At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Apr 20, 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. Banh Mi Oven got more than most. That's from the last routine visit, on Apr 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Banh Mi Oven?
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: Hand sink not ready to use K06How 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 Oven's team
Is this your place?
Welcome, Banh Mi Oven. We'll walk through this together, one item at a time. To log the fixes, claim Banh Mi Oven 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 OvenWe'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: Hand sink not ready to useThe county found: “The only hand wash station in the facility observed obstructed with soap squeeze bottle, container with soap and…”
First step: Hand sinks are for hands 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 2-301.15, Food Code 2-301.14, Food Code 6-501.111, Food Code 4-603.16.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 OvenWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 17 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (1 routine, 6 follow-up).
Fewer points taken off than last time (57 → 35). That takes a team.
Every visit
LatestApr 20, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 20, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the facility observed obstructed with soap squeeze bottle, container with soap and sponges, wiping cloth, and mop bucket and mop placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed to allow for this Division to wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Banh Mi Oven? Fix it
EarlierApr 15, 2026Follow-up inspectionYellow 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
Observed employee picking up dropped jalapeños from the floor and then continued onto preparing a sandwich without changing gloves nor washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to remove gloves and wash hands prior to handling food.
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
K13 Food in good condition, safe, unadulterated
Upon entry into the facility, observed employee drop jalapeños onto the floor. Employee proceeded to pick up jalapeños from the floor and then placed into container with other cut jalapeños. The container was then stored inside the merchandiser refrigerator. Observed employee pick up food from the floor and then proceeded to prepare sandwich without washing hands. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Container of jalapenos was VC&D. Prepared sandwich was VC&D.
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)
Permits available
The department's words
K49 Permits available
Facility is currently operating without a valid health permit. 48-hour notice to pay was issued to facility on 4/13/2026. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit. [COS] Payment was made at time of inspection. Receipt #: 3919792332
Plan review
The department's words
K48 Plan review
Facility lacks dedicated food preparation sink. Owner had stated that all food is provided from an approved facility and that facility does not conduct any type of food preparation besides the assembly of sandwiches. During the routine inspection on 4/13/2026, facility was found washing and cutting vegetables within the facility using the bar-style three-compartment sink. Facility was ordered to immediately cease and desist all food preparation and to submit plans for a food preparation sink. Facility was found again conducting food preparation on a cease and desist order. [CA] Cease and desist ALL food preparation. Facility shall immediately submit plans for the installation of a food preparation sink. 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. *** Submit plans for a food preparation sink by 4/22/2026. Failure to submit plans will result in further enforcement action, including, but not limited to office hearing.
EarlierApr 13, 2026Routine inspection65 out of 100 (Green placard)
13 violations listed, 1 marked critical.
Critical (1)
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
At time of inspection, facility lacked any type of sanitizer in facility. Utensils were observed drying on the drain board of the bar-style three-compartment sink [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. [COS] Owner obtained bleach from their leased remote 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 (12)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility is utilizing various types of domestic equipment; toaster oven, air fryer, hot water kettle. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. 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). Provide commercial use equipment. Facility lacks dedicated food preparation sink. Owner stated that all food is provided by other approved facilities in the county. At time of inspection, observed washed vegetables and food processing equipment in use and/or previously used (shredded with carrot debris still observed inside the unit). [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink.
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 heavy clutter of food preparation equipment, food storage containers, boxes of single-use cups, etc. maintained in the outside lawn of the facility. Owner stated that their second location was closed and that all equipment is temporarily stored here, however, all will be removed within the week. [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. Observed mop stored inside mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food processing equipment and food storage containers maintained outside in the lawn of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
The department's words
K23 No rodents, insects, birds, or animals
Numerous live flies observed in the facility. [CA] Use any and all approved methods to abate live flies.
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 $1,383.75. 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.
Show 7 more
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed garbage cans maintained outside in the lawn area with garbage still inside. [CA] Refuse containers shall be covered at all times when not in use. Refuse containers shall be collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.
