At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jun 15, 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. Darda Seafood Restaurant got more than most. That's from the last routine visit, on May 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Darda Seafood 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: Hands not washed when needed K05How 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 Darda Seafood Restaurant's team
Is this your place?
Welcome, Darda Seafood Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Darda Seafood 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 Darda Seafood 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: Hands not washed when neededThe county found: “Employee working at the cook-line observed putting gloved fingers into his mouth (while eating), then proceeded to…”
First step: When to wash
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 2-301.14, Food Code 4-603.16, Food Code 2-301.15, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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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Claim Darda Seafood RestaurantWe'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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Inspections
From County of Santa Clara Department of Environmental Health · 11 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Every visit
LatestJun 15, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 15, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee working at the cook-line observed putting gloved fingers into his mouth (while eating), then proceeded to continue cooking. [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. No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. [COS] Employee was instructed to de-glove and properly wash his hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Darda Seafood Restaurant? Fix it
EarlierMay 27, 2026Routine inspection30 out of 100 (Yellow placard)
20 violations listed, 4 marked critical.
Critical (4)
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 taking out the trash, then returned to the cook-line and picked up a takeout box of cooked, ready-to-eat noodles before being stopped and instructed to wash hands. Employee observed handling the insides/outsides of a visibly soiled trash can, then proceeded to use gloved hands to move fried, battered shrimp from a sheet pan into a bowl. Employee observed loading dirty dishes into the mechanical dishwasher, sprayed gloved hands with sprayer nozzle attachment, then took the now cleaned dishes out of the mechanical dishwasher without properly washing their hands using soap. Employee observed depositing two soiled plates from customers into a tub maintained on an uncovered trash can near the dishwashing area, then proceeded to handle clean spoons in a bowl maintained at the cook-line, as well as handle a plate of cooked-ready-to-eat food intended for customer service. [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] Two of the employees attempted to rinse gloved hands. Employees were instructed to unglove and properly wash hands using soap. Employees properly washed hands. Shrimp was voluntarily discarded. Affected utensils were re-ran through the mechanical dishwasher. Spoons were ran through the dishwasher.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked beef short ribs measured between 44F and 47F while maintained in 6 plastic-wrap covered hotel pans in the walk-in refrigerator. Condensation observed on the interior of plastic wrap. Per staff, items had been cooked last night, placed into the walk-in refrigerator, then maintained inside overnight to cool down. *Note: Ambient of the walk-in refrigerator measured 37F via probe. Cooked beef measured 96F while maintained in an upper insert right-side preparation refrigerator at the cook-line. Per staff, they had cooked it approximately 2 hours prior and had placed it into the upper insert to cool down. [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] Beef ribs were voluntarily discarded. Cooked beef relocated to the walk-in freezer for rapid cooling.
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
Fried, battered shrimp measured 76F while maintained out of temperature control on a shelf near the dishwashing area. Per staff, it had been taken out of refrigeration less than 2 hours prior. Blanched chinese broccoli measured 77F while maintained in a container on a lower prep table across from the cook-line. Per staff, it had been blanched less than 45 minutes prior. Numerous potentially hazardous foods, including raw chicken, raw and cooked beef, raw lamb, cooked shrimp, jellyfish, pre-frozen clams, pooled eggs, and bean sprouts measured between 48F and 51F while maintained in the upper and lower portions of the right-side preparation refrigerator (oriented facing the cook-line). Per staff, items had been relocated from the walk-in refrigerator to the preparation refrigerator approximately 2 hours prior, in preparation for lunch service. Ambient of the unit measured 48F via probe. Noodles measured between 71F and 72F, cooked beef measured 45F, and beef dumplings measured between 47F and 48F while maintained in the lower portion of the left-side preparation refrigerator (oriented facing the cook-line). Per staff, noodles had been cooked and placed into the unit approximately 1.5 hours prior, beef had been relocated from the walk-in refrigerator approximately 45 minutes prior, and beef dumplings had been maintained in the unit overnight. Ambient of the unit measured 47 via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Fried, battered shrimp was voluntarily discarded (see K05M). Blanched chinese broccoli and all potentially hazardous foods in the right-side preparation refrigerator relocated to the walk-in refrigerator. Noodles and cooked beef relocated to the walk-in refrigerator. Beef dumplings were voluntarily discarded.
