At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Sep 9, 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. Kx Fried Skewers & Malatang got more than most. That's from the last routine visit, on Sep 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Kx Fried Skewers & Malatang?
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: Hot food below 135°F K07How to fixFix it
- Pests seen inside: roaches K23How 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 Kx Fried Skewers & Malatang's team
Is this your place?
Welcome, Kx Fried Skewers & Malatang. We'll walk through this together, one item at a time. To log the fixes, claim Kx Fried Skewers & Malatang 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 Kx Fried Skewers & MalatangWe'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: Hot food below 135°FThe county found: “On the stove with the burner underneath turned off, a large stock pot of heat-treated vegetable and fruit soup base…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 3-302.11, Food Code 7-201.11, Food Code 3-501.13.
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
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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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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 1 follow-up, 1 other).
Every visit
LatestSep 9, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 9, 2026.
2 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
On the stove with the burner underneath turned off, a large stock pot of heat-treated vegetable and fruit soup base measured 112F. Per the PIC, soup base had been maintained hot until approximately 1.5 hours prior, after which the flame was turned off. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed operator to reheat soup base to 165F and maintain hot.
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 Kx Fried Skewers & Malatang? Fix it
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed a singular dead cockroach on the floor underneath a green milk crate in the corner of the warewashing area. Behind the openable lower panel underneath the mechanical component of the right-side fryer, observed a singular hatched ootheca on the raised metal platform. Pest control service report conducted by IPM on 8/27/2026 provided. [CA] Clean and sanitize area of dead cockroaches or old droppings. Facility shall be maintained free of vermin. [COS] Operator cleaned and sanitized area of dead cockroaches.
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 Kx Fried Skewers & Malatang? Fix it
EarlierSep 3, 2026Routine inspection71 out of 100 (Yellow placard)
8 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
3 dead cockroaches in the hood by filters above cookline. Another dead cockroach found in open wall by server beverage area. [CA]: Clean and sanitize areas with dead cockroaches. IPM is current pest control provider. Operator sent last report to inspection at time of inspection. Facility shall remove all signs of vermin and vermin attractants and continue to monitor for new signs of vermin. [COS]: Operator was able to clean dead cockroaches immediately.
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
MAJOR: Pork in sink with standing water, temperature measured at 70 degrees F. Per operator meat has been thawing for 1.5 hours. [CA]Keep PHFs at 41F or lower for cold holding. Active prep shall not exceed 2 hours. [COS]Operator began to cook meat immediately. MINOR: Raw eggs placed in prep cooler, temperature measured at 48 degrees F. [CA]Keep PHFs at 41F and below for cold holding. Ensure PHFs are not placed above fill line of prep cooler inserts [COS] Eggs were moved to proper section of 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 (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
False wall is open and insulation is exposed. Walls and floors are have food debris. [CA] Floor must be cleaned, keep free of food debris. Repair hole in wall.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken was placed above vegetables in walk-in cooler. [CA]Keep raw poultry below other raw animals products, ready to eat foods, and produce.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine in 3-comp sink measured to be 200ppm. [CA] Maintain chlorine in 3-comp sink at 100ppm
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed temperature of hot water at 3 comp sink at 118 degree F. [CA]: Provide a continuous supply of hot water at 120F or above.
Plan review
The department's words
K48 Plan review
1 roasting oven. Per plans finalled by this Agnecy2023, no oven was present. [CA] When adding new equipment oeprator shall obtain approval from this agency prior to installation. [CA] Operator shall submit oven to this department for approval by 09/30/2026
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The department's words
K26 Approved thawing methods used; frozen food
Pork was being thawed in standing water measuring 70F. Per operator his employees used warm water to thaw pork This minor lead to an 07 major violation. [CA] Thaw meats using cold running water. Running water should have sufficient velocity to agitate and flush off loose particles into drain.
EarlierAug 25, 2026Risk Factor InspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Pork ears observed to be in reduced oxygen packaging. Per operator, they vacuumed sealed the bags in the last day for storage only. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. [COS] Pig ear bags were unsealed and corner of each bag was cut.
