At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Mar 2, 2026
At the routine inspection on Mar 2, 2026. The latest visit, on Mar 4, 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. Dong Phuong Tofu & Vegetarian 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 Dong Phuong Tofu & Vegetarian?
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: Food from an unapproved supplier K15How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Dong Phuong Tofu & Vegetarian's team
Is this your place?
Welcome, Dong Phuong Tofu & Vegetarian. We'll walk through this together, one item at a time. To log the fixes, claim Dong Phuong Tofu & Vegetarian 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 Dong Phuong Tofu & VegetarianWe'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: “All PHF items maintained at the front service area on the steam table and on the counter for customer self-service not…”
First step: If food is out of range
Then the next one: Food from an unapproved supplier
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 3-201.11, Food Code 6-501.112, Food Code 3-501.17, 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
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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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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 · 7 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, Dong Phuong Tofu & Vegetarian. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (54 → 25). That takes a team.
Every visit
LatestMar 4, 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 4, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 2, 2026: 75 out of 100 (Yellow placard).
EarlierMar 2, 2026Routine inspection75 out of 100 (Yellow placard)
6 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
All PHF items maintained at the front service area on the steam table and on the counter for customer self-service not maintained on temperature control: Various stir fried vegetarian dishes, fried tofu, vegetarian soups, curries, steamed egg cakes, various types of desserts, and dumplings. PHF items on the counter measured between 65F to 75F at the front service counter. PHF items maintained on the service line measured between 85F to 106F. ** Note: Time as a public health control (TPHC) has been revoked from facility for repeated non-compliance. Owner stated that food items were maintained on temperature control, however, the thermostat was turned off towards the end of the day, approximately one hour prior. PHF items maintained out in ambient temperature in the kitchen: fried vegetarian "meats," various types of vermicelli and udon noodles, soups. Items measured at 69F, 70F and between 103F to 110F respectively. Owner stated that items were prepared 2 hours prior with small portions at a time. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items at the front service line will be subjected to TPHC and will be served for accumulative of 2 hours. Items not consumed shall be discarded. Soups in the kitchen were reheated to hot hold. Noodles were returned into the refrigerator to immediately cool.
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 Dong Phuong Tofu & Vegetarian? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed numerous to-go containers of vegetarian items maintained for customer self-service from an unapproved source. Owner stated that the temple near-by prepares the items to be sold here. Numerous containers of Vietnamese jello from an unapproved source. Invoices for both items were unavailable for review. [CA] Food must be from an approved source or properly documented. ** Repeat violation
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-201.11
How can a restaurant or home fix this?
Approved sources only
- Buy from licensed suppliers and stores. Keep receipts or invoices that show the source.
- Reject home-slaughtered or uninspected meat, and meat marked "Not for Sale" or "Custom Exempt."
- USDA grades (Prime, Choice) are about quality. The inspection mark is what shows safety.
From Food Code 3-201.11
Temperatures on arrival
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Dong Phuong Tofu & Vegetarian? Fix it
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed containers previously used to store peanut butter reused to store other food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.
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 Dong Phuong Tofu & Vegetarian? Fix it
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed flattened on the gasket of the one-door upright freezer. [CA] Clean and sanitize area of dead cockroaches or old droppings.
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 Dong Phuong Tofu & Vegetarian? Fix it
The department's words
K32 Food properly labeled and honestly presented
Prepackaged food items offered for customer self-service lack labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Dong Phuong Tofu & Vegetarian? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed colanders of food stored stacked on top of each other with the bottom of the containers in direct contact with food item. [CA] All food shall be separated and protected from possible contamination. Utilize food safe wraps and/or lids.
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 Dong Phuong Tofu & Vegetarian? Fix it
EarlierOct 8, 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.
EarlierOct 2, 2025Follow-up inspectionRed placard
3 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
Observed the following food items maintained out in ambient temperature in the kitchen: - Various types of fried tofu - 76F. - Broiled eggplant - 77F. - Various types of vegetarian "meat" rolls/ham - 80F. Owner stated that items have been out for approximately one hour. PHF items maintained at the steam table measured as follows: - Braised string beans - 89F. - Braised okra - 87F. - Lemongrass vegetarian meats - 88F. - Lemongrass vegetarian "fish cake" - 87F. - Fried tofu - 90F to 122F. Manager stated that the entire column of the steam table is inoperable. All other PHF items maintained at the steam table measured above 135F. Manager stated that all items were prepared approximately 2 hours prior and was kept on time as a public health control (TPHC). ** Note: Facility's privilege to use TPHC has been revoked due to continued non-compliance. [CA] PHFs shall be held at 41°F or below or at 135°F or 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
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: - Two live adults German cockroaches observed in-between crevice of the wall mounted shelves and FRP above the three-compartment sink and food preparation sink in the kitchen. - Two live cockroach nymphs observed crawling on wall above the three-compartment sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor S. Lew was notified of closure. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed facility utilizing time as a public health control (TPHC) after privilege has been revoked due to noncompliance. [CA] Facility shall not utilize TPHC. All PHF items shall be maintained on temperature control (41F and below, and or 135F and above).
