Santa Clara County, CA

Rooster & Rice

Name: Rooster & Rice
Address: 4300 Great America Py # 100, Santa Clara County, CA

4300 Great America Py # 100

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine Inspection

Jul 20, 2026

Pass

4 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Chicken broth observed in large deep plastic container measuring 112F. Per operator chicken broth was made about 1.5 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Chicken broth was transfered into smaller containers and placed on to top shelf of reach in cooler

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 K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Gasket in upright cooler observed to be fraying [CA] Repair or replace gasket.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Handwash sink in back missing paper towels. [CA] Provide paper towels to all handwash sinks at all times. [COS] Paper towels was restocked

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

No rodents, insects, birds, or animals

Inspector’s notes

Flies observed in facility [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

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

Official record from Santa Clara County Department of Environmental Health, Jul 20, 2026 · Original Source

Routine Inspection

Feb 10, 2026

Pass

3 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Large container of chicken broth inside reach in cooler. Per employee broth was cooked about 30 minute ago [CA] Cool PHFs using shallow smaller containers or use ice paddle to rapidly cool chicken broth. [COS] Ice paddle was added to broth.

In plain English

More about food kept at an unsafe temperature

minorCode K35Equipment and utensils

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Gasket in upright cooler observed to be fraying [CA] Repair or replace gasket.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Boiled chicken thighs measured to be 130F. Per operator chicken was reheated in the last hour. [CA] Keep PHFs at 135F and above for hot holding [COS] Chicken was reheated to 165F on stove and returned to warmer. Warmer was turned up.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Feb 10, 2026 · Original Source

Follow-Up Inspection

Sep 23, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Sep 23, 2025 · Original Source

Routine Inspection

Sep 22, 2025

Pass

5 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Hot water measured to be 106F at 3-comp sink. [CA] Maintain hot water at 120F and above for 3-comp sink.

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

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Chicken skins are kept on counter top until they are fried. Per operator skins are on TPHC and kept for no more than 4 hours. No labeling, log, marker, or timer observed to be in use for keeping track of time for chicken skins. [CA] When using TPHC, facility shall track when PHFs have been removed from temperature, by label, marker, log, timer, or other way of tracking time. [COS] Chicken skins were VC&D.

In plain English

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

More about other finding

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Cooked chicken quarters in countertop steamer measured to be 126F. Per employee cooked chicken quarters is meant to be kept hot and were placed into countertop warmer about 1 hour prior. [CA] Keep all PHFs at 135F and above for hot holding. [COS] Chicken quarters were reheated in large pot on stove to 165F prior to placing onto to warmer again. Warmer was turned up to maintain temperature of chicken.

In plain English

More about food kept at an unsafe temperature

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Flies observed in back area by 3-comp sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

More about signs of rodents or insects

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

1) Chicken broth in reach in cooler measured to be 113F per employee chicken broth was made 1 hour prior and placed into unit to cool recently. Broth observed in large multi gallon plastic container. 2)3 containers of chicken quarters on counter top measured to be 89F - 113F. Per employee 2 containers were made 1.5 hours prior and other container was made 1 hour ago. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids or portion PHFs into smaller containers to cool. Stir frequently to allow for even cooling. Recommend using ice paddle or ice bath to cool chicken broth and chicken in broth. [COS] Facility split chicken broth into two containers to cooler quicker. Chicken quarters were placed into reach in cooler to cool more rapidly.

In plain English

More about food kept at an unsafe temperature

Official record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source

Routine Inspection

May 19, 2025

Pass

4 recorded violations

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Back handwash sink missing soap. Handwash sink available between back and front area. [CA] Fully stock handwash stations at all times with soap and paper towels. [COS] Soap was refilled.

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

Proper hot and cold holding temperatures

Inspector’s notes

MAJOR: 1) Chicken skins observed on countertop and measured to be 69F. 2) Cooked chicken quarters measured to be 111F-120F under prep table in back kitchen. Per employee cooked chicken quarters is meant to be kept hot and served during lunch and were placed there while waiting for steam table to heat up. MINOR: 1) Raw popcorn chicken and raw panko breaded chicken measured to be 49F and 44F. Containers observed to be placed on top of prep cooler inserts by cookline. [CA] Keep all PHFs at 41F and below for cold holding or at 135F and above for hot holding. Keep PHFs in prep cooler below fill line of insert to effectively maintain temperature. [COS] Chicken skins shall be kept on TPHC. Operator had TPHC SOPs avaiable and shall add chicken skins to TPHC SOPs and created separate log chicken skins. Per employee chicken skins were cooked at 9:30AM Chicken quarters were reheated to 165F and then placed into steam table. Raw panko breaded chicken and popcorn chicken were placed into prep cooler reach in portion.

In plain English

More about food kept at an unsafe temperature

minorCode K40Cleaning and sanitizing

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Wiping cloth observed to be stored on cutting boards at assembly area. [CA] Store wiping cloths in sanitizer solution between uses.

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 K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Large deep plastic container of broth measured to be 168F. Per employee broth was just pulled in the last 10-15 minutes and shall be cooled at room temperature and then placed into reach in cooler to further cool. [CA] Cool PHFs using shallow metal containers or small portion containers to increase surface area for cooling. Ensure PHFs cool from 135F to 70F within the first 2 hours of cooling; then from 70F to 41F within 4 hours after that. [COS] Soup was placed into two chaffing dishes and shall be timed prior to placing into walk in cooler.