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.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three-compartment sink measured at 110F. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed food storage containers maintained directly on the floor. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Lids of the storage bins for baked bread observed with grime and are heavily stained. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed steady leak at the faucet of the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Plan review
The department's words
K48 Plan review
Facility lacks dedicated food preparation sink. Owner stated that all food, prepared vegetables and proteins, were provided by an approved facility within the county, Gio Cha Ngon. At the time of inspection, observed food processor recently used with cut carrots still inside. Observed garbage cans with carrot peels and cilantro. Cilantro was also observed inside the three-compartment sink basin. Facility has also installed a small under counter ice machine by the three-compartment sink without prior approval. [CA] Cease and desist ALL food preparation. Facility shall immediately submit plans for the installation of a food preparation sink. 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.
EarlierNov 7, 2025Follow-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 31, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
FOUND A LIVE COCKROACH IN THE GLASS DOOR REFRIGERATOR GASKET. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 30, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - 2 live nymphs observed inside the gasket of the food preparation refrigerator closes to the cash registers. - 1 live adult on the coved based tile directly below the electrical outlet behind the same refrigerator. - 1 dead nymph observed on the inside of the food preparation refrigerator closes to the wall behind the top left cover. - 1 dead cockroach observed on floor next to the two-door merchandiser refrigerator by the oven. - 1 dead cockroach observed on floor in front of the two two-door upright freezers on the sales floor. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of the results. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 27, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - One live cockroach inside crevice between the stone veneer panels on the customer facing side of the counter. - One live juvenile observed inside the crevice of the top left hinge of the food preparation refrigerator against the wall. - One live nymph observed crawling on the floor underneath the food preparation refrigerator against the wall from the cup sealing machine. - One live adult observed inside the gasket of the left door of the food preparation refrigerator by the toaster ovens. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of the closure. 4. Notification: The person in charge during inspection, [name] has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 24, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Observed one live juvenile cockroach on the counter next to the self serve reach in fridges. Observed three dead cockroaches on the floor by the back door of the facility. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [name], has been informed that the facility must remain close. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 21, 2025Follow-up inspectionRed placard
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed Vermin: - Live cockroach crawling on wall by the entrance door along Story rd. - Live cockroach crawling on decorative wall on the customer facing side of the counter (crawling into the crevices). [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Permits available
The department's words
K49 Permits available
During a drive by of the facility, observed facility's doors (door and gate by the sidewalk along Story road as well as the entrance door from the plaza side) opened with the "open" business signs on both sides lit up. Before entering facility, observed employee using domestic insecticide spray can, spraying along the interior base boards of the facility and through the food preparation area. Upon entering facility, this Division inquired whether the facility is opened and operating, in which the employee said, "yes." Observed the ordering kiosk fully functional and allowing this Division to an place order, new containers of precut meats placed inside the preparation refrigerators, container of garlic butter maintained on the storage rack by the two-door upright merchandiser refrigerator, bread being toasted in the oven, food service gloves on preparation tables, and bread maintained inside totes. Employee stated that the bread is old. Facility was ordered to immediately cease and desist operating on 10/14/2025, due to evidence of a vermin infestation. Operator scheduled follow-ups were conducted on 10/17/25, 10/18/25, and again this morning on 10/21/25, however, facility maintained closed due to evidence of vermin activity. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. - 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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed employee using domestic insecticide spray around the baseboards of the interior of the facility. Can was maintained in the shelf below the cash register. [CA] Discontinue use of domestic insecticide spray. Facility shall obtain treatment from a licensed pest control company. Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
EarlierOct 21, 2025Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - Live cockroach crawling on wall directly below the electrical breaker box and thermostat controller. - Live cockroach crawling on the ordering kiosk by the cash register. - Live cockroach crawling on floor from the three-compartment sink to the wooden cabinets. - Live cockroach nymph inside the food preparation refrigerator closes to the cash register. - Live cockroaches in the crevices of all three top door hinges of the food preparation refrigerator against the wall. - Dead cockroaches observed on the sales floor by the white shelves for dried goods, on floor in the food preparation area, on cob webs underneath the cashier area. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of the closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. ** Please note that pest control treatments for rodents or insects may require a sufficient amount of contact time for these to be effective. Consult with pest control company for guidelines on eliminating harborage, entryways, and food/water sources.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Permits available
The department's words
K49 Permits available
Upon this Division's arrival into the parking lot of the plaza, observed customer entering into the closed facility. Approximately 1-2 minutes after, customer exited facility with employee who then handed the customer two paper bags of food that were kept in the backseats of the employee's personal vehicle. When approached by this Division and questioned about the food, employee stated that the food was prepared and picked up from their downtown location on their way to the current facility and that the customer had requested for pick up to be here. Employee stated that the food was maintained inside their vehicle for approximately 30 minutes. Upon further investigation, online ordering system shows facility is still active (https://pos.chowbus.com). Consulted with supervisor regarding food being handed to customer while facility's health permit is suspended. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. *** Online ordering system for the facility shall also be disabled *** Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department.
