At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Sep 29, 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. Dx Braised Chicken Rice got more than most. That's from the last routine visit, on Sep 28, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Dx Braised Chicken Rice's team
Is this your place?
Welcome, Dx Braised Chicken Rice. We'll walk through this together, one item at a time. To log the fixes, claim Dx Braised Chicken Rice 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 Dx Braised Chicken RiceWe'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.
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 3-501.19, Food Code 3-304.14, Food Code 2-301.15.
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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 3 times in the last 12 months (3 routine).
Every visit
LatestSep 29, 2026Routine inspectionGreen placard
This one: Green placard, inspected Sep 29, 2026.
No violations listed in the data.
EarlierSep 28, 2026Routine inspection64 out of 100 (Yellow 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
Observed operator handle raw chicken thawing in the prep sink with gloves on, then removed gloves and continued to work at the cook line. [CA] When handling raw animal product, employees shall wash remove gloves, wash hands, and apply new gloves before moving on to a different task in the kitchen. [COS] Operator was instructed to wash hands before continuing work at cook line. Operator observed to wash his hands with soap
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
The following items were up on counter top measured to be: 1. Bean sprouts at 56F 2. Bean curds at 54F 3. Woodear mushroom at 54F The following items on the sheet racks were measured to be: 1. Carrot soup 61F 2. Beef soup 61F Per operator, these items were taken from cold holding to prep catering order this morning around 9am. Approximately two hours prior. [CA] Keep all potentially hazardous foods (PHFs) below 41F for cold holding. Once PHFs are no longer being used for prep, move back to cold holding. [COS] All items on counter used for catering were moved back to cold holding in the prep cooler.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Egg drop soup measured 198F and clear broth measured 188F at the bottom of the prep table at ambient temperature. Per operator, these soups were made at 10am, one hour prior, and will be discarded at the end of lunch service, which is 2pm per posted hours. Operator could not provide SOPs for Time as a Public Health control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Operator will time stamp and throw away all remaining egg drop soup at the end of lunch service, 2pm. PIC shall provide SOPs for TPHC to this department by October 5th, 2026.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths stored out on food contact surfaces. [CA] When not in use, store all wiping cloths in a sanitizer solution of 200PPM for quat and 100PPM for chlorine.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handsink near the right side of the cook line to be out of soap. [CA] Ensure that all handsink facilites are supplied with soap, warm water, and single use paper towels at all times. [COS] Employee resupplied soap at this handwash station.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef thawing in a metal pan at ambient temperature. Raw beef measured 47F-58F. Observed raw chicken thawing in standing water in the prep sink. Raw chicken measured 34F-58F. Per operator, both of these items started their thawing cycle about 1.5 hours prior. [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. [COS] Operator drained standing water in prep sink, and submerged raw chicken into fresh, cold running water. Operator moved raw beef into the walk in cooler.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed handwash station to the left of the cookline to not have cold water available. [CA] Ensure that all handwash stations have hot and cold water available at all times. Handwash station in the bar area is leaking from the head of the faucet. [CA] Ensure that all plumbing in the facility is in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat violation - Observed multiple cardboard boxes being stored inside the mop sink. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is no longer used.
EarlierMar 10, 2026Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand wash sink near mop sink is leaking drops of water. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 cardboards stored inside the mop sink. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
The department's words
K26 Approved thawing methods used; frozen food
Observed meat being thawed in standing water in perp sink. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed food containers stored on floor throughout the kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloth on prep table without sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 3 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed fan guard accumulated with dust and dirt. [CA] Clean the fan guards and maintain in good condition.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measred soup at 114 cooling in a metal pot on bottom shelf of prep table. Per PIC, soup was cooked about an hour ago. [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. 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink near front prep sink is not operating. [CA] All food facilities shall provide an operable handwashing station. [SA] Another hand wash sink is available nearby on other side of cookline. Repair this handwash sink no later than 3/13/26 and email a video proof to district specialist at [email]
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
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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
- 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.