At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
5 problems found · 1 marked critical · Routine county inspection · May 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Popeye's Louisiana Chicken 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 Louisiana Chicken?
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
- Hand sink not ready to use K06How to fixFix it
- Sewage or wastewater not disposed of right K22How 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 Louisiana Chicken's team
Is this your place?
Welcome, Popeye's Louisiana Chicken. We'll walk through this together, one item at a time. To log the fixes, claim Popeye's Louisiana Chicken 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 Louisiana ChickenWe'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: “Blackened ranch and buttermilk ranch measured 52F, and sliced cheese measured 48F while maintained in the upper…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 6-501.112, Food Code 3-501.13, Food Code 2-301.14.
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 Louisiana ChickenWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 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 (23 → 20). That takes a team.
Every visit
LatestMay 21, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected May 21, 2026.
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
Blackened ranch and buttermilk ranch measured 52F, and sliced cheese measured 48F while maintained in the upper inserts of the prep cooler in the main kitchen area. Ambient of the upper inserts measured 50F, and ambient of the lower portion of the unit measured 41F. Per staff, items had been relocated to the unit earlier this morning, approximately 45 minutes prior. Blackened ranch and buttermilk ranch measured between 46F and 47F while maintained in the upright "biscuit" cooler at the entrance to the kitchen. Ambient of the unit measured 46F via probe. Per staff, items had been maintained in the unit overnight. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods in the prep cooler relocated to the lower portion of the unit. Blackened ranch and buttermilk ranch in the upright cooler were voluntarily discarded.
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 Louisiana Chicken? Fix it
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the back kitchen lacked soap in wall mounted dispenser. *Note: Additional hand sink stocked with soap was available nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Popeye's Louisiana Chicken? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
*REPEAT VIOLATION* Floor sink at the front service line (that the soda machine and ice bin drain into) observed nearly completely full of wastewater. Per staff, they have been having issues with the plumbing backing up. No active overflow observed at time of inspection. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. Keep all avenues of liquid waste removal unobstructed and fully usable at all times that the facility is in operation. *Note: Spoke with the owner via phone. Owner states that he will have a technician come out and snake the floor sink within the next few hours.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
4+ flies observed in the back kitchen area. 2+ flies observed at the cook-line, near the dredging station. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent contamination of food.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Popeye's Louisiana Chicken? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 117F maximum at the preparation sink at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Popeye's Louisiana Chicken? Fix it
EarlierOct 8, 2025Routine inspection77 out of 100 (Green placard)
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
Raw chicken measured 50F-54F while thawing in 10+ yellow bags while maintained in ambient air on top of the prep sink and prep sink drainboard. [Minor thawing leading to Major holding violation]. Per an employee, chicken had been taken out of a refrigerator 1 hour prior to thaw. PIC arrived on-site and stated that this is not the usual practice; Facility has procedures in place that require thawing the chicken under refrigeration. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Bags of raw chicken relocated to upright cooler. _____________ Minor violations: Ranch sauce measured 49F in the upright cooler to the right of the kitchen entrance. Per the PIC, this is the cooler where potentially hazardous sauces (ranch, Blacken Ranch dip) are stored. Sliced cheese measured 41F-49F while filled over the fill-limit in the left-most upper insert of the prep unit across from the aforementioned upright. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Operator agreed to take the temperature of potentially hazardous sauces inside the unit. If temperature does not decrease, operator agreed to move sauces to other, working unit and call a refrigerator technician. Employee elected to discard cheese.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink that the prep sink discharges into observed to clogged and completely full of wastewater. No overflow observed. Per an employee, they have been having problems with this floor sink clogging as of recently. Note: Facility can function without the use of the prep sink, as thawing of the chicken may be conducted under refrigeration. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. Ensure that liquid waste is disposed of properly. Keep all avenues of liquid waste removal unobstructed and fully usable at all times that the facility is in operation. [COS] Employee snaked floor sink. Floor sink unclogged.
The department's words
K26 Approved thawing methods used; frozen food
Raw chicken observed to be thawing in 10+ yellow bags while maintained in ambient air on top of the prep sink and prep sink drainboard. [Minor thawing leading to Major holding violation]. Per an employee, chicken had been taken out of a refrigerator 1 hour prior to thaw. PIC arrived on-site and stated that this is not the usual practice; Facility has procedures in place that require thawing the chicken under refrigeration. [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. [COS] Raw chicken relocated to an upright cooler to thaw.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee grabbed a piece of raw chicken out of the three compartment dishwashing sink and attempted to switch tasks prior to intervention. Employee observed handling raw chicken, changed gloves, then handled fried, ready-to-eat chicken. [CA] Gloves must be changed and hands must be properly washed in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees changed gloves and properly washed hands.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Facility does not replace or wash the tub that is used for dredging chicken at least every 4 hours. Dried bits of chicken observed in the flour and on the sides of the container. Per staff, the flour used for dredging is sifted/filtered often. [CA] Food contact surfaces that are in contact with raw, potentially hazardous foods shall be properly washed, rinsed, and sanitized at minimum ever 4 hours to prevent the growth of bacteria. [COS] Tub taken over to the three compartment dishwashing sink to be properly washed, rinsed, and sanitized.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Trash can in the back kitchen area observed to be in direct contact with plastic racks full of packaged sandwich buns. [CA] Food shall be separated and proceed to prevent contamination. Keep trash can away from food intended for consumption.
Show 1 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Packaged sandwich buns stored on several layers of plastic carts, with upside down plastic cart on top of the packaged buns. Cart wheels of the upside down plastic cart observed to have accumulation of dirt/dust/debris. Dust/debris observed on the sides of the plastic carts used to store sandwich buns. [CA] Nonfood contact surfaces shall be maintained clean to prevent contamination. Accumulation of food on the sides/undersides, and in crevices of equipment at the cook-line. [CA] Maintain nonfood contact surfaces clean to prevent the attraction of vermin.
EarlierOct 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Couple of dead cockroaches were observed below the front serving counter. [CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor sinks.
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 Louisiana Chicken, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: fruit flies Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Popeye's Louisiana Chicken
Ask for the manager. Popeye's Louisiana Chicken 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 Louisiana Chicken?
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
- 80 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.