At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Mar 4, 2026
At the routine inspection on Mar 4, 2026. The latest visit, on Mar 9, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Dh Noodles And Grill 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 Dh Noodles And Grill?
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
- Pests seen inside: roaches K23How 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 Dh Noodles And Grill's team
Is this your place?
Welcome, Dh Noodles And Grill. We'll walk through this together, one item at a time. To log the fixes, claim Dh Noodles And Grill 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 Dh Noodles And GrillWe'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: “At the 2 door insert prep unit, measured sliced beef, woodear mushrooms, and cooked potato cold dish between 52F and…”
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 6-501.112, Food Code 2-301.15, Food Code 6-301.11.
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 Dh Noodles And GrillWe'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Dh Noodles And Grill. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (33 → 17). That takes a team.
Every visit
LatestMar 9, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 9, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 4, 2026: 83 out of 100 (Green placard).
EarlierMar 4, 2026Routine inspection83 out of 100 (Green placard)
5 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
At the 2 door insert prep unit, measured sliced beef, woodear mushrooms, and cooked potato cold dish between 52F and 65F. Per operator, potentially hazardous foods stored for about 2.5 hours. Measured ambient air temperature of 2 door insert prep unit at 56F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.
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 Dh Noodles And Grill? Fix it
Not critical (4)
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 cracks and crevices around FRP panels and around installed shelving. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent possible harborage of vermin.
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 Dh Noodles And Grill? Fix it
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, observed cockroach droppings on the upper edge of FRP panels along the warewash area and the water heater storage. At the right side of the cookline, below the prep sink, observed two dead cockroaches on the floor and a single dead cockroach on the edge between the wall and the installed metal cover. In the back storage area, observed old cockroach droppings and old dead cockroaches on the wall. No live activity was observed. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility. Place monitoring traps in the noted areas to evaluate for activity and provide pest control service in specified areas. Follow-up inspection to occur to verify for corrective action.
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 Dh Noodles And Grill? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of cardboard to line shelving, and plastic wrapping from equipment manufacturing left on refrigeration and cooking equipment. [CA] Ensure all unapproved materials and equipment are removed from the facility. Use only approved, smooth, durable, and easily cleanable materials and equipment.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Dh Noodles And Grill? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cutting boards stored on a dirty shelf below a prep table. Observed a large mixing paddle stored next to the water heater and in contact with the water heater shelf. [CA] Ensure equipment is stored in a manner that prevents contamination. Store equipment on clean shelving to prevent possible contamination of food and food contact surfaces. [SA] Operator moved cutting boards and large mixing paddle to the warewash area for warewashing. Discontinued unapproved storage methods.
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 Dh Noodles And Grill? Fix it
EarlierJan 23, 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.
EarlierJan 21, 2025Routine inspection67 out of 100 (Green placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, observed a lack of paper towels at one of the handwash stations, and a non-functioning paper towel dispenser at the other handwash station. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispensers with 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
K07 Proper hot and cold holding temperatures
In the kitchen area, measured a container of lamb skewers stored on shelving at 62F, a container of sliced beef stored at 49F, and a container of raw shelled eggs stored at 75F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, observed a large soup mixing paddle, and a strainer stored hanging around the water heater. On the prep tables, and prep units, observed knives stored between tables. [CA] Ensure utensils and equipment are stored in a location that prevents possible contamination.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
In the men's and women's restrooms, observed toilet tissue stored outside of the dispenser. [CA] Ensure toilet tissue is only provided inside of a dispenser to prevent contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large container of pork soup at 60F. Per operator, pork soup was prepared 3 hours prior and placed into the walk-in refrigerator to cool. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using ice paddles; by adding ice; using an ice bath; separating food into smaller containers; using shallow containers; and/or using rapid cooling technology. [SA] Operator transferred pork soup into smaller containers and placed in the 2 door reach in freezer to cool.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, at the area directly outside of the hood, observed an unapproved gas grill for skewers installed. [CA] Ensure only approved equipment is used within the facility. Remove the unapproved gas grill.
The department's words
K23 No rodents, insects, birds, or animals
By the water heater, on a monitoring trap, observed two live cockroaches . In the same area, observed multiple dead cockroaches. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain valid food handler cards.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed gaps, cracks, and crevices around the brackets used to mount the water heater. In the back storage room for dry food items, past the walk-in refrigerator, observed sauce splatter on the walls. At the wall directly next to the mop sink, observed missing cove base tiles and water receding into the gaps. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin. Install cove base floor tiles where required to prevent water and food debris from accumulating.
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 Dh Noodles And Grill, 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
- Pests seen inside: roaches Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Dh Noodles And Grill
Ask for the manager. Dh Noodles And Grill 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 Dh Noodles And Grill?
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
- 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.