At a glance
CleanCleaver food safety systematic review results
What happened?
55/ 100 · 45 points taken off
12 problems found · 3 marked critical · Routine county inspection · Sep 30, 2026
At the routine inspection on Sep 30, 2026. The latest visit, on Oct 5, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Fish's Wild Fish Grill & More 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 Fish's Wild Fish Grill & More?
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
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Marked critical: 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 Fish's Wild Fish Grill & More's team
Is this your place?
Welcome, Fish's Wild Fish Grill & More. We'll walk through this together, one item at a time. To log the fixes, claim Fish's Wild Fish Grill & More 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 Fish's Wild Fish Grill & MoreWe'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 prep fridge, measured cooked vegetables, macaroni salad, and cream based sauces from 46-55F. Per PIC, PHFs were…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 4-603.16, Food Code 2-301.14, Food Code 6-501.112, Food Code 3-305.11.
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
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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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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 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Fish's Wild Fish Grill & More. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestOct 5, 2026Follow-up inspection
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.
This one: a follow-up inspection on Oct 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 30, 2026: 55 out of 100 (Yellow placard).
EarlierSep 30, 2026Routine inspection55 out of 100 (Yellow placard)
12 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
In the prep fridge, measured cooked vegetables, macaroni salad, and cream based sauces from 46-55F. Per PIC, PHFs were placed in prep fridge 2 hours ago. In the back kitchen area, observed 4 tubs of raw marinated chicken maintained in ambient temperature at 47-51F. Per PIC, chicken was removed from walk-in fridge 2 hours prior. On top of drawer cooler at the cookline, measured raw shrimp at 63F. Per PIC, shrimp was removed from cooler 5 minutes prior. [CA] Potentially hazardous foods must be kept 41F and below or 135F and above. [COS] PHF were served and discarded 4 hours from the time it was removed from temperature control. Raw chicken and raw shrimp were relocated to adequate refrigeration.
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 Fish's Wild Fish Grill & More? Fix 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
In the lower portion of the 2-door prep cooler, curry in a 5-inch deep container measured between 43-45F. Per PIC, curry was cooked yesterday and placed in walk-in cooler to cool overnight. Per PIC, curry was relocated to prep cooler this morning and maintained inside the unit since. Ambient of the prep cooler and walk-in cooler measured 41F and below. [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. [COS] Curry was voluntarily discarded due to improper cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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
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Are you Fish's Wild Fish Grill & More? Fix 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
1. Observed employee manually warewashing in chlorine sanitizer that measured 0ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee was instructed to add bleach to third compartment of warewashing sink. Chlorine sanitizer remeasured to 100ppm. Employee was instructed to re-sanitize affected dishes. 2. Observed rice scoop maintained in standing water at 82F. Observed employees actively using rice scoop. Per PIC, rice scoop has not been washed or sanitized since last night. [CA] Ensure that equipment in contact with potentially hazardous foods are cleaned and sanitized every 4 hours. [COS] Employee was instructed to wash and sanitize rice scoop. ____________ Minor violation: Observed accumulation of mold like growth on a cutting board maintained on clean storage racks. Cutting board was not actively in use. [CA] Ensure all food contact surfaces are kept clean. [COS] PIC discarded cutting board.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Fish's Wild Fish Grill & More? Fix it
Not critical (9)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee crack eggs onto grill, change gloves, and continued cooking without hand washing. [CA] Employees shall wash their hands before beginning work, before handling food/equipment/utensils, when switching from raw to ready to eat foods, after touching body parts, after using the restroom, and at any time contamination may occur. [COS] Employee was instructed to change gloves and wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
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Are you Fish's Wild Fish Grill & More? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed accumulation of cockroach droppings on and around the ceiling vents in the back kitchen area. [CA] Clean and sanitize area of dead cockroaches or old droppings. Maintain facility free of vermin.
