At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 13, 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. Lee's Kitchen got more than most. That's from the last routine visit, on Apr 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lee's Kitchen?
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
- Food thawed the wrong way K26How 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 Lee's Kitchen's team
Is this your place?
Welcome, Lee's Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Lee's Kitchen 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 Lee's KitchenWe'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 wok, measured fried rice from 110F on the sides to 135F in the center. Per PIC, fried rice was cooked less than…”
First step: If food is out of range
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 4-603.16, Food Code 2-301.15, Food Code 2-301.14.
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
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This is not an official update to the health inspection report. The county's record is unchanged.
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What people see next
Under each item here, people see what you fixed, in your words.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 13, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 13, 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 wok, measured fried rice from 110F on the sides to 135F in the center. Per PIC, fried rice was cooked less than two hours ago. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Fried rice was reheated to 165F for hot holding. PIC turned up the heat of the wok for hot holding. Ensure foods are consistently mixed as needed to retain temperature.
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 Lee's Kitchen? Fix it
Not critical (1)
The department's words
K26 Approved thawing methods used; frozen food
In the preparation sink and on the preparation counter, observed frozen foods (raw meat, fried pork) thawing at ambient temperatures. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Lee's Kitchen? Fix it
EarlierApr 6, 2026Routine inspection49 out of 100 (Yellow placard)
13 violations listed, 4 marked critical.
Critical (4)
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 facility re-uses the same pans for transferring foods (different meat and vegetables) to the cook line without a cleaning and sanitizating step in between. [CA] Food contact surfaces shall be cleaned and sanitized as required, including at any time during the operation when contamination may have occurred. [COS] Specialist intervened and instructed employee to use different pans between different food items. Contaminated pans were properly washed, rinsed, and sanitized in the 3-compartment sink. 2) Measured the chlorine sanitizer concentration in the mechanical dishwasher at 0 ppm during active warewashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications. [SA] Specialist instructed employees on how to set up the 3-compartment sink for proper washing, rinsing, and sanitizing during inspection. Measured the chlorine concentration in the 3-compartment sink at 100 ppm.
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
Observed lack of soap available at the only handwash sink in the kitchen. [CA] Handwash stations shall be fully accessible and stocked with soap and single use towels at all times. [COS] PIC stocked the handwash sink with a portable bottle of soap.
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
Observed improper handwashing practices by employees, including using the same gloves to handle cash or soiled wiping cloths, then proceeding to handle produce without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. Gloves shall be changed with an intermediate handwashing step as required. [COS] Specialist intervened and instructed employee to properly wash hands and change gloves. Contaminated produce was cooked prior to service.
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
On the preparation counter, measured multiple Potentially Hazardous Foods stored at ambient temperature from 50-72F. Per PIC, foods were relocated from the refrigeration units less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All foods were relocated to the refrigeration units to facilitate rapid cooling.
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
K01 Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Manager's Certification. [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. 2) Actively working employees lack food handler cards. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease and grime at the cook line and storage shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed box of latex gloves stored in food preparation areas. [CA] Discontinue the usage of latex or unapproved gloves in the facility. Types of nonlatex gloves that may be used include, but are not limited to, nitrile, polyethylene, and vinyl.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed several soiled wiping cloths stored directly on preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in active use.
The department's words
K26 Approved thawing methods used; frozen food
On the preparation counter, observed frozen foods (fried pork) thawing at ambient temperatures. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Show 4 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) In the upright 3-door refrigeration unit, observed storage of raw meat and shelled eggs over ready-to-eat produce. [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. 2) Observed bulk ingredient bags (flour, etc.) are stored open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved food grade containers with tight fitting lids.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed cooking equipment (pots, pans, etc.) stored directly on the floor of the food preparation area. [CA] Equipment and utensils shall be stored in clean and sanitary condition. 2) Observed working utensils (rice paddle) stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 accumulation of grease, grime, and food debris on the floors and walls of the food preparation area, especially by the cook line and warewashing area. [CA] Floors, walls, and ceilings shall be routinely clean and sanitized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed box of broccoli stored over the 3-compartment sink. [CA] Discontinue storage of food or food preparation on the 3-compartment sink. The designated 3-compartment sink shall be used for washing, rinsing, and sanitizing dishes only.
EarlierMay 23, 2025Routine inspection69 out of 100 (Green placard)
11 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
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures (45F-47F) for more than 4 hours : cooked steak, cooked shrimp, cooked chicken. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D PHFs in 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 (10)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored directly above vegetables in the refrigerator by the 3-comp sink. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet soiled wiping cloths are stored on counters throughout the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washing gloves in between moving dirty dishes and wiping off cutting boards. No direct food contamination observed. [COS] Employee was directed to remove gloves and wash hands properly, then to properly wash and sanitize cutting board. [CA] Discontinue washing used gloves in between switching tasks, properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.
The department's words
K26 Approved thawing methods used; frozen food
Raw chicken and raw beef are being thawed at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Show 5 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust and grease at the cookline and around the water heater. [CA] Clean and sanitize more frequently.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked rice, noodles, cooked steak being cooled in large containers at room temperature. All temperatures were measured within the cooling time frame. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Accumulation of dust grease and debris throughout the kitchen, below and between equipments, staining on refrigerators handles and all sink handles. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of dry food stored open in the dry storage room, open containers of food stored directly on the floor [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Store all foods at least 6 inches above the floor to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine at the dishwasher was measured at 25 ppm while being used. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employee was directed to set up sanitizer solution at the 3-comp sink while the machine is getting repaired.
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 Lee's Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food thawed the wrong way Read the free guide
Call Lee's Kitchen
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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.
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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.