At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
7 problems found · 2 marked critical · Routine county inspection · Jul 28, 2025
At the routine inspection on Jul 28, 2025. The latest visit, on Jul 31, 2025, 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. Rene-Rose Island Cuisine 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 Rene-Rose Island Cuisine?
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 inside, or a way in for them K23How to fixFix it
- Marked critical: No hot or cold water at a sink K21How to fixFix it
- No person in charge on duty K01How 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 Rene-Rose Island Cuisine's team
Is this your place?
Welcome, Rene-Rose Island Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Rene-Rose Island Cuisine 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 Rene-Rose Island CuisineWe'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 inside, or a way in for themThe county found: “1. Observed Vermin: Documented in the following areas: - Adult within the gaskets of the reach in - Adult noted in…”
First step: What to do
Then the next one: No hot or cold water at a sink
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 3-304.14, Food Code 3-305.11, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests inside, or a way in for them
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Rene-Rose Island CuisineWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Rene-Rose Island Cuisine. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Fewer points taken off than last time (39 → 27). That takes a team.
Every visit
LatestJul 31, 2025Follow-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 Jul 31, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 28, 2025: 73 out of 100 (Red placard).
EarlierJul 28, 2025Routine inspection73 out of 100 (Red placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Adult within the gaskets of the reach in - Adult noted in the small back room where the mop sink is located - Dead nymph noted outside of the restroom. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 Rene-Rose Island Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility hot water heater is not operational at the time of inspection. Per PIC, they had issues over the weekend and the plumber is going to make repairs. [CA] Ensure hot water heater is operable and maintained in good repair at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Rene-Rose Island Cuisine? Fix it
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide food handler cards for employees at the 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease build up noted under the equipment and behind the cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Rene-Rose Island Cuisine? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket was measured at 25PPM at the time of inspection. [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 Rene-Rose Island Cuisine? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Unable to provide a food probe thermometer at the time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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 Rene-Rose Island Cuisine? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a bag of lettuce on the floor at the time of inspection. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC moved lettuce to a table shelve.
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 Rene-Rose Island Cuisine? Fix it
EarlierNov 25, 2024Follow-up inspectionGreen placard
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.
EarlierNov 21, 2024Routine inspection61 out of 100 (Yellow placard)
7 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured PHF's within the 1 door upright refrigerator at 53 F to 55 F (see measured observations). Ambient temperature of the unit measured at 55 F. PIC stated that the cooked pork and beef were cooked that day prior. Raw beef and chicken were placed within the unit less than two hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked pork and beef voluntarily discarded at the time of inspection. Raw beef and chicken relocated to an alternate refrigerator to be cooled to and held at 41 F or below.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed 1 live cockroach by the front steam table. [CA] The premises of each food facility shall be kept free of vermin. The food facility shall be kept free of vermin. All contaminated surfaces shall be cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages shall be resolved. [COS] Cockroach eliminated at the time of inspection. If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
Fried fish, lumpia, noodles and fried pork held at room temperature at the serving line subject to TPHC lack time markings. PIC stated the the items were produced at 11am to 12pm. [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] Items added to a written TPHC log. Observed items discarded after a total holding time of 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes 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
Employee washed dishes using soap and water only at the 3 compartment sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Wares sanitized using 100 ppm bleach.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The front steam table counter extension is made of unsealed wood. The floor surfaces under the steam table are unapproved. [CA] Seal the steam table lower wall with a durable, smooth, nonabsorbent, and easily cleanable surface. The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient air temperature of the 1 door upright refrigerator at 53 F to 55 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate is expired. [CA] 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.
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 Rene-Rose Island Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests inside, or a way in for them Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food on the floor or under drips Read the free guide
Call Rene-Rose Island Cuisine
Ask for the manager. Rene-Rose Island Cuisine 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.
Do you work at or run Rene-Rose Island Cuisine?
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
- 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.