At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · May 18, 2026
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. China Palace got more than most. That's from the last routine visit, on May 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about China Palace?
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
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 China Palace's team
Is this your place?
Welcome, China Palace. We'll walk through this together, one item at a time. To log the fixes, claim China Palace 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 China PalaceWe'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: “Egg rolls measured 103F while maintained on a plate next to the fryer. Per the owner, they had been fried less than 30…”
First step: If food is out of range
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 6-501.111, Food Code 2-301.14, Food Code 6-501.112, Food Code 4-301.12.
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
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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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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMay 18, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected May 18, 2026.
1 violation 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
Egg rolls measured 103F while maintained on a plate next to the fryer. Per the owner, they had been fried less than 30 minutes prior. Bean sprouts measured 59F while maintained out of temperature control, and tofu covered in an insufficient ice measured 46F while maintained on a cart by the cook-line. Per staff, items had been taken out of refrigeration less than 1 hour prior for lunch service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Egg rolls to be served or discarded by 3:00PM. Bean sprouts placed back into refrigeration. Owner added ice on top of tofu.
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 China Palace? Fix it
EarlierMay 13, 2026Routine inspection47 out of 100 (Yellow placard)
13 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked pork measured 81F, cooked chicken measured 82F, tofu measured 74F, and pooled eggs measured 76F while maintained out of temperature control on preparation surfaces next to the cook-line. Per staff, items had been cooked or taken out of refrigeration less than 2 hours prior. 10+ squids measured 84F while maintained on the right-side drainboard of the preparation sink. Per staff, they had been blanched less than 2 hours prior. Raw beef measured 56F while maintained in a tub of water mixed with blood on the floor of the kitchen area, directly underneath the hand sink in the kitchen. Per staff, it had been taken out for thawing approximately 2 hours prior. Copious amounts of chopped squid measured 86F while maintained in a large bowl on a prep table next to the open back door. Per staff, items had been blanched and chopped less than 2 hours prior. Two large cases of pork measured 44F, and a large case of beef measured 43F while maintained out in ambient. Per staff, items had been delivered frozen earlier this morning. Egg rolls measured 80F while maintained out of temperature control on a plate next to the fryer. Per the owner, this was her personal food. However, other employee observed packaging some of the egg rolls for a customer order. Owner revised statement and stated that egg rolls were for both customer service and personal consumption. Owner stated that egg rolls had been fried approximately 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items held on preparation surfaces relocated to the walk-in cooler. Squid, with the exception of the cross contaminated squid (see K05M), was relocated to the walk-in cooler. Raw beef was voluntarily discarded due to adulteration (see K13M). Cases of pork and beef relocated to walk-in cooler. Remaining egg rolls placed back into refrigeration.
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
Facility has attached a hose to the spigot located directly underneath the only hand sink in the kitchen. Hose observed encrusted with debris. Owner could not recall the last time hose was cleaned. End of hose observed inside a tub filled with copious quantities of raw beef (56F) and water mixed with beef blood. Hose in direct contact with beef. Hose observed turned on, with large amounts of beef blood mixed with water spilling onto the floor of the kitchen, some of which was reaching the central floor drain. Per the cook, he had been thawing the beef for 2 hours. [CA] Food shall be separated and protected from adulteration. [COS] Tub of raw beef was voluntarily discarded due to adulteration by contact with soiled hose.
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
Employee observed handling raw beef in a tub maintained on the floor, then stood up and handled a piece of squid maintained directly on top of the right-side drainboard of the preparation sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Squid was voluntarily discarded. Employee attempted to rinse hands in the preparation, before then being directed to properly wash hands using soap in the hand sink.
