At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
7 problems found · 1 marked critical · Routine county inspection · Sep 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Danacious Dumpling 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 Danacious Dumpling?
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
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Cooked food not cooled in time K09How 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 Danacious Dumpling's team
Is this your place?
Welcome, Danacious Dumpling. We'll walk through this together, one item at a time. To log the fixes, claim Danacious Dumpling 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 Danacious DumplingWe'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: “In the main kitchen area on a rolling speedrack, three sheet pans of various pork buns measured between 93F and 124F.…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.14, Food Code 2-301.15, Food Code 2-304.11, Food Code 6-501.112.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Danacious DumplingWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (31 → 24). That takes a team.
Every visit
LatestSep 23, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Sep 23, 2026.
7 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 main kitchen area on a rolling speedrack, three sheet pans of various pork buns measured between 93F and 124F. Per the owner, buns had been steamed between 30 minutes and 1.5 hours prior. At the front service counter, a pot of porridge measured 84F, and a pot of soy milk measured 87F. Per the owner, items had been removed from the induction hot-top approximately 2 hours prior. *Note: Owner states that she intends to utilize intermittent hot holding for the items; At the time of inspection observed a bowl of tea eggs in soy sauce maintained on the induction hot-top that measured 161F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [SA] Owner placed time labels on pork buns, to be served or discarded after 4 hours of initially leaving temperature control. Going forward, owner has elected to subject steamed pork buns to time as a public health control (4-hour rule). Pots of porridge and soy milk were reheated to 165F and maintained hot.
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 Danacious Dumpling? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a large gap greater than 2 inches underneath the back door; The left-half of the door sweep (oriented outwards while standing in the kitchen) appears to be in disrepair. [CA} Repair door sweep to prevent the intrusion of vermin into the facility.
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 Danacious Dumpling? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On a prep table near the back door, observed six containers of cooked pork filling that measured between 119F and 124F. Per the owner, pork filling has been cooked approximately one hour prior and was cooling in ambient prior to placement into refrigeration. Owner states that pork filling is usually maintained in ambient for an hour to cool prior to relocation to refrigeration. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed employees to relocate uncovered containers of cooked pork filling to various freezer units to rapidly cool.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Danacious Dumpling? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed moving a rolling trash can by handling the insides/outsides, then attempted to resume food preparation before being stopped. [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. Or (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] Instructed employee to properly wash hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Danacious Dumpling? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the main kitchen area observed obstructed by a sheet pan with various clutter on top (spray bottle, rags, water bottle, utensils, etc.) maintained directly on top of the wash basin . [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed.
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 Danacious Dumpling? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees observed eating in the kitchen area. Observed two tubs and three bowls of employee food (cooked pork, bean sprouts, scrambled egg, etc.) maintained on a prep table at the back kitchen area. [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 straw to prevent contamination.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Danacious Dumpling? Fix it
Show 1 more
Plan review
The department's words
K48 Plan review
Facility has added numerous pieces of unapproved equipment and remodeled what was previously the dining area of the facility into additional kitchen space; Observed new walls, cove-basing, and ceiling. Floor appears to not have been changed. Facility no longer supports sit-down dining. The following pieces of equipment have been added without approval from this Department: - 4-burner stove / oven combination - two-burner stock range - upright steamer - replacement hand sink in the main kitchen area - replacement preparation sink in the back kitchen area - two upright warmers - two floor-mounted stand mixers - chinese-brand dumpling skin roller / maker - countertop induction hot-top - countertop ice machine with flexible hose that drains directly into floor sink - numerous refrigeration units and freezers, including a new blast chiller to the side of the front service counter Per owner, they did not intend to replace any equipment during the change of ownership process, but after the operation began, realized that the equipment was too old and dirty to keep. [CA] Submit plans to DEH Plan Check at [email] Plan check requirements to be emailed to the owner. Failure to comply may result in all of the unapproved equipment being impounded. *Note: Owner states that she wishes to replace the existing three compartment sink. Ensure to submit plans and obtain approval prior to replacement.
EarlierAug 4, 2026Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet of the three compartment sink observed leaking. [CA] Repair leak and maintain plumbing in good repair to prevent the attraction of vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the hand sink across from the cook-line is missing a wall-mounted soap dispenser. Per the old owner, it detached from the wall and has not been replaced yet. *Note: Pump bottle of soap was available. [CA] Install wall-mounted soap dispenser.
