At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Jan 15, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Boiling Crab 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 The Boiling Crab?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Food on the floor or under drips K30How 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 The Boiling Crab's team
Is this your place?
Welcome, The Boiling Crab. We'll walk through this together, one item at a time. To log the fixes, claim The Boiling Crab 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 The Boiling CrabWe'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: No hot or cold water at a sinkThe county found: “Water temperature measured between 65-66F at the following hand wash sinks: -public restrooms -employee…”
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 The Boiling CrabWe'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 (15 → 5). That takes a team.
Every visit
LatestJan 15, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Jan 15, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature measured between 65-66F at the following hand wash sinks: -public restrooms -employee restroom -patio side hand wash sink [CA] Hand washing sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 The Boiling Crab? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*Repeat violation Multiple cases of food stored on walk in freezer floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Boiling Crab? Fix it
EarlierNov 21, 2024Routine inspection85 out of 100 (Green placard)
4 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
*REPEAT VIOLATION* 1. Rice in rice cooker measured at 129F. Per staff, rice was cooked approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F or above at all times. [COS]: Rice was time marked to be discarded on the 4th hour after it was removed from temperature control. 2. At the rear bar, tartar sauce (measured at 51F) and tomato sauce (measured at 56F) bottles are not in direct contact with ice bath. Manager stated food items were placed in ice bath approximately 1 hour prior to measurement. At the cashier line, ranch in to go containers measured at 64F. Staff stated ranch were placed at the cashier line approximately 40 minutes prior to measurement. [CA]: PHFs shall be cold held at 41F or below at all times. Ensure proper ice bath is conducted in which food containers are sufficiently submerged and in direct contact with ice bath. [COS]: PHF's were relocated to cooling units to rapidly cool down.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple containers of food stored directly on the floor in the walk in freezer. Container of garlic stored directly on the floor at the food prep area. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet and soiled wiping cloth stored on work surface in between use. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Leak observed at the 3 compartment sink's drain pipe. Wastewater being collected in a plastic bucket. [CA]: Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
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 The Boiling Crab, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
Call The Boiling Crab
Ask for the manager. The Boiling Crab 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 The Boiling Crab?
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
- 95 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.