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
K23 No rodents, insects, birds, or animals
One live nymph cockroach observed in the placard sleeve at the front of the facility. *No other live activity observed* Facility provided the most recent pest control service report, conducted by Polaris, on 4/02/2026, which did not note any cockroach activity. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [COS] Owner caught and killed cockroach. A follow-up inspection will be conducted within the next 3 business days. Any live cockroach activity during follow-up inspection will result in facility closure.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Chlorine sanitizer measured 0 ppm in the mechanical dishwasher while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] In the meantime, facility shall manually wash, rinse, and sanitize in the three compartment sink. Bleach was available. Owner was aware of manual warewashing requirements.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw beef stored above vegetables in the walk-in cooler. [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. 2. 10+ squid observed stored directly on the drainboard of the preparation sink. [CA] All food shall be separated and protected from possible contamination.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Raw beef blood mixed with water observed spilling onto the floor from a tub of raw beef maintained directly on the floor underneath the hand sink in the kitchen area. Some of the water observed reaching the central drain, and some of it observed pooling on the floor. Heavy accumulation of grease and old food debris on walls and ceilings throughout the facility. Heavy accumulation of grease on piping underneath the cook-line, and on the sides of equipment at the cook-line. Heavy accumulation of grease on shelving units covered with cardboard. Accumulation of food debris on the floor in the back, dry storage area. [CA] Floors, walls, ceilings, and nonfood contact surfaces shall be maintained clean. Wastewater shall be disposed of properly.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility has attached a hose to the spigot underneath the hand sink for the purpose of thawing meat. [CA] Discontinue the use of the hose to thaw meat.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Tub of beef stored directly on the floor. Containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Owner observed eating an apple in the kitchen area. Other half of chewed apple observed on a plate maintained on a cutting board. Owner's personal steam buns observed stored in a shelf. Owner's personal wood ear mushrooms and chicken stored in bowls on a prep table. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
Two of the employees present could not provide valid food handler cards. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Owner's personal phone stored on top of a cutting board at the cook-line. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. 2. Back door maintained open [CA] Keep doors closed to prevent the intrusion of vermin into facility.
EarlierSep 10, 2025Routine inspection80 out of 100 (Green placard)
6 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
Only hand sink in the kitchen lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times; heated-air hand drying device may be substituted for single-use towels. [COS] PIC restocked paper towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
Cooked chicken measured 49F while maintained inside of a bowl on top of a covered prep insert in the prep cooler directly across from the cook-line. Per employee, it had been placed there 1 hour prior. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Do not store potentially hazardous foods on top of prep inserts. [COS] Employee moved cooked chicken to lower prep unit.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee phone stored directly inside of a pile of takeout boxes. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer in the mechanical dishwasher measured 0 ppm while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility will use the three compartment dishwashing sink to wash, rinse, sanitize (chlorine 100 ppm), prior to the dishwasher being fixed so that it is capable of outputting chlorine at 50 ppm. PIC states that she has called the dishwasher tech, and he will be arriving later today. 2. Table-mounted can opener blade observed to have large amount of black buildup. [CA] Clean and sanitize regularly to prevent buildup. [COS] Can opener taken to the three compartment sink to be properly washed, rinsed, and sanitized.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Handles of scoops for bulk foods in direct contact with food (flour, sugar, etc.) [CA] Keep handles out of food to prevent contamination. 2. Employee observed attempting to wash the table-mounted can opener in the prep sink, and then in the handwash sink. [CA] The prep sink and handwash sinks shall not be used for dishwashing. Use the three compartment sink. [COS] Employee took the can opener to the three compartment sink to be properly washed, rinsed, and sanitized.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw fish stored above cut radish in the walk-in cooler. [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.
EarlierNov 8, 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.
EarlierNov 7, 2024Routine inspection68 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
live cockroaches found in the following locations: 1 live at Storage shelf (togo containers). 1 live at wall rt of cook line. 1 live at floor at food preparation table Dead cockroaches and droppings found along wall near food preparation sink and on shelf where produce is stored.
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
K06 Adequate handwash facilities supplied, accessible
The only hand wash sink in the food preparation area lacks liquid hand cleanser and single use paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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
Cooked chicken and beef held at preparation table measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Openings in ceiling larger than 1/4".[CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rust noted on storage shelves in walk-in refrigerator. [CA] Maintain equipment clean and in good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxed food stored directly on the floor of the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food of animal origin stored above ready to eat food. [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
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- Hot food below 135°F Read the free guide
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Complain directly to the health department
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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.