At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Oct 28, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Thai Spoons 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 Thai Spoons?
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
- Cooked food not cooled in time K09How to fixFix it
- Equipment in poor repair K35How 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 Thai Spoons' team
Is this your place?
Welcome, Thai Spoons. We'll walk through this together, one item at a time. To log the fixes, claim Thai Spoons 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 Thai SpoonsWe'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: “Inside one of the hot holding trays in the front service area: measured internal temperature of eggplant chicken to be…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 7-201.11, Food Code 4-301.12.
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 Thai SpoonsWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (20 → 13). That takes a team.
Every visit
LatestOct 28, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Oct 28, 2025.
3 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
Inside one of the hot holding trays in the front service area: measured internal temperature of eggplant chicken to be 116F. PIC stated the eggplant chicken had been held for less than 2 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] Eggplant chicken will be served or discarded before the 4-hour mark. _____________ Minor violation: Inside the walk-in refrigerator and inside the refrigerator drawers under the cooktop: measured internal temperatures of multiple PHFs (chicken, tofu, baby corn, cooked meats) to be 43-44F. PIC stated the refrigerator doors had been constantly opening during the lunch rush. Note: ambient temperature of walk-in refrigerator measured 41-42F with a metal probe thermometer. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Note: PIC adjusted ambient temperatures of the refrigerator units to be 38F to accommodate for busy lunch time.
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 Thai Spoons? Fix it
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the large prep unit left of the rear kitchen handsink: observed cooked beef and cooked shrimp cooling in tall layers (about 5-6 inches). Foods measured about 52F and had been cooling for less than 2 hours, per operators. In a metal pot on a shelf: observed cooked curry cooling in a thick layer (about 5 inches tall). Curry measured 108F and had been cooling for one hour, per PIC. [CA] Thick foods like rice, meats should be cooled in layers maximum 2 inches tall, and thin foods (soups, liquids) should be cooled in layers 3 inches tall. Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Thai Spoons? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed metal bowl used as scoop for bulk dry foods in dry storage room. [CA] Use approved scoops with handles to reduce risk of contamination.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Thai Spoons? Fix it
EarlierNov 19, 2024Routine inspection80 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Found food debris and staining on walls by the small storage room. Also observed debris on floor where walls meets floor in storage room and by dishwashing area [CA] Walls and/or floors in food preparation area shall be kept clean. Observed textured ceiling panels in small storage room used to wrap chicken satay [CA] - Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Found bottles of bleach on top shelf above chili peppers [CA] - Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens. Recommend bottom shelf Found a chemical spray bottle without a label [CA] Chemicals once removed from original container shall be labeled with common name.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Found a jacket/personal clothing on shelf above food storage [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Found gaps/openings in ceiling by the hood [CA] - Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found food storage containers stored outside [CA] All cleaned utensils and equipment shall be stored indoors, in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor. Found knives stored between crevice of prep sink and wall [CA] - Store all knives and utensils in a sanitary/clean location. Found a beach towel used to cover carrots [CA] - Do not use beach towel, use approved/clean/food grade materials.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed light fixtures without covers in back storage room [CA] - Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. Found gas rice cooker outside of hood [CA] - An approved exhaust hood ventilation shall be over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Or facility may obtain an electric rice cooker.
Show 4 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water not available to restroom, measured at 64F, it appears the hot water booster is not operable [CA] - Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found some wooden shelves and wooden utensil holders (with hooks) in facility [CA] - Remove any wood equipment or shelves. Equipment shall be smooth, durable and easily cleanable.
The department's words
K01 Demonstration of knowledge; food safety certification
About 4-5 employees do not have food handler cards available for review [CA] - Ensure all food handlers maintain valid food handler cards. Keep cards available for review.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Food prep sink is not accessible. Observed employee rinse cooked chicken at 2-compartment sink near unclean utensils. [CA] - The food preparation sink shall be accessible at all times and used for food preparation.
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 Thai Spoons, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Thai Spoons know
Ask for the manager. Thai Spoons can only fix what it knows about.
The department lists no phone for this place.
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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
- 87 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.