At a glance
CleanCleaver food safety systematic review results
What happened?
65/ 100 · 35 points taken off
7 problems found · 3 marked critical · Routine county inspection · Apr 8, 2026
At the routine inspection on Apr 8, 2026. The latest visit, on Apr 14, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Quickly 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 Quickly?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Quickly's team
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Welcome, Quickly. We'll walk through this together, one item at a time. To log the fixes, claim Quickly first; we check that you run it.
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This is my place: claim QuicklyWe'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: “Tapioca pearls subjected to time as a public health control (TPHC) were not labeled. Employee stated that the pearls…”
First step: The 4-hour option
Then the next one: Food-contact surfaces not cleaned or sanitized right
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, Food Code 2-301.15, Food Code 6-501.112.
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Quickly. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestApr 14, 2026Follow-up inspection
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.
This one: a follow-up inspection on Apr 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 8, 2026: 65 out of 100 (Yellow placard).
EarlierApr 8, 2026Routine inspection65 out of 100 (Yellow placard)
7 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
Tapioca pearls subjected to time as a public health control (TPHC) were not labeled. Employee stated that the pearls are prepared in the morning and is changed after the shift change, every 4-5 hours. [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] Instructed employee to provide time label.
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 Quickly? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured 0 PPM chlorine sanitizer during active ware washing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added additional chlorine bleach to raise sanitizer concentration to 100 PPM.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Quickly? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand soap dispenser inoperable at the hand wash station in the front service area by the three-compartment sink. Paper towels were also not provided in dispenser. Employee stated that the soap dispenser broke today so the lid was removed to allow for them to scoop the hand soap. Paper towel roll was maintained on the reach-in refrigerator across from the three-compartment sink. Hand soap and paper towels not provided at the hand wash station in the kitchen. Observed soap and towels available inside dispenser, however, dispensers were inoperable. A laminated instruction sheet was maintained inside the wash basin. Wash basin observed heavily soiled and does not appear to have been used for some time. Paper towels not provided at the hand wash station inside the restroom. Hand soap dispenser was also inoperable, however, a single manual pump bottle of hand soap was provided. Hand wash station is also partially obstructed with grease collector. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS/SA] Because only one soap dispenser was available for three separate hand wash stations, facility was ordered to temporarily cease and desist operating until hand soap was provided for all hand sinks. Employee temporarily left facility and obtained manual pump soap bottles for each hand wash station. Facility was allowed to reopen and resume operating.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Quickly? Fix it
Not critical (4)
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' three-year food handler cards unavailable for review. [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
K23 No rodents, insects, birds, or animals
5+ dead cockroaches observed on sticky monitoring trap wedged between the water lines of the hand wash sink in the back kitchen. No other signs of live or dead cockroaches was observed at time of inspection. [CA] Clean and sanitize area of dead cockroaches.
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 Quickly? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee reusing loose single-use gloves to prepare food. Employee would don on gloves while preparing food, doff gloves to complete other tasks, and then don on the same gloves to resume food preparation for another order. [CA] Single-use gloves shall not be reused. Employee observed with long painted nails preparing beverages without gloves. [CA] All food employees shall keep their fingernails trimmed filed and maintained or use gloves.
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 Quickly? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of dust, grime, food debris, and/or food residue observed in the following areas: - Around and underneath the ventless dryer and rice cooker. - Table where the hot water dispenser is maintained. - Table were the waffle machine and induction burner is maintained. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Quickly? Fix it
EarlierJan 28, 2025Routine inspection84 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizing concentration at the three-compartment sink measured at 0 PPM chlorine during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager added chlorine bleach. Sanitizer measured at 100 PPM.
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
Observed insect control device installed hanging between the Samsung upright refrigerator and preparation table where boba and waffles are prepared. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. Employee's backpack observed stored on the floor between the preparation tables at the front service area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy dust build up observed on the HVAC vents directly above the ventless fryer and rice cooker. [CA] HVAC systems shall be designed and installed such that intake and exhaust vents are not causing contamination of food and food-contact surfaces.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Numerous domestic equipment observed in use - refrigerators, freezers, hot water dispenser. [CA] Once units fail, make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of syrups and debris observed in the following areas: - Underneath the preparation tables throughout the front service area. - Underneath the preparation tables and storage shelves in the back kitchen area. Heavy accumulation of grease and/or discoloration of the FRP walls behind the PerfectFry ventless fryer. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 Quickly, 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-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Pests seen inside: roaches Read the free guide
- Hands not washed when needed Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Quickly
Ask for the manager. Quickly 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.
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
- Follow-up inspection
- Result
- 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.