At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
4 problems found · Routine county inspection · Jul 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Rooster & Rice got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Rooster & Rice?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Pests seen inside: fruit flies K23How 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 Rooster & Rice's team
Is this your place?
Welcome, Rooster & Rice. We'll walk through this together, one item at a time. To log the fixes, claim Rooster & Rice 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 Rooster & RiceWe'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: Cooked food not cooled in timeThe county found: “Chicken broth observed in large deep plastic container measuring 112F. Per operator chicken broth was made about 1.5…”
First step: If you miss a stage
Then the next one: Equipment in poor repair
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 2-301.15, Food Code 3-501.19, Food Code 3-304.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJul 20, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Jul 20, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken broth observed in large deep plastic container measuring 112F. Per operator chicken broth was made about 1.5 hours prior. [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. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Chicken broth was transfered into smaller containers and placed on to top shelf of reach in cooler
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 Rooster & Rice? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket in upright cooler observed to be fraying [CA] Repair or replace gasket.
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 Rooster & Rice? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in facility [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Rooster & Rice? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in back missing paper towels. [CA] Provide paper towels to all handwash sinks at all times. [COS] Paper towels was restocked
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 Rooster & Rice? Fix it
EarlierFeb 10, 2026Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large container of chicken broth inside reach in cooler. Per employee broth was cooked about 30 minute ago [CA] Cool PHFs using shallow smaller containers or use ice paddle to rapidly cool chicken broth. [COS] Ice paddle was added to broth.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket in upright cooler observed to be fraying [CA] Repair or replace gasket.
The department's words
K07 Proper hot and cold holding temperatures
Boiled chicken thighs measured to be 130F. Per operator chicken was reheated in the last hour. [CA] Keep PHFs at 135F and above for hot holding [COS] Chicken was reheated to 165F on stove and returned to warmer. Warmer was turned up.
EarlierSep 23, 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 22, 2025Routine inspection75 out of 100 (Green placard)
5 violations listed, 2 marked critical.
Critical (2)
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
Chicken skins are kept on counter top until they are fried. Per operator skins are on TPHC and kept for no more than 4 hours. No labeling, log, marker, or timer observed to be in use for keeping track of time for chicken skins. [CA] When using TPHC, facility shall track when PHFs have been removed from temperature, by label, marker, log, timer, or other way of tracking time. [COS] Chicken skins 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
K07 Proper hot and cold holding temperatures
Cooked chicken quarters in countertop steamer measured to be 126F. Per employee cooked chicken quarters is meant to be kept hot and were placed into countertop warmer about 1 hour prior. [CA] Keep all PHFs at 135F and above for hot holding. [COS] Chicken quarters were reheated in large pot on stove to 165F prior to placing onto to warmer again. Warmer was turned up to maintain temperature of chicken.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 106F at 3-comp sink. [CA] Maintain hot water at 120F and above for 3-comp sink.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1) Chicken broth in reach in cooler measured to be 113F per employee chicken broth was made 1 hour prior and placed into unit to cool recently. Broth observed in large multi gallon plastic container. 2)3 containers of chicken quarters on counter top measured to be 89F - 113F. Per employee 2 containers were made 1.5 hours prior and other container was made 1 hour ago. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids or portion PHFs into smaller containers to cool. Stir frequently to allow for even cooling. Recommend using ice paddle or ice bath to cool chicken broth and chicken in broth. [COS] Facility split chicken broth into two containers to cooler quicker. Chicken quarters were placed into reach in cooler to cool more rapidly.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in back area by 3-comp sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
EarlierMay 19, 2025Routine inspection84 out of 100 (Green placard)
4 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: 1) Chicken skins observed on countertop and measured to be 69F. 2) Cooked chicken quarters measured to be 111F-120F under prep table in back kitchen. Per employee cooked chicken quarters is meant to be kept hot and served during lunch and were placed there while waiting for steam table to heat up. MINOR: 1) Raw popcorn chicken and raw panko breaded chicken measured to be 49F and 44F. Containers observed to be placed on top of prep cooler inserts by cookline. [CA] Keep all PHFs at 41F and below for cold holding or at 135F and above for hot holding. Keep PHFs in prep cooler below fill line of insert to effectively maintain temperature. [COS] Chicken skins shall be kept on TPHC. Operator had TPHC SOPs avaiable and shall add chicken skins to TPHC SOPs and created separate log chicken skins. Per employee chicken skins were cooked at 9:30AM Chicken quarters were reheated to 165F and then placed into steam table. Raw panko breaded chicken and popcorn chicken were placed into prep cooler reach in portion.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Back handwash sink missing soap. Handwash sink available between back and front area. [CA] Fully stock handwash stations at all times with soap and paper towels. [COS] Soap was refilled.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be stored on cutting boards at assembly area. [CA] Store wiping cloths in sanitizer solution between uses.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large deep plastic container of broth measured to be 168F. Per employee broth was just pulled in the last 10-15 minutes and shall be cooled at room temperature and then placed into reach in cooler to further cool. [CA] Cool PHFs using shallow metal containers or small portion containers to increase surface area for cooling. Ensure PHFs cool from 135F to 70F within the first 2 hours of cooling; then from 70F to 41F within 4 hours after that. [COS] Soup was placed into two chaffing dishes and shall be timed prior to placing into walk in cooler.
EarlierMay 1, 2025Routine inspectionGreen placard
No violations listed in the data.
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 Rooster & Rice, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: fruit flies Read the free guide
- Hand sink not ready to use Read the free guide
Let Rooster & Rice know
Ask for the manager. Rooster & Rice can only fix what it knows about.
The department lists no phone for this place.
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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 Rooster & Rice?
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
- 89 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.