At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · May 8, 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. Taste China & Hawaiian Bbq got more than most. That's from the last routine visit, on May 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Taste China & Hawaiian Bbq?
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
- Permits available K49How 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 Taste China & Hawaiian Bbq's team
Is this your place?
Welcome, Taste China & Hawaiian Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Taste China & Hawaiian Bbq 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 Taste China & Hawaiian BbqWe'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: “Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold…”
First step: If food is out of range
Then the next one: Permits available
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 3-304.14, Food Code 2-301.14, Food Code 3-305.11.
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 Taste China & Hawaiian BbqWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMay 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 8, 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
Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (tofu 49F), food prep table (raw chicken 62F), and walk-in cooler (shrimp 44F, beef 44F, raw chicken 44F). Per PIC, the tofu was prepped this morning, the chicken was in the process of being washed[CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [SA] PIC opened the internal freezer to quickly bring down the ambient temperature of the walk-in cooler and will have a repair person come tonight or tomorrow morning. Tofu was time marked and chicken was cooked. PIC will monitor temperature of walk-in cooler and discontinue double stacking PHFs in food prep unit, as well as leaving PHFs out when not actively/diligently preparing them.
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 Taste China & Hawaiian Bbq? Fix it
Not critical (1)
Permits available
The department's words
K49 Permits available
PIC submitted plans and application to Plan Check on submittal deadline (today 5/8/26) but only submitted for the dishwasher and not the plumbing changes, added equipment, and new layout with hallway dividing the whole kitchen. [CA] Facility must submit revised/complete plans by 5/12/2026 or the facility will be subject to further enforcement action.
EarlierMay 6, 2026Routine inspection77 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink completely blocked by equipment and utensils. No paper towels at handwash station. [CA] Ensure handwash station is stocked with soap and paper towels at all times. Keep handwash stations clear and accessible at all times. [COS] PIC cleared handwash station and restocked paper towels.
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
Observed potentially hazardous food that measured in the temperature danger zone located in the walk-in cooler (raw chicken 54F, shrimp 44F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of preparation time PHFs are in the temperature danger zone. Repair or adjust walk-in cooler to properly cold hold items. Minimize the amount of time the walk-in cooler door is open. [COS] PIC will keep door closed as much as possible to bring temperature down and monitor the temperature to ensure it gets to 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.
Not critical (3)
Plan review
The department's words
K48 Plan review
Facility has conducted construction (documented in last routine inspection report 08/12/25) and did not meet the plan submittal deadline of 9/3/2025. Facility must submit plans for the construction conducted (hallway in middle of kitchen to allow customer access to restroom without going through kitchen; unclear if owner submitted to City), plumbing changes, equipment that was moved and added (ice machine, warewash machine, cooking equipment. [CA] Facility shall submit plans to Plan Check for approval for construction or addition of equipment PRIOR to making changes. Facility must submit plans and equipment specifications, as well as pay any applicable fees, to Plan Check by 5/8/2026 or further enforcement action may be taken.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping rags on several food prep surfaces. [CA] Keep wiping cloths in sanitizing buckets when not in use (with 100ppm chlorine or 200ppm quat).
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee to scrape food off of spatula on the side of the garbage can and return the spatula back to the grill. [CA] Ensure all soiled utensils are properly washed and sanitized before using for food preparation or cooking.
EarlierAug 12, 2025Routine inspection77 out of 100 (Green placard)
8 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
Observed potentially hazardous food located in the food prep cold hold unit (tofu 45F, mushroom 45F, garlic in oil 48F, chicken 64F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC put PHFs into walk-in cooler to rapidly cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed mop bucket full of grey water. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the ground. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed staining on walls from poor ventilation. [CA] Monitor for ventilation issues. Lack of hood overhang over cooking equipment in the room with 3 comp sink. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Hood was off during cooking/deep frying. [CA] Ensure hood is on and working properly during cooking.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed rice scoops stored in standing water. [CA] Time mark the rice scoops to be washed and sanitized every 4 hours.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed uncovered chicken in the walk-in cooler and in the walk-in freezer. [CA] Keep food protected by covering.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed food debris on floors. Observed heavy staining on walls. [CA] Thoroughly clean and sanitize floors and walls on a regular basis.
Plan review
The department's words
K48 Plan review
Facility has remodeled without Plan Check approval. Facility has built a hallway through the middle of the kitchen so customers can access bathroom. Sinks have been moved and flooring has been changed. [CA] Facility must submit plans of changes to the Department by 9/3/2025.
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 Taste China & Hawaiian Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Taste China & Hawaiian Bbq
Ask for the manager. Taste China & Hawaiian Bbq 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 Taste China & Hawaiian Bbq?
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
- Follow-up 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.