At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
4 problems found · 2 marked critical · Routine county inspection · Jan 21, 2026
At the routine inspection on Jan 21, 2026. The latest visit, on Jan 28, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Cha Bo Da Nang 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 Cha Bo Da Nang?
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
- Marked critical: Time as a control not marked or logged K08How to fixFix it
- Food labels missing or wrong K32How 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 Cha Bo Da Nang's team
Is this your place?
Welcome, Cha Bo Da Nang. We'll walk through this together, one item at a time. To log the fixes, claim Cha Bo Da Nang 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 Cha Bo Da NangWe'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: “LACKING PAPER TOWELS AT THE RESTROOM'S SINK. [CA] PROVIDE PAPER TOWELS AT ALL TIMES. COS”
First step: Hand sinks are for hands only
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 3-501.17, Food Code 3-201.11.
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 Cha Bo Da NangWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Cha Bo Da Nang. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Fewer points taken off than last time (31 → 20). That takes a team.
Every visit
LatestJan 28, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jan 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 21, 2026: 80 out of 100 (Yellow placard).
EarlierJan 21, 2026Routine inspection80 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
LACKING PAPER TOWELS AT THE RESTROOM'S SINK. [CA] PROVIDE PAPER TOWELS AT ALL TIMES. COS
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 Cha Bo Da Nang? Fix it
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
FOUND GREEN LEAVES WRAPPED BUNS WITH THE TIME MARKER OF 9:30 TO 1:30PM. [CA] ENSURE TO KEEP THE FOOD ONLY UP TO 4 HRS. SEE VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cha Bo Da Nang? Fix it
Not critical (2)
The department's words
K32 Food properly labeled and honestly presented
FOUND THE ROUND WHITE BUNS IN PREPACKAGED CONTAINERS IN THE FREEZER NOT LABELED. [CA] FOOD PREPACKAGED IN A FOOD FACILITY SHALL BEAR A LABEL THAT COMPLIES WITH THE LABELING REQUIREMENTS PRESCRIBED BY THE SHERMAN FOOD, DRUG, AND COSMETIC LAW, THE LABEL INFORMATION SHALL INCLUDE: 1. NAME OF THE FOOD 2. CONTENTS OF THE FOOD IE: OZ 3. INGREDIENTS 4. NAME AND PLACE OF BUSINESS OF THE MANUFACTURER, PACKER, OR DISTRIBUTOR.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cha Bo Da Nang? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND THE MOP STORED IN THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
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 Cha Bo Da Nang? Fix it
EarlierOct 25, 2024Follow-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 24, 2024Routine inspection69 out of 100 (Yellow placard)
6 violations listed, 3 marked critical.
Critical (3)
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
FOUND NUMEROUS PREPACKAGED AND NON PREPACKAGED FOOD (NON POTENTIALLY HAZARDOUS FOOD AND POTENTIALLY HAZARDOUS FOOD) WITHOUT A LABEL AND NO RECEIPTS TO SHOW THE SOURCE OF THE FOOD. SUCH FOOD INCLUDED PORK BUNS, SOUPS IN PLASTIC CONTAINERS, DRY MEATS, DESSERTS, 4 5-GALLON BUCKETS OF SOUP. [CA] THE FOOD SOLD IN THIS FACILITY MUST BE FROM AN APPROVED SOURCE. RECEIPTS SHALL BE SHOWN. SA: THE FOOD WAS INPOUNDED INSIDE 3 REFRIGERATORS AND 2 FREEZERS. NOTE: ONCE THE RECEIPTS HAVE BEEN SHOWN, THE FOOD MAY BE RELEASED FROM THE IMPOUND.
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
FOUND 4 5-GALLON BUCKETS WITH SOUP STORED IN HOME DEPOT CONTAINERS IN THE REFRIGERATOR. [CA] [CA] FOOD GRADE CONTAINERS MUST BE USED TO STORE FOOD. THE FOOD IS NOT SAFE TO BE CONSUMED. SA: THE OWNER HAS DECIDED TO TAKE THEM 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
K07 Proper hot and cold holding temperatures
FOUND PORK BUNS AT ROOM TEMPERATURE. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE OPERATOR STATES THEY HAVE BEEN OUT OF TEMPERATURE FOR 2 HRS. SA: THEY WERE PLACED BACK IN THE REFRIGERATOR.
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)
The department's words
K32 Food properly labeled and honestly presented
FOUND MANY OF THE POTENTIALLY HAZARDOUS FOOD AND NON POTENTIALLY HAZARDOUS FOOD WITHOUT ANY LABELS. [CA] ENSURE THE PREPACKAGED FOOD HAS LABELS WITH THE FOLLOWING; 1. NAME OF THE FOOD 2. CONTENTS OF THE FOOD IE: OZ 3. INGREDIENTS 4. NAME AND ADDRESS OF MANUFACTURER
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A SINGLE GAS BURNER WITH A PROPANE TANK IN THE BACK STORAGE ROOM. [CA] REMOVE THESE ITEMS FROM THE FACILITY.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT 85F AT THE HAND WASH SINK IN THE RESTROOM AND THE MOP SINK. [CA] PROVIDE HOT WATER AT 100F AT THE HAND WASH SINK AND 120F AT THE MOP SINK.
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 Cha Bo Da Nang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Time as a control not marked or logged Read the free guide
- Food labels missing or wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Cha Bo Da Nang
Ask for the manager. Cha Bo Da Nang can only fix what it knows about.
Share this page
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.
Do you work at or run Cha Bo Da Nang?
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
- 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.