At a glance
CleanCleaver food safety systematic review results
What happened?
65/ 100 · 35 points taken off
8 problems found · 3 marked critical · Routine county inspection · Oct 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Dragon Valley Express 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 Dragon Valley Express?
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: Pests seen inside: fruit flies K23How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hand sink not ready to use K06How 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 Dragon Valley Express' team
Is this your place?
Welcome, Dragon Valley Express. We'll walk through this together, one item at a time. To log the fixes, claim Dragon Valley Express 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 Dragon Valley ExpressWe'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: Pests seen inside: fruit fliesThe county found: “Multiple flies around the prep table, around the prep sink, and back kitchen area. Back door of the facility is open…”
First step: What to do
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 2-301.15, Food Code 4-301.12.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Dragon Valley ExpressWe'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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestOct 1, 2026Routine inspection65 out of 100 (Yellow placard)
This one: 65 out of 100 (Yellow placard), inspected Oct 1, 2026.
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple flies around the prep table, around the prep sink, and back kitchen area. Back door of the facility is open at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Eliminate any entry points into the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Dragon Valley Express? Fix it
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
Flies were landing on cutting boards and food contact surfaces at the time of inspection. [CA] Clean/sanitize equipment properly.
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 Dragon Valley Express? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
All hand wash station within the facility have issues at the time of inspection: 1. Hand wash station within the restroom is missing paper towels within the restroom. [CA] Hand wash stations must be fully stocked and operational at all times. 2. Hand wash station in the front prep area has no soap inside of mounted soap dispenser. [CA] Hand wash station must be fully stocked and operational at all times. [SA] Soap dispenser is next to hand wash station. 3. Hand wash station in the back of the facility is blocked at the time of inspection. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC moved all items and hand wash is now accessible.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Dragon Valley Express? Fix it
Not critical (5)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Piece of cooking equipment is noted outside of the hood system at the time of inspection. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
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 Dragon Valley Express? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep table in front of the cook line is not keeping food 41*F below. No PHFs are within unit at the time of inspection. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Per PIC, they plan on obtaining a new unit; make sure unit is like for like.
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 Dragon Valley Express? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide food handler cards for employees at the time of inspection. [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. REPEAT VIOLATION. Failure to comply may result in enforcement action.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
3-Compartment sink is being used as a prep sink at the time of inspection. [CA] Use equipment based on the manufacturer's intended use. Sink should only be used to wash, rinse, sanitize. Use prep sink on site for any food prep.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dragon Valley Express? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Lots of holes noted within the room were the water heater is located and under the 3-compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Heavy debris noted under the 3-compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean. 3. Multiple damaged floor tiles noted within the kitchen area at the time of inspection. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
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 Dragon Valley Express? Fix it
EarlierJan 23, 2026Follow-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 3, 2026Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
kitchen handsink clogged [CA]maintain handsinks in godd repair
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)
The department's words
K07 Proper hot and cold holding temperatures
pork, chicken and tofu in walk in cooler at 45F [CA]maintain perishable food under 41F
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no probe thermometer [CA]obtain an accurate probe thermometer
The department's words
K01 Demonstration of knowledge; food safety certification
no food handler's card [CA]obtain food handler's card for all food preparer
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
ambient temperature in door prep table cooler at 58F, no peishable food stored. [CA]maintain equipments in good repair
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
serving steamers being used before reaching holding temperature of 135F. bambu shoot in steamer starting from 120F to 140F during inspection
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
several wiping clothes on cutting boards [CA]maintain wiping clothes in sanitizing solution
EarlierAug 12, 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.
EarlierAug 8, 2025Routine inspectionRed placard
No violations listed in the data.
EarlierMar 14, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
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
1. Found unused/old equipment in the back alley. [CA]- The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. 2. Found holes in the walls and ceiling near the water heater [CA] - Seal all holes and openings to less than 1/4 inch to prevent vermin entry.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Observed two burner stoved partially stick out of the rear hood [CA]- All cooking equipment shall be completely under the hood within minimum 6 inch overhang. 2. Observed gap between hood filters at the rear hood. Both hoods observed with heavy grease accumulation. [CA] - Obtain new filter or approved filler to eliminate all gaps in the hood ventilation system. Observed fans in walk in cooler are missing covers [CA] - Provide approved covers to the fans in the walk in cooler
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed cracked/missing floor tiles near kitchen entrance [CA] - Flooring shall be in good repair. Replace tiles 2. Observed some textured ceiling panels above the front prep area/steam table [CA] - Ceiling panels shall be smooth, durable, nonabsorbent and easily cleanable in prep areas. Replace with smooth panels
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found brown accumulation on the inside of the mop sink and in various areas, such as shelving and corners of floors. [CA] All nonfood contact surfaces of utensils and equipment shall be clean.
EarlierNov 1, 2024Follow-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 31, 2024Routine inspection60 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the back of house area, at the prep table, cooked pig feet were found in a large bowl and measured at 61°F. Per Fei, he took them out of the walk in cooler for his co worker to cook 45 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above.\ [COS] Fei placed the pig feet back into the walk in cooler to rapidly cool as his coworker was not to arrive for another hour.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
There is no hot water in the facility. Water measured between 69-73°F throughout the different plumbing fixtures in the facility. [CA] Ensure hot water heater is operable and maintained in good repair at all times. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Fei checked the water heater and saw that it was off and turned it back on. Note: Per Fei, the water heater turns off occasionally. Ensure to maintain the water heater in good repair.
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
K06 Adequate handwash facilities supplied, accessible
1. In the back of house hand wash station, there was no soap or paper towels in the dispensers. [CA] Handwashing cleanser shall be provided in dispensers; heated-air hand drying device may be substituted for single-use sanitary towels. [SA] Staff provided a pump bottle of soap and roll of paper towels for use. 2. In the back of house area, at the only hand wash station, the drain pipe is in disrepair causing all of the waste water to drain onto the floor. [CA] All food facilities shall provide an operable handwashing station. Repair the hand sink within 24 hours. [SA] Staff will wash their hands in the first compartment of the three compartment sink while the hand sink is repaired. Failure to do so will result in closure.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are broken floor tiles in front of the walk in cooler, three compartment sink, mop sink, and back of house cook line. [CA] Walls and/or floors in food preparation area shall be kept clean an din good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food in the walk in cooler was found stored on the floor and unorganized. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Placard properly displayed/posted
The department's words
K58 Placard properly displayed/posted
Facility is missing the placard issued from this department. [CA] The placard shall not be defaced, marred, camouflaged, or removed.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the back premises of the facility there are a fryer and ice machine being stored. Per Fei, they no longer work and are not needed for the operation. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the back of house cookline, there is a two stock pot burner that is out of the exhaust ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 2. The filters of the exhaust hood in the back of house cookline have an accumulation of grease and grime. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Show 3 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The Environmental Health Permit was not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a non-ANSI approved microwave in the back of house area. 2. Facility has a non-ANSI approved plastic lid machine to seal containers. Per Fei, the machine is from Taiwan. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 3. The fan guards of the walk in cooler are missing. [CA] Ensure all equipment is maintained clean and in good repair. Provide fan guards.
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 Dragon Valley Express, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Dish sink or dish machine not set up right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Let Dragon Valley Express know
Ask for the manager. Dragon Valley Express can only fix what it knows about.
The department lists no phone for this place.
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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 Dragon Valley Express?
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
- 65 out of 100 (Yellow 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.