At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
3 problems found · 1 marked critical · Routine county inspection · Apr 27, 2026
At the routine inspection on Apr 27, 2026. The latest visit, on May 19, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. One Bowl Wonder 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 One Bowl Wonder?
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
- Utensils or dishes stored wet or unwashed K36How 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 One Bowl Wonder's team
Is this your place?
Welcome, One Bowl Wonder. We'll walk through this together, one item at a time. To log the fixes, claim One Bowl Wonder 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 One Bowl WonderWe'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: “1) Broth next to cookline measured to be 127F. Per operator broth was done cooking about 1 hour prior and placed next…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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.
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 One Bowl WonderWe'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 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, One Bowl Wonder. At the follow-up 22 days later, the county listed no items still open.
You cleared the re-check in 22 days. We're proud of you.
Every visit
LatestMay 19, 2026Follow-up inspection
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.
This one: a follow-up inspection on May 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 27, 2026: 88 out of 100 (Green placard).
EarlierApr 30, 2026Follow-up inspectionGreen placard
1 violation 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
MAJOR: Meat grab n go cooler measured to have: -Ambient temperature of 51F -Cooked mussels at 48F -Raw fish at 52F -Shrimp at 49F -Calamari at 51F -Tentacles at 52F -Raw tofu at 53F Cooler coils observed to be frozen over and no ice was in food. MINOR: Vegetable grab n go cooler measured to have: -Raw tofu at 48F [CA] Keep PHFs vat 41F and below for cold holding. Defrost coils and maintain cooler in good condition. [COS]Fried tofu in vegetable grab n go was placed at the bottom of the cooler on top of cooling plate. PHFs on bottom measured to be 41F (see measured observations). Ice was added to all foods in meat grab n go cooler not on bottom shelf. Ice will be changed when needed to keep PHFs at 41F and below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 27, 2026Routine 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
1) Broth next to cookline measured to be 127F. Per operator broth was done cooking about 1 hour prior and placed next to cookline for when other pot runs out. 2) Grab n go meat cooler measured to have: -Fish balls at 65F -Tofu skins at 56F -Shrimp at 50F -Squid at 57F -Tentacles at 55F -Fish at 56F -Fried tofu at 57F -Spam at 66F PHFs on the bottom of grab n go cooler measured to be within temperature(see measured violations) Cooler internal thermometer read -15F, ambient temperature in reach in portion of cooler was 56F. Coils observed to be frozen over. Per operator cooler was stocked 1.5 hours prior for opening at the earliest and cooler doors were taken off for easier access. 3) Grab n go veggie cooler measured to have: -Quail eggs at 61F -Cooked green stems at 64F -Seaweed at 63F Per operator all items were stocked about 1.5 hours prior. PHFs on the bottom of grab n go cooler measured to be within temperature(see measured violations). MINOR: 4) Coconut cream sauce and soup based observed to be on or under counter by cookline. Sauce measured to be 52F and soup based measured to be 63F. Per operator items were placed out 1.5 hours prior during opening. [CA] PHFs will be kept at 41F and below for cold holding OR at 135F and above for hot holding. [COS] 1) Broth was reheated and returned to stove to be kept hot. Facility will use bigger pot to keep all broth hot and no longer keep broth without temperature control. 2) Ice was added to all PHFs in cooler not directly on bottom cold plate of cooler. Keep doors on cooler to prevent icing of coils. Facility shall repair cooler and ensure cooler and maintain PHFs at 41F and below. 3)PHFs were moved from upper shelves of this grab n go cooler and swapped with non PHFs in bottom shelves such that PHFs are in direct contact with cold plate. Quail eggs, cooked seaweeds, and cooked green stems were moved to the bottom. Fried dough, raw taro, and dried noodles were moved to the upper shelves where food did not reach temperature. 4)Coconut cream sauce was placed in cooler. Soup base will be held on Time as a Public Health Control(TPHC). TPHC operator procedures will be sent to operator and shall be filled out by next follow up inspection. Soup base may be kept out of temperature for up to 4 hours and SHALL discarded at the end of 4 hours if not consumed and SHALL NOT be returned to temperature control. Operator added time label to soup base
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 One Bowl Wonder? Fix it
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scoops observed to be kept in well of standing water. [CA] Keep scoops inside temperature control unit with food or clean rinse and sanitize every 4 hours if stored at room temperature.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you One Bowl Wonder? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Food observed to be thawing for use at slicer and for marinating 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.
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 One Bowl Wonder? Fix it
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 One Bowl Wonder, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food thawed the wrong way Read the free guide
Call One Bowl Wonder
Ask for the manager. One Bowl Wonder 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 One Bowl Wonder?
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
- 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.