EarlierOct 18, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
FOUND ONE DEAD COCKROACH ON A SHELF. FOUND ONE LIVE COCKROACH ON THE WALL ATTACHMENT ABOVE THE 3 COMPARTMENT SINK AND ONE NYMPH INSIDE THE ICE MACHINE. [CA] FACILITY MUST BE FREE OF VERMIN.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 17, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
FOUND MULTIPLE LIVE COCKROACHES (NYMPHS AND ADULTS) INSIDE AN ICE MACHINE, ON THE WALL, A DEAD ONE ON TOP OF THE FOOD CONTAINER MIN THE SERVICE REFRIGERATOR, A DEAD ONE ON A SHELF ON THE LEFT SIDE OF THE ENTRANCE. [CA] FACILITY MUST BE FREE OF VERMIN.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 14, 2025Routine inspectionRed placard
6 violations listed, 4 marked critical.
Critical (4)
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
Outside and inside of the lids for the black totes used to transport bread observed heavily soiled and stained. [CA] Maintain food contact surfaces in clean and sanitary manner. Ensure all food contact surfaces and cleaned and sanitized.
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
K23 No rodents, insects, birds, or animals
1. Observed German cockroaches: - Dead cockroaches observed on floor throughout the facility: - Immediately to the left of the door when entering into the facility from the parking lot side. - Along wall next to the two-door upright refrigerator/freezer on the sales floor. - On floor by where the black totes used for bread is stored when accessing the food preparation area. - Underneath the three-compartment sink and hand wash sink. - Dead cockroaches observed inside food preparation areas, inside mop bucket, inside three-compartment sink, on ledge where the blue totes are stored next to the retaining wall, inside drawer under the cashier where napkins are stored, crushed on rolling wheels of storage racks. - Live cockroaches observed in the following areas: - Nymph crawling on floor next to totes of bread when walking to the food preparation area. - 3+ on the electrical outlet between the preparation refrigerators against the wall. - Nymph on the barrel of the cup sealing machine. - Inside the crevices of the food preparation refrigerator above the top door hinges. - Crawling on the top shelf of the food preparation refrigerator where sandwiches are preparation, by the white extension cord. - Inside wooden crevices of the cashier/retaining wall. - Cockroach feces observed on napkins at the hand wash station dispenser. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
Hot water not available at the only hand wash sink and three-compartment sink. [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. Hand wash station lacks hot and cold water. Hand wash station observed inoperable. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
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
Hot and cold water unavailable at the only hand wash station in the facility. Turning on the faucets does not provide water. [CA] All food facilities shall provide an operable handwashing station.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility has agreement with tenant of the adjacent unit (unit 192 - Paris Croissant) for the use of a janitorial sink. At the time of the inspection, employee stated that they have no access to the unit. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Facility has agreement with tenant of the adjacent unit (unit 192 - Paris Croissant) for the use of a janitorial sink. At the time of the inspection, employee stated that they have no access to the unit. Employee also stated that dirty mop water is discarded outside onto the greenery. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
EarlierMar 19, 2025Follow-up inspectionGreen placard
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 employee conducting food preparation - cutting of whole unwashed jalapeños on the retail space floor. Observed employee continuing to prepare an order of sandwiches after facility was ordered to cease and desist all opened food preparation. Facility was instructed to cease and desist any and all opened food preparation and to sell only prepackaged food items. Order was set forth due to: 1) Closure of ancillary unit 192 due to evidence of a vermin infestation. 2) Permit condition: Facility may not wash fruits or vegetables in this facility. There is no food preparation sink available. [CA] Food must be from an approved source or properly documented. [COS] Instructed employee to immediately cease and desist food preparation. All unwashed and uncut produce (lettuce, jalapeños, cucumbers, cilantro) are to be immediately removed from facility. All produce are to be returned to separate facility where all food preparation is conducted as stated by owner (221 E San Fernando St., San Jose - PR0301011).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 18, 2025Follow-up inspectionYellow placard
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Two prepackaged spring rolls maintained out in ambient temperature at the cash registered measured at 68F. Employee stated that the spring rolls were prepared an hour prior and is discarded after one hour. No means of temperature control nor time control observed. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] PHF item will be subjected to time as a public health control and shall be discarded after 4 hours.
