At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 4, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Saucy Asian 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 Saucy Asian?
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
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Saucy Asian's team
Is this your place?
Welcome, Saucy Asian. We'll walk through this together, one item at a time. To log the fixes, claim Saucy Asian 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 Saucy AsianWe'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: “Cooked beef measured 124F while maintained in the upright hot holding unit in the back kitchen. Per staff, it had been…”
First step: If food is out of range
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 4-603.16, Food Code 2-301.15.
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 Saucy AsianWe'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 · 2 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 (18 → 17). That takes a team.
Every visit
LatestMar 4, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Mar 4, 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
Cooked beef measured 124F while maintained in the upright hot holding unit in the back kitchen. Per staff, it had been cooked and placed into the unit 2 hours prior. PIC stated that it was possible that it may have been left out after being cooked. Shrimp measured 125F, and beef measured 125F while maintained in the steam table at the front service counter. Per staff, shrimp had been cooked 3 hours prior, and beef had been cooked less than 1 hour prior. Diced tomatoes measured 46F, kimchi measured 46F, and tofu measured 52F while maintained in the two-door upright cooler to the right of the entrance of the back kitchen area. Per staff, diced tomatoes and kimchi had been maintained in the unit overnight, and tofu had been placed into the unit 2 hours prior. Roe measured 62F, and cheese measured 61F while maintained in the upper inserts of the right-side prep cooler (oriented facing the dining area of the food court). Guacamole with sliced tomatoes, containers of diced tomatoes, and various cheeses measured between 52F and 56F while maintained in the lower portion of the unit. Ambient of the lower portion of the unit measured 55F via probe. Per staff, items had been maintained in the unit since this morning, or since last night. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Cooked beef in upright warmer reheated to 165F. Shrimp voluntarily discarded. Beef in steam table reheated to 165F. Manager turned up the setting on the steam table. Diced tomatoes and kimchi voluntarily discarded. Tofu relocated to alternate refrigerator. Roe, various cheeses, diced tomatoes, and guacamole containing diced tomatoes voluntarily discarded.
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 Saucy Asian? Fix it
Not critical (4)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Employee observed chopping, preparing, and marinating copious quantities of raw beef directly next to a case of uncovered tomatoes. [CA] All food shall be separated and protected from possible contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Saucy Asian? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Employee observed dumping copious amounts of raw meat juices into the middle compartment of the three compartment sink. [CA] Ensure that the prep sink is used for food preparation, and that the three compartment sink is used only for dishwashing so as to prevent possible contamination.
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 Saucy Asian? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the two-door upright cooler to the right of the entrance of the back kitchen measured 46F via probe. Ambient of the right-side prep cooler (oriented facing the dining area) measured 55F via probe.
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 Saucy Asian? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Manager observed knocking a knife into the right-most compartment of the three compartment sink. The right-most compartment observed to have bits of raw meat and juices inside the compartment. Manager proceeded to spray down the knife and attempted to place it back onto the magnetic knife rack holder next to other cleaned knives. Upon being stopped and instructed to properly sanitize the knife, manager admitted that he was slightly nervous and understood proper equipment sanitation procedure. Manager proceeded to prove as such as he set up the three compartment sink, and then properly washed, rinsed, and sanitized the aforementioned knife. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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 Saucy Asian? Fix it
EarlierAug 15, 2025Routine inspection82 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
Measured rice in warmer at 96F, tobiko at 55F in prep unit, sliced cheese in glass unit at 55F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Rice was reheated to 165F for hot holding and other food items were located in alternate refrigerator to cool down quickly.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shelled eggs above ready to eat food in 2 door unit. [CA] Store raw eggs below ready to eat food.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed a covered plastic container of japchae (more than 4 inches) cooling in refrigerator. [CA] Properly cool food using uncovered shallow metal containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Locate on top shelf of refrigerator to cool quickly. [COS] Food was split in half in another container.
The department's words
K06 Adequate handwash facilities supplied, accessible
The automatic soap dispenser at hand sink is inoperable. [CA] Ensure soap dispenser is operable. Provide a portable soap pump until dispenser is repaired. [COS]
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hot water for the prep sink was turned off. Operator stated hot water was turned off due to sink leaking. [CA] Ensure hot running water (120F) is available at all times.
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 Saucy Asian, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Saucy Asian
Ask for the manager. Saucy Asian 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.
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
- 83 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.