At a glance
CleanCleaver food safety systematic review results
What happened?
63/ 100 · 37 points taken off
13 problems found · 1 marked critical · Routine county inspection · Sep 9, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. King's Seafood Center Iii 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 King's Seafood Center Iii?
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: Sewage or wastewater not disposed of right K22How to fixFix it
- Pests seen inside: fruit flies K23How to fixFix it
- Hot food below 135°F K07How 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's Seafood Center Iii's team
Is this your place?
Welcome, King's Seafood Center Iii. We'll walk through this together, one item at a time. To log the fixes, claim King's Seafood Center Iii 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's Seafood Center IiiWe'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: Sewage or wastewater not disposed of rightThe county found: “Observed waste water being improperly disposed off from two compartment prep sink drain near fish display. [COS] PIC…”
Then the next one: Pests seen inside: fruit flies
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 6-501.112, Food Code 4-603.16, Food Code Part 5-5, Food Code 3-501.17.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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's Seafood Center IiiWe'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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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).
Every visit
LatestSep 9, 2026Routine inspection63 out of 100 (Green placard)
This one: 63 out of 100 (Green placard), inspected Sep 9, 2026.
13 violations listed, 1 marked critical.
Critical (1)
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
Observed waste water being improperly disposed off from two compartment prep sink drain near fish display. [COS] PIC moved the table that contained the prep sink drain to be properly placed above the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed flies throughout the facility and there was sticky traps for flies near the two compartment prep sink in the back of facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies and use approved methods to eliminate flies in the food preparation area.
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 King's Seafood Center Iii? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Observed raw bean sprouts in produce section of market stored at 48F. Per PIC, raw bean sprouts were placed in the vegetable cold holding display unit about 15-20 minutes prior to inspection. [COS] PIC had an employee add ice to the bottom of the container for rapid cooling. [CA] PHFs shall be held at 41°F or below.
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's Seafood Center Iii? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed lack of hot water at the two compartment food prep sink behind the fish display. Per PIC, they turned off the hot water at this sink to prevent staff from rinsing food with hot water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 King's Seafood Center Iii? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed storage area near the bathroom of the facility had build up of clutter from personal items, storage, and dirt/grime on the floors and surrounding area. [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. The entry way to the storage area of the market had gaps under both doors, the exit door to the refuse area had a gap under the single door and the exit door from the shellfish tank area had a small 1/4 inch gap at the corner of the door. Additionally, during food deliveries the food facility propped the backdoor open and the storage door open for an extended period of time. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin and keep back door/entryways closed at all times to prevent the entrance and harborage of vermin. 3. Observed an open personal canned drink inside the meat display. [CA] No employee shall eat, drink or store personal items in the food prep, food contact storage, or food storage areas, use designated area.
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 King's Seafood Center Iii? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed floor near walk-in cooler near the meat display line had cracks in the tiles and throughout the facility behind the meat display line there are multiple cracks in the tiles that allow standing water when completing sanitation of floors. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 2. FRP panel near mop sink appears to be peeling off. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. 3. Ceilings in walk-in cooler near the meat display area had food debris/grime build up present. [CA] Ceilings of all rooms shall be kept clean and in good repair.
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 King's Seafood Center Iii? Fix it
Show 7 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed equipment food-contact surfaces that were covered in debris and left over food from previous prep: 1. Meat slicer and grinder near the walk in cooler by the meat display counter has slices of various meats on top of the grinder. Per PIC, these units are cleaned twice a day. 2. Hobart meat slicer behind meat counter has debris and meat on top of the unit. Per PIC, this is cleaned twice a day. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
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 King's Seafood Center Iii? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed a compost bin and two refuse bins behind the facility that were open. [CA] Refuse containers shall be covered at all times when not in use.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
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's Seafood Center Iii? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed anchovies and frozen snails placed for sale in a clear packaging with no label. [CA] Food such as anchovy's and snails taken out of its original packaging and portioned into smaller packages that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you King's Seafood Center Iii? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Observed storage of shell stock tags in a single container not in chronological order. [CA] All shell stock tags shall be kept in chronological order for 90 days after harvest.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed type 1 hood behind meat display has dust/grime build up in vents. [CA] All hood ventilation filters shall be in place and in good repair. Observed cardboard on the ground near walk-in cooler used as a walking mat. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
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 King's Seafood Center Iii? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knifes stored in the back of two compartment ware wash sink gap between wall and along food prep area gap along the wall. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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's Seafood Center Iii? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple wiping cloths on food contact surfaces such as the meat grinder, meat slicers, and prep area that were soiled. [CA] Wiping cloths shall be free of food debris and visible soil. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 King's Seafood Center Iii? Fix it
EarlierJun 5, 2025Routine inspection75 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*Repeat violation Lack of paper towel at hand wash sink in restroom. [CA] Provide single use paper towels at all times. [COS] Paper towels provided.
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)
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
*Repeat violation Shell stock tags available but shell stock tags are not attached to the container they are received in until empty and old tags are not maintained in chronological order [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Trash container lids propped open. [CA] Refuse containers shall be covered at all times when not in use.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*Repeat violation Observed openings in ceiling panels above walk in cooler and display refrigerators in front of seafood area and inside produce room. [CA] Replace ceiling panels to eliminate gaps or holes. Observed accumulation of black grime on floors in the facility. [CA] Floors shall be kept clean.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in crevice between two prep tables in seafood prep area. [CA] Properly store utensils and equipment in a clean and sanitary manner.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food manager certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed flies in produce room and at seafood prep area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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's Seafood Center Iii, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Garbage uncovered or not taken out Read the free guide
- Food labels missing or wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
Call King's Seafood Center Iii
Ask for the manager. King's Seafood Center Iii 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's Seafood Center Iii?
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
- 63 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.