At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Mar 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Siam Thai Cuisine 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 Siam Thai Cuisine?
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: Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Pests seen inside: roaches 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 Siam Thai Cuisine's team
Is this your place?
Welcome, Siam Thai Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Siam Thai Cuisine 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 Siam Thai CuisineWe'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: “In the kitchen, at the undercounter compartment of the 2 door prep unit, measured a container cooked red curry cooling…”
First step: If you miss a stage
Then the next one: Floors, walls or ceilings need cleaning or 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 3-305.11, Food Code 4-603.16, Food Code 3-302.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Siam Thai CuisineWe'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.
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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 (20 → 16). That takes a team.
Every visit
LatestMar 5, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Mar 5, 2026.
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen, at the undercounter compartment of the 2 door prep unit, measured a container cooked red curry cooling at 65F. Per operator, cooked red curry cooling from the previous night. [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: in an ice bath, by adding ice, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [COS] Operator discarded container of cooked red curry.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Siam Thai Cuisine? Fix it
Not critical (3)
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 cracks and crevices around the outer right side of the hood and on the ceiling panel above the ice machine. [CA] Ensure all cracks and crevices are sealed to prevent 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 Siam Thai Cuisine? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Behind the dry storage rack, observed dead cockroaches in an electrical box. [CA] Ensure facility is kept free of cockroach activity to prevent possible contamination of food. Clean and sanitize areas with activity. Contact pest control to provide service as necessary.
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 Siam Thai Cuisine? Fix it
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, on the counter-top, measured cut tomato at 49F and fried tofu at 48F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Operator moved cut tomato and fried tofu to nearby 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 Siam Thai Cuisine? Fix it
EarlierMar 4, 2025Routine inspection80 out of 100 (Green placard)
6 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
In the kitchen area, measured the following food temperatures: 1. In the 3 door prep unit, measured bean sprouts at 58F. 2. On the counter-top, measured flat rice noodles at 80F. 3. In the steam table, measured green curry with vegetables at 110F and peanut sauce at 105F. Per operator, bean sprouts stored for about 30 minutes, rice noodles stored for an hour, and green curry with vegetables, and peanut sauce stored for an hour. [CA] Ensure potentially hazardous foods are maintained cold at 41F or below or hot at 135F and above. [SA] Operator added ice water to container of bean sprouts, moved container of rice noodles into undercounter refrigerator, and reheated green curry and peanut sauce on the stove-top to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area, observed open containers of dry food including sugar. [CA] Ensure dry food is stored in food grade containers and covered with a fitted lid.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area and warewash area, observed cracks and crevices around shelving. Observed handwash station detaching from wall and creating a large crevice between the sink and the wall. At the hood, observed exterior panels peeling away and creating crevices. In the facility, observed debris accumulation on equipment and walls. At the front counter, observed a deteriorated and exposed wall at the end of the small hallway.[CA] Ensure facility is frequently cleaned and maintained. Seal all cracks and crevices to prevent possible harborage of vermin. Finish and seal all walls to prevent possible harborage of vermin.
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area and the warewash area, around wall mounted shelving, observed cockroach droppings. Behind the dry storage rack, observed dead cockroaches in an electrical box. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage. Contact pest control to provide service for facility as necessary.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the storage area, observed cleaning equipment stored in contact with food container lids. [CA] Ensure clean utensils and equipment are stored separately from areas and equipment that may cause contamination. [COS] Operator removed food container lids from the storage area for cleaning and sanitizing at the warewash machine. Cleaning equipment was moved to the mop sink for storage.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed delivered packages of food are stored outside of the facility back door. [CA] Ensure all delivered food is immediately stored within the facility.
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 Siam Thai Cuisine, 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
Call Siam Thai Cuisine
Ask for the manager. Siam Thai Cuisine can only fix what it knows about.
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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 Siam Thai Cuisine?
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
- 84 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.