At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Jan 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Joe Chinese Fast Food 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 Joe Chinese Fast Food?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Joe Chinese Fast Food's team
Is this your place?
Welcome, Joe Chinese Fast Food. We'll walk through this together, one item at a time. To log the fixes, claim Joe Chinese Fast Food 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 Joe Chinese Fast FoodWe'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: Cooked food not cooled in timeThe county found: “Fried rice observed in freezer measuring 88F and 92F. Per operator fried rice was made about 1-1.25 hour prior.…”
First step: If you miss a stage
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 4-603.16, Food Code 3-302.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 · 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 (9 → 8). That takes a team.
Every visit
LatestJan 12, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jan 12, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Fried rice observed in freezer measuring 88F and 92F. Per operator fried rice was made about 1-1.25 hour prior. Containers of fried rice observed to be closed. [CA] When cooling PHFs, keep lids open to allow for air circulation. Stir PHFs to allow for even cooling. Keep PHFs on top shelf of cooler or freezer to allow heat to raise without affecting other items in unit. [COS] Containers of fried rice were moved up to the top of freezer and lids were popped off and food was stirred.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Joe Chinese Fast Food? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Two spray bottles in back observed to be unlabeled. [CA] When label decanted bottles of chemicals to ensure bottles are not reuse for food use or mistaken for other substances.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Joe Chinese Fast Food? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Rice paddle stored for use next to rice cooker observed to be soaked inside 72F water. [CA] In use preparation surfaces and utensils shall be cleaned at least every 4 hours or as required. Utensils may be kept cold at 41F and below or stored hot inside steam table with food at 135F or above. Add ice th rice paddle bath.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Joe Chinese Fast Food? Fix it
EarlierJul 16, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meats in freezer and cooler observed to be stored above produce or precooked foods. [CA] Store all raw meat below ready to eat foods and ready to eat foods to prevent cross contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Per operator rice was made about 1.5-2 hours prior and measured to be 115F. Rice observed to be on countertop and operator had recently placed inside walk in cooler and observed to be plastic red containers. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Recommend placing foods in small shallow metal pans, using ice bath, storing in cooler, and frequently fluffing rice to increase air flow. All approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Operator stir fried rice for immediate service and restarted cooling in small shallow metal pans.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Discontinue use of single use plastic containers to store food again. [CA] Single use containers shall not be reused to store other food. Provide durable, smooth, multi use, food grade containers.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be stored on countertop. [CA] In use wiping cloths shall be stored in sanitizer buckets with solution of sanitizer (100ppm chlorine OR 200ppm quat ammonia).
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 Joe Chinese Fast Food, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Joe Chinese Fast Food
Ask for the manager. Joe Chinese Fast Food 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 Joe Chinese Fast Food?
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
- 92 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.