At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Apr 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Rosy's At The Beach got fewer than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Rosy's At The Beach's team
Is this your place?
Welcome, Rosy's At The Beach. We'll walk through this together, one item at a time. To log the fixes, claim Rosy's At The Beach 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 Rosy's At The BeachWe'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.
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 2-301.14, Food Code 3-501.13.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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.
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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (19 → 0). That takes a team.
Every visit
LatestApr 21, 2026Routine inspection100 out of 100 (Green placard)
This one: 100 out of 100 (Green placard), inspected Apr 21, 2026.
No violations listed in the data.
EarlierJun 11, 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.
EarlierJun 10, 2025Routine inspection81 out of 100 (Red placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed fresh rodent droppings in bar area and 2 dead mice in glue trap. [CA] Eliminate pest from facility. Seal all holes and entry points. Set a minimum of 10 traps throughout the facility. Facility must work with professional pest control to eliminate the vermin infestation.
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
Observed potentially hazardous foods that measured in the temperature danger zone located in the walk-in cooler (cheese 61f, salmon 44F), food prep sink (shrimp 53F), and food prep surface (46F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC had staff put cheese that was delivered less than 2 hours ago to rapidly chill. Other PHFs were put into reach-in refrigerators.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink blocked with fish thawing in a container. [CA] Keep handwash sinks clear and accessible for handwashing at all times.
EarlierJan 28, 2025Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee rinsed dirty dishes, without handwashing, touched clean glasses from dishmachine and put the clean glasses away. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Instructed employee to wash hands prior to touching clean utensils and equipment.
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
K26 Approved thawing methods used; frozen food
Shrimp measured at 47F (internal) at 2 compartment food prep sink. Per PIC, placed shrimp out for 1 hour for thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee directed to put shrimp back to walk-in fridge for cooling.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine sanitizer bucket measured at 200ppm. Sanitizer bucket is stored next to a bag of buns. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Adjust chlorine concentration to 100ppm.
The department's words
K23 No rodents, insects, birds, or animals
10+ old rodent droppings on the floor under the 3 compartment sink in bar area. Reviewed last pest control report. Pest control provided monthly service to facility. No rodent activity documented on the report. [CA] Clean and sanitize area of old droppings.
EarlierOct 15, 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 11, 2024Routine inspection68 out of 100 (Yellow placard)
9 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
*REPEAT VIOLATION* MAJOR: Above the prep line cooler in a plastic container at the cook line area, Mayonnaise measured at 66F respectively for approximately 1 hour per PIC. PIC stated that sauces are usually cold held in the prep line cooler but when busy, sauces tend to be left out on top of the prep line cooler without temperature control. MINOR: Above the prep line cooler in a plastic container at the cook line area, Sriracha aioli (contains mayonnaise) measured at 48F respectively for approximately 1 hour per PIC. PIC stated that sauces are usually cold held in the prep line cooler but when busy, sauces tend to be left out on top of the prep line cooler without temperature control. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: PHFs were relocated to cooling units to rapidly cool down.
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
MAJOR: Employee ware-washed plastic lid cover for large container of vegetables without sanitizing the lid. [CA]: After washing food contact surfaces with water and soap, 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. [COS]: Specialist instructed PIC to sanitize the lid. MINOR: At the bar area, ice for consumption is in direct contact with beverage supply tube metal box in the ice bin. [CA]: Ensure ice is protected from possible contamination 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 (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handle in direct contact with ice in ice machine. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the right side restroom, soap dispenser was not dispensing soap. [CA]: Hand sink stations shall always provide soap and paper towels. [COS]: Specialist instructed staff to assess/repair soap dispenser.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Handle-less plastic bowls used as scoops for bulk food containers. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping.
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Employee washed hands with gloves on and did not change to new gloves. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. [COS]: Specialist instructed staff to wash hands again and don on new gloves. 2. The same employee washed hands at the 2 compartment sink next to dish machine. [CA]: Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed staff to wash hands at the designated hand sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
At the bar area, multiple beverage containers are stored directly on the floor underneath the 3 comp sink. [CA]: Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of dry food observed at the dry storage rack next to walk in cooler. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust on the fan guards in the walk in cooler. [CA]: Clean fan guards to prevent potential food contamination.
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 Rosy's At The Beach, you can:
Call Rosy's At The Beach
Ask for the manager. Rosy's At The Beach can only fix what it knows about.
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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 Rosy's At The Beach?
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
- 100 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.