At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · May 6, 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.
- Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Dish sink or dish machine not set up right K34How 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: Hot food below 135°FThe county found: “Gravy/tarter sauce are being left out at room temperature and have PHFs as ingredients. Per PIC, the prepackaged…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 4-301.12, Food Code 3-305.11, Food Code 4-603.16.
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 L&L Hawaiian BbqWe'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.
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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 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 (15 → 8). That takes a team.
Every visit
LatestMay 6, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected May 6, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Gravy/tarter sauce are being left out at room temperature and have PHFs as ingredients. Per PIC, the prepackaged containers go out within 2-hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will be either using TPHC or putting containers in under counter refrigeration.
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
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touching raw meat with hands and did not wash hands properly afterwards with soap/water. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 L&L Hawaiian Bbq? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
3-Compartment sink is being used as a prep sink at the time of inspection; food prep was going on within sink. [CA] Use equipment based on the manufacturer's intended use. 3-Compartment sink is only meant for cleaning dishes and nothing else. Use prep sink on site to prepare food.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
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
EarlierSep 15, 2025Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food noted within the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. REPEAT VIOLATION. Failure to comply may result in enforcement action.
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 belongings (keys/phones) noted within the prep 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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Knives are being stored in between the prep table and wall at the time of inspection. [CA] Discontinue this practice and place either on knife holders or magnets. [SA] Knives were moved to 3-compartment sink to be washed.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water within facility was measured at 106*F at the time of inspection. Dial for water heater was set on a low setting; per PIC, they lowered the setting. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. [SA] Heater dial was raised and temperature within sinks is going up.
The department's words
K07 Proper hot and cold holding temperatures
PHFs within walk in were measured between 43-44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket was measured at 0PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed out sanitizer bucket; re-measured at 100PPM. REPEAT VIOLATION. Failure to comply may result in enforcement action.
EarlierMar 4, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light within the walk in freezer is damaged at the time of inspection. [CA] Change the light bulb within the walk in freezer.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food is being stored in the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC moved all products 6in off the ground.
The department's words
K01 Demonstration of knowledge; food safety certification
Couple of food handler cards have expired this year. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket next to cashier station was measured at 25PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer buckets were changed out at the time of inspection; re-measured at 100PPM.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Raw chicken was being prepped on top of the 3-compartment sink at the time of inspection. [CA] Use equipment based on the manufacturer's intended use. Discontinue this practice of prepping raw chicken within 3-compartment sink, use prep sink for these procedures. Failure to comply may result in enforcement action. [SA] PIC clean/sanitized the entire sink at the time of inspection.
EarlierNov 27, 2024Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Spam at prep table was measured at 49*F at the time of inspection, spam is overflowing out of container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved all extra spam that was cut into a mental tray and placed in the under counter refrigeration.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water within 3-compartment sink was measured at 109*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). [COS] PIC raised the temperature on the water heater; re-measured at 120*F.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Knives are being stored in between the prep table and the wall at the time of inspection. [CA] Discontinue this practice and obtain either a knife magnet or knife holder to store equipment. [SA] Employees moved knives to the back to be wash, rinse, sanitized.
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.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Dish sink or dish machine not set up right 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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Use CleanCleaver at home
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
- 92 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.