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
K05 Hands clean, properly washed; gloves used properly
Kitchen employee observed returning from break and began donning on gloves to conduct food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to properly wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Right side hand wash sink inside the men's restroom of the shared plaza lacked cold water. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed employee washing cilantro at the three-compartment sink inside unit 196/198. Unit 196/198 lacks a dedicated food preparation sink. Owner has second facility, unit 192, in which a food preparation sink is available. At time of follow-up, employee stated that they do not have access to unit 192 and that vegetables are washed at the three-compartment sink in unit 196/198. [CA] Food preparation shall only occur in approved areas. ** Facility is to immediately cease and desist conducting any washing of fruits or vegetables inside unit 196/198. - As outlined in permit condition during the plan check final inspection: - Facility must have access to and use of unit 192 to support their operation. - Facility (unit 196/198) may not wash fruits or vegetables in this facility. There is no food preparation sink available.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility does not have mop sink within facility. Facility is using ancillary unit (unit 192) for mop sink, however, ancillary unit was closed during an inspection for evidence of a vermin infestation. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. [SA] Facility is to immediately cease and desist any opened food preparation. Facility is to only sell prepackaged food items only.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed single butane burner maintained inside facility that appears to have been used recently - oily pan and oil splatter with some food debris on the burner itself. Facility (unit 196/198) lacks dedicated ventilation hood. Additionally, cooking equipment is not approved for use. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. ***** Remove cooking equipment.
EarlierFeb 17, 2025Follow-up inspectionYellow placard
8 violations listed, 4 marked critical.
Critical (4)
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
At time of follow-up inspection, observed employee conducting food preparation in unit 196/198. As stated in the previous routine inspection reports: - Facility is to immediately cease and desist conducting food preparation (including assembly of sandwiches) in unit 196/198 until final inspection from plan check and approval has been granted. Facility's permit was approved with the condition that unit 196/198 was strictly for the point of sale for prepackaged foods only and 192 was for all food preparation. [CA] Food must be from an approved source or properly documented. [COS] Food preparation refrigerators and equipment necessary for the operation was relocated into unit 192 to continue operating.
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
Sneezing or coughing near food
The department's words
K03 No discharge from eyes, nose, mouth
Food preparation employee observed sniffing during active food preparation. When questioned, employee stated that the runny nose was due to the cold weather. [CA] Food employees found to have communicable diseases shall be excluded from working with exposed food, clean equipment, clean utensils or linens. [COS] Instructed owner to send employee home.
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
K05 Hands clean, properly washed; gloves used properly
The only kitchen employee present observed blowing nose and then attempted to re-use gloves that was removed in order to use cellphone to call for a PIC. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to properly wash hands before donning on new gloves.
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
The only hand wash station in unit 196 and 198 where food preparation is being conducted obstructed with step ladder placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Owner has not provided contractual agreement between adjacent food facility (Tasty Pot) for the usage of their restroom as previously agreed upon between owner and this Division. Employees are required to utilize the plaza's restrooms which are located on the second floor and accessible to all units of the plaza. [CA] Restrooms shall be provided and conveniently located and accessible for use by employees during all hours of operation.
Plan review
The department's words
K48 Plan review
Facility has not completed plan check process in order to conduct food preparation in unit 196/198. Upon investigation, facility has only obtained a pre-final inspection. [CA] Cease and desist all operations in unit 196/198, until final plan check approval has been received from this department. [SA] Facility is to relocate any food preparation equipment necessary for the operation of the business into unit 192 as it was originally approved.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed employee utilizing single butane burner to boil water. Facility lacks ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employee washing herbs at the bar-style three-compartment sink in unit 196/198. [CA] Utilize sinks for their designated purpose. All food preparation shall be conducted only at the food preparation sink. * unit 196/198 does have approval to conduct any food preparation. Additionally, unit 196/198 lacks food preparation sink.
