At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Dec 3, 2025
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. Straits Restaurant got more than most. That's from the last routine visit, on Nov 19, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Straits Restaurant's team
Is this your place?
Welcome, Straits Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Straits Restaurant 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 Straits RestaurantWe'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.
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 6-301.11, Food Code 7-201.11, Food Code 2-301.15.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Straits RestaurantWe'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 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (35 → 33). That takes a team.
Every visit
LatestDec 3, 2025Routine inspectionGreen placard
This one: Green placard, inspected Dec 3, 2025.
No violations listed in the data.
EarlierNov 19, 2025Routine inspection67 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Prep cooler on top measured 50F and at bottom portion was measured 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Keep small portions in the unit with ice until the temperature was 41F and below. Hot holding unit at left side was measured 120F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Adjust setting to bring the temperature at minimum 135F. Food in a ice bath/cold holding was measured 40F at the bottom and 50F at top. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF shall be fully submerged in ice on side to maintain the temperature at 41F and below.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Steamed rice lack time marking. [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] Rice were time marked.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice machine in the back area is leaking and has a puddle of water on floor. [CA] Repair/fix leakage from the ice machine. Floor sink with a dishwasher drainage has a slow drain. [CA]Unclog the floor sink and maintain pluming for good repair.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Toilet rolls was outside the dispenser. [CA] Toilet roll shall be provided in a permanently installed dispenser at each toilet.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spry bottles in the bar area lack common name. [CA] Chemicals once removed from original container shall be labeled with common name.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
One dishwasher out of two in the bar area was leaking and there was a mold like debris on floor. [CA] Replace or repair the bar dishwasher to maintain.
The department's words
K06 Adequate handwash facilities supplied, accessible
Bar lack soap dispenser and using pump soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Damage floor near prep cooler for salad. [CA] Repair the floor with a durable, smooth, nonabsorbent, and easily cleanable surface.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee restroom has a broken self-closure. [CA] Replace or repair broken self closure for the restroom.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food items were uncovered. [CA] Keep food container close with lid or plastic cover to prevent cross contamination.
EarlierJun 2, 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.
EarlierMay 29, 2025Routine inspection65 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Major violation: Potentially hazardous foods measured at improper holding temperatures. 1) Container of imitation crab held in the food prep unit located by the grill was measured at 51F. Per employee, the item was placed inside the unit from the previous night. 2) Mashed potatoes in the warmer was measured at 116F. 3) Bean sprouts, cooked chicken, boiled eggs, fried vegetables stored in the upright reach-in cooler by the prep line was measured at 51-59F. Per employee, the items were all prepared or placed into the unit within the last 1-2 hours. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] Employee voluntarily discarded the imitation crab and mashed potatoes. The items inside the upright reach-in cooler were relocated into the walk-in cooler. Minor violation: Tikka masala curry sauce and basil chicken held in ice bath by the cook line was measured at 45F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added more ice to the bath to ensure that ice is in contact with the sides of the food containers.
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
Major violation: 1) Lack of single-use paper towels at the handwash sinks located at the bar. 2) Lack of single-use paper towels at the handwash sink located across from the grill. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels to allow employees to properly wash their hands when required. [COS] Employees refilled the paper towel dispensers. Minopr violation: Paper towels are not stored inside the dispenser at the handwash sink located in the employee restroom. [CA] Paper towels shall be stored inside dispenser to protect it from contamination.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food items (raw seafood, raw beef, raw eggs) are observed stored above ready-to-eat foods (vegetables, sauces, cooked foods) inside the walk-in cooler and reach-in coolers. [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Wiping towels observed used, reused, and stored on prep surfaces. 2) Quat sanitizer in sanitizer bucket located at the cook line was measured at 0 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
A cover is missing on the light fixtures located above the three compartment sink. [CA] Light bulbs shall be shielded, covered, or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap greater than 1/4" observed under the back door of the facility. [CA] Eliminate gaps greater than 1/4" to prevent the entrance of vermin.
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed within the kitchen by warewashing and prep area. [CA] Food facility shall be kept free of flies and fly activity.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chlorine test strips to measure sanitizer at the dishwashers. [CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Upright reach-in cooler located by the prep station had an ambient temperature measured at 49F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) At multiple floor sinks in the kitchen, the drain line from equipment extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination. 2) The floor sink located at the prep station is slow draining. [CA] Unclog the floor sink and maintain plumbing in good repair. Water was ran at other floor sinks in the kitchen to ensure there was not back-up.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Black mold-like substance observed in multiple floor sinks in the facility. [CA] Frequently clean and sanitizer nonfood contact surfaces to prevent accumulation of mold or debris.
EarlierDec 24, 2024Routine inspection80 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit was not posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
One out of two dishwashers has no sanitizer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Spray nozzles in the bar area has a debris. [CA] Clean spray nozzles more frequently to prevent build up.
The department's words
K07 Proper hot and cold holding temperatures
REPEAT VIOLATION: Beef and chicken gravy at the food prep table was 55F. Per kitchen manager it has been here for 3 hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Use shallow containers so table lid can be closed to maintained temperature at 41F and below.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Sanitizer bottle with out label. [CA] Chemicals once removed from original container shall be labeled with common name.
Show 4 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack paper towel for the employee restroom. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] PIC refill the paper towel dispenser.
The department's words
K26 Approved thawing methods used; frozen food
Chicken was thawing in the sink with running water and water was not draining. [CA] Water temperature shall be under 70°F while thawing food therefore chicken shall be in a container and water must be draining to keep the chicken temperature around 70F. [COS] PIC shift the chicken into a container.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Lack lid for flour containers in the dry storage and food containers inside the refrigeration. [CA] Keep lids on for food to prevent cross contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bar dishwasher is leaking water. [CA] Repair bar dishwasher to prevent leakage.
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 Straits Restaurant, you can:
Call Straits Restaurant
Ask for the manager. Straits Restaurant 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 Straits Restaurant?
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
- 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.