At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · Jan 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Fu Kee Restaurant 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 Fu Kee Restaurant?
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
- Hood filters need cleaning K38How 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 Fu Kee Restaurant's team
Is this your place?
Welcome, Fu Kee Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Fu Kee Restaurant 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 Fu Kee RestaurantWe'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: “Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface…”
First step: If food is out of range
Then the next one: Hood filters need cleaning
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 3-305.11, Food Code 2-301.15.
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?
Claim Fu Kee RestaurantWe'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.
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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 (23 → 10). That takes a team.
Every visit
LatestJan 15, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Jan 15, 2026.
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
Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (chicken 70F) and in the walk-in cooler (raw chicken 55F). Per staff, the cooked chicken was cooked for customer and that was the leftover, and he meant to discard it. Observed cooked chicken next to cookline that measured at 84F and cooked beef that measured at 96F. Per staff, the food was partial cooked 1 hour ago and they plan on using the remainder of it within the next hour. The raw chicken was recently prepared according to staff. [CA] Ensure PHFs are properly cold held at 41F or below or hot held at 135F or above. Minimize amount of preparation time. [COS] Staff discarded the remaining cooked chicken and time marked the meats next to the cookline.
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 Fu Kee Restaurant? Fix it
Not critical (1)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed poor ventilation from hood on the right side with the deep fryers. [CA] Ensure ventilation is adequate; recommend hood balance test.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Fu Kee Restaurant? Fix it
EarlierNov 5, 2024Routine inspection77 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
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold unit (peas 49F, cooked chicken 90F, raw beef 48F, raw chicken 47F, shrimp 108F). Per PIC, the cook put several items in the unit to cool which warmed up the other items. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC removed hot items from the unit and put them in the walk-in cooler.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed potentially hazardous food cooling in the food prep cold hold unit, double stacked on top of cold foods. [CA] Discontinue cooling PHFs in the food prep cold hold unit. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. Rapidly cool foods from 135F to 70F within 2 hours using techniques such as shallow pans, smaller portions, frequent stirring, ice baths, and/or ice paddles. Then cool items from 70F to 41F within 4 hours on the top shelf of the walk-in cooler and using rapid cooling techniques if needed. [COS] PIC moved cooling PHFs to walk-in cooler.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed 3 comp warewash sink being used for food prep (cleaning produce). [CA] Use 3 comp sink for warewashing only and food prep sink for food preparation.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed air fryer on a food prep surface. [CA] All cooking equipment must be approved and operated under a hood. Remove air fryer.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxes of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
One of the kitchen handwash stations did not have paper towels. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled paper towel dispenser during time of inspection.
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 comp sink measured at 104F. [CA] Provide hot water at a minimum of 120F at 3 comp and food prep sinks.
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 Fu Kee Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Fu Kee Restaurant
Ask for the manager. Fu Kee Restaurant 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 Fu Kee Restaurant?
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
- Routine inspection
- Result
- 90 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.