At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
11 problems found · 1 marked critical · Routine county inspection · May 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Cheung Hing Restaurant 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 Cheung Hing Restaurant?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Hand sink not ready to use K06How 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 Cheung Hing Restaurant's team
Is this your place?
Welcome, Cheung Hing Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Cheung Hing Restaurant 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 Cheung Hing RestaurantWe'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: “Peking ducks at the duck hanging area was measured at 70 degrees Fahrenheit. Per PIC, the Peking ducks were cooked at…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 Part 5-5, 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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 13, 2026Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected May 13, 2026.
11 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
Peking ducks at the duck hanging area was measured at 70 degrees Fahrenheit. Per PIC, the Peking ducks were cooked at the Milbrae location this morning and was transported to this facility at 10:00 AM. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. [Suitable Alternative] The Peking ducks will be fried then immediately for lunch service.
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 Cheung Hing Restaurant? Fix it
Not critical (10)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cooking and kitchen utensils stored in the employee's restroom. Per PIC, the restroom is not used anymore. [Corrective Action] Do not store any utensils used for food in the restroom.
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 Cheung Hing Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Lack of paper towels in the paper towel dispenser at the handwash sink in the kitchen by the warewash area. Loose paper towels available at nearby shelf. [Corrective Action] Ensure paper towel dispenser is stocked at all times. 2. Paper towels were not stored in an enclosed paper towel dispenser at the handwash sink at the service area. [Corrective Action] Ensure paper towels are stored in an enclosed paper towel dispenser.
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 Cheung Hing Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy accumulation of grease and old food debris on the floor under the cooking equipments, storage racks, sinks, refrigeration units, inside the walk-in coolers, and service area. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation on the walls of the walk-in coolers/freezers. [Corrective Action] Thoroughly clean and maintain clean. 3. Damaged floor tiles observed at the warewash area. [Corrective Action] Maintain floors in good condition. 4. Damaged stainless steel flooring in the walk-in cooler freezer across from duck hanging area. [Corrective Action] Maintain floors in good condition. 5. Accumulation of black mold like substance on the walls around the mop sink and in the mop sink. [Corrective Action] Thoroughly clean and maintain 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 Cheung Hing Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The splash guard between the handwash sink and the duck hanging area was observed made from plastic vegetable box. [Corrective Action] Discard the splash guard made from plastic vegetable box. Install a stainless steel splash guard on the handwash sink. 2. There is a crack in the soap dispenser in the women's restroom that may easily injure someone. [Corrective Action] Replace the soap dispenser.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Cheung Hing Restaurant? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
1. Observed lids for the garbage dumpster and organic waste dumpster left open. [Corrective Action] Maintain lids closed when not actively dumping. 2. Observed litter around the dumpster bins. [Corrective Action] Maintain dumpster area clean.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Cheung Hing Restaurant? Fix it
Show 5 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed water leaking onto the floor from the steamer box. [Corrective Action] Repair to stop the leak. 2. Waste water from the drain pipe of the 2 compartment prep sink partially splashes onto the floor. [Corrective Action] Repair or adjust so that the waste water fully discharges into the floor sink. 2. Faucets in the men's restroom are loose. [Corrective Action] Secure the faucets.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Cheung Hing Restaurant? 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
Customer waiting area is cluttered with boxes. Boxes of to-go containers by the restroom and bar are unorganized. [Corrective Action] Clean up the customer waiting area and re-organize all the boxes.
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 Cheung Hing Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water pressure at the handwash sinks in the women's restroom observed weak. [Corrective Action] Provide adequate hot water pressure.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Cheung Hing Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Old food accumulation on the shelf under the hot water dispensers for the tea. [Corrective Action] Thoroughly clean and maintain clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Cheung Hing Restaurant? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shell stock tags were not maintained for 90 days. [Corrective Action] Ensure shell stock tags are maintained for at least 90 days.
EarlierJun 24, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink at the warewash and prep area was observed completely blocked by a cutting board. Multiple handwash sinks in the kitchen were lacking handwash soap and paper towels. [Corrective Action] Ensure handwash sinks are accessible at all times. Ensure soap and paper towels are always available. [Corrected on Site] Employees removed cutting board. Employees refilled soap and paper towel dispensers.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed waste water from the steamers draining onto the floor. [Corrective Action] Ensure waste water from the steamers are properly draining into the drainage pipe.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases of soda observed stored directly on the floor under the tea storage shelf. [Corrective Action] Store foods at least 6 inches above the floor on approved shelving to protect foods and to be able to sweep/mop the floors.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Heavy grime accumulation on the wall at the mop sink, next to the large dough mixer and walk-in cooler doors. [Corrective Action] Thoroughly clean and maintain clean. 2. Waste water accumulating in areas of missing floor tiles near the walk-in coolers. [Corrective Action] Maintain floors in good condition. Install floor tiles. 3. Accumulation of old food, grease and grime under the cooking equipments, refrigeration units and work tables in the kitchen. [Corrective Action] Thoroughly clean and maintain clean.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility lack at least 90 days of oyster tags. [Corrective Action] Maintain shellfish tags for at least 90 days.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed cloth towel covering shucked oysters in the walk-in cooler. [Corrective Action] Discontinue covering shucked oysters with cloth towel. 2. Observed aluminum foil used to line the shelving in the walk-in cooler. [Corrective Action] Discontinue lining shelving with aluminum foil.
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Shrimp and fish in the 2 door undercounter cooler next to the steamer was measured at 48 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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 Cheung Hing Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Garbage uncovered or not taken out Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Cheung Hing Restaurant
Ask for the manager. Cheung Hing Restaurant 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 Cheung Hing Restaurant?
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
- 69 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.