At a glance
CleanCleaver food safety systematic review results
What happened?
57/ 100 · 43 points taken off
14 problems found · 2 marked critical · Routine county inspection · Aug 19, 2026
At the routine inspection on Aug 19, 2026. The latest visit, on Sep 16, 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. Dim Sum King 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 Dim Sum King?
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
- Marked critical: Hands not washed when needed K05How to fixFix it
- Food on the floor or under drips K30How 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 Dim Sum King's team
Is this your place?
Welcome, Dim Sum King. We'll walk through this together, one item at a time. To log the fixes, claim Dim Sum King 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 Dim Sum KingWe'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: “Measured the following PHFs at improper holding temperatures : - In hot holding box at front : chicken feet (110F),…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 3-501.19, Food Code 2-301.14, Food Code 3-305.11, Food Code 3-302.11.
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 Dim Sum KingWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Dim Sum King. At the follow-up 28 days later, the county listed no items still open.
You cleared the re-check in 28 days. We're proud of you.
Every visit
LatestSep 16, 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 Sep 16, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 19, 2026: 57 out of 100 (Yellow placard).
EarlierSep 9, 2026Follow-up inspectionYellow placard
2 violations listed, 2 marked critical.
Critical (2)
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
Measured yellow curry held in 2-door reach-in at the dining area at 90F, PIC stated the curry is being cooled for more than 4h. [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] PHFs were vc&d.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Time marking not available for seamed dim sum held in the warmer. PIC stated they are discarding every 4h but no time marking was shown. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2026Routine inspection57 out of 100 (Yellow placard)
14 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 the following PHFs at improper holding temperatures : - In hot holding box at front : chicken feet (110F), sticky rice pork (129), shrimp dumpling(129F) - In 2 door reach in #1 at dining area: pork buns(46), chicken buns(45F), raw chicken (47F) - In 2 door reach in # 2 at dining area : raw shrimp (63F). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were vc&d. Employee time marked PHFs in the warmer to discard within 4 hours of removal from temperature control.
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 Dim Sum King? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw meat he then proceeded to wash gloved hands instead of properly removing gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required to prevent cross-contamination. [COS] Employee was directed to remove gloves and properly wash 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 Dim Sum King? Fix it
Not critical (12)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of soy sauce stored directly on the floor. Container of cooked meat stored on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dim Sum King? Fix it
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 the kitchen back kept propped open. [CA] Keep back door closed at all times to prevent the entrance and 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 Dim Sum King? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Single-use sanitary towels stored in the restroom. [CA] Clean equipment and utensils shall be stored in a sanitary manner to prevent contamination, discontinue storage in the restroom.
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 Dim Sum King? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris and grime on and in between equipment . [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Dim Sum King? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Some employee food handler cards are expired. [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.
Show 7 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Not all refrigeration unit have available thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dim Sum King? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Flat top grill stored outside the ventilation hood. Observed accumulation of grease in the area surrounding it. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Dim Sum King? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed the following items being cooled in covered containers for less than 6hours : yellow curry (44F), meat stew (48F), cooked noodles (45F), custard (52F). [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.
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 Dim Sum King? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored directly above cooked food in the 1 door reach in. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dim Sum King? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature inside the 2-door reach in cooler measured at 47F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Dim Sum King? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet soiled wiping cloths stored on counters throughout the kitchen. Measured chlorine at 0ppm in the sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Dim Sum King? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed numerous house flies in the kitchen area. [CA] Facility shall be free of flies.
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 Dim Sum King? Fix it
EarlierJan 22, 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
K07 Proper hot and cold holding temperatures
Found 3 boxes of raw shell eggs stored at room temperature, measuring 59F [CA] - Maintain raw shell eggs at 45F or below [COS] - moved to refrigerator.
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)
The department's words
K23 No rodents, insects, birds, or animals
Found one live cockroach and several dead nymph (baby) cockroaches on one glue trap under the food prep sink [CA] - Facility shall be free from cockroaches, including dead bodies and feces. [COS] - Discarded in the trash. Continue to work with an integrated pest management plan/provider.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Found chemical spray bottles without label [CA] Chemicals once removed from original container shall be labeled with common name.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy food and grease accumulation on the floors, especially under the cooking equipment [CA] - All floors, walls and ceilings shall be cleaned regularly.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed food accumulation and particles on various surfaces, such as doors, refrigeration door handles, utensils storage containers, and on shelves. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found laundered (clean) linens stored in plastic bins inside the toilet room. [CA] - Laundered linens shall not be stored in toilet rooms.
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Found light fixtures under the hood not operable. Hood also observed with grease accumulation [CA] - Replace any non-operable light bulbs. Clean hoods regularly.
The department's words
K05 Hands clean, properly washed; gloves used properly
Osberved employee touch the mop bucket then proceed to put on gloves to handle food. Observed another employee put on gloves without first washing hands. When instructed to wash hands, one employee rinsed hands without using soap, other employee went to restroom to wash hands. [CA] - Employee shall wash hands with soap for 10-15 seconds and dry with paper towels at approved handwash sink. [COS] - Employees washed hands properly. THE NEAREST HANDWASH SINK IS IN RESTROOM OR NEAR KITCHEN ENTRANCE. *PROVIDE A SOAP AND PAPER TOWEL DISPENSER AT THE 3-COMPARTMENT SINK FOR EASILY ACCESSIBLE HANDWASHING.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed far left refrigeration unit (by kitchen entrance) with torn gaskets, door cannot properly remain shut [CA]- Replace gaskets, ensure all refrigeration units or equipment are in good condition.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found food storage containers with heavily faded or missing 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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The sanitizer solution in the 3-compartment sink measured at 25ppm. Rinse and sanitizer water was also cloudy and discolored. [CA] - Maintain sanitizer at 100ppm. [COS] - More sanitizer added.
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 Dim Sum King, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Thermometer missing or reading wrong Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
- Pests seen inside: flies Read the free guide
Call Dim Sum King
Ask for the manager. Dim Sum King 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.
About this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Follow-up inspection
- Result
- Green placard
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.