At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Aug 17, 2026
At the routine inspection on Aug 17, 2026. The latest visit, on Aug 24, 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. Poke House 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 Poke House?
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
- No person in charge on duty K01How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Poke House's team
Is this your place?
Welcome, Poke House. We'll walk through this together, one item at a time. To log the fixes, claim Poke House 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 Poke HouseWe'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: “Observed the following potentially hazardous foods (PHFs) with improper holding temperatures - Service Station Cooler…”
First step: If food is out of range
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 3-305.11, Food Code 3-304.14, Food Code 4-301.12.
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 Poke HouseWe'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 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Poke House. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestAug 24, 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 Aug 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 17, 2026: 81 out of 100 (Green placard).
EarlierAug 17, 2026Routine inspection81 out of 100 (Green placard)
6 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
Observed the following potentially hazardous foods (PHFs) with improper holding temperatures - Service Station Cooler #1: 1. Spicy tuna at 53 degrees Fahrenheit 2. Spicy salmon at 50 degrees Fahrenheit 3. Oyster tuna at 45 degrees Fahrenheit 4. Tofu at 54 degrees Fahrenheit 5. Shrimp at 47 degrees Fahrenheit 6. Octopus at 51 degrees Fahrenheit Service Station Cooler #2: 1. Sliced tomatoes from 43 to 44 degrees Fahrenheit 2. Corn at 45 degrees Fahrenheit Observed the following potentially hazardous foods (PHFs) with improper hot holding temperatures: 1. White rice in rice holder #1 at 129 degrees Fahrenheit. Per manager, rice had been removed from hot holding approximately 1 hour before inspection. 2. Chicken teriyaki at 119 degrees Fahrenheit in TurboFan hot holding unit. 3. Shoyu chicken at 129 degrees Fahrenheit in TurboFan hot holding unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC put a time sticker to discard within 4 hours of removal from temperature control.
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 Poke House? Fix it
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Observed no employee with a food safety certificate (FSC). [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.
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 personal cell phone and purse stored on top of food containers in dry storage area. [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 Poke House? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxed ponzu sauce food directly on floor in walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Poke House? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wet wiping cloths stored outside of sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 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 Poke House? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed service station coolers #1 and #2 above required cold holding temperatures for PHFs. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Poke House? Fix it
EarlierNov 11, 2025Routine inspection92 out of 100 (Green 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
Held inside hot holding oven for 3 hours per PIC: Cooked chicken measured at 127F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager put a time marking to discard within 4 hours of removal from temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 26, 2024Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket for wiping cloths measured with zero Quat sanitizer [CA] - Maintain bucket with 200ppm Quat sanitizer. [COS] - Employee refilled
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] - Provide chlorine test strips to check sanitizer level in mechanical dishwasher
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 Poke House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Poke House
Ask for the manager. Poke House 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.
About 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.