At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Feb 10, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Angela Q Vietnamese Foods And Deli got more than most. That's from the last routine visit, on Feb 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Angela Q Vietnamese Foods And Deli?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Food from an unapproved supplier K15How 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 Angela Q Vietnamese Foods And Deli's team
Is this your place?
Welcome, Angela Q Vietnamese Foods And Deli. We'll walk through this together, one item at a time. To log the fixes, claim Angela Q Vietnamese Foods And Deli 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 Angela Q Vietnamese Foods And DeliWe'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 from an unapproved supplierThe county found: “Observed two containers of rice balls in sweet ginger sauce with coconut milk maintained at the front counter offered…”
First step: Approved sources only
Then the next one.
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 3-201.11, Food Code 2-301.15, Food Code 3-501.19, Food Code 3-305.11.
Try it yourself
Fix and log it: Food from an unapproved supplier
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Approved sources only
From Food Code 3-201.11
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
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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.
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (58 → 56). That takes a team.
Every visit
LatestFeb 10, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 10, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed two containers of rice balls in sweet ginger sauce with coconut milk maintained at the front counter offered for sale. Owner stated that a vendor comes to drop off items to sell daily and that any unsold items are picked up by the vendor. Owner is unsure where the items are prepared and assumed that it is prepared from a home kitchen. [CA] Food must be from an approved source or properly documented. [COS] Items were removed from the sales floor to be taken home by employee to consume.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Angela Q Vietnamese Foods And Deli? Fix it
EarlierFeb 3, 2026Routine inspection44 out of 100 (Yellow placard)
17 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Approximately 15-20 cups of Vietnamese yogurt offered for sale inside the merchandiser refrigerator on the sales floor. When questioned about whether item was prepared in the facility, employee stated that items are purchased from a family friend and paid through cash. Invoice and/or receipts were not provided. [CA] Food must be from an approved source or properly documented. [COS] Items were removed from the sales floor and given to employees to personal consumption.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the front service area is obstructed with a small pitcher maintained inside the wash basin. Hand wash station also lacks splash guards. Hand wash sink in the kitchen lacked cold water. Only hot water is provided. Hot water provided measured above 120F. Food preparation sink next to hand wash sink also lacked cold water. Hand wash station inside the restroom is partially obstructed with a hand saw and stand placed in front. Station also lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. [COS/SA] Obstruction from the hand wash sink in the front service area was removed. Temporarily wash hands at hand wash station in the front service area, or at the three-compartment. Temporarily discontinue washing hands at the hand wash sink in the kitchen to prevent scalding hands. Instructed employee to provide paper towels inside the restroom hand wash station.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Numerous prepackaged PHF items maintained at the front counter for customer self service subjected to time as a public health control (TPHC) were not labeled. Employee stated that items were prepared about an hour prior and that they had gotten busy and forgot to place labels onto the food items. [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] Labels were provided on prepackaged items. *** Repeat violation. If major violation is to be observed during the next inspection, facility will be prohibited from maintaining food items on TPHC.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Food preparation observed at the three-compartment sink. Employee observed washing utensils at the food preparation sink. [CA] Utilize sinks for their designated purpose. Three-compartment sink shall only be used for ware washing. All food preparation shall be conducted at the food preparation sink.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk ingredients/food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Opened bulk ingredient bags observed fold over and not stored in tight fitting containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged food items maintained on the sales floor for customer self-service lack labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease observed on ventilation hood and hood filters, especially above the stove and oven. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a heat gun maintained inside a standalone unit for bread proofing. Observed walk-in refrigerator and walk-in freezers no longer operating and used as storage. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Electrical appliances shall meet UL standards for electrical equipment. Observed employee preparing food on wooden counter that does not appear to be food grade nor food safe. Wood appears to be sheet of plywood. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair. Soft wood such as wood wicker shall not be used as a food-contact surface. Hard maple or equivalent may be used as cutting boards, rolling pins, chopsticks, etc.
