At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jan 13, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dong Que Restaurant 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 Que 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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- No person in charge on duty K01How to fixFix it
- Shellfish tags or fish freezing records missing K16How 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 Que Restaurant's team
Is this your place?
Welcome, Dong Que Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Dong Que 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 Dong Que 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. Observed the chlorine bottle to be empty.…”
First step: Clean first, then sanitize
Then the next one: No person in charge on duty
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 6-501.112, Food Code 3-305.11, Food Code 2-301.14.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Dong Que 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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (29 → 25). That takes a team.
Every visit
LatestJan 13, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Jan 13, 2026.
8 violations listed, 1 marked critical.
Critical (1)
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 concentration in the dishwasher was measured at 0 ppm. Observed the chlorine bottle to be empty. [Corrective Action] Maintain chlorine sanitizer concentration at 50 ppm. [Suitable Alternative] Use the 3 compartment sink to sanitize utensils at 100 ppm until dishwasher has been repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Dong Que Restaurant? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of manager's Food Safety Certificate. [Corrective Action] Provide the manager's Food Safety Certificate.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags are not maintained for 90 days. Tags for current batch of shellstock available. [Corrective Action] Maintain shellstock tags for 90 days.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Exposed spackle on the wall next to the handwash sink at the service area. [Corrective Action] Repaint wall and maintain in good condition. 2. Wall observed water damaged on the left side of the wall in the stir fry room. [Corrective Action] Maintain wall in good condition. 3. Paint peeling off the wall at magnetic knife holder. [Corrective Action] Maintain wall in good condition. 4. Entry way into the back storage area observed unfinished and observed chicken wire exposed from the stucco. [Corrective Action] Ensure to complete the entry way project. 5. Base board in many areas of the kitchen observed deteriorated and use of unapproved material for base board. [Corrective Action] Use approved materials for the floorings and walls. Maintain walls and floors in good condition.
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 Dong Que Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Maintain exhaust vents clean.
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 Dong Que Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seal on the door of the single door upright cooler in the kitchen observed damaged. [Corrective Action] Repair or replace the rubber seal.
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 Dong Que Restaurant? Fix it
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed on monitoring traps next to the water heater. [Corrective Action] Replace the monitoring traps. Clean and sanitize areas of dead cockroaches.
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 Que Restaurant? 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 gaps larger 1/4 inches under the back doors. [Corrective Action] Minimize gaps under the back doors.
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 Dong Que Restaurant? Fix it
EarlierOct 23, 2024Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
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
MAJOR Chlorine measured at 0ppm at final sanitizing stage in dishmachine. Employee actively washing dishmachine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC set up 2 compartments with sanitizer measured 100ppm in the 2 compartments. PIC reset the line and changed dishmachine solution. Dishmachine dispensed 50ppm of chlorine at the end of inspection. MINOR Mold like substance built up on ice panel in ice machine. [CA] Clean and sanitize ice machine as needed to prevent the build-up of mold like materials.
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
Excessive grease built up on the hood filter at wok area hood. [CA] Clean and maintain hood. Observed the use of a solid fuel charcoal grill at the secondary cook line. [CA] Solid fuel grills shall be under dedicated ventilation hoods.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION Food safety manager certificate expired and no food handler cards available on site. [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 facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers of soup and container of oyster stored on floor in walk-in fridges. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Black and heavy scratched and scored cutting board on prep tables. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee bag stored on rack on top of drying noodles in food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Peeling paint on the wall at cookline wok station where knife magnet observed. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Several area with broken floor cove base. [CA] Repair or replace cove base. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Plan review
The department's words
K48 Plan review
REPEAT VIOLATION Found the following items added to facility: 2 door cold top/reach in (@ cooks line); walk-in-cooler (L); walk-in-freezer (L), ice machine (L); 3 door sliding unit (L), 1-compartment sink (L); mop sink (RR), hand sink (2RR), cove base flooring, ceiling panel, water heater (RR), dry storage room. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. The installation of new equipment must go through the plan check department for review and approval, submit plans and specification sheets. Per PIC, he has paid for an architect to draw the plan and submit to the department. Submit plan to this office within 3 business days or the added equipments may be impounded by this office.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee at cookline wash containers with dish soap and without hand washing and changing gloves, put container back to open top fridge. Observed dish soap on gloves. Employee attempted to touch cut tomato. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector stopped action and direct employee to change gloves and wash hands.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags for shellstock are not maintained for 90 days.. Tags are available for current batch in fridge. [CA] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.
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 Que Restaurant, 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: roaches Read the free guide
Call Dong Que Restaurant
Ask for the manager. Dong Que Restaurant 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 Dong Que Restaurant?
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
- 75 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.