At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Bun Rieu Tan Dinh got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Bun Rieu Tan Dinh?
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
- Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Rieu Tan Dinh's team
Is this your place?
Welcome, Bun Rieu Tan Dinh. We'll walk through this together, one item at a time. To log the fixes, claim Bun Rieu Tan Dinh 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 Rieu Tan DinhWe'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: “Bean sprouts in inadequate ice bath measured at 66F. Cooked rice maintained inside rice warmer measured between 109F…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 6-501.112, Food Code 3-302.11.
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.
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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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (31 → 18). That takes a team.
Every visit
LatestApr 20, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Apr 20, 2026.
5 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
Bean sprouts in inadequate ice bath measured at 66F. Cooked rice maintained inside rice warmer measured between 109F to 122F. Employee stated that rice was prepared in the morning in the rice cooker before it was placed inside the warmer to hot hold. Cut tomatoes maintained out in ambient temperature at the rice plate preparation area measured at 65F. Employee stated that tomatoes were cut in the morning. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to container of bean sprouts immediately cool. Rice was reheated in the microwave to 165F prior to hot holding. Cut tomatoes were VC&D by employee.
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 Bun Rieu Tan Dinh? Fix it
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Numerous cooked trays of steamed egg cake cooling inside the merchandiser refrigerator kept tightly covered. Eggs had just reached reached cooling temperature. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Steamed eggs were relocated into the upright freezer to expedite cooling process.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Bun Rieu Tan Dinh? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of grease and/or staining on wall in the preparation where rice plates are prepared. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Bun Rieu Tan Dinh? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Only two employee food handler cards were available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
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.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Bun Rieu Tan Dinh? Fix it
EarlierOct 6, 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 2, 2025Routine inspection69 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The following food items observed were maintained out in ambient temperature: - Approximately 8 containers of steamed egg cake maintained at the dining room - 80F. - Container of soup maintained at the two-door reach-in refrigerator where the air fryers are maintained - 113F. - Bowl of green onions with deep fried pork fat in soil - 79F. - Tray of approximately 6-8 individually wrapped turmeric noodles - 80F. - Plate of fried eggs and Chinese sausage - 84F. Owner stated that all items are subjected to time as a public health control (TPHC) and is discarded after four hours. All items per employees were prepared within the last 2-3 hours. Some items are new on the menu and are not included in the approved written procedures. PHF items subjected to TPHC not labeled: - Various types of rice and udon noodles at the cook line. - Pork blood. - Bean sprouts. - Pork rolls with escargot. Employee stated that items were taken out of temperature control at 11:00 AM. When instructed to provide time labels for all items, employee place sticker with a time of 2:00 PM to 5:00 PM. [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] Items that were past the four hours were VC&D into the trash. All other items were properly labeled. * Note: New written procedures were provided to manager.
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
Observed employee dropping container of raw pork on floor, pick up pork to discard, and then attempted to continue onto food preparation without changing gloves and washing hands. When instructed to wash hands, employee rinsed hands with only water at the food preparation sink. [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 proper wash hands with soap and dry with paper towels at the hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of grease observed on wall behind air fryers. Build up of food debris on floors, especially underneath the preparation table and refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed inside the electrical panel box as well as the ledge behind the ice machine. Old rodent droppings observed on floor below the dry storage rack outside of the electrical panel box. Owner stated that facility is serviced monthly. No contamination of food or food contact surfaces was observed. [CA] Clean and sanitize area of old droppings.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed facility using three domestic air fryers on top of the two-door reach-in refrigerator. Wall behind the air fryers are line with aluminum oil and heavily stained with grease. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. * Note: Equipment has been not approved for use. Remove air fryers.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Employees observed utilizing three-compartment sink for food preparation. Employees observed utilizing food preparation sink for hand washing. [CA] Utilize sinks for the designated purpose. Food preparation shall only occur on at the food preparation sink. Hands shall be washed only at the hand wash sink.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility is utilizing three domestic air fryers with visible signs of build up of grease on walls. Facility is also using domestic crock pot to prepare Vietnamese sweet desserts. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. 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). Remove unapproved equipment.
Show 2 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 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed cases of herbs maintained on the floor outside of the restroom corridors. Appears that employees may have been preparing herbs before changing task. Observed numerous bowls of raw meats maintained on the left side drain board and inside the left most sink of the three-compartment sink during active ware washing. Observed multiple cases of food maintained directly on the floor inside the kitchen. [CA]All food shall be separated and protected from possible contamination. Food preparation shall only occur in approved areas. Food shall be stored at least 6 inches above the floor to prevent contamination. Raw shelled eggs observed maintained above ready-to-eat food items in the three-door upright refrigerator in the dining room. [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.
EarlierMay 13, 2025Routine inspection72 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Dish washer observed utilizing restroom with gloves donned on at the time of entering, exiting and returning to the kitchen. Same dishwasher observed handling clean and sanitized utensils around washing soiled utensils. [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 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 (8)
The department's words
K07 Proper hot and cold holding temperatures
Container of bean sprouts maintained in inadequate ice bath. Aluminum tray of cooked roast pork and bag of deep fried tofu maintained out in ambient temperature measured between 65F to 73F. Employee stated that both items was purchased about an hour prior on their way to work from another food facility across the plaza. Item was purchased hot and is allowed to cool prior to placing inside the refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Both items were placed inside refrigerators to immediately cool.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases of food and a pot of soup observed maintained directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 and food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice scoop buried inside ice machine. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Employee utilizing food preparation sink to for ware washing. [CA] Utilize sinks for their designated purpose. All ware washing shall be conducted only at the ware wash sinks.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed inside the exposed electrical panel box. One dead cockroach observed on sticky monitoring trap on the floor behind the two-door merchandiser at the beverage preparation area. Per PIC, facility is serviced monthly. Pest control reports were unavailable for review. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Employees' three-year food handler cards unavailable for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand soap dispenser at the hand wash sink in the kitchen failed to dispense soap due to dried soap encrusted over the nozzle. Hand sink was also partially obstructed with pots placed in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be easily accessible and readily available at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Numerous domestic equipment in use; air fryer and pressure cooker. [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). Replace with commercial equipment.
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 Rieu Tan Dinh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Bun Rieu Tan Dinh
Ask for the manager. Bun Rieu Tan Dinh can only fix what it knows about.
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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 Bun Rieu Tan Dinh?
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
- 82 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.