Show 9 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs maintained above ready-to-eat food items inside the merchandiser refrigerator closes to the entrance to the front service area. [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. Opened food containers maintained next to the hand wash station in the front service area. [CA] All food shall be separated and protected from possible contamination. Store food items in other locations to prevent contamination from splash and/or install splash guards at the hand wash sink.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee actively eating in areas of food preparation. Observed opened beverages and half eaten food on preparation table where dough for bread is prepared. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease and food residue observed on cooking equipment: dough mixer, grill, stove, deep fryer. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K24 Person in charge present and performing duties
Manager and/or person in charge knowledge of facility operations not present at time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand wash station in the front service area lacked warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Hand wash station in the kitchen lacked cold water. Food preparation sink lacked cold water. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of debris observed on floors throughout the facility. Heavy accumulation of food debris and grease observed on floor around the cookline. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Missing ceiling panel in the dry storage room. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] 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. Employees' three-year food handler cards 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.
The department's words
K07 Proper hot and cold holding temperatures
Two containers of raw marinated pork maintained out in ambient temperature measured at 65F. No active food preparation was observed. Employee stated that the meat was marinated an hour ago and will be cooked when the owner returns. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Return items into refrigeration if not in active preparation.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal belonging stored in areas of food preparation and/or food contact surfaces; cellphone and TV remote stored on napkins, purses stored on stop of boxes of food and ingredients. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Observed facility heavily cluttered with construction fools and items unrelated to food facility. [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.
EarlierDec 16, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility was closed on 12/11/2024 due to lack of adequate supply of hot water. Owner stated that water heater had just broke and needed to be repaired. Upon follow-up inspection, facility has installed new water heater. Previous model: Rheem - natural gas, 75 gallon, 75,100 BTU, model# G75-75N-2 New model: Bradford White - natural gas, 100 gallon, 85,000 BTU, model# ULG2100H853N [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 [phone] or at www.ehinfo.org to obtain plan check requirements.
EarlierDec 11, 2024Routine inspection42 out of 100 (Red placard)
16 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
5+ prepackaged PHF items maintained at the front service area for customer self service subjected to time as a public health control (TPHC), were not labeled or properly documented. [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] Employee provided time markings on items. ** Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At time of inspection, facility lacked hot water. Owner stated that the water heater had just broke and he is currently repairing the unit. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. ** Facility is to immediately cease and desist all operations unit hot water is restored. ** If the replacement of the water heater is required, ensure water heater is like-for-like, i.e. same model, brand, capacity, type, etc.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station at the front service area lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. Hand wash station inside the kitchen obstructed with food equipment stored inside the wash basin. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed. Paper towels observed stored on top of the toilet tank instead of inside dispenser inside the restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. ** Repeat violation.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Kitchen employee conducting ware washing observed skipping final sanitization step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 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. [COS] Instructed employee to sanitize utensils that were being washed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed facility cluttered with construction/building materials and tools. [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. Employee's purse observed stored below the food preparation table across from the cook line, among food items. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] 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. Employees' three-year food handler cards 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.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed building materials and tools stored near areas of food and food contact surfaces (equipment, preparation tables, etc.). [CA] All food and food contact surfaces shall be separated and protected from possible contamination. Discontinue storing tools and building materials near food and food equipment. * Facility shall not be operating if construction, building, and/or remodeling poses significant risk to food safety and preventative measures are not provided and/or effective in separating and protecting food from contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease observed on ventilation hood and ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. At time of inspection, ventilation hood was not on during cooking. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place.
Show 7 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Opened beverage cups observed stored in areas of food preparation; on top of large dough mixer. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease and food residues observed on cooking equipment, shelves of cooking equipment, light switches, faucets, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed numerous opened bulk ingredient bags stored throughout the facility with some stored directly on the floor. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. Food shall be stored at least 6 inches above the floor to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips to measure sanitizer concentration. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of debris and/or food residues observed in the following areas: - Large pile of charred food material and grease on floor below the cook line. - Grease/oil on walls behind the cook line. - Flour on floor and walls in the bread preparation area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Numerous domestic cooking equipment in use; pressure cooking, rice cookers, microwaves. [CA] Make plans to replace with commercial equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
The department's words
K32 Food properly labeled and honestly presented
Food items provided for customer self-service lacked any and/or complete labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
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
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Complain directly to the health department
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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 Angela Q Vietnamese Foods And Deli?
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
- Follow-up inspection
- Result
- 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.