At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 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. Rise Woodfire 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 Rise Woodfire?
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
- Sewage or wastewater not disposed of right K22How to fixFix it
- Equipment in poor repair K35How 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 Rise Woodfire's team
Is this your place?
Welcome, Rise Woodfire. We'll walk through this together, one item at a time. To log the fixes, claim Rise Woodfire 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 Rise WoodfireWe'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: “*REPEAT VIOLATION* Numerous potentially hazardous foods, including blanched beets, potatoes, broccoli, brussels…”
First step: If food is out of range
Then the next one: Sewage or wastewater not disposed of right
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 4-603.16.
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
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 21, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 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
*REPEAT VIOLATION* Numerous potentially hazardous foods, including blanched beets, potatoes, broccoli, brussels sprouts, rice, cheeses, potentially hazardous sauces, cooked chicken, raw shrimp, beef, and sliced tomatoes measured between 50F and 54F while maintained in the upper and lower portions of the middle preparation cooler at the front service line. Ambient of the unit measured 50F via probe. Per staff, items had been relocated from the walk-in cooler to the unit approximately 1 hour prior. *Note: PIC states that blanched items were cooled to 41F in the walk-in cooler prior to placement into preparation cooler Mac and cheese sauce, meatballs in marinara, and marinara sauce measured between 98F and 121F while maintained in the countertop steam table at the front service line. Per the head chef, items had been reheated to 165F prior to being placed into hot holding approximately 1 hour prior. Mashed potatoes measured 129F while maintained in the left (oriented facing the dining area) under-counter warmer, and whole cooked chicken measured 131F while maintained in the right under-counter warmer at the front service line. Per the head chef, items had been cooked to greater than 165F prior to placement into hot holding. [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 preparation cooler were relocated to the walk-in cooler. Items in hot holding were reheated to 165F on the stove and placed back into hot holding. PIC turned the temperature setting up for the steam table and under-counter warmers.
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 Rise Woodfire? Fix it
Not critical (4)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Middle preparation cooler observed discharging a sudden deluge of wastewater into the floor sink at the front-service line, to the extent where the floor sink overflowed onto the kitchen floor. Per the head chef, the condenser units of the two large preparation coolers have been occasionally discharging water due to perceived mechanical issues. [CA] Liquid waste shall be disposed of properly through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [COS] Technician arrived on-site to address refrigeration.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the middle preparation refrigerator at the front service line measured 50F via probe. Unit was in active use to store various potentially hazardous foods. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F 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 Rise Woodfire? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the hand sink at the entrance to the front service line, soap dispenser was unable to dispense. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Head chef replaced bottle of soap that feeds into pump.
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 Rise Woodfire? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Quaternary ammonium sanitizer measured 0 ppm from the dispenser at the three compartment sink. Sanitizer feed-line does not appear to be uptaking sanitizer. No active warewashing in process. [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. Ensure sanitizer dispenser is maintained operable and in good repair. [SA] High mechanical dishwasher was available and properly functional. *REPEAT VIOLATION* 2. Accumulation of pink slime and mold-like growth on the upper interior panel of the ice machine. [CA] Food contact surfaces shall be cleaned regularly, at a rate frequent enough to preclude buildup.
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 Rise Woodfire? Fix it
EarlierSep 8, 2025Follow-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.
EarlierSep 1, 2025Routine inspection81 out of 100 (Green placard)
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
*REPEAT VIOLATION* Various potentially hazardous foods (prime rib, raw bacon, pepperoni, uncanned olives, tomato sauce, whole and filleted fish) measured 44F-56F in the upper prep inserts and the lower drawers of the middle-most and left-most prep units at the front-of-house kitchen area. Per the PIC, some of the foods had been placed into the unit more than 4 hours prior, and some of the foods had been placed into the unit less than 4 hours prior. Tomato sauce measured 96F in a countertop hot holding unit. Per the PIC, it had been placed into the unit less than 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F, OR at or above 135F to prevent the growth of harmful bacteria. [COS] Some PHF's were VC&D (prime rib, raw bacon, cheese, etc.) See VC&D report. Other PHF's that had been inside of the unit for less than 4 hours were relocated to the walk-in cooler. PIC turned up the setting on the hot holding unit and tomato sauce was reheated to 165F. Tomato sauce remeasured 140F following placement back into the hot holding unit.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked potatoes, cooked brussels sprouts, blanched broccoli, cooked rice, and blanched asparagus measured 43F-49F in the lower drawers of the middle-most prep unit at the front-of-house kitchen area. Per the PIC, they had been cooked and began cooling 5.5 hours prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Do not place hot foods for the purpose of cooling into prep unit drawers as it may serve to heat up the unit; Cool using other approved methods. [COS] PHF's relocated to walk-in freezer for rapid cooling down to 41F.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Pink, mold-like buildup observed on the interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize ice machine interior panels regularly to prevent buildup. [COS] PIC elected to empty ice inside of the ice machine. Ice machine cleaned and sanitized.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the upper portion of the middle prep unit measured 48F. Lower portion measured 44F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the kitchen area lacked paper towels in its wall mounted dispenser. Note: Additional, properly stocked handwash sinks located nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC refilled paper towel dispenser.
EarlierNov 7, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Prep cooler at entry of cookline measured to have: -Ambient temperature of 44F -Cut melon at 44F -Cut tomatoes 44F -Halved cherry tomatoes at 44F -Hummus at 51F -Crumbled cheese at 44F. -Chickpea salad at 44F [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHFs in reach portion of cooler were moved to walk in cooler to store. Sauces in squeeze bottles in prep cooler was placed into ice bath to keep temperature. All other PHFs (cut tomatoes, cut melons, cheeses, cooked foods, etc.) will be placed on TPHC until cooler is fixed. Operator made TPHC logs to track and PHFs shall be held from 11:00AM-3:00PM and 4:00PM-8:00PM. PHFs shall be discarded at the end of the 4 hour period.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Squeeze bottles observed to be stored inside consumable ice. [CA] Consumable ice shall be store separate from squeeze bottles to prevent cross contamination. 2) Compressed air cylinders observed to be stored loose in dry storage area. [CA] Secure compressed air cylinders to rigid structure.
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 Rise Woodfire, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Rise Woodfire
Ask for the manager. Rise Woodfire 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.
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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.