At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Jun 26, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Red Hot Wok 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 Red Hot Wok?
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: Pests seen inside: roaches K23How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Red Hot Wok's team
Is this your place?
Welcome, Red Hot Wok. We'll walk through this together, one item at a time. To log the fixes, claim Red Hot Wok 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 Red Hot WokWe'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: Pests seen inside: roachesThe county found: “1 dead and 1 live American cockroach observed on glue trap located by floor sink near the walk-in cooler. [CA]…”
First step: What to do
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 6-501.112, Food Code 2-301.14, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 lists no visits in the last 12 months.
Every visit
LatestJun 26, 2025Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Jun 26, 2025.
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1 dead and 1 live American cockroach observed on glue trap located by floor sink near the walk-in cooler. [CA] Facility shall be kept free of vermin and vermin debris. [COS] Operator removed and disposed of the glue trap outside the building. Did not observed other evidence of vermin infestation within the facility. Observed that gaps and crevices within the facility are sealed with spray foam. Pest control service report was not available for review at time of inspection. Operator shall provide a copy of service report to the district specialist via email by 7/1/25. Failure to do so or if service report indicates vermin issue - a follow-up inspection may be conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Red Hot Wok? Fix it
Not critical (9)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed returning to the prep line from cleaning outside the back and put on disposable gloves without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to prep food. [COS] Employees stopped and properly washed their hands
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 Red Hot Wok? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meats stored above ready-to-eat foods inside the food prep unit and inside the walk-in cooler. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Red Hot Wok? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are not available for review. [CA] Employees that handles or serves food shall have a valid food handler card available for review within 30 days from their date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on walk-in cooler door and on the door of food prep unit are in disrepair. [CA] Replace gasket and maintain equipment in good repair.
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 Red Hot Wok? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black and pink mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside of the ice machine.
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 Red Hot Wok? Fix it
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers and pots of food are stored on the floor inside the walk-in cooler. [CA] Store food a minimum of 6 inches off the floor.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Red Hot Wok? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [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 Red Hot Wok? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed equipment (pots, pans, meat slicer) and dry foods (cooking wine, onions) stored outside behind and on the side of the facility. [CA] Food and food equipment shall be stored inside the facility where it is protected from contamination. Unused equipment that are no longer necessary to the operation of the facility shall be removed from premise.
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 Red Hot Wok? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods inside the walk-in cooler measured at improper cold holding temperatures. Raw pork, raw chicken, raw shrimp, and raw eggs measured at 47-49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 Red Hot Wok? Fix it
EarlierJan 23, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The designated handwash sink located in the kitchen was obstructed and not accessible as equipment was stored over the sink and in the basin of the sink. [CA] Handwash sink shall be kept unobstructed and readily accessible at all times to allow employees to easily and properly wash their hands when required. [COS] Employee removed all items obstructing the sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 13, 2024Routine inspection71 out of 100 (Green placard)
10 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
Tofu on the prep table by the cook line is measured at 64F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the tofu into the reach-in cooler. Minor violation: Potentially hazardous foods inside the walk-in cooler measured at improper cold holding temperatures. Cooked chicken (47F), raw shell eggs (48F), and pork sausages (47F). [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed equipment stored outside of facility on the side of the building. Pot and pans, meat slicer, and vegetable cutter. [CA] Food equipment shall be stored inside the facility where it is protected from contamination. Unused and equipment that are no longer necessary to the operation of the facility shall be removed from premise.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Outdoor area around the trash bins are not maintained clean. Lids on trash and recycling bins are kept opened. [CA] Maintain outdoor trash area clean and lids for bins closed when not in use to prevent attracting vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Inside the walk-in cooler, raw shell eggs and raw chicken observed stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination. 2) Observed food items stored outside the facility at the side of the building. Sack of potatoes and onions are stored inside of large pots. Containers of rice wine are stored on the ground. [CA] Food shall be stored inside the facility where it is protected from contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Handler Cards for employees are not available 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
1) Small flies observed in area around the dishwasher. [CA] Food facility shall be kept free of flies and fly activity. 2) Old rodent droppings observed by the water heater and along the wall by the front counter. [CA] Food facility shall be kept free of vermin and vermin debris. Did not observed other evidence of a rodent infestation. Operator did not have most recent pest control service report available for review but provided copy of invoice showing service was completed on 10/11/24. Operator will email copy of service report to district specialist. If service report is not received by 11/18/24 a following-up inspection may be conducted or if service report indicates a vermin issue.
Show 4 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed by employees. Employee observed washing hands without removing disposable gloves; employee observed coming out of the restroom without washing hands; employee observed changing tasks without removing gloves and washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels when required including prior to putting on gloves, when changing gloves, after using restroom, and when changing tasks. [COS] Employees were stopped and instructed to properly wash hands prior to contaminating food or food contact surfaces.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber gasket on walk-in cooler door and door of food prep unit are in disrepair. [CA] Replace rubber gasket on refrigeration units and maintain in good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of foods are stored on the floor inside of the walk-in cooler. [CA] Store food a minimum of 6 inches off the ground to protect from contamination.
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 Red Hot Wok, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hands not washed when needed Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
Call Red Hot Wok
Ask for the manager. Red Hot Wok 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
- Routine inspection
- Result
- 70 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.