At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jul 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Kingwuu 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 Kingwuu?
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: Hand sink not ready to use K06How to fixFix it
- No person in charge on duty K01How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Kingwuu's team
Is this your place?
Welcome, Kingwuu. We'll walk through this together, one item at a time. To log the fixes, claim Kingwuu 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 KingwuuWe'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: Hand sink not ready to useThe county found: “All hand wash stations within the facility have issues at the time of inspection: 1. Hand wash station next to the…”
First step: Hand sinks are for hands only
Then the next one: No person in charge on duty
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 2-301.15, Food Code 3-501.13, Food Code 2-301.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 · 3 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 (53 → 22). That takes a team.
Every visit
LatestJul 2, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Jul 2, 2026.
7 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
All hand wash stations within the facility have issues at the time of inspection: 1. Hand wash station next to the cook line was blocked and missing paper towels inside of dispenser. Also soap dispenser is not functional. 2. Hand wash station next to cashier station is missing a paper towel dispenser and soap dispenser is not functional. 3. Soap dispenser within the restroom is not functional. [CA] Hand wash stations must be fully stocked and operational at all times. Re-mount paper towel dispensers and soap dispensers at all hand wash stations. [SA] Paper towels were placed next to hand wash and hand pump soap dispenser is next to hand wash stations.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Kingwuu? Fix it
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide current food handler cards for employees at the time of inspection. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy food debris noted in the walk in freezer. [CA] Clean/sanitize the floors within the walk in freezer regularly.
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 Kingwuu? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Stainless steel flooring within the walk in freezer is starting to come off the floor. [CA] Re-install the stainless steel back onto the floor and make flush. 2. Missing employee lockers within the facility. [CA] Install new employee lockers within the facility.
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 Kingwuu? Fix it
The department's words
K07 Proper hot and cold holding temperatures
PHFs within reach in were measured between 41-44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Have the unit serviced by a contractor before using it again. [SA] All product was moved to the other reach in.
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 Kingwuu? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. All lights bulbs within the hood system are not functional at the time of inspection. [CA] Replace light bulbs. 2. Portion of the cook low burner stove is outside of the hood system at the time of inspection. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Kingwuu? Fix it
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Facility is using 4 faucets on the wall that drain into a coved sink on the floor to thaw out food. [CA] Food cannot be thawed out in such a method and appropriate prep sinks must be installed into facility. Facility will have to remove the faucets from the wall and go through plan check if they wish to install proper sinks.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Kingwuu? Fix it
EarlierJul 3, 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.
EarlierJun 30, 2025Routine inspection47 out of 100 (Yellow placard)
16 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handled raw meats with his hands, then continued preparing cooked foods after wiping his hands on a cloth. [CA] Wash hands after contamination and before handling food. [COS] Employee washed hands with soap and water. *REPEAT VIOLATION*
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
Observed lack of paper towels at the front handsink. Observed the rear kitchen handsink had cooking utensils stored inside. [CA] Handsinks must have paper towels. Do not store items inside handsink. [COS] Utensils were removed. A napkin dispenser was placed next to the front handsink. *REPEAT VIOLATION*
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
K07 Proper hot and cold holding temperatures
Measured temperature of raw shell eggs on storage shelf to be 76F. Operator stated eggs had been held since yesterday. [CA] Keep potentially hazardous foods at 41/45F and below or 135F and above. [COS] Eggs were voluntarily discarded. See VC&D form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked meat cooling in covered plastic containers. Cooked meat measured approximately 70F. [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
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) On a shelf directly above a food prep counter: observed an open employee beverage cup. [CA] Store personal foods under/away from food prep areas. 2) Observed the rear door was open. [CA] Keep door closed to prevent vermin entry.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris/grease on metal shelf in cooking area. [CA] Keep surfaces clean.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops inside bulk dry food containers. Inside large container of peanuts in rear storage area: observed scoop handle was in direct contact with food.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meat stored above seaweed in upright refrigerator. [CA] Store raw animal products below/away from ready-to-eat foods.
Show 8 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1) Measured chlorine in 3-compartment sink to be over 200ppm. [CA] Sanitize dishes in 100ppm chlorine. 2) Observed butane canister on shelf over food prep area. [CA] Store toxic substances under/away from food and food prep areas.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were expired. [CA] Obtain valid food handler cards. *REPEAT VIOLATION*
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee rinsed pot after sanitizing step. [CA] After sanitizing, allow equipment to air-dry. Do not rinse.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The current environmental health permit was not posted in public view. [CA] Post the current environmental health in public view.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not available. [CA] Obtain a metal probe thermometer to measure internal food temperatures.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soild wiping cloths stored directly on countertops. [CA] Store wiping cloths in sanitizer solution (100ppm chlorine or 200ppm quaternary ammonia).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed one light bulb under the ventilation hood was not functioning. [CA] Replace/repair light bulb.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Observed opened bags of food in the dry storage area. [CA] After opening bags of food, store food inside a rigid container with a tight-fitting lid. 2) Observed large pot of peanuts stored directly on the floor in the rear area. [CA] Store food 6 inches above the floor on approved shelving.
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 Kingwuu, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food thawed the wrong way Read the free guide
Call Kingwuu
Ask for the manager. Kingwuu 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.
About 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
- 78 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.