At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Apr 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. L & L Hawaiian Bbq 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 L & L Hawaiian Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Thermometer missing or reading wrong K39How 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 L & L Hawaiian Bbq's team
Is this your place?
Welcome, L & L Hawaiian Bbq. We'll walk through this together, one item at a time. To log the fixes, claim L & L Hawaiian 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 L & L Hawaiian 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: Utensils or dishes stored wet or unwashedThe county found: “CO2 tanks are stored unsecured at the storage area. [CA] All pressurized cylinders shall be securely fastened to a…”
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 our free guides, built on the FDA Food Code your state uses.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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.
Not your place?
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 · 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 (18 → 9). That takes a team.
Every visit
LatestApr 7, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Apr 7, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
CO2 tanks are stored unsecured at the storage area. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 L & L Hawaiian Bbq? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer is non-functional. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of 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 L & L Hawaiian Bbq? 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
1. Personal items stored on dry food storage shelves within the rear preparation area. Personal food and medicine stored next to the hand wash sink at the rear preparation area. [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 L & L Hawaiian Bbq? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured steamed broccoli at 48 F within a pan on the preparation counter. PIC stated that the broccoli was removed from the refrigerator 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Broccoli relocated to the reach in refrigerator to be cooled to and held at 41 F or below. Portion cup sauces at the register area ice bath measured at 38 F to 49 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Maintain ice bath level to maintain sauces at 41 F or below. [COS] Ice added to ice bath.
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 L & L Hawaiian Bbq? Fix it
EarlierJul 7, 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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked pork at 49 F within 6 inch plastic containers in the walk in refrigerator. PIC stated that the pork began the cooling process the night before. [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] Pork was voluntarily condemned and discarded.
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
Available food handler cards have expired. [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
K07 Proper hot and cold holding temperatures
Measured spam at 46 F and mac salad at 44 F within overfilled containers in the the top portion of the food preparation fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue the practice of filling containers above the containers fill line. Measured gravy at 132 F within the cook line steam table. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Unit temperature increased. Unused open portion of the steam table covered. Measured ranch at 48 F in portion containers on top of an ice bath at the bagging station. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Fully insert portion containers into the ice bath. [COS] Ranch relocated into a larger ice bath to be cooled to and held at 41 F or below.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor tiles in front of the three compartment sink and below the storage rack within the walk in refrigerator. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The wall behind the storage rack in the walk in is in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal phone, bags and drinks stored on/ next to food storage within the kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
EarlierOct 8, 2024Routine inspection80 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
Measured gravy at 124 F and shredded pork at 122 F within the counter top warmer at the prep line. Cook stated that the items were removed from reheating at the stove top 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. [COS] Two pans of gravy and shredded pork placed on the stove top and reheated to a minimum of 165 F. Temperature of the warmer increased.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
All employee food handler cards are expired. [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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed the build-up of a mold like material on the walls/ grout around the janitorial sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a personal phone, bags and jackets stored on soda bottles and single use food containers within the storage area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the hot water temperature at a maximum of 116 F from all sinks within the facility. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Tiles are missing/ broken surrounding the food preparation sink floor drain. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 L & L Hawaiian Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
Call L & L Hawaiian Bbq
Ask for the manager. L & L Hawaiian Bbq can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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 L & L Hawaiian 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
- 91 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.