At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Aug 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dasom Korean Kitchen got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Dasom Korean Kitchen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Dasom Korean Kitchen's team
Is this your place?
Welcome, Dasom Korean Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Dasom Korean Kitchen 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 Dasom Korean KitchenWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Observed black accumulation inside the ice machine where the water collects. [CA] Clean and sanitize the inside of the…”
First step: Clean first, then sanitize
Then the next one: Utensils or dishes stored wet or unwashed
Log it
Your team logs the fix on their phones, with the time and who did it.
Show what you did
Saying what you fixed, in your own words, builds trust. Families and regulars respect a kitchen that owns it and fixes it.
Each fix step comes from the rule it names: Food Code 4-603.16, Food Code 3-304.14, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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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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 · 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 (14 → 12). That takes a team.
Every visit
LatestAug 26, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Aug 26, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed black accumulation inside the ice machine where the water collects. [CA] Clean and sanitize the inside of the ice machine. Take effective measures to protect food from contamination.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Dasom Korean Kitchen? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a plastic to go container being stored in the bulk food bin as a scoop. [CA] Remove the container and only used a scoop with a handle and store it with the handle not touching the food inside the bulk food bin.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Dasom Korean Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed grease on the floor under equipment. [CA] Clean the floor and be sure they are kept clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Dasom Korean Kitchen? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed the used wiping towels on table tops in the kitchen. [CA] Used wiping cloths must be stored in sanitizer between each use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dasom Korean Kitchen? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed a smashed cockroach on the floor under the dish sink and dead roaches in the sticky board roach catcher. [CA] Take effective measures to eliminate cockroaches from inside the facility. Protect food from contamination. Continue with the pest control service and replace the cockroach sticky boards. According to the new owner she has not seen any cockroaches in the facility. Cover any holes in the walls and clean up grease on floor and equipment.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dasom Korean Kitchen? Fix it
EarlierJul 31, 2026Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw pork stored above raw beef at 2 door prep unit. Observed raw chicken on top of raw seafood, raw beef above raw seafood noted. [CA] Re- organize animal proteins and ensure seafood is located above beef/chickn/pork. Ensure raw chicken is below raw beef.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
2 unlabeled chemical spray bottles noted. [CA] Label the chemicals spray bottles.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed green/black/pink mold like substance on interior panel of ice machine. [CA] Clean and sanitize this unit regularly.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored on floor in walk coolers, flour stored on floor in dry storage room. [CA] Store food 6 inches off of floor on dunnage racks or shelving. Unlabeled bulk dry ingredient containers noted. [CA] Label containers with ingredient name.
The department's words
K07 Proper hot and cold holding temperatures
Measured tofu at 45F and cooked overeasy eggs at 134F on shelf next to cook line. Per manager eggs are cooked ahead of time and discarded at 2:30p. A new batch is made at 4:30p. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [COS] Ice was added to container where tofu is. A time label provided for eggs and will be discarded at 2:30p. Time as a Public health control hand out was provided.
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1 grease filter is missing from the hood. Detached shelf/catch tray at hood noted. [CA] Install missing filter and re-attach the shelf/catch tray at the hood.
EarlierNov 18, 2025Routine inspection84 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K07 Proper hot and cold holding temperatures
The front under counter refrigerator is holding food 44-47 degrees F The kim chee is at 46 degrees F, the bean sprout salad is at 45 degrees F, the red sauce is at 47 degrees F. [CA] PHFs must be kept at 41 degrees F maximum. According to the owner they were just putting items inside during closing. The food was placed in the walk in cooler at 39 degrees F.
The department's words
K01 Demonstration of knowledge; food safety certification
The employee helping to prepare food does not have a food handler card. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
The department's words
K23 No rodents, insects, birds, or animals
Observed a live roach on the kitchen floor. [CA] Take effective measures to eliminate the cockroaches from inside the facility. Protect food from contamination. The owner stated that they have increased the number of times the pest control service treats to help rid the insect problem. The owner killed the cockroach. Please send the last pest control report to this department.
The department's words
K06 Adequate handwash facilities supplied, accessible
The dish sink had a large bucket inside of it and then a cutting board was later placed on top of it. [CA] The hand sink must be kept clear and readily accessible for hand washing.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is a gap under the screen door. The back door is most often left open. [CA] Close the gap under the screen door.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are no chlorine test strips. [CA] Provide test strips so that you can monitor the chlorine concentration in the dish machine and in the towel buckets.
EarlierMar 5, 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.
EarlierFeb 26, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
Observed a cockroach on the floor in the dining room. [CA] Take effective measures to eliminate insects in the facility. [COS] Employee killed it. Employee showed me the pest control report.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the floor sink to be clogged next to the hot water heater. [CA] Repair the drain. All other drains appeared to drain properly.
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 Dasom Korean Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Pests seen inside: roaches Read the free guide
Call Dasom Korean Kitchen
Ask for the manager. Dasom Korean Kitchen can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Dasom Korean Kitchen?
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
- 88 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.