At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Sep 11, 2026
At the routine inspection on Sep 11, 2026. The latest visit, on Sep 14, 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. Kirk's Steakburger 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 Kirk's Steakburger?
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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Kirk's Steakburger's team
Is this your place?
Welcome, Kirk's Steakburger. We'll walk through this together, one item at a time. To log the fixes, claim Kirk's Steakburger 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 Kirk's SteakburgerWe'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: No hot or cold water at a sinkThe county found: “Upon arrival, Owner informed us that the water heater is currently not working and a technician is en route to replace…”
Then the next one: Hot food below 135°F
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 3-403.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 Kirk's SteakburgerWe'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 · 4 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, Kirk's Steakburger. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestSep 14, 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 Sep 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 11, 2026: 75 out of 100 (Yellow placard).
EarlierSep 11, 2026Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Upon arrival, Owner informed us that the water heater is currently not working and a technician is en route to replace the water heater. Water temperature at the following locations were checked to verify if water heater was working: -Handwashing sink in kitchen measured 79F -Prep sink in kitchen measured 79F -3 comp sink measured at 93F towards later of inspection upon installation of water heater replacement Facility was ordered to close and cease food operation and sale until hot water supply is on. [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. Handwashing sinks shall have a minimum temperature of 100F. [COS]: 100F of warm water observed at hand sinks and 120F of hot water observed at 3 comp sink and prep sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Kirk's Steakburger? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Measured cooked mushrooms under heat lamp at 105F. Cook stated that the mushrooms were cooked 30 minutes prior to measurement. [CA] Potentially hazardous foods shall be held at 41°F or below or at 135°F or above. [COS] Cook reheated mushrooms to 172F and placed in hot holding unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Kirk's Steakburger? Fix it
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*REPEAT VIOLATION* Observed personal unsecured drinks in the following areas: - 3 beverages in freezer - 1 beverage on bar counter top next to cleaned pitchers [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Kirk's Steakburger? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed Women's restroom handwashing sink hot water faucet not properly functioning. Very low water flow observed. [CA] Ensure sufficient warm water flow is supplied in restroom handwashing sink used by employees.
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 Kirk's Steakburger? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured bar dishwasher sanitizer at 0ppm. No active ware-washing at the time. [CA] Ensure dishwasher is dispensing chlorine at 50ppm. Observed wet dishes stacked at dishwashing station. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Kirk's Steakburger? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed wood panel ceilings in food prep area and back ware-wash area. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 Kirk's Steakburger? Fix it
EarlierSep 11, 2025Routine inspection81 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1. Ranch and kirk's sauce (contains dairy) measured at 63F - 65F and 65F - 66F respectively in insufficient ice bath. Observed ice touching the bottom of the sauce containers only and sauces are stored beyond the fill line of the container (over stacked). Cook stated sauces were placed in ice bath approximately 1.5 hours prior to measurement. 2. At cook line underneath a heat lamp, cooked jalapeno measured at 102F and cheese measured at 80F. Jalapeno placed in unit approximately 30 minutes and cheese placed in unit approximately 1 hour prior to measurement per PIC. MINOR: 3. Cooked bell peppers on stove top measured at 131F. Cook stated it was cooked approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [SA/COS]: 1. Sauce containers were fully submerged in ice bath to cool down. Sauce beyond the fill line were relocated to walk in cooler. 2. Jalapeno and cheese were time marked to be discarded 4 hours after it was removed from temperature control. Discussed Time As A Public Health Control (TPHC) with Manager. 3. Cook decided to discarded cooked bell peppers as a safety precaution.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
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. Personal cellphone and medication pills stored on shelving of prep line coolers. 2. Unsecured beverage cup stored on prep table next to prep line cooler. No contamination observed. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
*REPEAT VIOLATION* Floor sink underneath prep sink is draining slowly. [CA]: Repair/assess floor sink and ensure it is draining wastewater adequately.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Food handler training certificates not provided.. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Single use towels at the hand sink stations located at the bar area and at the back storage area near ice machine were not stored in a dispenser. [CA]: Single use towels shall be properly stored in a permanently installed dispenser.
EarlierNov 22, 2024Routine inspection73 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
In the warmer, Chili measured at 91F, grilled onion measured at 92F, cooked mushroom measured at 92F, marinara sauce measured at 84F, and cheese measured at 75F. Per Staff, food items were being reheated in the warmer and were placed in the warmer approximately 1 hour prior to measurement. Water temperature of warmer measured at 119. [CA]: Potentially hazardous foods that were cooked, cooled, and subsequently reheated for hot holding or serving shall be brought to a temperature of at least 165°F for 15 seconds prior to hot holding food at 135F and above. [COS]: All food items were reheated on the stove top and Specialist measured reheated items at temperatures between 172F - 180F. Water temperature in warmer measured at 140F.
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)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink underneath prep sink is draining slowly. [CA]: Repair/assess floor sink and ensure it is draining wastewater adequately.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the bar, the left hand sink station was not providing cold water. Bar has another available hand sink station. [CA]: Hand sink stations shall have warm and cold water at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar, roll of single use towels are not stored in an approved dispenser. [CA]: Single use towels shall be stored in an approved dispenser.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer buckets at the cook line had 0 ppm of sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed. [COS]: Solution in the sanitizer bucket was re-made and Specialist observed 200 ppm of Quat sanitizer solution.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Multiple open bags of food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid. 2. Containers of food stored directly on the floor in the walk in cooler. [CA]: Food containers shall be stored elevated and 6 inches off the floor.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler training not provided for most employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
The department's words
K05 Hands clean, properly washed; gloves used properly
Cook handled raw burger patty with gloves on, removed gloves, and grabbed new gloves to be donned on without washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed Cook to wash hands.
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 Kirk's Steakburger, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Kirk's Steakburger
Ask for the manager. Kirk's Steakburger 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 Kirk's Steakburger?
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.