At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Feb 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sh Hawaiian Bbq & Donuts 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 Sh Hawaiian Bbq & Donuts?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- Equipment in poor repair K35How 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 Sh Hawaiian Bbq & Donuts' team
Is this your place?
Welcome, Sh Hawaiian Bbq & Donuts. We'll walk through this together, one item at a time. To log the fixes, claim Sh Hawaiian Bbq & Donuts 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 Sh Hawaiian Bbq & DonutsWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “In the dry storage room, observed an unfinished wall. [CA] Ensure wall is properly finished and sealed to prevent…”
Then the next one: No hot or cold water at a sink
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 4-603.16, Food Code 3-302.11, Food Code 3-501.13, 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 Sh Hawaiian Bbq & DonutsWe'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 · 5 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 (35 → 10). That takes a team.
Every visit
LatestFeb 23, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Feb 23, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the dry storage room, observed an unfinished wall. [CA] Ensure wall is properly finished and sealed to prevent possible harborage of vermin.
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 Sh Hawaiian Bbq & Donuts? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the front counter handwash station, observed a lack of hot water. Per operator, the hot water has been turned off due to leaks. [CA] Ensure hot water is provided between 100F and 108F at all handwash stations. Provide repairs to plumbing.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Sh Hawaiian Bbq & Donuts? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed the use of wooden boards to prop up prep sink and shelving. In the walk-in refrigerator, observed the use of cardboard to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of unapproved materials to prevent possible harborage of vermin.
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 Sh Hawaiian Bbq & Donuts? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the 3 door prep unit, measured macaroni salad at 46F. In the same area, at the prep unit, measured sliced turkey at 46F. [CA] Potentially hazardous foods shall be held cold at 41F and below to prevent bacterial growth.. [COS] Operator placed macaroni salad and turkey in undercounter refrigeration to facilitate proper holding temperatures.
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 Sh Hawaiian Bbq & Donuts? Fix it
EarlierOct 3, 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.
EarlierOct 3, 2025Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility is operating without running water. Palo Alto City is on site fixing the water line. [CA]: Running hot (at least 100F at hand wash sinks and at least 120F the rest of the sinks) and cold water shall be available at all times. FACILITY IS ORDERED CLOSED. FACILITY SHALL NOT OPERATE UNTIL HOT AND COLD WATER IS AVAILABLE AN AN APPROVAL FROM THIS DEPARTMENT HAS BEEN OBTAINED.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 5, 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.
EarlierFeb 3, 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the 3 compartment sink, observed employee warewashing and skipping sanitizing step. [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. Utensils and equipment shall be sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator placed washed utensils and equipment in 100 PPM chlorine sanitizer.
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
In the kitchen area, on the counter-top, measured cooked short rib at 95F, cooked beef at 126F, and spam at 75F. Per operator, food items were cooked an hour prior. In the kitchen area, by the steam table, measured garlic in oil at 80F. Per operator, garlic in oil stored for 3.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated short rib, beef, and spam to 165F on the flat-top grill and stored in containers above the flat-top grill to maintain hot. Garlic in oil was served for an additonal 30 minutes for a total of 4 hours from when removed from temperature control, and discarded.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed raw chicken katsu stored over raw fish. [CA] Ensure raw meats are stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, and raw seafood. Cooked food and ready to eat food shall be stored above raw meats.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen raw chicken stored thawing in the prep sink. Measured the outer edge of raw chicken at 41F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed containers of pho broth cooling on the counter-top at 70F. Per operator, pho broth has been cooling for about 3.5 hours. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice; using an ice bath; using ice paddles; separated into smaller portions; using shallow containers; and/or using rapid cooling technology. [SA] Operator moved containers of pho broth to walk-in freezer to facilitate cooling.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed open bags of panko and flour stored. [CA] Ensure all open bags of dry bulk food are transferred to food grade containers and covered with a fitted lid.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the dry storage room, observed an exposed wooden beam and an open hole in the ceiling panel. [CA] Ensure facility floors, walls, and ceilings are properly repaired and sealed to prevent possible harborage of vermin. Floors, walls, and ceiling shall be smooth, durable, and easily cleanable. On the floors underneath the cookline, observed accumulation of grease and food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent possible harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the dry storage room, observed storage of unused/non-functioning equipment including refrigerators, freezers, deep fryers and other cooking equipment. [CA] Ensure unused and/or non-functioning equipment are removed from the facility to prevent clutter and possible harborage of vermin.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee wearing gloves move from warewashing directly to cooking without removing gloves and washing hands in between. No contamination occurred during change of task. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required when hands have been contaminated. Gloves shall be properly used and discarded between tasks.
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 Sh Hawaiian Bbq & Donuts, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
Call Sh Hawaiian Bbq & Donuts
Ask for the manager. Sh Hawaiian Bbq & Donuts 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 Sh Hawaiian Bbq & Donuts?
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
- 90 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.