At a glance
CleanCleaver food safety systematic review results
What happened?
10problems found
10 problems found · 1 marked critical · Routine county inspection · Sep 15, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Kong Tofu & Bbq got about the same as most. That's from the last routine visit, on Aug 11, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kong Tofu & Bbq?
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: Pests seen inside: roaches K23How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- No hot or cold water at a sink K21How 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 Kong Tofu & Bbq's team
Is this your place?
Welcome, Kong Tofu & Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Kong Tofu & Bbq 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 Kong Tofu & BbqWe'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: Pests seen inside: roachesThe county found: “1. Observed cockroach activity documented in the following areas: - Observed two live and three dead cockroaches in a…”
First step: What to do
Then the next one: Thermometer missing or reading wrong
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 6-501.111, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: roaches
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
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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.
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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 (2 routine).
Fewer points taken off than last time (19 → 11). That takes a team.
Every visit
LatestSep 15, 2026Routine inspectionRed placard
This one: Red placard, inspected Sep 15, 2026.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed cockroach activity documented in the following areas: - Observed two live and three dead cockroaches in a sticky trap maintained on the floor underneath storage racks at the entrance to the dry storage room. In the same area, observed a singular dead cockroach in another sticky trap - In the left-side electrical box at the entrance to the kitchen, observed a singular live nymph cockroach - Observed accumulation of cockroach droppings on and around the ceiling vent in the dry storage room and the ceiling vents throughout the main kitchen area Per the PIC, facility has been vacant for the last three weeks. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The people in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Kong Tofu & Bbq? Fix it
Not critical (9)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
All refrigeration units lack internal thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Kong Tofu & Bbq? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Prep sink is incapable of dispensing 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 Kong Tofu & Bbq? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in use. Observed no bottle of chlorine sanitizer connected to the feed-line for the machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Kong Tofu & Bbq? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaking plumbing at multiple sinks. [CA] Repair plumbing to prevent the attraction of vermin.
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 Kong Tofu & Bbq? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed cracks, crevices, and holes throughout the walls and ceilings of facility. Observed crevices at the join underneath wall-mounted shelving and walls. [CA] Ensure all cracks, crevices, holes, and structural deficiencies are repaired to prevent the harborage of vermin.
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 Kong Tofu & Bbq? Fix it
Show 4 more
Plan review
The department's words
K48 Plan review
Facility has added an ice machine. Observed drain line for the ice machine extending into the basin of the hand sink at the front service area. [CA] Submit plans for the addition of new equipment to DEH Plan Check at [email] *Note: PIC inquired regarding the addition of new equipment. Informed PIC of plan check requirements
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed encrusted food debris on the sides and underneath cooking equipment throughout the cook-line. Observed food staining on prep tables and shelving throughout the facility. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction of vermin.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Kong Tofu & Bbq? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Observed large amounts of white, fuzzy, mold-like growth in an insert of food maintained in the prep cooler at the front service area. Per staff, the old owner shut off the refrigeration 3 weeks prior, and the food had been maintained in the unit since. Staff stated that they did not plan to serve any of the old food, and will all be discarded prior to opening. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Container of food with mold-like growth was discarded.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Kong Tofu & Bbq? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink at the cook-line lacked soap in wall-mounted dispenser. *Note: Properly stocked, available hand sink was located nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Kong Tofu & Bbq? Fix it
EarlierAug 11, 2026Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The stove and cooking equipment has encrusted grease throughout and needs cleaning. [CA] Thoroughly clean the cookline.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The chlorine in the dish machine tested at 0ppm. [CA] This must be at 50 ppm chlorine. Sanitize in the dish sink as shown at 100ppm chlorine.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed spray bottle of cleaner with no label. [CA] Each spray bottle must have contents on it.
The department's words
K23 No rodents, insects, birds, or animals
Observed dead cockroach in kitchen on the insect sticky board trap. Observed gnats in the back storage area. [CA] Discard traps and replace with new. Take effective measures to eliminate gnats and roaches from inside the facility and protect food from contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The bulk food bins have plastic cups as scoops inside. [CA] Remove them and use scoops with handles and store with the handle not touching the food.
EarlierOct 22, 2025Routine inspection81 out of 100 (Green placard)
6 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
Potentially hazardous foods measured at improper holding temperatures. Bean sprouts across from the cook line measured at 54F. Cooked chicken next to grill measured at 110F. Raw beef on ice by grill measured at 50F. Raw shell eggs over stacked in food prep unit at server station measured at 54F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F; if cold holding shall be held at or below 41F. [COS] Per employee, all items were prepared at 11 - 11:30am. More ice and water is added to the bean sprouts and raw beef. The cooked chicken will be subject to time and discarded if not used by the end of the lunch period. The over stacked eggs were relocated into the reach-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of white mold-like substance on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on prep tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the reach-in cooler and inside the walk-in cooler, observed raw meats stored above ready-to-eat foods (vegetables). [CA] Properly store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food are are stored on the floor in the dry storage area and inside the walk-in cooler. [CA] Store containers of food at a minimum of 6 inches off the floor.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Plastic containers are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination when handling.
EarlierDec 12, 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
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper holding temperatures. On improperly prepared ice bath by the cook line: raw beef measured at 54F. Next to the grill: cooked chicken measured at 65F. Near the burners: tofu measured at 55Fand bean sprouts measured at 72F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if not hot holding shall be held at or above 135F. [COS] A proper ice bath with ice and water was prepared for the raw beef; cooked chicken is reheated to 165F; tofu relocated into the food unit; and ice and water added to container of bean sprouts.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing observed by employee - employee observed cleaning and handling soiled equipment and utensils and only rinsed hands with water before attempting to handle clean food equipment. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels before handling food or food contact equipment. [COS] Employee was stopped and asked to properly wash hands.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards are expired or not available. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
At start of inspection, the only handwash sink located at the cook line was in disrepair and closed off from use. Employees states they are using the handwash sink inside the back kitchen that is about 10-13 feet from the cook line. [CA] All handwash sinks shall be operable and able to provide warm water, soap, and single-use paper towels for employees to wash hands when required.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
White mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food are stored on the floor in the dry storage area and inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
Multiple small flies observed around the dry storage area. [CA] Food facility shall be kept free of flies and fly activity.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler raw food items (raw meats, raw eggs) are stored above ready-to-eat foods (vegetables, sauces, broth). [CA] Store raw food items separate or below ready-to-eat foods to prevent cross contamination.
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 Kong Tofu & Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Thermometer missing or reading wrong Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
Call Kong Tofu & Bbq
Ask for the manager. Kong Tofu & Bbq 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 Kong Tofu & Bbq?
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
- Red 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.