At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
7 problems found · Routine county inspection · Jun 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Laksana Thai Cuisine got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Laksana Thai Cuisine?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How 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 Laksana Thai Cuisine's team
Is this your place?
Welcome, Laksana Thai Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Laksana Thai Cuisine 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 Laksana Thai CuisineWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Employee was observed using a cloth to wipe down clean, wet dishes and utensils after they had been run through the…”
First step: Clean first, then sanitize
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 2-301.14, Food Code 3-302.11, Food Code 3-305.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Laksana Thai CuisineWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJun 16, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Jun 16, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee was observed using a cloth to wipe down clean, wet dishes and utensils after they had been run through the mechanical dishwasher. [CA] After cleaning and sanitizing, equipment and utensils shall be air dried or used after adequate draining before contact with food and shall not be cloth dried, except that utensils that have been air dried may be polished with cloths that are maintained clean and dry.
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 Laksana Thai Cuisine? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Pork belly, sliced tomatoes, bean sprouts, and raw shell eggs measured between 48F and 49F while maintained in the right-side prep cooler at the cook-line. Per the owner, items had measured at 41F prior to the start of lunch service (approximately 1.75 hours prior). [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods were relocated to alternative 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 Laksana Thai Cuisine? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed wiping their nose using their gloved hand, then attempted to resume cooking before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee was instructed to de-glove and properly wash hands.
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 Laksana Thai Cuisine? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Two containers of fried tofu measured 80F and 84F, respectively while maintained in ambient. Per staff, items had been fried 1.5 hours prior, and had been cooling at room temperature prior to placement into refrigeration. [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] Tofu was relocated to the walk-in cooler.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Laksana Thai Cuisine? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket of the right-side prep cooler at the cook-line observed peeling. [CA} Repair to allow for adequate refrigerator holding temperatures.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Laksana Thai Cuisine? Fix it
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in cooler, a tub of sliced bell peppers observed stored directly on top of another tub of sliced bell peppers. Bottom of top container observed in direct contact with sliced bell peppers underneath. [CA] Provide food compartment over food preparation areas to prevent contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Laksana Thai Cuisine? 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
Employee's personal keys and air pods observed stored on a clean sheet pan on racks intended for clean dishes. [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 Laksana Thai Cuisine? Fix it
EarlierSep 10, 2025Routine inspection83 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
K05 Hands clean, properly washed; gloves used properly
1. Employee observed tamping trash into trash bin with gloved hands, then stood up and grabbed two pieces of raw fish. 2. Server observed grabbing dirty dishes and placing them to be washed next to the dishwasher, then returned to the dining area and served food to customers. 3. Cooks observed handling raw shrimp and raw chicken with gloved hands, proceeded to cook food in woks, put food on clean plates, then grabbed the plates of cooked food with contaminated, gloved hands, and placed them at the pass-through window. [CA] Employees handling food or plates containing ready-to-eat foods must properly wash their hands after touching contaminated surfaces (raw products of animal origin, trash, used or soiled plates, etc.) Note: Gloves must be changed in addition to properly washing hands. [COS] All three employees instructed to wash their hands properly. One employee attempted to wash gloved hands. All three employees changed gloves and properly washed hands. Raw fish cooked to 165F. PIC instructed cooks to use tongs and/or spoons when handling raw shrimp and chicken to minimize the possibility of contamination.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored above vegetables in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Food is being stored on cutting boards above the 3 compartment dishwashing sink. 3 compartment sink not actively in use. [CA] Store food elsewhere so that it is not exposed to potential contamination. 2. Handles of scoops used for bulk foods in contact with food. [CA] Store scoop handle in a manner where it does not contact food to prevent contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes and containers of food stored directly on the floor in the kitchen area and in the walk-in cooler. [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
Numerous potentially hazardous foods (cooked chicken, raw chicken, raw shrimp, tofu, raw shell eggs, cooked mussels etc.) measured in the range of 47F-49F in the upper inserts of the two prep fridges at the cook-line. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Place less foods into inserts, and use ice if necessary in order to keep food cold. [COS] PIC agreed to use or discard foods within 4 hours of initially leaving temperature control.
EarlierNov 18, 2024Routine inspection75 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
K06 Adequate handwash facilities supplied, accessible
Handwash sink at cookline observed to be obstructed by cart full of raw vegetables and other foods. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Ensure vegetables and food are stored away from sources of contamination. [COS]Cart was moved to by fryer to clear 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 (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed to be stored on top of counter tops and prep surfaces. [CA] Dry or wet cloths that are used with raw foods of animal origin shall be kept separate from cloths used for other purposes, and wet cloths used with raw foods of animal origin shall be kept in a separate sanitizing solution.
The department's words
K07 Proper hot and cold holding temperatures
Cut tomatoes measured to be 47F. Per employee tomatoes were cut in the last 30-45 minutes. [CA] Cut tomatoes are PHFs and must be kept at 41F and below for cold holding. [COS] Employee consolidated raw eggs in prep cooler and moved cut tomatoes in to prep cooler insert.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Rice measured to be 108F and 111F in two stacked covered plastic containers. Per operator rice was scooped out from cooker in the last 30 minutes and will be cooled and placed in reach in for fried rice. [CA] Cool PHFs in shallow unstacked, loosely covered metal containers to facilitate efficient cooling. [COS] Containers of rice were unstacked and uncovered and shall be placed in perp cooler in the next 30 minutes.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Raw fish observed to be thawed in reduced oxygen packaging(ROP) inside walk in cooler. Fish measured to be 39F. [CA] Fish shall be frozen before and while under ROP. Remove fish from ROP prior to thawing. [COS] Fish bags were cut open.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Strainers observed to be hanging off of side of splash guard at cookline handwash sink. [CA] Keep utensils away from sources of contamination. Keep strainers in bucket or in pots. 2) Foil observed used to line shelves and and tables. [CA] Discontinue use of foil and use durable and smooth liners for shelves.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meats and fish stored above raw meats inside walk in cooler. [CA] Store raw meats below cooked meats to prevent cross contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of meat and food observed to be stored on floor of walk in cooler. [CA] Store food at least 6" off of floor for easy cleaning and prevention of 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 Laksana Thai Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Laksana Thai Cuisine
Ask for the manager. Laksana Thai Cuisine can only fix what it knows about.
Share this page
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 Laksana Thai Cuisine?
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
- 82 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.