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 · May 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Popeye's #10114 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 Popeye's #10114?
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 backflow test on file K41How to fixFix it
- Thermometer missing or reading wrong K39How 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 Popeye's #10114's team
Is this your place?
Welcome, Popeye's #10114. We'll walk through this together, one item at a time. To log the fixes, claim Popeye's #10114 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 Popeye's #10114We'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: “Measured coleslaw and sliced cheese held in the upright refrigerator for less than 2h between 49F-50. Ambient…”
First step: If food is out of range
Then the next one: No backflow test on file
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 3-304.14, Food Code 3-501.19, Food Code 2-301.15.
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 Popeye's #10114We'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 (20 → 19). That takes a team.
Every visit
LatestMay 20, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected May 20, 2026.
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
Measured coleslaw and sliced cheese held in the upright refrigerator for less than 2h between 49F-50. Ambient temperature in the unit measured at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager relocated all PHFs from this unit to the walk-in.
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 Popeye's #10114? Fix it
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Janitorial sink drains slowly and not allowing waste water to fully drain. CA] Repair plumbing fixture.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Popeye's #10114? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer to the upright refrigerator near the hot holding unit is not showing accurate reading. [CA] Repair or replace thermometer.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Popeye's #10114? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet soiled cloths are left on food prep counter. [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 Popeye's #10114? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Upright refrigerator near the hot holding unit is maintaining temperature below 41F. [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 Popeye's #10114? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time marking is missing for fries kept under Time as Public Health Control (TPHC). Per the manager fries are kept for less than 2h and leftovers are discarded. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Manager added discard time next to the fries.
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 Popeye's #10114? Fix it
EarlierJul 9, 2025Routine inspection80 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
Multiple containers of coleslaw held inside the prep refrigerator were measured at improper holding temperature at 46F for more than 4 hours. [CA] Potentaially Hazardous Foods (PHFs) shall be held at 41°F or below or at 135°F or above. [COS] PHFs was VC&D by manager.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time marking is missing for some PHFs (fried wings and fries ) kept under Time as Public Health Control (TPHC). [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
Placard was removed. [CA] The placard shall not be defaced, marred, or camouflaged.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1 door prep refrigerator is leaking. Ambient temperature measured at 45F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K06 Adequate handwash facilities supplied, accessible
Sanitary towels stored outside dispenser in the restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Gap above deep fryers. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
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 Popeye's #10114, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Thermometer missing or reading wrong 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
- Time as a control not marked or logged Read the free guide
Call Popeye's #10114
Ask for the manager. Popeye's #10114 can only fix what it knows about.
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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 Popeye's #10114?
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
- Routine inspection
- Result
- 81 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.