EarlierSep 30, 2025Routine inspection46 out of 100 (Yellow placard)
11 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand washing station in the kitchen lacked paper towels. At time of inspection, the faucets observed heavily encrusted with grime and were difficult to turn. Water that initially came out of the spout also observed with hint of brown. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are easily accessible and readily available at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Employee provided 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
Two hermetically sealed cans of vegetables heavily damaged at the top seam. [CA] Food shall be inspected as soon as practical upon receipt and prior to any use, storage, or resale. Hermetically sealed cans when damaged at the seam shall not be used and shall be discarded or returned to vendor. [COS] Cans were 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
The department's words
K07 Proper hot and cold holding temperatures
Pot of soup, fried tomatoes, and rehydrated shiitake mushrooms maintained out in ambient temperature measuring between 60F to 70F. Manager stated that all items were prepared in the morning and was kept out for about one to two hours. Numerous containers of soy products maintained out in ambient temperature measuring at 70F to 80F. Manager stated that the items will be used for food preparation as soon as the current employee is finished prepping other items. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep. [COS] Items prepared in the morning were relocated into the walk-in refrigerator to immediately cool.
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
All food items maintained at the front service counter subjected to time as a public health control (TPHC) were not labeled nor had any documentation of time when items were prepared. Employee stated that all items were prepared about one to two hours prior. Temperature of items ranged from 90F to 135F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Manager arrived on site and labeled items with times. **** Repeat violation. As stated on routine inspection report on 4/22/2025, repeated violations will result in TPHC usage being revoked. **** Facility shall no longer utilize TPHC. All PHF items shall be maintained hot at 135F and above, cold at 41F and below, or to be prepared upon customer order.
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 from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed the following items from an unapproved source: - 20 aluminum cups of flan. - 10 flat to-go containers of coconut agar/jello. - 10 flat to-go containers of coffee agar/jello. - 6 plastic cups of coconut dessert with agar jello, coconut milk, and fruits. - 11 plastic cups of sweet herbal desserts. - 5 plastic to-go boxes of cut up jello/agar. - 20 cups of Vietnamese yogurt. - 4 cups of sweet corn dessert with coconut milk. - 4 packs of Vietnamese pandan sponge cake. - Approximately 50 individually wrapped tapioca/rice flour dumplings maintained out in ambient temperature. - 7 individually wrapped vegetarian steamed buns maintained out in ambient temperature. - 10 plastic to-go containers of savory vegetarian salad. Employee and owner stated that items were brought in from a customer and/or were supplied from a temple in Santa Clara County. Employees did not provide address or contact information for vendors. No invoices were provided. [CA] Food must be from an approved source or properly documented. [COS] All food items were discarded into the trash.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease observed on ventilation hood and hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' three-year food handler cards have all 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop observed stored in mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
The department's words
K32 Food properly labeled and honestly presented
Numerous prepackaged food items offered for sale for customer self-service lacked complete labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed newspaper used to cover food items with paper in direct contact of the food. [CA] All food shall be separated and protected from cross-contamination. Discontinue use of newspaper for food storage. Utilize food safe/food grade wraps. Observed employees placing sheet pans on top of trash cans due to lack of preparation tables/spacel. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed in the following areas: - On floor inside the dry storage room. - Numerous adults on cobwebs and duct tape on the ceiling inside and outside of the dry storage room. Rodent droppings observed on floor underneath the dry storage racks in the dry storage room. Per owner, pest control services facility once per month. Last service was conducted on 9/17/2025. Pest control report was provided for review upon request. No contamination of food or food contact surfaces were observed. No live cockroach activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.
EarlierApr 24, 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.
EarlierApr 22, 2025Routine inspection63 out of 100 (Yellow placard)
11 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
Observed numerous food items stored in ambient temperature measured as follows: - Cut tomatoes - food storage rack at cook line - 67F. - Deep fried sliced tofu - food storage rack at cook line - 75F. - Container of various vegetarian hams/meats - food storage rack at cook line - 72F. - Bag of bean sprouts - food preparation table at cook line - 64F. Owner stated that all items were prepared about one to two hours prior during the lunch rush. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were relocated into the walk-in refrigerator to immediately cool.
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
At time of inspection, observed owner placing at the colored labels on all food items at the service counter. Numerous PHF food items supposedly subjected to time as a public health control (TPHC) on the counter for customer self-service lacked colored labels. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Owner provided color coded labels for all food items. *** Repeat violation: TPHC usage will be revoked if additional violation is observed on next inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy accumulation of grease observed on ventilation hood and hood filters at the cook line, especially above the deep fryer. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed numerous cans of domestic insecticide sprays on the storage rack by the two-door upright freezer. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed numerous employees sitting on small stools conducting food preparation with containers placed directly on the floor. Numerous containers and baskets of food observed stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Box of raw cabbage observed stored on the bottom of the storage rack by the two-door upright freezer amongst tools and chemicals. [CA] All food shall be separated and protected from possible contamination. Relocate box of cabbage.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food preparation and/or food storage - cell phones, purses, etcs. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K23 No rodents, insects, birds, or animals
Observed numerous flies in the front service area. [CA] Use any and all approved methods to abate live flies.
Show 4 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee's personal food observed stored behind the front service counter. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water not provided on the left most faucet at the three-compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' food handler cards are all 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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door observed ajar at time of inspection. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
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 Dong Phuong Tofu & Vegetarian, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food from an unapproved supplier Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: roaches Read the free guide
- Food labels missing or wrong Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Dong Phuong Tofu & Vegetarian
Ask for the manager. Dong Phuong Tofu & Vegetarian can only fix what it knows about.
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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.
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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.