At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
7 problems found · 2 marked critical · Routine county inspection · Apr 27, 2026
At the routine inspection on Apr 27, 2026. The latest visit, on Apr 29, 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. Rizq Halal Eats 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 Rizq Halal Eats?
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
- Marked critical: Food not reheated to 165°F for hot holding K11How to fixFix it
- Food thawed the wrong way K26How 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 Rizq Halal Eats' team
Is this your place?
Welcome, Rizq Halal Eats. We'll walk through this together, one item at a time. To log the fixes, claim Rizq Halal Eats 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 Rizq Halal EatsWe'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: “Broken up right cooler next to front cookline had onion rings measuring 68F. Per operator unit is broken. [CA] PHFs…”
First step: If food is out of range
Then the next one: Food not reheated to 165°F for hot holding
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 3-403.11, Food Code 3-501.13, Food Code 2-301.15, Food Code 3-305.11.
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 Rizq Halal EatsWe'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 · 7 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Rizq Halal Eats. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (35 → 28). That takes a team.
Every visit
LatestApr 29, 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 29, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Apr 27, 2026: 72 out of 100 (Green placard).
EarlierApr 27, 2026Routine inspection72 out of 100 (Green placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Broken up right cooler next to front cookline had onion rings measuring 68F. Per operator unit is broken. [CA] PHFs shall be held at 41°F or below or at 135°F or [COS] Onion rings were VC&D. See VC&D report.
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 Rizq Halal Eats? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
1) Brisket measured to be 88F inside upright warmer in front. Per employee brisket was placed there about 45 minutes ago to reheat in warmer. Chow mien measured to be 100F out of oven and per employee was to be put inside hot holding table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours. Operator expressed concern about keeping noodles dry when reheating in oven, facility may also reheat on griddle or on stove top as well. [COS] Brisket and chow mien was moved into oven to rapidly reheat to 165F prior to returning to upright warmer. Brisket measured to be 168F after 45 minutes and chow mien measured to be 179F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Rizq Halal Eats? Fix it
Not critical (5)
The department's words
K26 Approved thawing methods used; frozen food
Beef observed thawing in standing water in 2-compartment prep sink. Bacon measured to be 51F [CA] When thawing in water, ensure PHF is fully submerged under cold running water. [COS] Per employee he had taken it out about 30 minutes prior and opened bacon to cook immediately.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Rizq Halal Eats? Fix it
Plan review
The department's words
K48 Plan review
Facility has 2-compartment sink and must upgrade sink to 3-compartment to meet current code requirements. Facility changed cooking equipment in the back. Skillet, griddle, and oven observed to have been removed and replaced with new fryer and gas grill. Facility has missed deadline to submit new equipment. New deadline will be set or equipment may be impound. [CA] Facility shall submit plans for new equipment and sink by 05/11/2026.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash station between front and back cookline observed to be partially blocked by large containers inside sink. Other handwash sinks available for front and back cookline. [CA] Keep all handwash facilities free of obstructions and easily accessible.
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 Rizq Halal Eats? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bags of rice and spices observed on the floor of left side storage room. [CA] Keep food 6" off of 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 Rizq Halal Eats? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Upright dishwasher measured to have 0ppm chlorine. Facility had not started dishwashing yet. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash rinse and sanitize in 2 compartment sink. 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.
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 Rizq Halal Eats? Fix it
EarlierFeb 12, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility has 2-compartment sink and must upgrade sink to 3-compartment to meet current code requirements. Facility changed cooking equipment in the back. Skillet, griddle, and oven observed to have been removed and replaced with new fryer and gas grill. [CA] Facility shall submit plans for new equipment by 03/13/2026. Facility shall submit for sink upgrade by 05/11/2026.
EarlierApr 29, 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.
EarlierApr 24, 2025Routine inspection65 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
1) Employee observed to be handling raw chicken and then attempted to handle boxes of goat meat and refridgerator door handle without changing gloves or washing hands. 2) Manager entered from outside and touched cooked chicken breast without washing hands. 3) Employee observed to be wearing the same gloves handling money and selling food and frying foods and handling cooked chicken breast. [CA]Employee shall wash hands with soap and warm water prior to handling food and after handling raw food. Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form but are not a replacement for handwashing. [COS] All employees washed their hands with soap and donned new gloves. Cooked chicken breasts touched were VC&D.
