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 · Jul 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Stick & Wok 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 Stick & Wok?
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: Hand sink not ready to use K06How to fixFix it
- Hood filters need cleaning K38How 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 Stick & Wok's team
Is this your place?
Welcome, Stick & Wok. We'll walk through this together, one item at a time. To log the fixes, claim Stick & Wok 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 Stick & WokWe'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: Hand sink not ready to useThe county found: “One kitchen soap dispenser and the other paper towel dispenser are empty [CA] Keep all dispensers supplied - Corrected”
First step: Hand sinks are for hands only
Then the next one: Hood filters need cleaning
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 2-301.15, Food Code 4-301.12, Food Code 2-301.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Stick & WokWe'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 · 3 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 (19 → 17). That takes a team.
Every visit
LatestJul 14, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected Jul 14, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
One kitchen soap dispenser and the other paper towel dispenser are empty [CA] Keep all dispensers supplied - Corrected
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Stick & Wok? Fix it
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood over the wok station shows grease buildup [CA] Clean the hood
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Stick & Wok? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives are stored between the wall and prep table [CA] Wash and sanitize the knives and store in a sanitary manner - Corrected
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 Stick & Wok? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack chlorine test strip [CA] Provide chlorine test strip and check levels daily.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Stick & Wok? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certificate expired [CA] Renew certificate by 09/14/26
EarlierNov 4, 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 28, 2025Routine inspection81 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler card expired [CA[ Renew card by 11/28/25
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood filters show heavy grease buildup [CA] Clean the hood filters
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dishwasher sanitizer is 0 ppm [CA] Maintain sanitizer level at 50 ppm chlorine residual [SA] Use the mechanical dishwasher to wash and rinse and conduct manual sanitization by a final sanitizing rinse in the ware wash sink with 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
One o the kitchen soap dispensers is empty [CA] Keep all dispensers supplied
Show 2 more
The department's words
K07 Proper hot and cold holding temperatures
2-door storage cooler at 48F [CA] Monitor and maintain all coolers at 41F or colder
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack a probe thermometer [CA] Provide a probe thermometer and measure food temperatures daily..
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 Stick & Wok, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
Call Stick & Wok
Ask for the manager. Stick & Wok 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.