At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. New Kim Lee Fast Food 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 New Kim Lee Fast Food?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Wiping cloths left out of sanitizer K40How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 New Kim Lee Fast Food's team
Is this your place?
Welcome, New Kim Lee Fast Food. We'll walk through this together, one item at a time. To log the fixes, claim New Kim Lee Fast Food 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 New Kim Lee Fast FoodWe'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: Wiping cloths left out of sanitizerThe county found: “Observed moist wiping clothes stored on the work surface in the kitchen and at the service area. [Corrective Action]…”
First step: Keep the bucket strong
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-304.14, Food Code 4-603.16, Food Code 4-301.12, Food Code 2-301.15.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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 New Kim Lee Fast FoodWe'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 2 times in the last 12 months (2 routine).
Every visit
LatestMay 13, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected May 13, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed moist wiping clothes stored on the work surface in the kitchen and at the service area. [Corrective Action] Store wet/moist wiping cloths in a sanitizing bucket (100 ppm chlorine or 200 ppm quaternary ammonium).
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you New Kim Lee Fast Food? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold or mildew like substance observed inside the ice machine by the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine.
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 New Kim Lee Fast Food? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Fish in original packaging observed thawing in the 3 compartment warewash sink. [Corrective Action] Thaw foods in the food prep sink.
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 New Kim Lee Fast Food? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Plastic protective film on the counter top refrigerator and counter top shelf at the service area observed deteriorating and peeling becoming not cleanable. [Corrective Action] Remove the remaining plastic protective film. 2. Heavy dust accumulation on the restroom door jams. [Corrective Action] Thoroughly clean. 3. Fan guard on the evaporator in the walk-in cooler observed dusty and paint chipped off. [Corrective Action] Thoroughly clean the fan guard. The fan guard may need to be repaired or replaced.
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 New Kim Lee Fast Food? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The handwash sink by the ice machine was completely blocked by employee prepping food and garbarge stored in the handwash sink basin. Another sink available close by. [Corrective Action] Ensure handwash sink is easily accessible at all times. 2. The soap dispenser at the handwash sink behind dim sum area was partially blocked by the oven. [Corrective Action] Ensure soap dispenser is easily accessible at all times.
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 New Kim Lee Fast Food? Fix it
Show 1 more
The department's words
K32 Food properly labeled and honestly presented
Missing label or missing information on pre-packaged foods in the single door upright display cooler and customer waiting area. [Corrective Action] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you New Kim Lee Fast Food? Fix it
EarlierNov 11, 2025Routine inspection88 out of 100 (Green placard)
3 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
Whole pig and pork belly was measured at 67 degrees Fahrenheit at the meat drying area. Per kitchen chef, the the meat was taken out from refrigeration at 7:00 AM to dry out meat for roasting. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Dry out the meat in the walk-in cooler. [Suitable Alternative] Meat were returned to the walk-in cooler to dry out under refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Waste water drains slowly at the handwash sink at the service area by the ice machine. [Corrective Action] Ensure waste water drains properly.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cloth towel used to cover foods in the 3 door prep cooler. [Corrective Action] Discontinue using cloth towel to cover foods.
EarlierApr 22, 2025Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Rice cooling at the speed rack observed tightly wrapped. [Corrective Action] Foods cooling may be left slightly open to allow steam and hot air to vent out. [Corrected on Site] Employee opened up the plastic wrap.
The department's words
K07 Proper hot and cold holding temperatures
Pork belly and duck observed left out at room temperature in the kitchen. Per employee, the pork belly and duck were rinsed at 12:30 PM and are left out to dry. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee moved the pork belly and ducks into the walk-in cooler.
EarlierOct 29, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Potentially Hazardous Food in the 3 door prep cooler inserts were measured at 49 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed handle of the ice scoop in direct contact with the ice in the ice machine. [Corrective Action] Store the ice scoop in such a way that the handle is not in contact with the ice.
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 New Kim Lee Fast Food, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Food labels missing or wrong Read the free guide
Call New Kim Lee Fast Food
Ask for the manager. New Kim Lee Fast Food 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 New Kim Lee Fast Food?
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
- 86 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.