At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
5 problems found · Routine county inspection · May 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. King Eggroll Restaurant 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 King Eggroll Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Restroom not stocked or needs cleaning K43How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 King Eggroll Restaurant's team
Is this your place?
Welcome, King Eggroll Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim King Eggroll Restaurant 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 King Eggroll RestaurantWe'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: Utensils or dishes stored wet or unwashedThe county found: “Observed the use of plastic to- go bags to directly store food within the upright refrigerator and the use of non-good…”
Then the next one: Restroom not stocked or needs cleaning
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 6-301.11, Food Code 3-302.11, Food Code 3-501.19, Food Code 3-305.11.
Try it yourself
Fix and log it: Restroom not stocked or needs cleaning
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Check the restroom
From Food Code 6-301.11
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 King Eggroll RestaurantWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 (22 → 11). That takes a team.
Every visit
LatestMay 7, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected May 7, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the use of plastic to- go bags to directly store food within the upright refrigerator and the use of non-good grade containers to store produce within the walk in refrigerator. [CA] Store open foods in approved NSF containers with tight fitting lids or food grade bags.
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 King Eggroll Restaurant? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restroom door self closing device is non-functional. [CA] Repair restroom door self closing device. Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 King Eggroll Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Lack of a splash guard between the food preparation sink and the 3 compartment warewashing sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the food preparation sink is installed less than 24" away from the warewash drainboard. Raw eggs stored above RTE vegetables within the walk in refrigerator. [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 King Eggroll Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured PHFs within the cook line open top prep fridge at 45 F to 48 F. Ambient temperature of the unit measured at 45 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Unit thermostat decreased. Ambient temperature remeasured at 40 F.
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 King Eggroll Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
A leak from the kitchen entrance hand wash sink. [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 King Eggroll Restaurant? Fix it
EarlierJul 7, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per PIC, Time as a public health control (TPHC) was used for all foods at the front service area. However, no time-marking was observed. PIC stated the foods had been brought out at 10am (current time was approximately 10:10am). [CA] When using TPHC, foods must be IMMEDIATELY TIME-MARKED at the start of the 4-hour time window. [SA] Foods were time-labeled to be discarded after the 10am - 2pm time window.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the 3-compartment sink's faucet/spout was loose. [CA] Repair faucet.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the walk-in refrigerator: observed cooked rice and noodles cooling in large plastic bins with lids on, with containers stacked together. On a rolling shelf: observed cooked meats cooling in plastic bins in thick layers (5-6 inches tall). [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently *REPEAT VIOLATION*
The department's words
K07 Proper hot and cold holding temperatures
Inside the center prep refrigerator's reach-down section: measured internal temperature of raw meat to be 47F. Operator stated meat had just been placed inside the unit. Ambient temperature of unit measured 47-50F per IR thermometer and the unit's display thermometer. No other meats/PHFs were stored in this unit (observed only raw vegetables). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Raw meat was moved to a different refrigerator.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Inside the walk-in freezer: observed food containers stored on the floor. [CA] Store foods 6 inches above the floor on approved shelving.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed plastic to-go container cups used as scoops in dry storage containers (rice, flour). [CA] Use approved scoops with handles to prevent contamination.
Show 1 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed the restroom door's self-closing device was broken. The restroom door opens directly into the kitchen. [CA] Repair the self-closing device on the restroom door.
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 King Eggroll Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Restroom not stocked or needs cleaning Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call King Eggroll Restaurant
Ask for the manager. King Eggroll Restaurant 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 King Eggroll Restaurant?
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
- 89 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.