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 Fish's Wild Fish Grill & More? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed cases of vegetables and hotel pans of raw chicken stored directly on the floor in the walk-in cooler. [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 Fish's Wild Fish Grill & More? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of grease and food debris on various nonfood contact surfaces throughout the facility, including underneath and on the sides of cooking equipment and shelving. Observed grime and food residue on refrigerator door handles throughout the facility. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin, and to prevent the possibility of cross contamination.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Fish's Wild Fish Grill & More? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the back of the kitchen, observed wiping cloth and wooden block inside handwashing sink. [CA] Handwashing sinks shall remain clean, unobstructed, and accessible at all times. In the front kitchen area, at the hand sink, observed paper towels stored on a prep table outside of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Fish's Wild Fish Grill & More? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of food debris and grease on the floor underneath the cook-line. [CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Fish's Wild Fish Grill & More? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, observed a box of raw shell eggs stored over ready-to-eat vegetables. [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.
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 Fish's Wild Fish Grill & More? Fix it
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 personal items stored on the dry storage racks, maintained directly above bulk bags of food. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Fish's Wild Fish Grill & More? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed raw fish stored in plastic grocery bags. [CA] Discontinue the use of grocery bags to store food. Food shall be stored in durable, food grade containers/receptacles.
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 Fish's Wild Fish Grill & More? Fix it
EarlierMar 23, 2026Routine inspection73 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
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
Cooked broccoli measured 57F while maintained in a deep container kept covered with a lid in the walk-in cooler. Condensation observed on the interior of the lid. Per the PIC, broccoli had been cooked yesterday, placed into the walk-in cooler to cool down, and maintained inside 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. 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. [COS] Broccoli was voluntarily discarded. *Note: Recommend not covering with a lid during the cooling process.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* House made sauces measured between 48F and 49F while maintained at the front service counter. PIC stated that they had been taken out of refrigeration 30 minutes prior. Raw chicken measured 49F while maintained in a container on a prep table across from the three compartment dishwashing sink. Per the PIC, he had just taken it out of the walk-in cooler and was about to start dredging it. Numerous potentially hazardous foods, including raw shrimp, raw chicken, tofu, and fish measured between 43F and 45F while maintained in the walk-in cooler. Ambient of the walk-in cooler measured 44F via probe. Per the PIC, the elevated temperature was likely due to the constant opening and closing of the door. PIC stated that the walk-in cooler had been reading at 41F prior to the start of lunch service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees added ice on top of the containers of sauces. Raw chicken dredged and subsequently fried. PIC turned down the temperature setting of the walk-in cooler. Ambient of the unit remeasured at 40F after leaving the door closed for 30 minutes.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed moving a trash can (by handling the insides/outsides with their hands), and then attempted to handle utensils before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw shell eggs stored directly over cooked broccoli in the walk-in cooler. [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. 2. Containers and cases of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Provided Food Safety Certificate observed expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. *Note: Owner states that he has signed up for a food safety class. Email certificate to [email] once completed.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed manually warewashing in the three compartment sink using laundry-type bleach. Chlorine measured at 10 ppm in the third compartment of the sink while manually warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Ensure that bleach is intended for food contact surfaces, and is unscented. [COS] PIC left and returned with an approved bottle of bleach.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Paper towels not provided at hand sink at the entrance to the cook-line. *Note: Napkins available nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
The department's words
K26 Approved thawing methods used; frozen food
Partially frozen shrimp observed thawing in a container of standing water maintained in the three compartment prep 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.
EarlierAug 27, 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 25, 2025Routine inspection55 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen next to the 3 compartment dish washing sink lacked paper towels in its wall mounted dispenser. *NOTE: See K05M [CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels provided.
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
Employee wearing gloves observed handling dirty mop bucket filled with brown mop water AND mop, as well as touching a trash can, and then proceeded to handle cooked, ready-to-eat vegetables (broccoli, carrots, etc.) in a large plastic bucket in the upper prep insert of the prep unit across from the cook-line. Employee was instructed to wash his hands (translated by the PIC). Employee proceeded to immerse his gloved hands in 0 ppm chlorine in the 3 compartment sink basin, and then wiped his gloved hands to dry on his shirt (given that no paper towels were available at the hand sink - See K06M). Employee was instructed on proper hand washing techniques. [CA] Employees shall remove gloves, and then wash their hands properly using soap, warm water, and paper towels after contacting surfaces that may be contaminated. [COS] Employee changed his gloves and properly washed his hands in the hand sink. PIC discarded vegetables.