EarlierFeb 11, 2025Routine inspection43 out of 100 (Yellow placard)
16 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee, who stated that they are no longer employed at facility, handle phone, touched hair, and donned on used gloves and attempted to begin food preparation. Observed kitchen employee stepping outside of facility and returning into the kitchen and began food preparation. Same employee was also observed touching hair and face with gloves, touching side of garbage can, and mopping floors, all with the same gloves used to conduct food preparation. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to stop food preparation and to properly wash hands. Observed used gloves stored on rolling carts where the ovens are placed. [CA] Gloves once removed from hands shall not be reused.
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
Observed prepackaged spring rolls maintained out in ambient temperature measuring at 63F. No temperature control or time control observed for item. Fried eggs maintained above the load limit of the food preparation refrigerator measured between 43F to 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discontinue storing food items above load limit of the food preparation refrigerator. [COS] Instructed employee to immediately refrigerate spring rolls or utilize time as a public health control (TPHC) and to discard after 4 hours.
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
K13 Food in good condition, safe, unadulterated
Observed employees with soiled and/or contaminated gloves conducting food preparation. ** See K05 violation above. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] Instructed employees to VC&D food items.
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 from an unapproved supplier
The department's words
K15 Food obtained from approved source
Facility does not have the approval to conduct food preparation in unit 196/198. Unit 196/198 shall only be the point of sale for prepackaged food items only. [CA] Food must be from an approved source or properly documented. [COS] Facility is to immediately cease and desist food preparation inside unit 196/198. * Note: facility is still pending plan check.
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)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Employee stated that restrooms are provided upstairs. Per permit condition, restroom facilities shall be provided from adjacent facility Tasty Pot. This Division was unable to access restrooms in adjacent facility. * Provide contact agreement for restroom use in the adjacent facility. [CA] Restrooms shall be provided and conveniently located and accessible for use by employees during all hours of operation.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed unapproved cooking equipment inside the facility - butane burners. Facility lacks any type of ventilation hood system. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
The department's words
K24 Person in charge present and performing duties
At beginning of this Division's arrival, employee behind the counter stated that they were no longer an employee and was only there to pick up paycheck. Employee was observed conducting food preparation and handing food to customers. Manager and/or person-in-charge was not present at the beginning of the inspection and refused service. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation. The "person in charge" shall ensure that persons unnecessary to the food facility operation shall not be allowed in the food preparation, food storage, or warewashing areas. [COS] Owner arrived on site after approximately 40 minutes and provided consent for inspection.
Plan review
The department's words
K48 Plan review
As stated on the facility evaluation report conducted on 5/16/2024, unit 196 and 198 shall only be a point of sale for prepackaged food items only. At time of inspection, facility was conducting food preparation in unit 196 and 198. Facility has submitted plans which were approved, however, a final inspection has not been scheduled. [CA] Facility is to immediately cease and desist all food preparation inside unit 196 and 198 until plan check final inspection has been conducted.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained inside ice machine with handle in direct contact with consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Observed yellow microfiber towels used to cover vegetables inside the food preparation refrigerator. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Show 7 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food storage and food preparation. Lockers were not provided for employees. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Lockers or other suitable facilities shall be provided and used for the orderly storage of employee clothing and other possessions. Observed unit 192 heavily cluttered with equipment stored. Unit appears not in use. Owner stated the janitorial sink and sometimes the three-compartment sink is used. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Numerous domestic toaster ovens in use. Observed butane burners and cooking equipment maintained inside the kitchen. [CA] All utensils and 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). Provide commercial equipment and remove unapproved equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris observed on floors in the front service area. [CA] Regularly clean under equipment to prevent accumulation of debris.
The department's words
K32 Food properly labeled and honestly presented
Numerous prepackaged food items maintained inside the merchandiser refrigerators for customer self-service lacked 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the front service area (unit 196 and 198) partially obstructed with rolling cart. Hand wash station inside unit 192 obstructed with equipment. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Bar style three-compartment sink is provided in unit 196. Observed numerous equipment air drying on drain boards that do not readily fit inside the compartment of the sink. Large three-compartment sink is provided inside 192 which owner stated is used to wash larger utensils, however, three-compartment sink observed heavily soiled and appeared to have not been used for quite some time. [CA] Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Health permit not posted in visible location. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
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)
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About 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.