At a glance
CleanCleaver food safety systematic review results
What happened?
6problems found
6 problems found · 1 marked critical · Routine county inspection · Feb 27, 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. Dynasty Bbq got more than most. That's from the last routine visit, on Jan 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Dynasty Bbq?
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
- Utensils or dishes stored wet or unwashed K36How 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 Dynasty Bbq's team
Is this your place?
Welcome, Dynasty Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Dynasty Bbq 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 Dynasty BbqWe'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: “Measured scallop with vermicelli at 60F and boiled boiled vermicelli container at 60F. Per PIC, it was prepared less…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 4-603.16, 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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (52 → 22). That takes a team.
Every visit
LatestFeb 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 27, 2026.
6 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
Measured scallop with vermicelli at 60F and boiled boiled vermicelli container at 60F. Per PIC, it was prepared less than 2 hour ago. Ambient temperature of refrigerator is measured at 65F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager moved the PHFs to a different refrigerator that measures at 41F.
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 Dynasty Bbq? Fix it
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knife stored in crevice between prep table and food prep sink. [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 Dynasty Bbq? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient temperature of glass door refrigerator at 65F in storage room. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Dynasty Bbq? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards for some 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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of probe thermometer in the facility. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. Lack of thermometer in the glass door refrigerator in storage room. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dynasty Bbq? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed flies in lobby area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Dynasty Bbq? Fix it
EarlierJan 14, 2026Routine inspection78 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
The only available hand sink in the kitchen area is obstructed by dirty dishes. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.[COS]
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
K01 Demonstration of knowledge; food safety certification
Employees food handler cards are expired. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1- Measuring cup with no handle being used to scoop dry rice. 2- Plate with no handle used to scoop raw chicken. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Debris buildup in the inside panel of ice machine. [CA] Clean and sanitize ice machine routinely. Food prep table used to cut raw meats is lined with a plastic cover, observed slime and debris buildup in between the cover and the surface of the table. [CA] Food contact area shall be kept clean. Discontinue use of unapproved material. Wash rinse and sanitize table.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Missing hood filters on ventilation hood above the bbq station and the gas stove. [CA] All hood ventilation filters shall be in place and in good repair. Cooking equipment are not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside glass door reach-in : raw meats stored directly above produce. No direct contamination observed. [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 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet soiled wiping cloths left on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierMar 28, 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.
EarlierMar 25, 2025Routine inspection48 out of 100 (Yellow placard)
18 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Garlic in oil was found stored on the counter near the skewer grilling station and measured at 80°F. Per PIC, they cooked it about an hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Garlic in oil was moved to the upright cooler to cool down.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine at the undercounter dishwasher measured at 0 ppm while actively ware washing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Machine was ran again and measured at 50 ppm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeat Violation: In the two door upright cooler raw eggs were found to be stored above 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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were found stored on the cutting board of the prep cooler. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed several pots of water thawing meats stored on the floor of the prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Observed dry bulk ingredients not in containers with lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
The department's words
K26 Approved thawing methods used; frozen food
Observed several pots of beef and pork thawing in still water. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed numerous non ANSI equipment such as microwaves, toasters, deli slicers and refrigeration equipment [CA] New and/or replacement food 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).
Show 11 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. The ice scooper handle was in direct contact with ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. 2. Observed a plastic measuring cup with no handle being used as a scooper for dry rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed two spray cannisters of residential insecticide. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were asked to demonstrate hand washing and they went to the three compartment sink. PIC intervened and told them to wash their hands in the hand sink. staff proceeded to rinse hands with cold water. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector educated on proper hand washing technique.
The department's words
K24 Person in charge present and performing duties
No PIC was available when inspector arrived. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Each of the exhaust hood systems are missing a baffle filter. [CA] Ventilation hood filters shall be maintained clean and good repair. 2. Cooking equipment are not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 3. There are several bulbs in the prep area that are not shielded or covered. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
The department's words
K01 Demonstration of knowledge; food safety certification
No food handler cards were available for staff on site. [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.
Plan review
The department's words
K48 Plan review
Facility has added and removed numerous amounts of equipment without plan check approval and removed a hand sink. Added: - 2x skewer broilers - 1x two stock pot ranges - 1x noodle boiler - multiple upright freezers - multiple upright coolers - small chest freezers - 1x dump sink Removed/relocated: - fryer - mongolian bbq range - hand sink [CA] Submit to our plan check program for approval within 48 hours. Failure to comply will result in further enforcement such as impoundment. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
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. The back doors were left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. 2. Employee personal effects (cell phone, keys, and drink) was found stored on a storage shelf. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Garlic in oil on the counter was found cooling with a lid on. Item measured at 154°F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the hand sink in the restroom closest to the kitchen was turned off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The ceiling tiles near the skewer cooking area has an accumulation of grease. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean an in good repair.
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 Dynasty Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Thermometer missing or reading wrong Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call Dynasty Bbq
Ask for the manager. Dynasty Bbq 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
- 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.