At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Feb 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pokeworks 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 Pokeworks?
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
- Hood filters need cleaning K38How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Pokeworks' team
Is this your place?
Welcome, Pokeworks. We'll walk through this together, one item at a time. To log the fixes, claim Pokeworks 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 PokeworksWe'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: “Per staff, all potentially hazardous food items (masago, imitation crab, garlic in oil sauces, tofu, tuna, etc.) in…”
First step: The 4-hour option
Then the next one: Hood filters need cleaning
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 4-603.16.
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
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 PokeworksWe'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 · 2 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 (17 → 13). That takes a team.
Every visit
LatestFeb 16, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Feb 16, 2026.
3 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
Per staff, all potentially hazardous food items (masago, imitation crab, garlic in oil sauces, tofu, tuna, etc.) in cold-holding inserts at the front service line are on time as a public health control (4-hour rule); However, items were time marked for discard after 4 days. If facility wishes to utilize time as a public health control, items shall be marked for service or else discarded within 4 hours. Imitation crab subjected to time as a public health control measured 52F while maintained in the left-side cold-hold inserts at the front service line. Per a label on the container and per staff, it had been prepared 3 days prior. 15 pieces of spam musubi measured 118F while maintained under the heat lamp at the front service line. Per staff, spam musubi is subject to time as a public health control. Items were properly marked for discard at 2:37PM; However, items were still being offered for sale by 3:00PM. Facility could not provide written procedures for time as a public health control. Email updated procedures to [email] [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items subjected to time as a public health control properly time marked. Imitation crab and spam musubi voluntarily discarded. *Note: Various potentially hazardous foods subjected to time as a public health control in the right-side cold-hold countertop inserts at the front service line measured at 41F or below. Facility may opt not to subject these items to time as a public health control, and instead use temperature control. Per staff, the left-side cold-hold countertop inserts at the front service line have issues maintaining at 41F or below; Recommend maintaining potentially hazardous food items on time as a public health control (4-hour rule) if unit cannot maintain foods at 41F or below.
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 Pokeworks? Fix it
Not critical (2)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* Cadco Bakerlux oven maintained on a counter at the back preparation area lacks required ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. *Note: Per staff, oven is used to bake cookies to 300F, and spam musubi to 350F. Given that the electric convection oven (that does not produce excessive grease/vapor) is used to bake items to greater than 250F, ventilation hood exemption may not apply. Consult with DEH Plan Check at [email]
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 Pokeworks? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Clean, wet containers stacked up to dry on metal shelving units. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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 Pokeworks? Fix it
EarlierJun 30, 2025Routine inspection83 out of 100 (Green placard)
5 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
MAJOR 1. Measured teriyaki chicken holding between 122-130 degrees in hot inserts at front counter. 2. Measured diced tuna holding between 50-52 degrees in two door upright. Per operator PHF was placed in unit for less than hours. [CA] PHFs shall be held at 41°F or hot held at 135F. [COS] Operator directed to reheat PHF to 165 degrees fahrenheit and relocate PHF to another refrigeration unit. MINOR 1. Measured the following PHF holding between 43-48 degrees F in cold prep at service line for less than 4 hours (diced tuna, diced spicy tuna, diced chicken, diced salmon, diced spicy salmon) [CA] PHFs shall be held at 41°F
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found accumulated food debris under refrigerator units at service line. [CA] Routinely clean.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak in middle of 2-comp sink when water is turned on. [CA] Repair leak.
The department's words
K01 Demonstration of knowledge; food safety certification
PIC was unable to answer questions pertaining to temperature and/or TPHC. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Inspector observed a Cadco Bakerlux oven without an exhaust hood or exhaust hood exemption. PIC unsure when oven was aquired. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Pokeworks, 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
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Pokeworks
Ask for the manager. Pokeworks can only fix what it knows about.
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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
- Routine inspection
- Result
- 87 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.