At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Nov 11, 2025
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. Frank & Furter's Handcrafted Hot Dogs got more than most. That's from the last routine visit, on Nov 4, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Frank & Furter's Handcrafted Hot Dogs?
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
- Thermometer missing or reading wrong K39How 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 Frank & Furter's Handcrafted Hot Dogs' team
Is this your place?
Welcome, Frank & Furter's Handcrafted Hot Dogs. We'll walk through this together, one item at a time. To log the fixes, claim Frank & Furter's Handcrafted Hot Dogs 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 Frank & Furter's Handcrafted Hot DogsWe'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: “Cheese in top well is between 60-62F. Ambient temperature of prep unit is 45F. Per PIC, cheese was stocked in top well…”
First step: If food is out of range
Then the next one: Thermometer missing or reading wrong
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 3-305.11, Food Code 4-301.12.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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 · 3 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
LatestNov 11, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 11, 2025.
2 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
Cheese in top well is between 60-62F. Ambient temperature of prep unit is 45F. Per PIC, cheese was stocked in top well about 3 hours ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Discard cheese in 1 hour. Repair unit and do not use until unit is able to maintain PHFs at 41F or below.
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 Frank & Furter's Handcrafted Hot Dogs? Fix it
Not critical (1)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
No probe thermometer is available for use in 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.
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 Frank & Furter's Handcrafted Hot Dogs? Fix it
EarlierNov 4, 2025Routine inspection70 out of 100 (Yellow placard)
8 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
Shredded cheese and parmesan cheese measured between 54F - 74F inside the prep unit next to the 2nd hand sink. Ambient temperature of unit measures at 60F . Per PIC, cheese has been in unit for about 2 days. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Cheese was voluntarily discarded - see VC&D.
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
K06 Adequate handwash facilities supplied, accessible
Front service hand sink is lacking soap; prep area hand sink is lacking paper towels and hand sink near ware washing sink is lacking soap and paper towels. Per PIC, vendor has not arrived to stock dispensers. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [SA] PIC stocked paper towel dispenser at prep area. Provide soap for other 2 hand sinks and maintain stocked.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and debris observed under and behind equipment. [CA] Walls and/or floors in food preparation area shall be kept clean.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate and food handler cards are not 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. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk food containers are missing a label. Contents are not easily recognized. [CA] Provide a label with common name of food item.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at 3 comp sink is 109F. Water temperature of over 120F obtained at nearby hand sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Permits available
The department's words
K49 Permits available
Health permit is not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized tanks are not secure near rear exit door. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
EarlierOct 25, 2024Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No test strip available for chlorine sanitizer [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Standing water in the mop sink. Per employee, mop water is discarded at the floor sink of 1 compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
CO2 pressurized tank is not secured in rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit is not posted [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station near 3 compartment sink was blocked with bottle of detergents. Another hand wash station is located in close proximity. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee relocated bottles of detergents.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy scratched and black substance on green cutting board. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handler card. [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 Frank & Furter's Handcrafted Hot Dogs, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
Call Frank & Furter's Handcrafted Hot Dogs
Ask for the manager. Frank & Furter's Handcrafted Hot Dogs 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 Frank & Furter's Handcrafted Hot Dogs?
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.