Santa Clara County, CA

L&L Hawaiian BBQ

Name: L&L Hawaiian BBQ
Address: 7210 Camino Arroyo 104, Santa Clara County, CA

7210 Camino Arroyo 104

Last inspected May 6, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

May 6, 2026

Pass

3 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Gravy/tarter sauce are being left out at room temperature and have PHFs as ingredients. Per PIC, the prepackaged containers go out within 2-hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will be either using TPHC or putting containers in under counter refrigeration.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee touching raw meat with hands and did not wash hands properly afterwards with soap/water. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

3-Compartment sink is being used as a prep sink at the time of inspection; food prep was going on within sink. [CA] Use equipment based on the manufacturer's intended use. 3-Compartment sink is only meant for cleaning dishes and nothing else. Use prep sink on site to prepare food.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, May 6, 2026 · Original Source

Routine Inspection

Sep 15, 2025

Pass

6 recorded violations

minorCode K44Pests

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Personal belongings (keys/phones) noted within the prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Food noted within the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. REPEAT VIOLATION. Failure to comply may result in enforcement action.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Knives are being stored in between the prep table and wall at the time of inspection. [CA] Discontinue this practice and place either on knife holders or magnets. [SA] Knives were moved to 3-compartment sink to be washed.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

PHFs within walk in were measured between 43-44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water within facility was measured at 106*F at the time of inspection. Dial for water heater was set on a low setting; per PIC, they lowered the setting. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. [SA] Heater dial was raised and temperature within sinks is going up.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket was measured at 0PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC changed out sanitizer bucket; re-measured at 100PPM. REPEAT VIOLATION. Failure to comply may result in enforcement action.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Sep 15, 2025 · Original Source

Routine Inspection

Mar 4, 2025

Pass

5 recorded violations

minorCode K38Facility maintenance

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Light within the walk in freezer is damaged at the time of inspection. [CA] Change the light bulb within the walk in freezer.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Food is being stored in the floor of the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] PIC moved all products 6in off the ground.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Couple of food handler cards have expired this year. [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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Raw chicken was being prepped on top of the 3-compartment sink at the time of inspection. [CA] Use equipment based on the manufacturer's intended use. Discontinue this practice of prepping raw chicken within 3-compartment sink, use prep sink for these procedures. Failure to comply may result in enforcement action. [SA] PIC clean/sanitized the entire sink at the time of inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Sanitizer bucket next to cashier station was measured at 25PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer buckets were changed out at the time of inspection; re-measured at 100PPM.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Mar 4, 2025 · Original Source

Routine Inspection

Nov 27, 2024

Pass

3 recorded violations

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Spam at prep table was measured at 49*F at the time of inspection, spam is overflowing out of container. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PIC moved all extra spam that was cut into a mental tray and placed in the under counter refrigeration.

In plain English

More about food kept at an unsafe temperature

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water within 3-compartment sink was measured at 109*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F). [COS] PIC raised the temperature on the water heater; re-measured at 120*F.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Knives are being stored in between the prep table and the wall at the time of inspection. [CA] Discontinue this practice and obtain either a knife magnet or knife holder to store equipment. [SA] Employees moved knives to the back to be wash, rinse, sanitized.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Santa Clara County Department of Environmental Health, Nov 27, 2024 · Original Source