At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Poke N' Squeeze 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 N' Squeeze?
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: Time as a control not marked or logged K08How to fixFix it
- Food thawed the wrong way K26How to fixFix it
- Cooked food not cooled in time K09How 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 N' Squeeze's team
Is this your place?
Welcome, Poke N' Squeeze. We'll walk through this together, one item at a time. To log the fixes, claim Poke N' Squeeze 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 N' SqueezeWe'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: Time as a control not marked or loggedThe county found: “Observed potentially hazardous food that measured in the temperature danger zone located in containers on a food prep…”
First step: The 4-hour option
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 3-501.19, Food Code 3-501.13, Food Code 2-301.15.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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.
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJun 30, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jun 30, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food that measured in the temperature danger zone located in containers on a food prep surface (brown rice 70F, white rice 73F). Per PIC, the rice is under time control but was not time marked. [CA] Ensure PHFs that are subject to time control are time marked for 4 hours and discarded at the end of the 4 hour mark. [SA] PIC time marked the rice for 4 hours (starting from when it was removed from proper temperature holding) and will discard at the end of the 4 hour mark.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Poke N' Squeeze? Fix it
Not critical (3)
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen fish being thawed on food prep surface. [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 Poke N' Squeeze? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked shrimp cooling in the reach-in cooler with a lid. [CA] Properly cool foods from 135F to 70F within 2 hours and from 70F-41F within 4 hours. Use rapid cooling methods, including putting cooling items on the top shelf of a refrigerator and leaving uncovered until fully cooled to 41F or below.
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 Poke N' Squeeze? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser at handwash station was empty. [CA] Ensure soap is stocked in dispenser at all times. [COS] PIC refilled dispenser during time of inspection.
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 Poke N' Squeeze? Fix it
EarlierSep 16, 2025Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food (white rice) to measure in the temperature danger zone. The rice log was not filled out for today and the employee was unsure if the tape marked for 2:30 was supposed to be a discard time or if it was a start time. [CA] If facility uses TPHC (Time as a Public Health Control) for PHFs, all employees must be trained in how to use it, time mark the food for 4 hours (ex 2pm-6pm) and discard the food at the end of the 4 hour mark. [SA] PIC was able to contact employee that prepared the rice and will discard the rice within the 4 hour time frame.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 10, 2025Routine inspection87 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
Observed potentially hazardous foods that measured in the temperature danger zone located in the food prep cold hold (fish, imitation crab, egg, chicken, tofu) and on the food prep surface (white and brown rice). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded the compromised PHFs that had been in the unit since this morning and will use either time control or keep the PHFs in a working refrigerator unit.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scoops were sitting in warm water (125F). [CA] Keep rice scoop in ice water (41F or below) or hot water (135F or above) or time mark the scoops to be washed and sanitized every 4 hours.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate has expired. [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.
EarlierMar 18, 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.
EarlierMar 13, 2025Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed potentially hazardous food subject to time control that measured in the temperature danger zone (sushi rice 73) and was not discarded within 4 hours. Rice was marked at 12:00. [CA] Ensure all PHFs subject to time control are marked for 4 hours and discarded at the end of the 4 hour time frame. [COS] PIC discarded sushi rice during time of inspection.
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
Paper towel dispenser was empty; facility does not have any paper towels to refill the dispenser. [CA] Ensure handwash supplies are stocked in dispensers at all times. [COS] PIC had coworker bring paper towels to refill dispenser.
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
Observed potentially hazardous foods that measured in the temperature danger zone (edamame 48F, cheese 48F) located in the reach-in cooler. Ambient temperature reading was 47F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC moved eggs that were prepared today to a different cooler; PIC discarded edamame that had been in the unit for more than 24 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 6, 2025Routine inspection84 out of 100 (Green placard)
4 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 potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (sushi rice 73F-95F). Per PIC, they did not know when the rice was made so they called morning shift employee and found out the rice in the blue boxes were made at 11am, and the sushi rice still being prepared was made at 2pm. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may also consider using time control (TPHC- Time as a Public Health Control) that involves filling out the Department's TPHC form, time marking the food for 4 hours and discarded the food at the end of the 4 hour mark. [COS/SA] PIC voluntarily discarded the rice that had been prepared at 11am. PIC time marked the sushi rice that was prepared at 2pm to be discarded at 6pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice scoop stored in thermalizer bath that measured at 122F. [CA] Ensure scoops are marked and washed every 4 hours OR are hot held at 135F or above.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate has expired; Food Handler Cards not available. [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. [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
K06 Adequate handwash facilities supplied, accessible
Dispenser above handwash sink was empty. Once the employee filled it with soap, it began leaking. There was another soap dispenser close by above the food prep sink (approx 2 feet away). [CA] Repair or replace broken soap dispenser and ensure soap dispenser is filled at all times. [SA] Staff will use nearby soap dispenser for handwashing until the soap dispenser can be repaired or replaced.
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 N' Squeeze, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Food thawed the wrong way Read the free guide
- Cooked food not cooled in time Read the free guide
- 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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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
- 84 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.