At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Sep 19, 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. Bun Bo Hue Song Huong got more than most. That's from the last routine visit, on Sep 17, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bun Bo Hue Song Huong?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: rodents K23How 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 Bun Bo Hue Song Huong's team
Is this your place?
Welcome, Bun Bo Hue Song Huong. We'll walk through this together, one item at a time. To log the fixes, claim Bun Bo Hue Song Huong 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 Bun Bo Hue Song HuongWe'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: Pests seen inside: rodentsThe county found: “No rodents, insects, birds, or animals”
First step: What to do
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 6-501.112, Food Code 6-501.111, Food Code 3-304.14, Food Code 2-301.14.
Try it yourself
Fix and log it: Pests seen inside: rodents
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestSep 19, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bun Bo Hue Song Huong? Fix it
EarlierSep 18, 2026Follow-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
CLOSURE CRITERIA: One live adult german cockroach was seen near the sideboard at the entrance of the kitchen. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 17, 2026Routine inspection58 out of 100 (Red placard)
13 violations listed, 2 marked critical.
Critical (2)
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 german cockroaches in all life cycles present in the following areas inside the storage room: 1 adult in between metal shelving, 1 adult in cardboard boxes, and a 1 nymph in food container. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 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 [email] 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
The department's words
K13 Food in good condition, safe, unadulterated
Observed dried fruit was uncovered and a live cock roach crawled out of the food bin. [CA] 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] PIC threw out contaminated bin of dried food.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed slow leak from faucet at hand sink nearest kitchen entrance. [CA] Repair plumbing fixture and check fixture as need to maintain in good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths soiled and hanging on equipment. [CA] Wiping cloths shall be free of food debris and stored in a solution of an approved concentration when not in use 100 ppm - chlorine.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touch their face and then proceed to pull container of RTE from fridge to prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels when switching between tasks such as before handling food, in between using equipment and handling raw meat or ready to eat foods. [COS] Inspector intervened before employee was able to contaminate foods and had the employee remove gloves and wash hands for both instances.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Walls in storage area had food residue and debris present. [CA] Regularly clean walls when food debris or residues are present to keep in good condition.
The department's words
K26 Approved thawing methods used; frozen food
Observed large bucket of beef thawing on the ground near ware wash sink. Employee moved it to the food prep sink to thaw. [CA] Frozen potentially hazardous food shall only be thawed in one of the following options: 1. Inside walk-in cooler or freezer at 41F or below. 2. Completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain. 3. Or as part of a cooking process. [COS] Asked PIC to move the meat that was stacked on top of each other and not in contact with the water out of the sink and back into the walk-in cooler and to place the meat under running water.
Show 6 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed meat slicer not visibly clean after use from this morning's meat prep. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. The meat slicer must be cleaned between switching from raw food of animal origins such as beef, pork, fish, lamb or other poultry.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Food debris was present on floor sinks, cooking equipment, and storage racks for food. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of food residue.
The department's words
K07 Proper hot and cold holding temperatures
Observed a pork soup on the stove top measuring at 128F with the burner turned off. Per PIC, this broth is served with the spicy broth at time of service and is kept warm and the burner was turned off about 30 minutes ago. [CA] PHFs shall be held 135°F or above. [COS] Asked PIC to turn the stove back on to reheat. Measured the temperature 5-10 minutes later at 168F.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed foods stored throughout facility on the ground. [CA] Foods need to be stored at least 6 inches above the floor to prevent and protect from contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meats stored inside the walk-in cooler and walk-in freezer stored above ready to eat foods. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed large food containers used to cool food such as pork inside the walk-in cooler. Stacked pork measured at 43F in a large bowl. [CA] Properly cool PHF's using shallow containers such as the cooking sheets, lay food on sheet in a single layer to facilitate cooling and leave food uncovered until item is cooled to 41F. [COS] PIC removed pork cooling from large container, laid the pork on cooking sheet to cool, and moved back into walk-in cooler.
EarlierMay 13, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee's eaten food stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from food and food contact surfaces.
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year food 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed employee's prepackaged snacks stored inside stack of serving bowl. [CA] Properly store utensils and equipment in a clean and sanitary manner. No person shall store clothing, personal effects, or personal food and beverages in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K26 Approved thawing methods used; frozen food
Observed two rolls of frozen beef thawing out in ambient temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Manager placed items inside the food preparation sink and under running water.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous cases of meats and pots of soup maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink at the front of the kitchen observed partially obstructed with plastic bowl inside the wash basin. Additional hand sink available in the back of the kitchen by the water heater. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.
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 cellphones observed stored in areas of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Bun Bo Hue Song Huong, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: rodents Read the free guide
Let Bun Bo Hue Song Huong know
Ask for the manager. Bun Bo Hue Song Huong can only fix what it knows about.
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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.
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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.