At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
10 problems found · 1 marked critical · Routine county inspection · May 18, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Liu Roast Fish 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 Liu Roast Fish?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No person in charge on duty K01How 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 Liu Roast Fish's team
Is this your place?
Welcome, Liu Roast Fish. We'll walk through this together, one item at a time. To log the fixes, claim Liu Roast Fish first; we check that you run it.
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This is my place: claim Liu Roast FishWe'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: “*REPEAT VIOLATION* 1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash…”
First step: Clean first, then sanitize
Then the next one: No person in charge on duty
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 6-501.112, Food Code 2-301.15.
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
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What people see after you fix and log it
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Most kitchens get something cited at some point. What people remember is that you fixed it.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (54 → 31). That takes a team.
Every visit
LatestMay 18, 2026Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected May 18, 2026.
10 violations listed, 1 marked critical.
Critical (1)
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
*REPEAT VIOLATION* 1. Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while in active use to wash dishes. Chlorine sanitizer intake tube observed outside of the bottle of chlorine. After placing intake tube into bottle of chlorine sanitizer, chlorine sanitizer measured 0 ppm after 5+ instances of priming and 5+ machine cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Discontinue the use of the mechanical dishwasher until it is capable of outputting chlorine at 50 ppm. In the meantime, facility shall manually wash, rinse, and sanitize using bleach in the three compartment sink. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 2. Two knives observed stored in between the crevice of a debris encrusted pipe and the wall. Upon prompting to remove the knives from the unsanitary location, employee proceeded to place the knives onto a wooden knife rack, adjacent to and in contact with other clean knives. [CA] Equipment contacting food shall be stored in a sanitary location. [COS] All affected knives taken to the three compartment sink 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.
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 Liu Roast Fish? Fix it
Not critical (9)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided for two of the employees present. [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
K05 Hands clean, properly washed; gloves used properly
Employee observed emptying a floor sink strainer into the garbage, handled the garbage bag, proceeded to handle soiled utensils, then did not wash hands thereafter. Employee was instructed to change gloves and wash hands prior to any contamination of food or clean food contact surfaces. [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 changed gloves and washed 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 Liu Roast Fish? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
4+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
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 Liu Roast Fish? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of old food debris on the floor underneath the upright freezer and the freezer chest at the back of the kitchen facility. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.
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 Liu Roast Fish? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Roast fish observed covered by plastic wrap while cooling maintained in the walk-in cooler. [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] Fish was uncovered to facilitate rapid cooling.
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 Liu Roast Fish? Fix it
Show 4 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grime on the interior walls and underside of openable door of freezer chests. [CA] Nonfood contact surfaces shall be maintained clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Liu Roast Fish? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Bottom shelf of one of the shelving units in the walk-in cooler is sagging, and is supported by three canned foods underneath. [CA] Repair equipment and maintain in good repair. Discontinue the use of cans of food intended for consumption to prop up the bottom shelf. Food shall be stored a minimum of 6 inches off the floor. 2. To-go bags observed used to store foods in the walk-in cooler. [CA] Discontinue the use of to-go bags in direct contact with food.
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 Liu Roast Fish? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Several large gaps observed in the ventilation hood filters above the cook-line. [CA] Close gaps and maintain ventilation in good repair to allow for the adequate ventilation of heat/grease.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Liu Roast Fish? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand sink in the kitchen lacked paper towels in wall-mounted dispenser. *Note: Roll of paper towels was available nearby, on a shelf approximately 10 feet away [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refilled paper towel dispenser.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Liu Roast Fish? Fix it
EarlierSep 15, 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.
