At a glance
CleanCleaver food safety systematic review results
What happened?
61/ 100 · 39 points taken off
12 problems found · 2 marked critical · Routine county inspection · Oct 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hing Kee Dimsum & Bbq 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 Hing Kee Dimsum & Bbq?
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
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Hing Kee Dimsum & Bbq's team
Is this your place?
Welcome, Hing Kee Dimsum & Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Hing Kee Dimsum & 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 Hing Kee Dimsum & 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: Hot food below 135°FThe county found: “Observed some items in the hot holding unit to be below 135 degrees F. [CA] The PHFs must be held at 135 degrees F and…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 3-501.13, Food Code 6-301.11, Food Code 2-301.14.
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 Hing Kee Dimsum & 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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestOct 2, 2026Routine inspection61 out of 100 (Yellow placard)
This one: 61 out of 100 (Yellow placard), inspected Oct 2, 2026.
12 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
Observed some items in the hot holding unit to be below 135 degrees F. [CA] The PHFs must be held at 135 degrees F and above. The items were heated up to 165 degrees F.
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 Hing Kee Dimsum & Bbq? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser is empty at the kitchens only hand washing sink. [CA] Refill the empty paper towel dispenser and refrill the soap dispenser as it is almost out of soap. The employee said they are not able to refill the dispenser at this time and will use napkins in the mean time.
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 Hing Kee Dimsum & Bbq? Fix it
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floors are deteriorated concrete in some kitchen areas. [CA] Approved flooring must be installed.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Hing Kee Dimsum & Bbq? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed large pieces of meat in the dish sink to thaw. [CA] Discard thawing in the dish washing sink. Thaw in the food prep sink. [COS] Corrected.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Hing Kee Dimsum & Bbq? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
The employees do not have FSC or food handler cards. [CA] All 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. At least one employee must have a FSC.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Equipment has been brought into the facility and is unapproved and must not be used until it is approved by the plan check department. [CA] Obtain approval from this department for the items that have been brought in since the change of ownership. The manager submitted to the plan check department today during the inspection. According to the owner the store opened in July 2026. One of the 2 faucets at the dish sink does not work properly. A very small amount of water comes out of it. [CA] Repair this sink.
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 Hing Kee Dimsum & Bbq? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restroom door must be self closing. [CA] Provide a self closing device on the restroom door.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Hing Kee Dimsum & Bbq? Fix it
Show 5 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee was scrubbing food off of dishes at the 3 comp sink and then began checking on food in the oven without removing gloves and washing hands. [CA] Remove gloves and wash hands before working in the kitchen after washing dishes.
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 Hing Kee Dimsum & Bbq? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths on the prep tables. [CA] The used wiping cloths must be stored in sanitizer between each 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 Hing Kee Dimsum & Bbq? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There is not a probe thermometer according to the manager. [CA] Provide a probe type thermometer for monitor cooking temperatures.
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 Hing Kee Dimsum & Bbq? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed flies in the kitchen. Observed a cricket on a food storage shelf in the kitchen. [CA] Take effective measures to eliminate insects from inside the facility. Protect food from contamination. Keeping the back door closed will help keep insects out of the facility.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hing Kee Dimsum & Bbq? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed spray bottles with water unlabeled. Observed bulk food bins labeled only in chinese. [CA] Label the items with the contents in English.
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 Hing Kee Dimsum & Bbq? Fix it
EarlierMar 27, 2026Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The cutting board was deteriorated. [CA] Do not use deteriorated cutting boards. Replace the cutting board.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink did not reach 120 degrees F. [CA] Must reach 120 degrees F. [COS] The current owner increased the temp on the hot water heater and by end of inspection it reached 120 degrees F.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are not any chlorine test strips. [CA] Obtain and use sanitizer test strips.
EarlierOct 22, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The water at the dish sink took several minutes to reach 118 degrees F maximum. [CA] The water must reach 120 degrees F minimum at the dish sink.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths on the table tops in the kitchen. [CA] The used wiping towels must be in sanitizer between each use. [COS] The sanitizer was made and the towels were put inside of the container.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are not any test strips for the sanitizer. [CA] Provide and use the test strips to monitor that the concentration of sanitizer is correct.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The upright reach-in refrigerator is soiled inside and out including the handles. [CA] Clean and sanitize the refrigerator.
The department's words
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser is not giving paper towels. [CA] Fix or replace the dispenser so that you can use it properly after every hand washing.
EarlierFeb 6, 2025Routine inspectionGreen placard
3 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
The refrigerator was turned off and food is inside.[CA] All potentially hazardous food and food that states refrigerate after opening must be kept at 41 degrees F and below. [COS] The employee here to clean threw away all of the food inside. The refrigerator was turned on and at 40 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K13 Food in good condition, safe, unadulterated
Observed small open containers of salt and sugar left out overnight uncovered. [CA] Cover all food to protect from contamination. [COS] The food was dumped into the garbage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Thee bulk food containers under the shelves are not food grade. [CA] They all must be replaced with food grade containers.
EarlierDec 20, 2024Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed test strips not being used in the facility for monitoring proper concentrations. [CA] Obtain and use the sanitizer test strips.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed the used wiping towels on table tops. [CA] They must be in sanitizer between each use.
The department's words
K01 Demonstration of knowledge; food safety certification
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the bottom shelf of the refrigerator to be soiled. [CA] Thoroughly clean the unit.
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 Hing Kee Dimsum & Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food thawed the wrong way Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
- Hands not washed when needed Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Pests seen inside: flies Read the free guide
- Food on the floor or under drips Read the free guide
Let Hing Kee Dimsum & Bbq know
Ask for the manager. Hing Kee Dimsum & Bbq can only fix what it knows about.
The department lists no phone for this place.
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 Hing Kee Dimsum & 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
- Routine inspection
- Result
- 61 out of 100 (Yellow 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.