The department's words
K23 No rodents, insects, birds, or animals
Observed a singular dead, dried cockroach in the left-side cabinet at the front service counter. *No other evidence of cockroach activity observed throughout the facility* Pest control service reports were provided for review. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed accumulation of grease on the wall above the ventilation hood, and on the wall near the fire suppression system. [CA] Ensure walls, floors, and ceilings are maintained clean to prevent the attraction of vermin. 2. Observed several cracks, gaps, and holes in the walls and ceilings of the facility. Observed one hole sealed with duct tape. [CA] Ensure to seal all structural deficiencies to prevent the harborage of vermin. Discontinue the use of tape to seal; use materials that are durable, easily cleanable, and nonabsorbent.
EarlierDec 1, 2025Routine inspection69 out of 100 (Green placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Head of cabbage observed to be stored on top of and in direct contact with raw-shell eggs in the upper portion of the prep cooler across from the cook-line. When asked to address the issue, employee grabbed cabbage and placed it on top of a dry, soiled wiping cloth. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. Raw animal products shall not be stored in direct contact with vegetables. Food and food contact surfaces shall not come into contact with visibly soiled wiping cloths. [COS] Head of cabbage VC&D into the trash.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of vegetable oil stored on the ground outside the back door of the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food shall be stored inside the facility to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of brown, mold-like substance on the interior of the ice machine. [CA] Maintain clean to prevent contamination of ice.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food under the cook-line. [CA] Maintain clean to prevent the attraction of vermin.
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Cooked beef and cooked chicken measured 48F and 49F, respectively, while maintained out in ambient temperature. Per the PIC, items had been taken out of the prep cooler for preparation less than 1 hour prior. Bean sprout mix measured 49F while maintained in a bowl on top of a covered prep insert in the prep cooler across from the cook-line. Per the PIC, it had been placed there 30 minutes prior for preparation. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above. [COS] Beef, chicken, and bean sprout mix relocated to lower prep cooler.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Clean equipment (bowls, pans, etc.) stored directly on the floor. [CA] Clean equipment shall not be stored on the floor to prevent contamination.
Show 5 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Various raw meats stored directly over vegetables in the two-door upright cooler in the back preparation area. [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.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed wiping his nose with his hand and touching his face, then attempted to handle cooked chicken before being stopped. Employee returned from outside, then attempted to handle clean equipment before being stopped. [CA] Employees shall change gloves and 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] Employees properly washed hands.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of grease on hood screens above the cook-line. [CA] Maintain clean to allow for adequate ventilation of heat/grease.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dry, soiled wiping cloths maintained out on various counter and food preparation 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).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Left-side faucet (for hot water) in the three compartment sink is leaking. [CA] Repair leak and maintain plumbing in good repair.
EarlierJan 13, 2025Follow-up inspectionGreen placard
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
Measured rice noodles at 60F and bean sprouts at 48F in upright cooler. Per PIC, foods have been out for less than two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Foods will be kept in upright cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 6, 2025Routine inspection66 out of 100 (Yellow placard)
10 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
Measured red bean at 46F in reach in cooler. Measured pork at 103F on stove. Measured beef at 120F in prep cooler. Measured bean sprouts at 57F and rice noodles at 60F on shelf. All foods have been out of temperature for about two hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Pork on stove was reheated to 165F. Red beans will be kept in cooler. Beef, rice noodles, and bean sprouts will be served or discarded within two hours.
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
Accumulation of debris on interior of container of uncooked lettuce. Lettuce was not touching debris. [CA] The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. [COS] Lettuce was moved to a clean container and container was placed in warewashing area for cleaning. Minor: Measured chlorine at 25 ppm in warewash machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Clean, wet plastic containers are stacked directly on top of one another and stored in a way that does not facilitate air drying. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee wiped hands on wet wiping cloth when switching between utensils. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Prep cooler has broken gaskets on doors. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of debris on shelving, exterior of equipment, sink handles, and exterior of sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of debris on walls and floors throughout prep area. [CA] Walls and floors in food preparation area shall be kept clean.
Show 3 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Container of cooked soup was cooling in deep, plastic container with a plastic wrap cover. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Cool foods using approved containers which facilitate heat transfer, such as metal.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet for three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs stored above cooling cooked soup in clear door 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. Open drink pitcher was stored directly underneath paper towel dispenser at front handwash sink. [CA] All food shall be separated and protected from possible contamination.
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 Danacious Dumpling, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Eating or drinking in a food area Read the free guide
Call Danacious Dumpling
Ask for the manager. Danacious Dumpling 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 Danacious Dumpling?
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
- 76 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.