Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Chick'N Out last inspected?
The most recent inspection on record was on Oct 6, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Jun 17, 2025 to Oct 6, 2026.
Has Chick'N Out ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 17, 2025.
The Full Inspection History
4 inspections
Follow-Up Inspection
Oct 6, 2026
Pass
2 recorded violations
criticalCode K13Contamination
Official Wording
Food in good condition, safe, unadulterated
Inspector’s Notes
Observed ice machine unit cover open during inspection and flies resting on the top layer of ice.
[CA] Protect food from pests and their waste. Discard food contaminated with insects and clean sanitize affected food-contact surfaces.
[COS] Asked food employee to discard the ice inside the ice bin and close the lid to the bin.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Observed fruit flies inside the floor sink drain and numerous fruit flies throughout the 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.
Official record from Santa Clara County Department of Environmental Health, Oct 6, 2026 · Original Source
Routine Inspection
Sep 30, 2026
Conditional Pass
8 recorded violations
criticalCode K14Cleaning and sanitizing
Official Wording
Food contact surfaces clean, sanitized
Inspector’s Notes
Observed employee rinse two pans that were in contact with raw chicken with just water and placed back into unit.
[CA]Ensure all food contact equipment and utensils are cleaned and sanitized after use.
[COS] Employee rewashed and sanitized pans.
MINOR:
Observed employee rinsing dishes after soaking them in sanitizer.
[CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Allow sanitizer to air dry.
[COS]Employee was informed that dishes must be soaked in quat sanitizer for at least 60 seconds. Employee rewashed and allowed dishes to soak in sanitizer and allowed to air dry.
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.
Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Inspector’s Notes
Observed dirty water in mop bucket and mop not properly air drying.
[CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Observed many items such as grease receptor stored in restroom and unused refrigerator in facility.
Several empty cardboard boxes stored in front of ice machine.
[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
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.
Hands clean, properly washed; gloves used properly
Inspector’s Notes
Observed employee with gloves used their phone then proceeded to clean prep area and equipment without changing gloves or washing hands.
[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 asked to wash hands.
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.
Employee restroom lacked paper towels
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
Observed fruit files 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.
Observed raw bacon and sausage on the same shelf as produce in two door refrigerator. Cooked shredded chicken was next to raw chicken in two door refrigerator.
[CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
[COS] Employee removed raw items and placed below produce and cooked chicken.
Observed container of flour stored on floor partially underneath the handwashing sink.
[CA] All food shall be separated and protected from possible contamination. Food shall be stored at least 6 inches above the floor to prevent contamination.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
MAJOR:
Measured ranch stored in refrigerator unit at 54F. Per employee, the ranch was just restocked in the refrigerator about an hour ago and is stored at room temperature under the counter. Box under the counter contained ranch at ambient room temperature. The ranch and box both stated that the item must be kept refrigerated.
[CA] Potentially hazards foods must be kept at 41F or below.
[COS] Ranch was voluntary condemned and discarded by employee.
Breading flour was observed to be reused after prepping raw chicken. Per employee, the flour is cleaned using a flour sifter to remove clumps of flour and then stored for later use. Employee stated that the new batch of flour was prepared at 10:30am and has been at ambient temperature since then.
[CA] All food shall be separated and protected from cross-contamination. Contaminated flour shall not be reused for more than 4 hours without any proper cold holding practices.
[COS] Flour was placed on TPHC and discarded at 2:30pm.
Measured potato wedges at 110F. Per employee potato wedges were cooked at 12pm.
[CA] Potentially hazardous foods must be kept at 135F or above for hot holding.
[COS] Items were served or discarded prior to 3:30pm
MINOR:
Chicken drumsticks at 130F. Per employee, chicken was cooked at 12pm.
[CA] Potentially hazardous foods must be kept at 135F or above for hot holding.
[COS]Items were served or discarded prior to 3:30pm
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.
Observed employee using a dry dirty cloth to clean food prep areas and equipment.
[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] Employee filled a sanitizer bucket with quat and insert a clean wiping cloth.
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.
Official record from Santa Clara County Department of Environmental Health, Sep 30, 2026 · Original Source
Routine Inspection
Jun 24, 2025
Pass
3 recorded violations
minorCode K48Other
Official Wording
Plan review
Inspector’s Notes
Observed WARING commercial induction cooker was in use without written Plan Check approval.
[CA] By 8/24/25, submit plans to Plan Check for the Waring commercial induction cooker.
Note: per Plan Check, the other items (electric rice cooker, breader) do not require Plan Check review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Inside the rear 3-door Pandela refrigerator: measured internal temperature of multiple PHFs (chicken, yogurt, ham, cheese), to be 48F. Per PIC, these foods had been held for over 4 hours.
[CA] Keep potentially hazardous foods at 41F and below or 135F and above.
[COS] Foods were voluntarily discarded. See VC&D form.
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.
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s Notes
Ambient temperature of rear Pandela 3-door refrigerator measured 48F with a metal probe thermometer after the door was kept closed for over 30 minutes.
[CA] Repair refrigerator so that it can keep foods at 41F and below. Do not store PHFs inside this unit until it is repaired.
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.
Official record from Santa Clara County Department of Environmental Health, Jun 24, 2025 · Original Source
Routine Inspection
Jun 17, 2025
Pass
6 recorded violations
minorCode K06Handwashing
Official Wording
Adequate handwash facilities supplied, accessible
Inspector’s Notes
Observed large flour bin stored in front of the kitchen handsink, partially obstructing it.
[CA] Do not store objects in front of the handsink. Handsinks must be 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.
1) Observed a knife was on the floor propping the restroom door open.
2) Observed pink mold-like substance on the white baffle inside the ice machine.
[CA] Keep food contact surfaces clean and 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.
Observed the door of the employee restroom (which opens directly into the kitchen) was propped open.
[CA] Keep the restroom door closed.
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.
Equipment, utensils, linens: Proper storage and use
Inspector’s Notes
Inside the flour bin in front of the kitchen handsink: observed a large plastic cup without handles was used as a scoop,
[CA] Use approved scoops with handles.
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.
Observed accumulation of grease on the floor under the cooking equipment.
[CA] Keep floors 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.