At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Sep 4, 2025
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. Bobaholics got more than most. That's from the last routine visit, on Aug 25, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bobaholics?
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: 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 Bobaholics' team
Is this your place?
Welcome, Bobaholics. We'll walk through this together, one item at a time. To log the fixes, claim Bobaholics 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 BobaholicsWe'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: “Inside the large prep unit: measured internal temperatures of lactose-free milk, oat milk, and almond milk to be…”
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 2-301.15, Food Code 4-301.12.
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?
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestSep 4, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 4, 2025.
1 violation 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
Inside the large prep unit: measured internal temperatures of lactose-free milk, oat milk, and almond milk to be 53-58F. Employee stated milks had been held for less than 4 hours (all since after 12pm today). [CA] Keep potentially hazardous foods at 41F and below. Alternatively, use Time as a Public Health Control and time-mark foods immediately after removing from temperature control. [COS] Milks were immediately moved to a different refrigerator. Note: packaging on milks read "PERISHABLE. REFRIGERATE AFTER OPENING" or "REFRIGERATE AFTER OPENING."
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Bobaholics? Fix it
EarlierAug 28, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
In the upper part of the large prep unit: measured internal temperature of strawberry cream and tiramisu cream to be 47F. Operator stated these items had been held in this unit since 10am (approximately 1.5 hours prior). Note: whole milk (which operator stated had just been in the unit for 10 minutes and was stored in the other refrigerator prior) measured 41F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] PIC created time labels for the items to be discarded by the 4 hour time mark. *REPEAT VIOLATION*
EarlierAug 25, 2025Routine inspection71 out of 100 (Yellow placard)
8 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
Inside the front hot holding unit: measured internal temperature of cooked boba to be 103F. Employee stated boba had been made at 10am today (approximately 4 hours 40 minutes prior). Inside the large prep unit: measured internal temperature of multiple dairy/cream items to be 47 - 57F. Employee stated some items had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods (e.g. boba) to be discarded at 4 hours). [COS] Foods that had been held for 4 hours were voluntarily discarded. Other items were moved to other refrigerators. *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
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the paper towel dispenser at the kitchen's only handsink was empty. [CA] Keep handsinks stocked with paper towels at all times. [COS] The paper towel dispenser was refilled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Inside the ice machine: observed ice scoop's handle was submerged in ice. [CA] Store scoop so that handle is not in contact with ice to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety manager's certificate was not available. [CA] Obtain a valid food safety manager's certificate. The manager certificate holder cannot be the holder for more than one location/food facility.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Under the prep sink: observed lack of one-inch air gap between drain pipe and the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent backflow.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The large prep unit was not able to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust unit so that it can keep foods at 41F and below, even during busy times.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer was not readily available upon request. [CA] Obtain a metal probe thermometer and ensure all employees are able to access and use it throughout the day to measure internal food temperatures. *REPEAT VIOLATION*
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips. *REPEAT VIOLATION*
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 Bobaholics, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Bobaholics
Ask for the manager. Bobaholics can only fix what it knows about.
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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.
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.