At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · May 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Krung Thai 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 Krung Thai Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Krung Thai Restaurant's team
Is this your place?
Welcome, Krung Thai Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Krung Thai 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 Krung Thai 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: Hand sink not ready to useThe county found: “Food prep area hand washing sink was blocked with empty soda cans bag. [CA] Hand washing facility shall be clean,…”
First step: Hand sinks are for hands only
Then the next one: Utensils or dishes stored wet or unwashed
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 2-301.15, Food Code 3-305.11, Food Code 3-302.11, Food Code 6-501.112.
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?
Claim Krung Thai 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 · 5 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 (18 → 10). That takes a team.
Every visit
LatestMay 22, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected May 22, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Food prep area hand washing sink was blocked with empty soda cans bag. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. Empty soap dispenser and pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Lack soap dispense, both restrooms have pump soap in use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Paper towel dispenser has a low battery. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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 Krung Thai Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard in use to line shelving in the storage area and inside the walk in cooler. [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. A small tray was in use to scoop rice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Krung Thai Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts were measured 68F. Bean sprout were out for 1 hour. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice was added into the container.
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 Krung Thai Restaurant? 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
Lack mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Facility has a lot of items that are unnecessary to the operation or maintenance of the facility. [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. The juncture of the floor and wall at the water heater area has an opening. [CA] Eliminate gap greater than 1/4" to prevent the entrance and 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 Krung Thai Restaurant? Fix it
EarlierOct 29, 2025Routine inspection82 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: BEAN SPROUTS SOAKED IN WATER WAS MEASURED 52F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] ICE WAS PLACED IN A CONTAINER. MAJOR: SECOND CONTAINER OF LEFT OVER IMITATION CRAB WAS MEASURED 49F AND THE AMBIENT TEMPERATURE OF THE UNIT WAS 39F. FIRST CONTAINER OF IMITATION CRAB WAS MEASURED 40F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] DISCARD THE LEFT OVER IMITATION CRAB. BEEF FROM THE PREP COOLER MEASURED 49F. PER PIC, IT IS WASHED AND PLACED RECENTLY. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] RAPID CHILLED FOOD AT 41F BEFORE PLACING INSIDE THE PREP 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 (4)
The department's words
K01 Demonstration of knowledge; food safety certification
EMPLOYEE HAS A EXPIRED FOOD HANDLERS CARD. [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
1. KITCHEN HAND WASHING SINK SOAP DISPENSER IS STUCK AND FACILITY USING PUMP SOAP. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 2. FRONT ARE HAND WASHING SINK HAS EMPTY SOAP AND PAPER TOWEL DISPENSER BUT USING PUMP SOAP AND PAPER TOWEL ROLL. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. 3. BOTH RESTROOMS HAS PUMP SOAP IN USE. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FACILITY HAS TOO MUCH UNNECESSARY ITEMS IN THE STORAGE ROOM. [CA] The premises of a food facility 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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
BOTH MAGNETIC KNIFE HOLDERS HAS GRIME BUILD UP AND STAINING THE CLEAN KNIFES. [CA] Clean and sanitize both magnetic knife holders.
EarlierMar 19, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration has broken thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of chicken on floor inside the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K07 Proper hot and cold holding temperatures
Due to replacing the container water shrimp, oyster, and scalps inside the food prep table was at 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC added ice to containers above 41F.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Curry was cooling in a deep pot. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Many containers lack plastic wrap or lid inside the refrigeration. [CA] Cover food in the containers to prevent cross contamination.
EarlierNov 7, 2024Follow-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.
EarlierNov 5, 2024Routine inspection76 out of 100 (Red placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed 12 to 15 live cockroaches between food prep table door next to cook line. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Facility closed down due to cockroach infestation. Observed glue box under the 3 compartment sink, under the dishwasher, next to cook line full of dead cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings in the kitchen area.
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
The kitchen hand washing soap dispenser was unable to pump soap and paper towel dispenser was empty. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] PIC fixed the soap dispenser and provide paper towel roll. Kitchen hand washing sink has a cutting board on the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC cleared the hand washing sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Shrimps, scalps, and fish at the food prep tablewas between 47F - 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Chill the washed meat before putting inside the food prep table.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Build up debris behind the equipments. [CA] Clean hard to reach areas more frequently to prevent cross contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certification is expired. [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.
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 Krung Thai Restaurant, 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Krung Thai Restaurant know
Ask for the manager. Krung Thai Restaurant can only fix what it knows about.
The department lists no phone for this place.
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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 Krung Thai 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
- 90 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.