At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
12 problems found · 1 marked critical · Routine county inspection · Jun 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Roll House 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 Roll House?
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: Food not reheated to 165°F for hot holding K11How to fixFix it
- No backflow test on file K41How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Roll House's team
Is this your place?
Welcome, Roll House. We'll walk through this together, one item at a time. To log the fixes, claim Roll House 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 Roll HouseWe'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: Food not reheated to 165°F for hot holdingThe county found: “Measured tonkatsu curry sauce in the warmer from 88-120F (from the center to the sides of the pot). Per employee, food…”
First step: The rule
Then the next one: No backflow test on file
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 4-603.16, Food Code 4-301.12, Food Code 3-305.11.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestJun 30, 2026Routine inspection66 out of 100 (Green placard)
This one: 66 out of 100 (Green placard), inspected Jun 30, 2026.
12 violations listed, 1 marked critical.
Critical (1)
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
Measured tonkatsu curry sauce in the warmer from 88-120F (from the center to the sides of the pot). Per employee, food was moved from the walk-in cooler and relocated to the warmer less than 2 hours prior to temperature measurement and is finished reheating. [CA] Potentially Hazardous Foods that have been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Specialist directed employee to immediately reheat the curry on the stovetop to 165F prior to hot holding.
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 Roll House? Fix it
Not critical (11)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed drainpipes from the 1-door preparation unit (front) and the warewashing area (kitchen) extend directly into the floor sink. [CA] Provide an air gap between the bottom of the drainpipe and the rim of the floor sink at least twice the diameter of the inlet and no less than one inch.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Roll House? Fix it
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 employee personal belongings (cell phone, keys, etc.) stored directly on food preparation counters. [CA] Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage.
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 Roll House? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 Roll House? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the preparation unit inserts at the cookline, measured fish cake and boiled eggs from 45-49F. Per employee, foods were relocated from the walk-in cooler less than 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above.
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 Roll House? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration in the mechanical dishwasher at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
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 Roll House? Fix it
Show 6 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed the lid for the ice machine is broken off. Facility is using a trash bag as a temporary lid over the ice machine. [CA] Repair the ice machine. Equipment shall be maintained in good repair. 2) Observed the use of beverage/wine cooler to store Potentially Hazardous Foods. Observed the use of domestic rice cooker in the kitchen. [CA] All utensils and 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).
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 Roll House? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1) Facility lacks active Food Safety Manager Certificate. [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. 2) Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employees washing dishes in the preparation sink prior to sanitization in the mechanical dishwasher. [CA] Warewashing shall take place in designated 3-compartment sink only to prevent contamination.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Roll House? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the floor of the walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
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 Roll House? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units are missing thermometers for monitoring ambient temperatures. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible.
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 Roll House? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On the preparation counter, observed spicy pork cooling in a deep and fully covered metal container. [CA] 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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Roll House? Fix it
EarlierNov 21, 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.
EarlierNov 19, 2025Follow-up inspectionRed placard
1 violation 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. Observed Vermin: Live German cockroaches documented in the following areas: - 7 live adult cockroaches crawling on the wall above the warewashing sink (on the shelf holder) - 1 live nymph cockroach crawling on the wall in the front service counter behind the storage shelf 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.
EarlierNov 18, 2025Routine inspectionRed placard
5 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. Observed Vermin: Live German cockroaches of various life stages documented in the following areas: - 5+ live adult and nymph cockroaches crawling on the walls and ceiling of the dry storage area - 3+ live adult and nymph cockroaches crawling in the gaps between the wall and the counter by the handwash sink - 2+ live adults crawling on the wall above the cook line - Numerous live and dead cockroaches in sticky traps underneath the front service counter, front equipment storage rack, the deep fryer, the stovetop, the warewashing area, and the water heater. - Numerous dead cockroaches on the floor throughout the facility including in the dry storage area and warewashing station 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.
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 gaps in the ceiling above the food preparation area due to misaligned ceiling panels and small holes. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grime and food debris on the sides of cook line equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floors underneath the cook line. Observed multiple broken wall and floor tiles in the food preparation area, creating uneven surfaces and ridges for pest harborage. [CA] Floors, walls, and ceilings shall be maintained in good repair and easily cleanable.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the floor in the dry storage area and walk-in cooler. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
EarlierJul 24, 2025Routine 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
MAJOR: Fish cakes and soft tofu inside cookline prep cooler measured to be 53F and 51F. Prep cooler observed to have PHFs over fill line. [CA] Keep PHFs at 41F and below for cold holding. [COS] Excess fish cake was moved to walk in cooler and soft tofu was moved into under the counter reach in portion. MNIROR: 1) Korean blood sausage measured to be 132F inside countertop warmer. Per operator warmer had been turned off to keep PHFs just at 135F and not too hot. [CA] Keep PHFs at 135F and above for hot holding. Provide warmer with adjustable temperature control to keep PHFs at 135F and above instead of intermittently turning on and off warmer. [COS] Operator turned on warmer and shall keep warmer on 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.
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food stored on the floor in walk in cooler. [CA] Keep PHFs at least 6inches off of ground
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed throughout kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1) Shelf by walk in cooler and water heater observed to have chemicals stored as well as oil. [CA] Store chemicals away from food sources 2) Fly paper observed to be located above food prep area [CA] Keep pest control devices below food prep surfaces.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sinks are not directly sealed to the wall. [CA] Repair wall behind sink and reseal sinks to prevent water damage
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths observed to be stored on countertop. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
3-comp sink measured to have less than 50ppm chlorine. [CA] Add chlorine to ensure proper sanitization is occuring. Ensure sanitizer soluation is 100ppm chlorine.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Small wine cooler observed to be storing PHFs. PHFs measured to be 41F. Domestic rice cooker observed in kitchen. [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). Cooler not meant for use to store PHFs. Replace cooler when cooler is broken. Replace rice cooker with approved appliance
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Walk in measured to have: -Grilled beef at 120F -Grilled spicy pork at 116F Per employee both items were cooked in the last 45 minutes and then placed into walk in cooler. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Debris and build up observed on floors under coolers and cookline. [CA] Clean floors around cookline area.
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 Roll House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- Food on the floor or under drips Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Cooked food not cooled in time Read the free guide
Call Roll House
Ask for the manager. Roll House 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
- 66 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.