ventilation hood above the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 small holes in the ceiling throughout the dining area. [CA] Seal all gaps. Facility shall be fully enclosed to prevent pest entrance and harborage.
EarlierOct 15, 2024Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand wash station within the kitchen area is blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed items from the hand wash station and is now accessible.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
PHFs on top of prep table (not within prep table) were measured between 52-54*F at the time of inspection. Per PIC, they have it out because of large to go orders they are doing right now. Have been out for less then 30-mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the PHFs to the under counter refrigeration.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer (chlorine) bucket was measured at 200PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC diluted the solution by adding water. Re-measured at 100PPM of chlorine.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust build up on the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple fruit flies noted in the back dry storage area of the food facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend having pest control install a blue light in the back dry storage area.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Door handle for walk in freezer is damaged and a screw driver is holding the door closed, warping the metal and making sharp edges. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler cards are missing for employees within the cook line. [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.
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 Dusita Thai Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
Call Dusita Thai Cuisine
Ask for the manager. Dusita Thai Cuisine 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 Dusita Thai Cuisine?
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.