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
Employee observed skipping the sanitizing step during manual warewashing of several plastic tubs and a table-mounted can opener. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Mechanical sanitization shall be accomplished by contact with 50 ppm chlorine or contact with a high temperature rinse of minimum 160F. [COS] Employees filled up the sanitizing compartment of the three compartment warewashing sink with water and bleach (100 ppm chlorine), and manually sanitized the tubs. Can opener was placed into the mechanical dishwasher. ____________ Minor violation: 1. Accumulation of black, mold-like substance on the three interior walls of the ice machine. [CA] Clean regularly at a rate sufficient to preclude buildup. Food contact surfaces shall be maintained clean. 2. Accumulation of dried meat residue on meat slicer. Meat slicer not actively in-use. [CA] Clean and sanitize every 4 hours after being used to slice meat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Several gaps greater than 1 inch observed in the filters of the ventilation hood above the cook-line. [CA] Close gap to allow for the adequate ventilation of heat/grease.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the left-side preparation unit at the cook-line measured 47F via probe. Ambient of the right-side preparation unit at the cook-line measured 48F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below during all hours of operation.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Deteriorated floor tiles underneath the cook-line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap provided in a pump bottle, and paper towels provided in a roll maintained on the counter at the hand sink at the side service station (near the dining area). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Internal thermometers not provided in all refrigeration units throughout the facility. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Show 11 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Basket of raw fish fillets stored on top of cases of vegetables in the walk-in cooler. Raw shell eggs stored over cooked, ready-to eat beef 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. Pitchers of water and clean pitcher lids stored within 1 foot of the hand sink at the middle service line leading into the kitchen. [CA] Store equipment contacting food at least 24 inches away, or install a splash guard.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink underneath the hand sink at the side service area (near the dining area) observed extremely slow draining when the water for the hand sink is turned on. No active overflow observed. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Ensure floor sink is capable of properly draining.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy buildup of grease on piping underneath/behind the cook-line. [CA] Maintain clean to prevent the attraction of vermin.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Left-side faucet of three compartment preparation sink, and faucet of one-compartment preparation sink are leaking. [CA] Repair leak and maintain plumbing in good repair to prevent the attraction of vermin.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Rodent droppings observed on top of the partially disassembled mechanical unit that is used to power the fish display tanks that is stored in the side hallway adjacent to the left-side entrance to the kitchen. *No other evidence of rodent activity observed* [CA] Clean and sanitize area of old droppings. Remove equipment that is no longer in use to prevent the harborage of vermin. 2. 5+ flies observed in the kitchen area, concentrated near the cook-line. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sink at the side service area (near the dining area) is capable of outputting water at a maximum of 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided for any of the employees present. Per the manager, employees are actively working on obtaining food handler certification. [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
Containers of employee personal food stored directly on top of and in contact with scallion bread in the upright refrigerator at the bread production area of the kitchen. [CA] Employee's personal food shall be stored below and away from food intended for customer consumption.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Tubs and cases of meat stored directly on the floor of the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Containers of food stored uncovered throughout the cook-line. Bag of rice maintained open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips could not be provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees observed eating chow mein from a large platter in the kitchen area. Per staff, it is their breakfast. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from cups with tight fitting lids and straws to prevent contamination.
EarlierNov 19, 2025Follow-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 11, 2025Routine inspection34 out of 100 (Yellow placard)
14 violations listed, 6 marked critical.
