At a glance
CleanCleaver food safety systematic review results
What happened?
97/ 100 · 3 points taken off
1 problem found · Routine county inspection · May 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Banh Mi & Bowl got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Banh Mi & Bowl?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How 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 Banh Mi & Bowl's team
Is this your place?
Welcome, Banh Mi & Bowl. We'll walk through this together, one item at a time. To log the fixes, claim Banh Mi & Bowl 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 Banh Mi & BowlWe'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: Hot food below 135°FThe county found: “1) 2 door prep cooler measured to have: -Cold cut at 45F -Mayonnaise at 42F -Spam at 48F -Ambient…”
First step: If food is out of range
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 3-501.19, Food Code 2-301.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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
CleanCleaverBusiness reply
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Banh Mi & BowlWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (8 → 3). That takes a team.
Every visit
LatestMay 19, 2026Routine inspection97 out of 100 (Green placard)
This one: 97 out of 100 (Green placard), inspected May 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
1) 2 door prep cooler measured to have: -Cold cut at 45F -Mayonnaise at 42F -Spam at 48F -Ambient temperature at 44F -Pate at 45F Per operator fridge was stocked at opening around 11:00AM (at 3 hours prior) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooler was repaired and ambient temperature measured to be 41F. 2) Noodles on countertop measured to be 48F. Per operator noodles are kept from 11AM-3:00PM and discarded at the same time as boba. [CA] PHFs shall be held at 41°F or below or at 135°F or above. If keep PHFs at room temperature for 4 hours, PHFs must be discarded at the end of 4 hours and SOPs must be kept on site. PHFs shall have time tracking method to ensure PHFs is discarded at the end of 4 hours. [SA] Operator will keep noodles until 3 PM and then discard.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Banh Mi & Bowl? Fix it
EarlierJan 19, 2026Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ventilation hood observed to have gap in filters. [CA] Ensure ventilation hood has tight fitting filters without gaps.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Boba measured to be 69F. Per employee boba was made at 11:00AM at opening and will be discarded in by 3:00PM. Boba observed to not have mark or time per SOPs. [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] Boba was retro actively labeled.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC observed to be expired. [CA] Each food facility shall have at least one employee with
EarlierJun 17, 2025Routine inspection87 out of 100 (Green placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Hot holding countertop unit measured to have: -Shrimp at 119F -Chicken a 130F -Pork belly at 121F -Korean beef at 123F -Grilled pork at 123F [CA] Maintain PHFs at 135F and above for hot holding. [COS] Per operator outlet had tripped and unit was off. Per operator unit had been work during lunch service and chicken was just reheated for hot holding. All PHFs in unit were moved to oven to reheat to 165F and outlet was reset and hot holding unit was turned back on.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Sides of ice machine observed to have slime build up. [CA] Clean sides of ice machine and maintain in good condition.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC observed to be expired. [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.
EarlierOct 10, 2024Follow-up inspectionGreen placard
No notes were taken, but there was an interaction, likely addressing some or all of the prior report. No inspector comment was found. See the official report (opens the department's site) for more information.
EarlierOct 8, 2024Routine inspection78 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed returning from outside and donning gloves to make a sandwich prior to making sandwich. [CA] When returning from break or outside, prior to food prep, employees shall 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 removed gloves and washed hands prior to donning new gloves and proceeding with food prep.
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
K07 Proper hot and cold holding temperatures
Countertop warmer measured to have: -Chicken at 114F - 143F (chicken was at 143F in the center and 114F around edges) -5 spice pork at 112F -Grilled beef at 107F -Pork belly at 102F -Shrimp at 120F Per employee all items were refreshed within the last 1.5 hours. Chicken and shrimp was reheated on stove about 45 minutes prior. Counter top warmer observed to be off. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee reheated all meats inside unit on stove/griddle to 165F and turned on warming unit. Employee boiled water to add to countertop warmer prior to adding reheated meats to unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer compartment of 3-comp sink measured to have 0ppm chlorine or quat ammonia. When asked employee stated they get sanitizer from wall mounted dispenser. Wall mounted dispenser was not connected to any sanitizer supply. No active dishwashing observed 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. [COS] Employee added chlorine and ensured sanitizer compartment and measured to be 100F.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate observed to be expired. [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.
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
As a customer of Banh Mi & Bowl, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Let Banh Mi & Bowl know
Ask for the manager. Banh Mi & Bowl can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
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 Banh Mi & Bowl?
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
- Routine inspection
- Result
- 97 out of 100 (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.