At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
7 problems found · Routine county inspection · Dec 3, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. The Roasted Crab 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 The Roasted Crab?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food thawed the wrong way K26How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Hot food below 135°F K07How 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 Roasted Crab's team
Is this your place?
Welcome, The Roasted Crab. We'll walk through this together, one item at a time. To log the fixes, claim The Roasted 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 Roasted 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: Food thawed the wrong wayThe county found: “Crawfish measured to be 49F. Per operator crawfish were placed out to thaw at room temperature for the last…”
First step: 4 safe ways
Then the next one: Chemicals unlabeled or stored near food
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 3-501.13, Food Code 7-201.11, Food Code 6-501.111, Food Code 4-603.16.
Try it yourself
Fix and log it: Food thawed the wrong way
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
4 safe ways
From Food Code 3-501.13
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 Roasted 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 (30 → 18). That takes a team.
Every visit
LatestDec 3, 2025Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Dec 3, 2025.
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K26 Approved thawing methods used; frozen food
Crawfish measured to be 49F. Per operator crawfish were placed out to thaw at room temperature for the last 1-1.5hours. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Crawfish were moved to upright cooler.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you The Roasted Crab? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Air tanks observed to be stored unsecured. [CA] Secure air tanks to rigid structure. **REPEAT VIOLATION**
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you The Roasted Crab? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Front grab n go cooler measured to have: -ambient temperature of 47F -Ranch at 45F -Spicy Mayo at 45F -Mayo at 45F [CA] Maintain PHFs at 41F and below for cold holding. [COS] Per employee sauces are stocked in cooler in the morning. Sauces were moved to walk in cooler in back and into bar under counter cooler.
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 The Roasted Crab? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards and food safety certificate unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. **REPEATED VIOLATION**
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door observed to be kept open while not in use. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you The Roasted Crab? Fix it
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink by cookline missing hot water and only has cold water. Hot and cold water available at other sinks. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. **REPEAT VIOLATION**
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 Roasted Crab? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility observed to be missing all shell stock tags for the month of October. Tags observed for November and september but not tags observed for october. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest.
EarlierApr 29, 2025Routine inspection70 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Bag of moldy rice observed in 2 door under the counter reach in cooler. [CA] Moldy food shall be removed immediately from use. [COS] Moldy rice was VC&D
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Under the counter dishwasher measured to have 0ppm chlorine. Dishwasher was off and had not been used yet. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Facility shall wash dishes in 3-comp sinks and sanitize with 100ppm chlorine. After washing and rinsing dishes, submerge dishes in 100ppm chlorine for 1 minute and then air dry without rinsing dishes. 2) Rice paddle observed to be kept in standing water at 59F. [CA] Store in use utensils for PHFs in temperature control such as ice water or inside rice cooker.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Air tanks observed to be stored unsecured. [CA] Secure air tanks to rigid structure.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) 2 door under the counter prep cooler measured to have ambient temperature of 53F. Fridge is only used to store employee food and nonPHFs sauces and sauce bases. [CA] Refrigerator shall keep PHFs at 41F or below. 2) Scoop in salt bulk dry storage bin observed to have handle in the salt. [CA] Store scoop such that handles are not in direct contact with food.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards and food safety certificate unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. **REPEATED VIOLATION**
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu observed to be missing consumer warning. [CA] Provide warning on menu of "Consuming raw or undercooked meat or animal products may increase the risk of food borne illness."
Show 4 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Cookline handwash sink missing hot water. [CA] Provide handwash sink with warm water 100F-108F at all handwash stations.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1)Drain line for soda machine observed to be draining into handwash sink. [CA] Repair drain line such that original drain line to floor sink is restored. 2)Faucet at 3-comp sink observed to have leak wrapped in towel. [CA] Permanently repair faucet.
The department's words
K26 Approved thawing methods used; frozen food
Frozen shrimp observed to be thawing in stagnant water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Food shall be served from kitchen prep area insteaod of an extra booth
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility missing sanitizer test stripes. [CA] Provide test stripes for test sanitizer levels.
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 Roasted Crab, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food thawed the wrong way Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call The Roasted Crab
Ask for the manager. The Roasted 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 Roasted 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
- 82 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.