EarlierSep 9, 2025Routine inspection46 out of 100 (Yellow placard)
16 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. Employee observed cutting raw meat on cutting board, took cutting board over to the two compartment sink next to the dishwasher, sprayed it with hot water for 10 seconds, then put it back down to be used on top of a counter. [CA] Dishes and equipment shall be cleaned via wash, rinse, sanitize (100 ppm) chlorine, OR via placement into a properly functioning dishwasher (50 ppm). [COS] Employee took the cutting board over to the 3 compartment sink to be washed, rinsed, and sanitized. 2. *REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher during active dishwashing. Chlorine intake tube observed to be outside of the bottle of bleach. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall use the 3 compartment sink to wash, rinse, and sanitize until the dishwasher is able to output chlorine at 50 ppm. The warewashing sink shall be cleaned and sanitized before and after each specific use. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. ____________ Minor violation: *REPEAT VIOLATION* Upper panel in the interior of ice machine observed to have large amount of black, mold-like buildup. [CA] Clean and sanitize regularly to prevent buildup.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
*REPEAT VIOLATION* Mechanical dishwasher observed to be leaking large amounts of water onto the floor during the rinse cycle. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Areas of wastewater to be cleaned and sanitized. Company will be called to fix warewash machine.
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
*REPEAT VIOLATION* 1. Raw shell eggs measured 80F while maintained in a carton across from the cook-line. Upon arrival of this division, an employee was observed hurriedly putting raw beef skewers that had been maintained on a counter surface without active prep into the walk-in cooler. Raw beef skewers measured 62F. Employees stated that both items had just been taken out of the walk-in cooler. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] Raw shell eggs relocated to walk-in cooler. Raw beef skewer remeasured at 54F. Continue to monitor to ensure potentially hazardous foods reach 41F. 2. Various potentially hazardous foods (cooked bird eggs, tofu skins, fried tofu, fried potato fries, etc.) measured in the range of 54F-57F within the upper prep inserts and the lower, 3-door portion of the prep unit across from the cook-line. Ambient of the unit measured 55F. Per employees, all items had been placed into the unit 2.5 hours prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. [COS] All PHF's relocated to walk-in 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 (13)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Containers of food stored on the floor in the prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed handling raw meat, wiped hands on dry cloth, and then proceeded to touch containers of food and other various equipment throughout the kitchen. [CA] Employees must wash hands properly with warm water, soap, and dry with paper towels following contact with contaminated surfaces. Note: Changing gloves is not a replacement for handwashing.
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. One unchained CO2 tank in front kitchen area. Note: Second CO2 tank is properly fastened [CA] Secure/fasten CO2 tank to rigid structure. 2. Open employee drink observed on a shelf in the back kitchen area. [CA] Employees shall drink from containers with tight fitting lids and straws in order to prevent contamination of surrounding food/food prep areas.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Large gaps greater than 1 inch in the hood screens above the cook-line. [CA] Close gaps in the hood screens to ensure adequate ventilation of heat/grease.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* Facility could not provide a valid food safety certificate or any food handler cards. [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. 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. Facility must obtain a valid FSC, and valid FHC's for all employees within one month.
Show 8 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
The department's words
K13 Food in good condition, safe, unadulterated
Severely dented can of food observed in the back storage area, with large amount of denting along hermetic seal. [CA] Canned food shall be discarded or returned when the hermetic seal is dented and/or compromised. [COS] Employee elected to discard can into the trash.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dry, soiled wiping cloths maintained out on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Employees could not provide a probe thermometer. [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.
The department's words
K26 Approved thawing methods used; frozen food
*REPEAT VIOLATION Raw lamb and chicken (measured 46F-48F) observed to be thawing in standing water in the prep sink. [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. [COS] Employee turned on cold water so that all meat is immersed in cold, running water.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the 3-door prep cooler across from the cook-line measured 55F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F. Note: Recommend calling a fridge tech. 2. *REPEAT VIOLATION* Hot holding unit is missing a door, and is covered on the left-side by a piece of aluminum foil. [CA] Equipment shall be maintained in good condition. If facility elects to no longer use the unit, remove the unit from the premises to prevent the harborage of vermin. 3. Bowl used as scoop for bulk foods. [CA] Discontinue the use of a bowl as scoop. Use a scoop with a handle, and keep handle out of food to prevent contamination.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed within the facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot and cold water faucets cannot output water at the two compartment sink adjacent to the dishwasher. Note: Sprayer nozzle is capable of outputting water at 120F. [CA] Repair plumbing and maintain in good repair.
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 Liu Roast Fish, 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
- Hands not washed when needed Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hand sink not ready to use Read the free guide
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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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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
- 69 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.