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
K06 Adequate handwash facilities supplied, accessible
Only handwash sink in facility observed to be blocked by cutting board. [CA] Keep handwash sink completely clear and easily accessible. Handwash sink paper towels were stacked on top of paper towel dispenser. [CA] Keep paper towels inside a dispenser.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit. Old owner stated restaurant had closed 07/30/2026 and facility was sold. Facility has 48 hours to submit for facility evaluation and to apply for health permit and 25% penalty will be applied to facility. Failure to submit will result in a cease and desist and a 100% penalty.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1) Boiled chickens and pigs feet measured to be 81F - 135F in various bins inside back sink area. Per operator all items were cooked about 1 hours prior and should be cooled down completely prior to roasting items later. 2) Roasted chickens and pigs feet measured to be 67F-63F resting on table in the front. Per operator both items were cooked in the last hour and will be placed into bags later. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS]Both types and and pigs feet were moved into walk in cooler or freezer to continue cooling.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 110F at 3-compartment sink. [CA] Provide hot water at least 120F.
EarlierMar 31, 2026Routine inspection78 out of 100 (Green placard)
7 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. Major violation: - Bowl of rice from previous day stored on top of the food prep unit insert is measured at 54F. Minor violation: Inside the food prep unit inserts: raw chicken, raw beef, noodles, and raw shell eggs were measured at 44-46F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The bowl of rice was discarded into the trash by employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Rice scoops that are in use is stored in room temperature standing water. [CA] Utensils used for potentially hazardous foods and subject to be reused shall be stored in water measured at 135F or above or changed every 4 hours. 2) Knifes observed stored with blade in crevice of dry storage shelves. [CA] Knifes shall be stored in a location that is safe, clean, and protected from cross-contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the food prep unit and walk-in cooler, raw meat is observed stored above ready-to-eat foods. [CA] Properly store raw meats separately or below ready-to-eat foods to prevent cross-contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At time of inspection, back door of facility is kept propped opened. [CA] Keep back door closed when not in use to prevent entrance of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler card for employees are not available for review. [CA] All employees that handles or serves food shall have a valid food handler card available within 30 days from their date of hire.
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 food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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The department's words
K23 No rodents, insects, birds, or animals
Two dead cockroaches observed under the three compartment sink. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected area. No other signs or evidence of vermin was observed within the facility. Operator showed pest control receipt dated 3/22/26 - receipt only knows preventative treatments used and does not provide any additional information.
EarlierMar 13, 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.
EarlierMar 11, 2025Routine inspection55 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Observed knives stored on shelf while still soiled with dried debris from raw meat. 2) Food contact utensils and equipment on storage shelves were contaminated from splash by employee using sprayer hose to clean the floors. 3) Containers used to serve rice to customers are stored under the rice cooker while still soiled with debris of rice. [CA] Food contact equipment and utensils shall be properly cleaned and sanitized prior to storage or use. [COS] Employee removed all equipment to be properly washed, rinsed, and sanitized.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed cleaning with the hose and towels and then proceeded back to the cook line and handled food contact equipment without handing his hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels when changing tasks and prior to handling food or food contact equipment. [COS] Employee was stopped to have him properly wash his hands. Employee was also instructed to properly wash contaminated equipment.
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
K13 Food in good condition, safe, unadulterated
Open container of oil was adulterated by splash from employee spraying the walls, tables and floor of the kitchen with a sprayer hose. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Employee discarded the oil into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
The department's words
K06 Adequate handwash facilities supplied, accessible
Employee was cleaning the kitchen using the sprayer hose that resulted in contaminating paper towels inside the dispenser. [CA] All parts of the handwash sinks shall be maintained clean and useable. [COS] Soiled paper towels were taken out of the dispenser.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of facility is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
The department's words
K23 No rodents, insects, birds, or animals
Multiple dead cockroaches observed on the floor in the middle of the kitchen. Per employee, the cockroaches were flushed out from behind and under equipment by him spraying the floors with the sprayer hose. [CA] The premises of each food facility shall be kept free of vermin and vermin debris. Facility shall clean and sanitized all affected areas. Did not observed any other evidence or live or dead cockroaches in the kitchen or food storage areas. There is also no signs that food have been contaminated by vermin. A follow-up inspection will be conducted and if additional evidence of a vermin infestation is observed - facility will be subject to enforcement action.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available for review within 30 days from their date of hire.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on shelves located under prep tables and on storage shelves. [CA] Frequently clean nonfood contact surfaces, or as needed, to prevent the accumulation of debris.
Show 4 more
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 inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside reach-in cooler and walk-in cooler, raw foods are stored above ready-to-eat foods. [CA] Raw foods shall be stored separate or below ready-to-eat foods to prevent cross-contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Kx Fried Skewers & Malatang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
Call Kx Fried Skewers & Malatang
Ask for the manager. Kx Fried Skewers & Malatang 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 Kx Fried Skewers & Malatang?
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.