At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · Oct 30, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Dynasty Chinese Cuisine 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 Dynasty Chinese Cuisine?
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: No hot or cold water at a sink K21How to fixFix it
- Shelves and surfaces need cleaning K33How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Dynasty Chinese Cuisine's team
Is this your place?
Welcome, Dynasty Chinese Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Dynasty Chinese Cuisine 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 Dynasty Chinese CuisineWe'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: No hot or cold water at a sinkThe county found: “At time of inspection, facility lacked hot water. Water measured at 70F at all critical sinks throughout the facility.…”
Then the next one: Shelves and surfaces need cleaning
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 2-304.11, Food Code 4-603.16, Food Code 3-501.13.
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 Dynasty Chinese CuisineWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (23 → 21). That takes a team.
Every visit
LatestOct 30, 2025Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Oct 30, 2025.
6 violations listed, 1 marked critical.
Critical (1)
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
At time of inspection, facility lacked hot water. Water measured at 70F at all critical sinks throughout the facility. Manager stated that hot water broiler was out since the morning. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Ensure hot water heater is operable and maintained in good repair at all times. [COS] Broiler was repaired. Hot water has been restored at all sinks throughout the facility. Hot water measured greater than 130F at all times.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Dynasty Chinese Cuisine? Fix it
Not critical (5)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy build up of grime observed on door handles of refrigeration units. Build up of grime observed on handles and faucets of hand wash sinks. [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 Dynasty Chinese Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Build up of grime and/or food debris observed in the following areas: - Underneath the cook line. - On floor by the roasting oven. - On floor outside of the kitchen along the wall, especially underneath the storage racks. - On floor around area baked good preparation area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 Dynasty Chinese Cuisine? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Numerous trays of dim sum maintained out in ambient temperature measured between 39F to 47F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Dynasty Chinese Cuisine? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal food and beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food. Utilize cups with lids and straws.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Dynasty Chinese Cuisine? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Minor pink and brown growth like matter observed on baffle of the ice machine. Soiled surface was not in contact with ice. [CA] Clean, sanitize, and maintain ice machine.
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 Dynasty Chinese Cuisine? Fix it
EarlierNov 6, 2024Routine inspection77 out of 100 (Green placard)
6 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
Approximately 20-30 steaming baskets of various types of dim sum maintained out in ambient temperature measured between 45F to 65F. Manager stated that all items are staged in preparation to be steamed upon order. Various types of cooked dim sum dishes; fried turnip cake, shrimp chives dumping, fried glutinous rice dumplings, fried taro puff, fried bean curd, maintained inside the glass hot holding unit measured between 100F to 110F. Employee stated that items were prepared less than one hour prior. Manager stated that at the end of the lunch service, all leftover dishes are usually discarded. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Baskets of dim sum waiting to be steamed at the preparation tables were all relocated into the preparation refrigerator to immediately cool and/or maintain cold. Cooked dim sum dishes inside the glass hot holding unit were placed on time as a public health control (TPHC) and shall be discarded if not consumed after 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal beverages observed stored in areas of food preparation and/or food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from restaurant food.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large flat of steamed turnip cake cooling kept tightly covered. Item measured at 168F and had not yet reached cooling temperature. Observed employee quickly covering item with plastic and relocating into the walk-in refrigerators upon this Division's arrival. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
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 in areas of food preparation, food storage, equipment storage, and/or food contact surfaces: - Personal utensils stored above three-compartment sink. - Backpacks and clothes stored on storage rack of cleaned utensils and steam baskets. - Personal cell phone above food ingredients. - Container of personal medicine above food ingredients. [CA] No person shall store clothing or personal effects (cell phone, car keys, and jackets) in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects shall be stored in employee lockers or other designated areas for employee storage. Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. Mop stored inside mop bucket maintained inside the employee restroom. [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
K26 Approved thawing methods used; frozen food
Numerous plastic tubs of steamed beef tripe, spareribs, and fried chicken feet thawing out in ambient temperature. Employees quickly relocated items into the walk-in refrigerator upon this Division's arrival. Items measured between 30F to 38F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy build up of grime observed on door handles of walk-in refrigerators. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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 Dynasty Chinese Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
- Eating or drinking in a food area Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Dynasty Chinese Cuisine
Ask for the manager. Dynasty Chinese Cuisine 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 Dynasty Chinese Cuisine?
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
- 79 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.