At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Apr 2, 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. Friendship Bbq got more than most. That's from the last routine visit, on Mar 25, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Friendship Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How 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 Friendship Bbq's team
Is this your place?
Welcome, Friendship Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Friendship 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 Friendship 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: Hand sink not ready to useThe county found: “Observed handwash sink next to the warewashing sink is blocked by preparation table. Nearby handwash sink is available…”
First step: Hand sinks are for hands only
Then the next one: Equipment in poor repair
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, Food Code 6-501.112, Food Code 3-501.13.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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?
Claim Friendship BbqWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 7 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
LatestApr 2, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash sink next to the warewashing sink is blocked by preparation table. Nearby handwash sink is available for use. [CA] Handwash station shall be fully accessible and unobstructed at all times.
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 Friendship Bbq? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed facility is utilizing an unapproved, countertop grill extending outside of the ventilation hood. Per PIC, facility is ordering a new countertop grill. [CA] All utensils and 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).
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 Friendship Bbq? Fix it
EarlierMar 25, 2026Routine inspection61 out of 100 (Yellow placard)
9 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
Bean sprouts and raw meat held at cook line and preparation refrigerator, measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Sanitizer level in mechanical dishwasher and 3 compartment sink measured at 0PPM. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [CA] Maintain chlorine in mechanical warewash machine 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1 live cockroach found on wall at dry storage room. No evidence of contamination of food/ food surfaces. [CA] Maintain facility to prevent entry harborage of vermin. Provide pest control invoices to your district inspector at re-inspection.
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
K26 Approved thawing methods used; frozen food
Frozen chicken found thawing in still water at food preparation 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.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Open employee beverage found on food preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food of animal origin stored above ready to eat food in standing refrigerators. Observed preparation of raw food of animal origin next to 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. Food preparation observed at 3 compartment warewash sink. [CA] Food preparation shall only occur in approved areas. Use available food preparation sink for food preparation.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in kitchen is obstructed by a preparation table, trash can and stored items. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell stock tags were not held with oysters in preparation refrigerator. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Long narrow grill extends outside of ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
EarlierJun 28, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJun 27, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
FOUND A LIVE COCKROACH CRAWLING ON THE WALL BY THE REACH IN REFRIGERATOR. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. HIGHLY RECOMMEND HAVING A PEST CONTROL COMPANY PROVIDE A TREATMENT. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: THE COCKROACH WAS KILLED BY THE OWNER.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 26, 2025Routine inspection82 out of 100 (Red placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Found one live cockroach on top of a bbq sauce packet on the shelves. Found a dead cockroach on top of the working container for the rice. Found a dead cockroach on the floor by the reach in refrigerator in the back of the kitchen. [CA] Clean and sanitize area of dead cockroaches. FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE HIDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $298 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR. CALL MARCELA AT [phone] WHEN READY FOR A RE-INSPECTION.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
MISSING LOCKERS FOR THE EMPLOYEES' BELONGINGS. [CA] PROVIDE LOCKERS. THERE IS A GAP OF ABOUT A QUARTER ON AN INCH ABOVE THE METAL DOOR IN THE BACK. [CA] REDUCE THE GAP TO NO MORE THAN A QUARTER OF AN INCH. FOUND SOME SHOES STORED ON A SHELF NEXT TO OIL CONTAINERS IN THE BACK. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE CHINESE BBQ GRILL EXTENDING OUTSIDE THE HOOD CANOPY. [CA] ENSURE THE BBQ GRILL IS INSIDE THE HOOD CANOPY 5 INCHES.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND PLASTIC BOWLS BEING USED TO SCOOP THE RICE AND THE FLOUR FROM THE WORKING CONTAINERS. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HAND AND KEEP THE HANDLE OUTSIDE THE FOOD.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND SOME EQUIPMENT THROUGHOUT THE KITCHEN WITH GREASE, GRIME AND FOOD DEBRIS. [CA] CLEAN THE EQUIPMENT AND TABLES.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
FOUND THE FAUCET IN THE RESTROOM TO BE LOOSE. [CA] REPAIR THE FAUCET.
EarlierDec 24, 2024Follow-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.
EarlierDec 20, 2024Routine inspection57 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
1. REPEAT VIOLATION - Minor Violation: In the back of house area, at the hand wash station, the basin of the sink was obstructed by several dishes and food items. [CA] Ensure to maintain the hand wash stations fully operable and easily accessible. 2. Major Violation: In the back of house area, at the hand wash station, the electronic paper towel dispenser did not work. [CA] Ensure to maintain all hand wash stations fully stocked with soap, warm water, and paper towels.
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
1. Major Violation: In the kitchen area, near the front exhaust hood system, there was a tub of raw beef left out of temperature control that measured between 52-57°F at around 7:10 pm. Per staff they removed it from the fridge around 5:00 pm when they opened. 2. Minor Violation: In the kitchen area, near a prep cooler, a bag of bean sprouts was found left out of temperature control. the interior of the bag measured at 40°F while the exteriors were around 55°F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff cooked the rest of the meat immediately to the required temperature. [COS] 2. Bean Sprouts were placed in the upright cooler to rapidly chill.
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
1. Major Violation: In the back of house area, at the dishwasher, chlorine measured at 0 PPM while active ware washing took place. Note: The sanitizer container was empty and the facility had no more. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Minor Violation: In the back of house area, at the three compartment sink, the sanitizer dispenser was not functioning as intended. Sanitizer would measure at 0 PPM. [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] A chlorine solution was made in the three compartment sink to facilitate proper warewashing. 3. Minor Violation: The deli slicer in the former men's restroom had an accumulation of dried food debris. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The dishwasher is not functioning properly. 2. The sanitizer dispenser is not functioning properly. [CA] Ensure to maintain equipment clean and in good repair. Repair, service, or replace the equipment. 3. The facility has added a grill that is not ANSI certified to the front kitchen area. [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).
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for several of the kitchen staff were unavailable. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks testing materials for their choice of sanitizers, chlorine at the dishwasher and quaternary ammonia at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks sufficient number of stoppers/plugs to fill all basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. REPEAT VIOLATION: Working containers of MSG and other seasonings are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. 2. In the kitchen area, near the ice machine, several containers of food were found on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 3. Facility is storing food and food equipment in what used to be the men's restroom. [CA] Food or food related equipment shall be stored approved areas of the facility only.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. In the back of house area, near the front exhaust hood system, there is an accumulation of grease. 2. In the back of house area, by the prep area, there is a hole in the ceiling. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Clean the walls/ceilings and repair the hole.
Show 4 more
Plan review
The department's words
K48 Plan review
Facility has changed out various types of equipment from what was approved on the original plans. Flat griddles are are no longer present and have been replaced by non ANSI certified grills. The toilet and sink have been removed form the mens restroom and is being used as storage for additional refrigeration units and a deli slicer. [CA] 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
There are several pieces of equipment at the front exhaust hood system that are not within six inches of the hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
The department's words
K26 Approved thawing methods used; frozen food
1. In the kitchen area, at the prep sink, a large block of frozen chicken was found thawing in still water. 2. In the kitchen area, on a short rack in front of the ice machine, a box of chicken was found thawing at ambient temperatures. Per PIC, they received the chicken about an hour prior from a delivery. [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] 1. The faucet was turned on at time of the inspection to thaw. [COS] 2. The box of chicken was placed into a cooler to thaw.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit is not displayed within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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 Friendship Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Friendship Bbq
Ask for the manager. Friendship Bbq can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Friendship Bbq?
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.