Critical (6)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee handled raw meat with gloved hands, them immediately handled scallions in a plastic tub that were maintained out of temperature control across from the cook-line. Employee handled soiled dishes from customers, then proceeded to grab parsley and sprinkled it on top of a customer's ready-to-eat order. [CA] Employees must change gloves and properly wash 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] Scallions and parsley VC&D into the trash. See VC&D report. One employee attempted to wash gloved hands. Both employees changed gloves and properly washed hands. Note: Changing gloves is not a replacement for proper handwashing. Rather, they must be conducted in conjunction. _____________ Minor violations: Multiple instances of improper handwashing observed, in which employees touched face/nose and then handled food, or contacted the inside of a trash can and then switched tasks, or contaminated hands and then donned gloves before proceeding to handle food. [CA] Gloves shall be changed and hands shall be properly washed as listed in the scenarios above.
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
Chlorine sanitizer in the mechanical dishwasher measured 0 ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Facility shall manually wash, rinse, sanitize in the three compartment sink in the dishwashing area until the mechanical dishwasher can be repaired to output chlorine at 50 ppm. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. ____________ Minor violation: Heavy accumulation of black and brown food/grease/filth residue on the blade of table-mounted can opener. Table mounted can opener observed to be stored with blade in direct contact with cutting board. [CA] Food contact surfaces shall be maintained clean. [COS] Can opener and cutting board relocated to the three compartment sink. Black, mold-like substance observed on interior panels of the ice machine. [CA] Maintain clean to prevent contamination of ice.
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
Numerous potentially hazardous foods measured in the range of 62F-78F while maintained out of temperature control at the cook-line, including beef, shrimp, fish, sliced tomato, bean sprouts, raw shell eggs, and chicken. Per staff, items had been taken out of refrigeration at 11:00 AM (2 hours prior) for lunch preparation. No active preparation of the listed items observed for the span of 20 minutes. Various potentially hazardous foods (fish, chicken, tofu, noodles) measured 49F-56F while maintained in the left-side prep cooler across from the cook-line. Per staff, items had been relocated from the walk-in cooler to the prep cooler less than 2 hours prior. Ambient of the unit measured 52F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PHF's relocated to working refrigeration units.
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
Live fly observed landing directly on cut celery maintained in a plastic container across from the cook-line. [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. Eradicate fly presence inside of food facility to prevent insect adulteration. [COS] Container of celery VC&D into the trash. See VC&D report.
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
Only handwash sink in the kitchen lacked soap. Handwash sink in the men's restroom lacked paper towels. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. 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] Pump bottle of soap provided. Paper towels restocked.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Show 1 more
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large quantities of cooked beef measured 84F-96F while maintained in a deep container in the right-side prep cooler. Per staff, cooked beef had been cooked 2.5 hours prior, left out for 1.5 hours, and then placed into the unit for the last hour. [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] Beef quickly relocated to the walk-in freezer to rapidly cool down.
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
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Various containers of food stored on the floor throughout the kitchen, walk-in cooler, and walk-in freezer. [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
Numerous raw animal products stored above cooked and/or ready-to eat products 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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Surfaces on the interior of the right-side prep cooler observed to be filthy, and covered with food/grease/black residue. Accumulation of food residue in floor sinks. [CA] Maintain non-food contact surfaces clean to prevent the attraction of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of left-side prep cooler measured 52F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Employee observed filling pots of water for the purpose of cooking in the handwash sink. [CA] Handwash sink shall be used for no other purpose than handwashing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Both back doors maintained open. [CA] Keep doors closed to prevent the intrusion of pests/vermin.
The department's words
K23 No rodents, insects, birds, or animals
20+ live flies observed in the kitchen. [CA] Work with pest control to eliminate the presence of flies in the food facility, as fly presence may lead to the adulteration or contamination of food/food contact surfaces.
EarlierJan 23, 2025Routine inspection90 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Single-use containers (soy sauce) are re-used to store food. [CA] Food containers intended for single use shall not be reused. 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cloth towel used in direct contact with food. [CA] Linen shall not be used in contact with food.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Missing mop rack. [CA] Mop rack or other devices shall be made available to hang and store cleaning tools.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs stored above cooked foods in 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 7, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed on the upper right side door hinge of the swinging door of the server area in the middle of kitchen between the dining room and kitchen. Pest control reports were provided for review upon request. Facility was serviced the night prior: - Pest control report noted that activity was found during the service. Facility was fumigated at the time. Manager stated that facility will continue with weekly service for four weeks, and then reduce treatment to once per month. No other live or dead activity was observed. Monitoring traps observed throughout the kitchen free of cockroaches. [CA] Clean and sanitize area of dead cockroaches. [COS] Manager abated dead cockroach.
