At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · Aug 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Flaming Ox got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Flaming Ox?
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
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 Flaming Ox's team
Is this your place?
Welcome, Flaming Ox. We'll walk through this together, one item at a time. To log the fixes, claim Flaming Ox 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 Flaming OxWe'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: “Observed food in the 2-door reach-in cooler cooling improperly. Both items were cooked earlier today. - Spicy beef…”
First step: If you miss a stage
Then the next one.
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 2-301.15, Food Code 4-603.16.
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (19 → 3). That takes a team.
Every visit
LatestAug 8, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected Aug 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed food in the 2-door reach-in cooler cooling improperly. Both items were cooked earlier today. - Spicy beef soup in closed containers measured 95F. - Fried popcorn chicken in a large container wrapped with saran wrap measured 55F. [corrective action] Ensure food is rapidly cooled from 135F to 70F within 2 hours and from 70F to 41F within the next 4 hours. [correction] Container of soup was uncovered and placed in an ice bath with ice wand. Popcorn chicken was transferred to a shallow stainless steel pan, left uncovered, and stored in the reach-in cooler.
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 Flaming Ox? Fix it
EarlierMar 18, 2025Routine inspection81 out of 100 (Green placard)
5 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
Next to the cookline: measured internal temperature of cooked bok choy to be 80F. PIC stated bok choy had been held since 11am today (approximately 30 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Bok choy was time-marked to be used or discarded before the 4-hour mark.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the prep sink and 3-compartment sink to be 115F. [CA] Provide hot water (120F) at these sinks.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the frontmost food prep area: observed a garbage bin was placed directly in front of the handwash sink, obstructing it. Note: another handwash sink was located nearby. [CA] Do not store items in front of the handwash sink. Handwash sinks must be available to make handwashing not only possible, but likely. [COS] The garbage bin was moved away.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the handwash sink next to the 3-compartment sink was extremely slow-draining. A functional handwash sink was nearby. [CA] Repair sink and maintain in good working condition.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured quaternary ammonia in the 3-compartment sink to be less than 100ppm. Observed wares were submerged in the sanitizer. [CA] Sanitize wares using 200ppm quaternary ammonia or 100ppm chlorine.
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 Flaming Ox, 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
Call Flaming Ox
Ask for the manager. Flaming Ox 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
- 97 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.