At a glance
CleanCleaver food safety systematic review results
What happened?
61/ 100 · 39 points taken off
10 problems found · 3 marked critical · Routine county inspection · May 12, 2026
At the routine inspection on May 12, 2026. The latest visit, on May 14, 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. Golden Wang Donkatsu 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 Golden Wang Donkatsu?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Golden Wang Donkatsu's team
Is this your place?
Welcome, Golden Wang Donkatsu. We'll walk through this together, one item at a time. To log the fixes, claim Golden Wang Donkatsu 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 Golden Wang DonkatsuWe'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: Hands not washed when neededThe county found: “Observed employee handling raw pork and fish for cooking, then proceeding to handle clean dishes without an…”
First step: When to wash
Then the next one: Hot food below 135°F
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 2-301.14, Food Code 2-301.15, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 · 4 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, Golden Wang Donkatsu. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestMay 14, 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 May 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 12, 2026: 61 out of 100 (Yellow placard).
EarlierMay 12, 2026Routine inspection61 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling raw pork and fish for cooking, then proceeding to handle clean dishes without an intermediate handwashing step or changing out gloves. Observed employees handling soiled cloths without an intermediate handwashing step or changing out gloves. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist intervened and directed employees to properly wash hands and change gloves as required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Golden Wang Donkatsu? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the front preparation unit inserts, measured the fish katsu sauce (mayonnaise-based) at 68F. Per employees, fish katsu sauce was placed into refrigeration unit more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Fish katsu sauce was voluntarily condemned and discarded during inspection.
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 Golden Wang Donkatsu? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front service station, observed handwash sink is not operable due to disconnected piping. [CA] Handwash station shall be fully operable and accessible at all times. [SA] Nearby handwash sink in the kitchen is available for use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Golden Wang Donkatsu? Fix it
Not critical (7)
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 storage of raw meat and poultry above ready-to-eat 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 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 Golden Wang Donkatsu? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working utensils are stored in standing or ice water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Golden Wang Donkatsu? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the 2-door preparation unit (front) at 52F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed the use of international-branded soup cooler and meat presser without prior approval. [CA] Discontinue use of unapproved equipment. New 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).
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 Golden Wang Donkatsu? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk-in freezer, observed foods are stored directly on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.
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 Golden Wang Donkatsu? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored directly on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Golden Wang Donkatsu? Fix it
Show 2 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed piping underneath the handwash sink is disconnected, causing overflow and making the sink inoperable for use. [CA] Plumbing fixtures shall be maintained in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Golden Wang Donkatsu? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employee food handler cards are not available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
EarlierFeb 24, 2026Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Plan review
The department's words
K48 Plan review
Facility has installed two new deep fryers and a type I ventilation hood without approval from this department. [CA] Food facility shall submit plans for approval prior to installation of new equipment. NOTE: Previously approved plans from 2024 indicate that one deep fryer was approved for use. Facility shall not operate additional deep fryer until approved for use.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility walk-in cooler and walk-in freezer are not currently in operation. Per PIC, the walk-in cooler and freezer are currently being approved by the Building Department. [CA] Refrigeration units shall maintain foods at 41F or below. The walk-in cooler and walk-in freezer shall be repaired prior to opening.
EarlierNov 15, 2024Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. Couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup container and store their drink in designated areas.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler and upright fridges. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
The department's words
K01 Demonstration of knowledge; food safety certification
Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Show 1 more
Permits available
The department's words
K49 Permits available
Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $2,153.75. Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1356412. You may also drop a business check or a crasher's check at our office address written on the top right corner. Previous written notification of account balance informed about the Delinquent Permit fee last month. A re-inspection will not be conducted if your account is paid in full by 11/19/24 . The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be performed, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
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 Golden Wang Donkatsu, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Golden Wang Donkatsu
Ask for the manager. Golden Wang Donkatsu 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 Golden Wang Donkatsu?
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.