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
K13 Food in good condition, safe, unadulterated
Lettuce observed to be molding inside walk in cooler. Can of dolmas observed to be dented and rusting from the seam at the dent. [CA] Moldy food shall be removed immediately from use. Bloated or leaking cans shall be discarded immediately. [COS] Food was VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate observed to be expired and employees did not have food handlers card. [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.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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused equipment observed around facility in dry storage areas. Some reach in and prep coolers observed to be out of order and not in use in back area. Unused equipment observed to have food debris and not well taken care of. [CA] Remove unused equipment and clutter from facility to facilitate easy cleaning. Coolers may be replaced with prep tables. **REPEAT VIOLATIONS**
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of flour and spices observed to be without lid. [CA] Keep foods in contianers with tight fitting lids.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked goat and cooked lamb measured to be 112F and 122F. Per employee items were cooked within the last 1 hour. Both items observed to in large containers by cookline. [CA] Facility shall cool PHFs 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. Recommend using methods 1 and 2 for lamb and goat and immediately placing in walk in cooler. [COS] Goat and lamb were transfered into different metal containers and placed in walk in cooler.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 new steam table buffet tables observed to be in dining area. [CA] 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) and shall be approved by this Agency. Remove from facility or submit as single piece of equipment addition to this Agency.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors observed to have built up debris under tables, shelves, and sinks. [CA] Clean floors and maintain in good condition.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grease built up observed to be on sides of cooking equipment, back wall, nozzles and pipes. Shelves observed to have built up grime and grease. Unused cooling insert and shelf in side room with 2 broken coolers observed to have food debris in cabinet. [CA] Facility shall clean up shelves, walls, floors, and non food contact surfaces of equipment. Handles of freezers and shelves in back storage area observed to have built up food debris. Shelves in dish washing and in walk in coolers observed to have built up debris and grime. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. **REPEAT VIOLATION**
EarlierOct 10, 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.
EarlierOct 8, 2024Routine inspection68 out of 100 (Green placard)
11 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 fish measured to be 52F on countertop. Per employee raw fish was placed out at 9AM (1.5 hours prior) and was partially frozen; fish is going to be cut and prepped after she is done cooking in the next hour. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed(2 hours) for diligent prep. Ensure food is actively being prepped and stored under temperature control when not in use. [COS] Fish was moved into walk in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Handles of freezers and shelves in back storage area observed to have built up food debris. Shelves in dish washing and in walk in coolers observed to have built up debris and grime. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch. **REPEAT VIOLATION**
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 107F at 2-comp sink.[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. **REPEAT VIOLATION**
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused equipment observed around facility in dry storage areas. Some reach in and prep coolers observed to be out of order and not in use. Unused equipment observed to have food debris and not well taken care of. Empty boxes observed stored by side dry storage room and by ice cream area.[CA] Remove unused equipment and clutter from facility to facilitate easy cleaning. Coolers may be replaced with prep tables. **REPEAT VIOLATIONS**
The department's words
K01 Demonstration of knowledge; food safety certification
1)Food handler cards observed to be missing. [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. **REPEAT VIOLATION** 2)Food safety certificate observed to be 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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed to be in dry storage room and area by back door. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Show 5 more
The department's words
K06 Adequate handwash facilities supplied, accessible
2 of 4 handwash sinks in kitchen observed to be missing soap and paper towels. Sinks located between prep sink and grill and in warewashing area observed to be unstocked. Other handwash sinks available by back cookline and by entry to food prep area. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] Handwash sinks were restocked.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping clothes observed to be be stored on counter top and work surfaces between use. [CA] Wiping clothes shall be stored in sanitizer solution when in use.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) To-go soup containers observed to be stored inside bulk dry food container as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Ensure utensils stored inside food containers are clean and do not have accumulation of food debris. **REPEATED VIOLATION** 2) 2 door upright freezer in back room observed to have door kept open. PHFs in cooler measured to be 33F and ambient temperature measured to be 42F. [CA] Keep freezer door closed when not in use. 3) Ice machine has leak. [CA] Repair ice machine.
Permits available
The department's words
K49 Permits available
Facility observed to have an expired permit and a delinquent annual permit fee. [CA] Facility shall maintain a valid permit from this Agency to operate. Ensure to pay annual permit fee to renew permit every year. [COS] Operator paid permit and provided inspector with receipt of online payment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors observed to have built up debris under tables, shelves, and sinks. [CA] Clean floors and maintain in good condition.
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 Rizq Halal Eats, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food not reheated to 165°F for hot holding Read the free guide
- Food thawed the wrong way Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Rizq Halal Eats
Ask for the manager. Rizq Halal Eats 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 Rizq Halal Eats?
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.