At a glance
CleanCleaver food safety systematic review results
What happened?
7problems found
7 problems found · 1 marked critical · Routine county inspection · Aug 11, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Starbird got more than most. That's from the last routine visit, on Jun 30, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Starbird?
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: Time as a control not marked or logged K08How to fixFix it
- No person in charge on duty K01How to fixFix it
- Hands not washed when needed K05How 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's team
Is this your place?
Welcome, Starbird. We'll walk through this together, one item at a time. To log the fixes, claim Starbird 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 StarbirdWe'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: Time as a control not marked or loggedThe county found: “Time markers were not present at time of inspection. Cooked chicken on prep-line were measured at 170F. [CA] Provide…”
First step: The 4-hour option
Then the next one: No person in charge on duty
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 2-301.14, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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.
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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.
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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).
Every visit
LatestAug 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 11, 2026.
7 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
Time markers were not present at time of inspection. Cooked chicken on prep-line were measured at 170F. [CA] Provide time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC time marked the fried chicken.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Starbird? Fix it
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler cards were expired at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K05 Hands clean, properly washed; gloves used properly
Saw employee switch between tasks of raw chicken and cooked chicken without changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was stopped before contaminating cooked chicken and washed and changed gloves.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Starbird? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink in women's restrooms measured at less than 60F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 Starbird? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured at 0 ppm in dishwasher. Not actively warewashing at time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [SA] Warewash 3-comp sink was set up for manual sanitization with quat.
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 Starbird? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive grease build-up and food on floors in food prep areas. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Starbird? Fix it
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal belongings were placed on food storage shelves. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.
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 Starbird? Fix it
EarlierJul 7, 2026Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken nuggets were found in multiple layers cooling on trays in a speed rack. [CA] Properly store cooling foods in such a way to allow proper air flow. Maintain chicken nuggets in a single layer to facilitate uniform cooling. [COS] Educated PIC on using a single layer to cool down uniformly. Staff moved the speed rack to the walk in cooler and transferred an additional sheet tray to allow for single layer.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in the upright dishwasher was measured at less than 50 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes were sanitized at the three compartment sink with a quaternary ammonia solution of 200 ppm.
EarlierJun 30, 2026Routine inspection55 out of 100 (Yellow placard)
12 violations listed, 3 marked critical.
Critical (3)
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
Repeat Violation: Chicken tenders on the white long plates were found out of temperature. Per PIC, they are subject to TPHC, however they did not having the timers running. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chicken tenders that were found out of temperature were discarded. Other chicken tenders had the timers started for 30 minutes. Note: Repeat TPHC violations will result in TPHC approval being rescinded.
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
1. The upright dishwasher measured at 116F and 0 PPM of chlorine while actively warewashing. The dishwasher had a readout screen informing the rinse temperature was low. There was also a 5 gallon bucket of chlorine under the machine. Unclear which sanitization method was to be in use. Note: PIC stated their district manager stops by once a week to verify dishwashers are working with a yellow thermometer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to use the 3rd basin to sanitize dishes as it is the only working basin with a drain stopper. 2. Staff were observed drying serving trays with a cloth towel at the service counter. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
K06 Adequate handwash facilities supplied, accessible
The handwash sink near the oven lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked the dispenser at time of the inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Plan review
The department's words
K48 Plan review
Per PIC, the dishwasher was changed for a different model about 4 months. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plan check for the dishwasher.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeat Violation: Employee personal belongings were found stored on shelves in the food storage area. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks food handler cards for some of the staff. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at each handwash station in the restrooms measured at less than 100F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The mop sink lacks an atmospheric valve. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The three compartment sink's integrated drain stoppers are in disrepair and do not maintain water or chemical solution in the basin. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Fix the drain stoppers/plugs.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. CO2 tanks were unrestrained at the soda syrups and under the fountain drink dispenser. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. Facility was using an 8 oz paper cup as a scooper for the greek yogurt ranch. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The EcoGrip flooring is in disrepair and no longer smooth and seamless. 2. Floors near the fryers have an accumulation of grease. [CA] Maintain the floors in good repair and clean.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed going back to the food prep area and attempt to don gloves without first washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH inspector instructed staff to wash their hands prior to donning gloves.
EarlierMay 21, 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
PIC stated Time as a Public Health Control was used for the chicken tenders in the center prep area above the cold-holding inserts (chicken measured 112 - 125F), but the timers were not turned on. PIC stated the tenders are discarded every 30 minutes. [CA] When using Time instead of Temperature Control, foods must be IMMEDIATELY and CLEARLY time-marked. [SA] Timers were reset. Tenders that were out for 30 minutes were to be discarded. _______ Minor violation: Written procedures for TPHC were not available upon request. [CA] When using TPHC, written procedures must be available.
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)
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 employee's phone and earbud case stored on a shelf in the food prep area, directly above some tongs. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee washed his hands at the handsink near the register, then wiped his hands on his clothes. [CA] After washing hands, wipe hands dry with a disposal paper towel.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease on sides of fryers under the hood. Observed dust accumulation on the fan covers inside the walk-in refrigerator. [CA] Keep surfaces clean.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handsink near the dishwasher: observed a broom and dustpan were stored in front, partially obstructing the handsink. [CA] Keep the handsink completely unobstructed at all times. Handsinks must accessible so that handwashing is not only possible, but likely.
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, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Starbird
Ask for the manager. Starbird can only fix what it knows about.
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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
- 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.