At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jun 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Island Taste Caribbean Grill 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 Island Taste Caribbean Grill?
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
- Equipment in poor repair K35How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Island Taste Caribbean Grill's team
Is this your place?
Welcome, Island Taste Caribbean Grill. We'll walk through this together, one item at a time. To log the fixes, claim Island Taste Caribbean Grill 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 Island Taste Caribbean GrillWe'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: “Steam veggies were measured at 100-115F in the oven around 3 pm. Per PIC, the veggies were made around 11 am, placed…”
First step: If food is out of range
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 4-301.12, Food Code 6-501.112, Food Code 3-302.11.
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 · 4 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 (20 → 17). That takes a team.
Every visit
LatestJun 23, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Jun 23, 2026.
5 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
Steam veggies were measured at 100-115F in the oven around 3 pm. Per PIC, the veggies were made around 11 am, placed in the hot box for hot holding, and moved from the hot box to the oven about 1.5 hours prior. Note: the oven was off, per chef, the veggies being hot held deteriorates the quality of the food. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Discussed with PIC about hot holding practices. Educated PIC on potential opportunity to use Time as a Public Health Control for the veggies. TPHC guidelines were provided. Veggies for today were reheated to 165F and moved to the hot box for hot holding.
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 Island Taste Caribbean Grill? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Second Repeat Violation: Facility has a non ANSI chest freezer and mini fridge in the 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).
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 Island Taste Caribbean Grill? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Repeat Violation: Facility lacks drain plugs to fill basins of three compartment sink. Facility is using plastic lined strainers to fill the basin. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. 2. Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Island Taste Caribbean Grill? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are expired or unavailable for review upon request. [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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hot water handle for the handsink at the cookline is in disrepair and loose. [CA] Repair plumbing fixture and maintain in clean and 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 Island Taste Caribbean Grill? Fix it
EarlierAug 19, 2025Routine inspection80 out of 100 (Green placard)
6 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
1. Repeat Violation: In the kitchen area, at the upright hot holding cabinet, potentially hazardous foods (jerk wings and rice) measured between 120-130°F. Per Marc, they were cooked about 40 minutes prior. 2. In the kitchen area, at the walk in cooler, numerous PHFs (chicken, pork, cheese, milk, pasta, etc) measured between 47-49°F for an undisclosed amount of time. Note: Ambient temperature of walk in cooler was measured twice. First at 47°F and then at 50°F. Probe thermometer verified to be working within spec using an ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were reheated in the oven to 165°F. Hot holding unit temperature was increased. [COS] 2. Per Marc, he picked some of the PHFs from the store earlier today and provided receipts. Items were moved to other working refrigeration units. All other items were voluntarily condemned and destroyed. See VC&D report.
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)
The department's words
K23 No rodents, insects, birds, or animals
Two dead cockroaches were found on a glue trap and one on the floor near the hand sink across the walk in cooler. [CA] Clean and sanitize area of dead cockroaches.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks drain plugs to fill basins of three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the hand sink nearest to the cookline did not turn on. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. In the walk in cooler raw chicken was found stored above raw pork. 2. In the upright freezer raw meats were found stored above ready to eat foods. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The walk in cooler is not maintaining PHFs at 41°F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Repeat Violation: Facility has a non ANSI chest freezer and mini fridge in the 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).
EarlierFeb 6, 2025Follow-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.
EarlierFeb 5, 2025Routine inspection69 out of 100 (Red placard)
9 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
In the kitchen area, at the hot holding unit, several PHFs were found below 135F (chicken wings 112F, goat curry 117F, chicken legs 100F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken wings and goat curry were cooked 3 hours prior to temperature measurement. PIC agreed to discard after 4 cumulative hours from removal of temperature control. The chicken legs were cooked 5 hours prior ot measurement. PIC agreed to discard the chicken legs. See VC&D report.
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. In the kitchen area, behind the undercounter freezer, there was a dead rodent. 2. When the undercounter cooler was moved to remove the rodent numerous live cockroaches were observed. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Contact District Specialist at [phone] to schedule reinspection. At time of the reinspection there shall be no evidence of a vermin infestation and shall be completely abated. No live or dead bodies of vermin. Provide a copy of the pest control service report onsite during the 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 (7)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the hand sink across the walk in cooler the hot water would stop after about 10 seconds of being turned on. Note: The other hand sink near the cook line in the kitchen was working fine. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non ANSI chest freezer and mini fridge in the 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). 2. The upright warming unit is not maintaining PHFs at 135F or above. [CA] Ensure equipment is maintained in good repair and functioning as intended.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Cookline equipment have an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Above the walk in cooler, at the ceiling, there are several ceiling tiles missing exposing the kitchen space to the attic/crawlspace above. 2. Several ceiling tiles throughout the facility are in disrepair. 3. The floor underneath the cook line equipment has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair. Seal off any holes in the facility to prevent entrance and harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility is using a metal container as a scooper for their rice. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Facility is storing excess equipment and pans in the dumpster enclosure. [CA] Equipment shall be stored within an approved facility to prevent contamination.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, on the rack to the left, raw chicken was stored above cooked pasta. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
REPEAT VIOLATION: Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Island Taste Caribbean Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Island Taste Caribbean Grill
Ask for the manager. Island Taste Caribbean Grill 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 Island Taste Caribbean Grill?
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
- 83 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.