Santa Clara County, CA

Starbird

Name: Starbird
Address: 1088 E Brokaw Rd Ste 10, Santa Clara County, CA

1088 E Brokaw Rd Ste 10

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Aug 11, 2026

Pass

7 recorded violations

minorCode K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Handwash sink in women's restrooms measured at less than 60F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°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 K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Some food handler cards were expired at time of inspection. [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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Saw employee switch between tasks of raw chicken and cooked chicken without changing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was stopped before contaminating cooked chicken and washed and changed gloves.

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.

More about handwashing problems

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine measured at 0 ppm in dishwasher. Not actively warewashing at time of inspection. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. [SA] Warewash 3-comp sink was set up for manual sanitization with quat.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Excessive grease build-up and food on floors in food prep areas. [CA] Walls and/or floors in food preparation area shall be kept clean.

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

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Time markers were not present at time of inspection. Cooked chicken on prep-line were measured at 170F. [CA] Provide time marking for PHFs utilizing time as a public health control (TPHC). [COS] PIC time marked the fried chicken.

In plain English

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

More about other finding

minorCode K44Pests

Official wording

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

Inspector’s notes

Personal belongings were placed on food storage shelves. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.

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, Aug 11, 2026 · Original Source

Follow-Up Inspection

Jul 7, 2026

Pass

2 recorded violations

minorCode K09Food temperature

Official wording

Proper cooling methods

Inspector’s notes

Chicken nuggets were found in multiple layers cooling on trays in a speed rack. [CA] Properly store cooling foods in such a way to allow proper air flow. Maintain chicken nuggets in a single layer to facilitate uniform cooling. [COS] Educated PIC on using a single layer to cool down uniformly. Staff moved the speed rack to the walk in cooler and transferred an additional sheet tray to allow for single layer.

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 K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Chlorine in the upright dishwasher was measured at less than 50 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes were sanitized at the three compartment sink with a quaternary ammonia solution of 200 ppm.

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, Jul 7, 2026 · Original Source

Routine Inspection

Jun 30, 2026

Conditional Pass

12 recorded violations

minorCode K48Other

Official wording

Plan review

Inspector’s notes

Per PIC, the dishwasher was changed for a different model about 4 months. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements. Submit plan check for the dishwasher.

In plain English

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

More about other finding

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

1. The upright dishwasher measured at 116F and 0 PPM of chlorine while actively warewashing. The dishwasher had a readout screen informing the rinse temperature was low. There was also a 5 gallon bucket of chlorine under the machine. Unclear which sanitization method was to be in use. Note: PIC stated their district manager stops by once a week to verify dishwashers are working with a yellow thermometer. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility to use the 3rd basin to sanitize dishes as it is the only working basin with a drain stopper. 2. Staff were observed drying serving trays with a cloth towel at the service counter. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

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 K44Pests

Official wording

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

Inspector’s notes

Repeat Violation: Employee personal belongings were found stored on shelves in the food storage area. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.

In plain English

More about signs of rodents or insects

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Repeat Violation: Chicken tenders on the white long plates were found out of temperature. Per PIC, they are subject to TPHC, however they did not having the timers running. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Chicken tenders that were found out of temperature were discarded. Other chicken tenders had the timers started for 30 minutes. Note: Repeat TPHC violations will result in TPHC approval being rescinded.

In plain English

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

More about other finding

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

The handwash sink near the oven lacked paper towels in the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked the dispenser at time of the inspection.

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.

More about handwashing problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Facility lacks food handler cards for some of the staff. [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

The three compartment sink's integrated drain stoppers are in disrepair and do not maintain water or chemical solution in the basin. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Fix the drain stoppers/plugs.

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 K41Water, plumbing, and sewage

Official wording

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

The mop sink lacks an atmospheric valve. [CA] Repair plumbing fixture and maintain in clean and good repair.

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 K21Water, plumbing, and sewage

Official wording

Hot and cold water available

Inspector’s notes

Water at each handwash station in the restrooms measured at less than 100F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°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 K36Equipment and utensils

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

1. CO2 tanks were unrestrained at the soda syrups and under the fountain drink dispenser. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. 2. Facility was using an 8 oz paper cup as a scooper for the greek yogurt ranch. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.

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 K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

1. The EcoGrip flooring is in disrepair and no longer smooth and seamless. 2. Floors near the fryers have an accumulation of grease. [CA] Maintain the floors in good repair and clean.

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 K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Staff were observed going back to the food prep area and attempt to don gloves without first washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] EH inspector instructed staff to wash their hands prior to donning gloves.

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.

More about handwashing problems

Official record from Santa Clara County Department of Environmental Health, Jun 30, 2026 · Original Source

Routine Inspection

May 21, 2025

Pass

5 recorded violations

minorCode K44Pests

Official wording

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

Inspector’s notes

Observed employee's phone and earbud case stored on a shelf in the food prep area, directly above some tongs. [CA] Store personal belongings away from food/equipment to prevent cross-contamination.

In plain English

More about signs of rodents or insects

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

PIC stated Time as a Public Health Control was used for the chicken tenders in the center prep area above the cold-holding inserts (chicken measured 112 - 125F), but the timers were not turned on. PIC stated the tenders are discarded every 30 minutes. [CA] When using Time instead of Temperature Control, foods must be IMMEDIATELY and CLEARLY time-marked. [SA] Timers were reset. Tenders that were out for 30 minutes were to be discarded. _______ Minor violation: Written procedures for TPHC were not available upon request. [CA] When using TPHC, written procedures must be available.

In plain English

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

More about other finding

minorCode K05Handwashing

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Observed employee washed his hands at the handsink near the register, then wiped his hands on his clothes. [CA] After washing hands, wipe hands dry with a disposal paper towel.

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.

More about handwashing problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

At the handsink near the dishwasher: observed a broom and dustpan were stored in front, partially obstructing the handsink. [CA] Keep the handsink completely unobstructed at all times. Handsinks must accessible so that handwashing is not only possible, but likely.

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.

More about handwashing problems

minorCode K33Cleaning and sanitizing

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Observed accumulation of grease on sides of fryers under the hood. Observed dust accumulation on the fan covers inside the walk-in refrigerator. [CA] Keep surfaces clean.

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 21, 2025 · Original Source