At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Feb 12, 2026
At the routine inspection on Feb 12, 2026. The latest visit, on Feb 17, 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. Kentucky Fried Chicken-552 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 Kentucky Fried Chicken-552?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Plan review K48How 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 Kentucky Fried Chicken-552's team
Is this your place?
Welcome, Kentucky Fried Chicken-552. We'll walk through this together, one item at a time. To log the fixes, claim Kentucky Fried Chicken-552 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 Kentucky Fried Chicken-552We'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “1. Quaternary Ammonia sanitizer at the three compartment sink measured at 0 PPM while actively ware washing. [CA]…”
First step: Clean first, then sanitize
Then the next one: No hot or cold water at a sink
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 4-603.16, Food Code 2-301.15, Food Code 6-301.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Kentucky Fried Chicken-552We'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 (1 routine, 1 follow-up).
Nice work, Kentucky Fried Chicken-552. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (29 → 13). That takes a team.
Every visit
LatestFeb 17, 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 Feb 17, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 12, 2026: 87 out of 100 (Green placard).
EarlierFeb 12, 2026Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Quaternary Ammonia sanitizer at the three compartment sink measured at 0 PPM while actively ware washing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] PIC checked the bottle of the dispenser. bottle was missing an adapter to allow automatic dispenser to function properly. Adapter was replaced, basin refilled, and dishes were sanitized. 2. Facility was not washing, rinsing, and sanitizing chicken breading tubs every 4 hours. Per PIC and staff, they wash, rinse, and sanitize the chicken breading equipment once at night. [CA] In use preparation surfaces shall be cleaned at least every 4 hours or as required. [COS] Tubs and related equipment were sanitized immediately.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Kentucky Fried Chicken-552? Fix it
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility's hot water supply was not consistent. Hot water at the three compartment sink would rise to 140F and swiftly drop between 105-110F. Hot water at the prep sink and the mop sink would rise to 100F and then steadily drop below 100F. Both restroom handwash sinks lacked water above 100F. Kitchen handwash sinks were able to sustain warm water for at least 15 seconds. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Note: Facility changed their water heater setting from "A" to "B". Water was tested after about 30 minutes of change and water temperature seemed to remain the same. A follow up inspection will be conducted to verify hot water.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Kentucky Fried Chicken-552? Fix it
Plan review
The department's words
K48 Plan review
Per PIC, facility changed their water heater two months ago. No plans were submitted to this department for approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department for approval of the water heater within 1 week. Submit plans either in person at our office or via email to [email]
EarlierJul 16, 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.
EarlierJul 16, 2025Routine inspection71 out of 100 (Red placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
1. The front hand wash station is not draining. 2. The mop sink is not draining. 3. The back of house hand wash station drains slowly. 4. The three compartment sink drains slowly. Note: There is an offensive odor at the back of house hand wash station [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized.
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
K06 Adequate handwash facilities supplied, accessible
In the front service area, at the only hand wash station, there were no paper towels available as the dispenser was not working. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] A roll of paper towels was provided for use.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The interior of the walk in freezer has an accumulation of ice build up. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The front hand wash station has a leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Both restroom doors are not self closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the restroom hand wash station directly next to the exit door measured at a maximum of 75°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The floor under the cook line equipment has an accumulation of grease and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Show 1 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The environmental health permit is posted in the kitchen area, not visible to the public. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
EarlierDec 6, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. The floor sink behind the walk in cooler had an accumulation of grime and standing water. 2. The floor sink by the soda syrups had an accumulation of food debris, grime, and standing water with an offensive odor. [CA] Floor sinks and other approved indirect waste receptors shall be located to be readily accessible for inspection and cleaning. Ensure to maintain clean and in good repair. [COS] Staff cleaned both floor sinks and both were observed draining properly.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the front service area, at the hand wash station, paper towels were not stored in the dispenser. Per PIC, they ran out of the correct size of paper towels and have a delivery tomorrow. [CA] Single-use sanitary towels shall be provided in dispensers.
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 Kentucky Fried Chicken-552, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Let Kentucky Fried Chicken-552 know
Ask for the manager. Kentucky Fried Chicken-552 can only fix what it knows about.
The department lists no phone for this place.
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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 Kentucky Fried Chicken-552?
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.