At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
No problems found · Routine county inspection · Sep 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Chicha San Chen got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Chicha San Chen's team
Is this your place?
Welcome, Chicha San Chen. We'll walk through this together, one item at a time. To log the fixes, claim Chicha San Chen 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 Chicha San ChenWe'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.
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 4-603.16, Food Code 2-301.15, Food Code 3-304.14.
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Claim Chicha San ChenWe'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.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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 2 times in the last 12 months (2 routine).
Every visit
LatestSep 8, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Sep 8, 2026.
No violations listed in the data.
EarlierSep 8, 2026Routine inspection84 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 insert prep top of the 4 drawer prep unit, measured milk at 54F and grass jelly at 56F. Per operator, milk and grass jelly stored from less than 2 hours prior. Observed insert prep top kept open and left unfilled with insert containers. [CA] Potentially hazardous foods shall be held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator to serve milk and grass jelly within 2 hours for a total of 4 hours from when removed from temperature control or discard. Place insert containers to fill the insert prep top for prep units to prevent loss of cold air from the condenser and vents.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, below the hood, on the floor behind prep tables, observed accumulation of food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the two machines, observed mold like growth on the inner panel. [CA] Ice machine shall be frequently cleaned and sanitized to prevent possible contamination of food (ice).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back prep area, on the counter-top, in a shallow ice bath, measured container of cooked taro at 85F. Per operator cooked taro prepared less than 2 hours prior. In the 3 door reach in refrigerator, measured a covered container of cooked taro at 75F. Per operator, cooked taro was prepared about 1.5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by submerging the bottom and edges of hot food container into an ice bath, separating food into smaller portions, and leaving containers uncovered. [SA] Operator placed containers of cooked taro into a large ice bath with bottom and sides of containers submerged.
EarlierMay 28, 2025Routine 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
Two containers of milk held in the food prep unit measured at 53 - 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Per employee, the milk was placed in the unit within the last hour and will be subject to time where it will be discarded if not used by 5 PM.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain lines from equipment extends in the floor sinks. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Multiple handwash sinks in the kitchen was partially obstructed. The handwash sink located near by warewashing was obstructed by mop stored in front of the sink and equipment around the basin. The handwash sink located by the cook tops was obstructed by trash bin stored in front of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to easily wash their hands when required.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels were observed used, reused, and stored on prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Chicha San Chen, you can:
Call Chicha San Chen
Ask for the manager. Chicha San Chen can only fix what it knows about.
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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 Chicha San Chen?
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
- 84 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.