At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
2 problems found · 1 marked critical · Routine county inspection · Mar 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Starbird Chicken 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 Starbird Chicken?
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
- 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 Starbird Chicken's team
Is this your place?
Welcome, Starbird Chicken. We'll walk through this together, one item at a time. To log the fixes, claim Starbird Chicken 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 Starbird ChickenWe'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: “Measured one container of cooked boneless chicken in the lower drawer cooler in the compartment adjacent to the deep…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-501.19, Food Code 3-302.11, Food Code 4-603.16, Food Code 2-301.14.
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 Starbird ChickenWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (16 → 10). That takes a team.
Every visit
LatestMar 12, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Mar 12, 2026.
2 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 one container of cooked boneless chicken in the lower drawer cooler in the compartment adjacent to the deep fryer. The PIC stated the chicken was relocated to this unit from the walk in cooler approximately 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] The chicken was relocated to the walk in cooler to rapidly cool to 41F. It was discussed at this time to ensure that the drawer unit is fully closed and non-potentially hazardous foods can be placed in the inserts closer to deep fryer/heat source. Other foods within the unit measured at 41F or below. Continue monitoring the foods in the unit and gaskets of the drawer to ensure all PHF are maintained at 41F or below.
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 Starbird Chicken? Fix it
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed the CO2 cylinders unsecured near the front hand washing sink. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. Observed a knife wedged between the preparation table and preparation cooler. [CA] Ensure all equipment and utensils are stored in a sanitary manner to prevent cross 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 Starbird Chicken? Fix it
EarlierFeb 18, 2026Follow-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 11, 2026Routine inspectionYellow placard
6 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
1. Repeat Violation: Chicken subject to 30 minutes of TPHC were observed to not have the timer on. Per cook, they had cooked it about 15 minutes prior. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Inspector measured chicken to be at 140F. Staff were instructed to discard chicken after 15 minutes to comply with facility's TPHC written procedures. 2. Repeat Violation: Staff were observed placing a new batch of tenders onto a tray of chicken that was already time marked. Timers are set for 30 minutes. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [SA] The batch of chicken was used first as their TPHC procedure is for 30 minutes only. Discussed with manager to not commingle different batches of chicken. 3. Facility could not provided written procedures for their TPHC. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
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
Chicken nuggets were found measuring at 70F on a wire rack near the fryer. Staff were unaware how long the chicken nuggets had been there. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chicken nuggets were discarded. See VC&D report.
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
Raw bacon was found stored above ready to eat foods in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. [COS] PIC moved the bacon.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Scooper handle of final dredge flour was in contact with flour. Note: Flour is scooped by employee assigned to frying chicken. Gloves are changed frequently, but not washed as task does not change. Ensure to wash hands and change gloves prior to changing tasks such as filling up dredging station. 2. Scooper for the wasabi aioli in the walk in cooler was completely submerged. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The hot water valve at the handwash station nearest to the fryers was turned off. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [COS] PIC was able to turn the hot water valve back on.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer at the three compartment sink dispenser is not dispensing at the right concentration. Sanitizer solution was measured at 0 PPM. [CA] 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. [SA] Facility to sanitize dishes using their upright high temperature dishwasher until the dispenser is repaired.
EarlierApr 25, 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
1. Chicken subject to 30 minutes of TPHC were observed to not have the timer on. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [SA] Inspector observed one batch of chicken be removed from the fryer and instructed the timer for 30 minutes be started. The other batch was discarded. 2. Staff were observed moving extra tenders from one tray of chicken time marked with a timer to a different tray with a different timer. Timers are set for 30 minutes. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [SA] The batch of chicken was used first as their TPHC procedure is for 30 minutes only. Discussed with manager to not commingle different batches 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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Kitchen staff were observed changing gloves without washing hands. When asked what they were going to do, staff stated they were going to remove the cooked chicken from the basket and place it on the tray for TPHC. Staff were observed about to touch the cooked chicken to make sure it was not stacked on the tray. Staff was previously observed battering and frying raw chicken. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed them to wash their hands. Discussed with manager alternatives to changing gloves and washing hands such as using a secondary barrier, a utensil (ex: tongs), or having a different employee handle the cooked chicken.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Soda dispenser nozzles have an accumulation of dried food debris. [CA] Ensure to maintain food contact surfaces of equipment clean and sanitized. 2. The dishwasher measured at 148°F for the first cyle, 156°F for the second cycle and 161°F for the last cycle. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Ensure to verify dishwasher rinsing temperature prior to use.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
A bulk bag of sugar was found open on one of the shelving units. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 Starbird Chicken, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Starbird Chicken
Ask for the manager. Starbird Chicken 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 Starbird Chicken?
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.