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
Large amounts of raw chicken that measured 64F-67F observed to be maintained diredctly on the left-side drainboard of the 3 compartment prep sink. No active prep observed. PIC stated that an employee was about to begin preparing the chicken, and that it had been taken out of the walk-in 20 minutes prior for prep. After 45 minutes elapsed, prep of the chicken had still not commenced. [CA] Potentially hazardous food (PHF) shall be held at or below 41F when not being actively prepped. [COS] PIC relocated chicken to walk-in cooler. ____________ Minor violation: Sliced tomatoes and various cooked vegetables (broccoli, carrots, etc.) measured 44F-47F in the upper prep inserts of the prep unit across from the cook-line. Ambient of the lower part of the prep unit measured 39F. Various raw fish, raw chicken, and raw shrimp measured 45F-46F in all 6 of the drawer inserts underneath the cook-line. Per the PIC, all of the PHF stated had been at 41F prior to when he and his employees began cooking 1 hour prior. [CA] Potentially hazardous foods intended for cold holding shall be held at or below 41F to prevent the growth of bacteria. Continue to monitor using the available probe thermometer to ensure that the food reaches 41F or below. *NOTE: Equipment MUST be capable of maintaining PHF at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large amount of grease and soot observed on the hood screens above the cook-line. [CA] Clean hood screens and maintain to ensure adequate ventilation of heat/grease.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth solution measured 10 ppm (chlorine) in a wiping cloth bucket across from the cook-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Knife (food contact utensil) observed stored below the cook-line with its blade in a puddle of soot/grease. [CA] Equipment and surfaces contacting food shall be stored in a sanitary manner. 2. Bowls are being used as scoops for bulk, dry ingredients. Handles of scoops in contact with bulk foods. [CA] Use scoops with handles, and keep the handles out of food to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
PIC states that his FSC has expired. Food handler cards could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.
The department's words
K26 Approved thawing methods used; frozen food
Two large bags of frozen fries observed to be thawing on a lower counter unit next to the fryer. [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.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw shell eggs stored directly over uncovered chopped and whole cabbage in the walk-in cooler. 2. Raw chicken in standing water [intended for employee use only (as per the PIC)] maintained directly over a container of RTE lettuce in the back prep area of the kitchen. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Curry sauce observed to be cooling (per the PIC) in a large, deep metal container on the counter. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the three compartment prep sink was not functional. Cold water faucet was functional. Note: Hot water at the three compartment dish washing sink measured at 120F. [CA] Plumbing fixtures shall be maintained in good repair. [COS] PIC turned on the diverter valve underneath the sink. Hot water at the 3 compartment prep sink measured 120F.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sink in the men's bathroom is capable of outputting water at a maximum of 74F, as measured at the time of inspection. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
EarlierNov 18, 2024Routine inspection80 out of 100 (Green placard)
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
Tartar sauce and other sauces in single service containers at by register measured to be 63F. Per operator sauces were placed out there at noon, about 3.5 hours prior. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Sauces were VC&D. See VC&D report.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food observed to be stored directly on the floor of walk in cooler and freezer. [CA] Keep food and containers of food at least 6" off of the floor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cookline prep cooler observed to be leaking. [CA] Repair cookline prep cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
Front handwash sink missing paper towels. [CA] All handwash sinks shall be fully stocked with soap and paper towels. [COS] Handwash sink in back was available for use and operator restocked paper towels.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured to be 25ppm in 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Handles of coolers and walk ins observed to have built up grime. Some shelves observed to have rust and food debris. [CA] Clean surfaces and handles and keep clear of debris.
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 Fish's Wild Fish Grill & More, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hands not washed when needed Read the free guide
- Pests seen inside: roaches Read the free guide
- Food on the floor or under drips Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Fish's Wild Fish Grill & More
Ask for the manager. Fish's Wild Fish Grill & More 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 Fish's Wild Fish Grill & More?
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.