At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Oct 29, 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. Ceo Noodles got more than most. That's from the last routine visit, on Sep 19, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ceo Noodles?
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: roaches 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 Ceo Noodles' team
Is this your place?
Welcome, Ceo Noodles. We'll walk through this together, one item at a time. To log the fixes, claim Ceo Noodles 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 Ceo NoodlesWe'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: roachesThe county found: “The same dead cockroaches on a sticky trap were observed. [CA] Clean and sanitize the area of dead cockroaches.…”
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 4-603.16, Food Code 4-301.12, Food Code 7-201.11.
Try it yourself
Fix and log it: Pests seen inside: roaches
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
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 follow-up).
Every visit
LatestOct 29, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Oct 29, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
The same dead cockroaches on a sticky trap were observed. [CA] Clean and sanitize the area of dead cockroaches. [COS] Staff cleaned the area at time of the inspection.
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 Ceo Noodles? Fix it
EarlierSep 19, 2025Routine inspection60 out of 100 (Yellow placard)
12 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
1. In the walk in cooler PHFs were measured above 41F for an undetermined amount of time. 2. In the kitchen area raw ducks were found hanging above the mop sink. Per staff they had been out for about 2 hours. 3. In the kitchen area cooked roast ducks were found hanging next to the raw ducks and measured between 102-109F. Per staff they had been cooked about 1 hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. PHFs were discarded. See VC&D report. [COS] 2. & 3. Ducks were moved to a working refrigeration unit to cool down.
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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
A dead cockroach was in one of the metal pans of the prep cooler. [CA] Ensure to maintain all food contact surfaces clean and sanitized. [COS] Staff had the pans sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
1. The Environmental Health Permit is not posted in public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility. 2. The restroom lacks a handwashing reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Repeat Violation: Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times. 2. Employee food handler certificates not available for review. [CA] Ensure food safety certificates and food handler certificates are readily available for review at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine test strips to measure sanitizer solution. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. A residential sprayer of insecticide was found in the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. 2. Facility refilled an old window cleaner bottle with a different solution and did not relabel it. [CA] Chemicals once removed from original container shall be labeled with common name. 3. Chlorine at the three compartment sink measured above 100 PPM. [CA] Ensure to maintain the chlorine solution at 100 PPM.
Show 5 more
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches were found in the following areas: - In the dry storage room both on and off the sticky trap in all life stages including hatched oothecas. - In the hotel pans of the prep cooler. [CA] Clean and sanitize area of dead cockroaches.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers raw salmon on the menu with no disclosure or consumer advisory. [CA] Ensure to provide both a disclousre and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeat Violation: Raw meat observed 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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The walk in cooler is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2. Facility is using butane stoves for food service. [CA] Use approved equipment, such as sternos, only.
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing their hands in the middle basin of the three compartment sink. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector instructed staff to wash their hands in one of the dedicated handwashing sinks.
EarlierNov 14, 2024Routine inspection85 out of 100 (Green placard)
4 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
In the 3 door preparation refrigerator, beef broth measured at 50F. Per operator, beef broth was stored in refrigeration unit 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Beef broth was moved to walk in cooler for rapid cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Facility is lacking quaternary ammonium test strips. [CA] Provide test strips. 2) 3 compartment sink faucet does not reach 1st and 3rd compartment sink basins. [CA] Provide a faucet that reaches all 3 compartment sink basins.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety certificates and food handler certificates are readily available for review at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat observed 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.
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 Ceo Noodles, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
Call Ceo Noodles
Ask for the manager. Ceo Noodles 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.
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.