At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · May 7, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Poki Bowl 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 Poki Bowl?
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
- Hands not washed when needed K05How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Poki Bowl's team
Is this your place?
Welcome, Poki Bowl. We'll walk through this together, one item at a time. To log the fixes, claim Poki Bowl 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 Poki BowlWe'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: “Spam masubi measured 121F in hot holding unit. Brown rice measured 119F to 131F. Per PIC, both items were made 2.5…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 7-201.11, 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 Poki BowlWe'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 · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMay 7, 2025Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected May 7, 2025.
7 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
Spam masubi measured 121F in hot holding unit. Brown rice measured 119F to 131F. Per PIC, both items were made 2.5 hours prior to temperature measurement. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Spam masubi and rice will be discarded at 4 hours (2:30pm).
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 Poki Bowl? Fix it
Not critical (6)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees on phones, when customer came in, employee put the phone away and put gloves on without washing hands. [CA] Ensure that after touching personal items, hands are washed with soap and water prior to placing new gloves to serve food.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Poki Bowl? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Poki Bowl? Fix it
Plan review
The department's words
K48 Plan review
Facility is operating a toaster oven to make spam for spam masubi. Per the previous routine inspection report from 01/09/2024, cooking equipment must be under a hood or removed from facility. [CA] Submit plans to DEH Plan Check by 05/21/25 for a mechanical hood exemption for the toaster oven or remove equipment from facility. Toaster oven has been impounded until approved. If PIC would like to remove the equipment from the facility, please contact district inspector for a follow up inspection to release the impound from the equipment.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certification is already recorded at another location. No other food safety certification available. 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. Food handler card for employee was not available at time of inspection. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed raid ant and roach killer in storage space that is meant for residential use only. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Remove raid from facility.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Poki Bowl? Fix it
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Quaternary ammonia test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Poki Bowl? 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 Poki Bowl, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Chemicals unlabeled or stored near food Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Poki Bowl
Ask for the manager. Poki Bowl 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
- Routine inspection
- Result
- 78 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.