EarlierOct 22, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
EarlierOct 21, 2024Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed live cockroach activity in multiple areas including the following: One nymph in the upper corner of the dry storage wall. One nymph and one large cockroach around the door hinge in the dry storage room. One nymph and one large cockroach in a corner crevice of the shelving above the prep unit. Two large cockroaches underneath wooden prep tables. One large cockroach underneath the 3 compartment sink in the back area. Observed cockroach droppings/debris on walls and in crevices. Reviewed most recent pest control service report dated 10/19/24. Service report notes that cockroach activity was observed, and facility was fogged. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 18, 2024Follow-up inspectionRed 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 17, 2024Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Evidence of a cockroach infestation is observed at time of inspection. - Dead cockroaches was observed in the following areas: in dry storage room; under prep table and refrigeration units in the kitchen; under three compartment sink and dishwasher; at front beverage prep area. - Two live cockroaches observed at the cook line, one with an egg sac. - One live cockroach observed behind the standing mixer. - One live cockroach observed in crevice of wall between mixer and mop sink. - One live cockroach observed on gasket of walk-in cooler - Four live cockroach, one nymph, observed around the dishwasher and three compartment sink. - One live cockroach, nymph, observed inside dry storage room. Reviewed most recent pest control service report dated 10/15/24. Service report notes that cockroach activity and mice activity was found and areas treated. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 15, 2024Routine inspection38 out of 100 (Red placard)
15 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee was wiping the counter with a cloth and proceeded to touch food containers. Employee was about to directly touch food with hands without washing their hands prior to being stopped by inspector. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee was directed to wash hands with soap, warm, water, and dry with single use paper towels.
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
Dead fly present in container of fried tofu with water. [CA] A container previously used to store poisonous or toxic materials shall not be used to store, transport, or dispense food, utensils, or single-use articles. [COS] Food was voluntarily discarded into garbage.
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
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Several live cockroaches found: three on wall above wok station, two on floor at cook line, and two underneath cook line. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Facility shall no longer have evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. *FOOD FACILITY SHALL CEASE AND DESIST FOOD SALES* Minor: Several flies present in prep area. [CA] Food facility shall be kept free of insects, flies, weevils, ants, gnats, and fruit flies.
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
Measured chlorine at 0 ppm in warewash machine during active warewashing. Container of sanitizer attached to warewash machine appeared to be empty. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Container of sanitizer was replaced. Minor: Clean, wet utensils and 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap is not easily accessible to only handwash sink in prep area. Only soap available was in a bowl or a soap dispenser with the top lid open that was not attached. No soap at handwash station in front drink area. [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.
Not critical (10)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease and debris on hood and hood filters. [CA] Clean mechanical exhaust hood and filters of accumulations. Accumulation of debris on shelving and exterior of equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Single-use containers are re-used to store food. [CA] Food containers intended for single use shall not be reused. Plastic "to-go" bags are used in direct contact with food to store meats. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Broken gaskets on coolers throughout prep area. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of debris and water on floors and walls throughout prep area. [CA] Floors and walls in food preparation area shall be kept clean. Broken and cracked floors tiles through prep area. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Gaps in cove basing and FRP throughout prep area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cloth towel used in direct contact with food and dough. [CA] Linen shall not be used in contact with food. Accumulation of debris on equipment in storage. [CA] Clean equipment and utensils shall be covered or inverted to prevent contamination of the food contact surface. Bowls and cups with no handles used as scoops for bulk foods. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gaps present on all sides of back screen doors. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food is stored directly on floor throughout prep area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open containers of bulk food are stored in prep area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. White containers with several white powders are stored in prep area with no labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
The department's words
K07 Proper hot and cold holding temperatures
Measure tofu skin at 44F and fish at 46F in middle prep cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at 84F maximum at three compartment sink near water heater. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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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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.