At a glance
CleanCleaver food safety systematic review results
What happened?
63/ 100 · 37 points taken off
10 problems found · 2 marked critical · Routine county inspection · Jun 1, 2026
At the routine inspection on Jun 1, 2026. The latest visit, on Jun 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. Go Go Pho 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 Go Go Pho?
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 in poor condition K13How 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 Go Go Pho's team
Is this your place?
Welcome, Go Go Pho. We'll walk through this together, one item at a time. To log the fixes, claim Go Go Pho 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 Go Go PhoWe'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: “Bean sprouts in water located on the front prep unit is measured at 64F. [CA] Potentially hazardous foods when cold…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 2-301.14, Food Code 3-302.11, Food Code 4-603.16.
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 Go Go PhoWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 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, Go Go Pho. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestJun 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 Jun 4, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 1, 2026: 63 out of 100 (Yellow placard).
EarlierJun 1, 2026Routine inspection63 out of 100 (Yellow placard)
10 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
Bean sprouts in water located on the front prep unit is measured at 64F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added ice onto the container to bring the bean sprouts to the proper temperature. 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 3-501.16(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 Go Go Pho? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Employee observed handling raw beef and then immediately handled cut peppers. [CA] Employees shall properly wash hands after handling raw meats and prior to handling ready-to-eat food items to prevent cross-contamination. [COS] The cut peppers were voluntarily discarded by employee, and employee washed 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 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
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 Go Go Pho? Fix it
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris and grime located floor under equipment and storage shelves. [CA] Regularly clean under equipment to prevent the accumulation of food 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 Go Go Pho? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review. 2) Employee food handler cards are not available. [CA] All food handlers shall have a valid food handler card within 30 days from their date of hire. REPEAT VIOLATION Provided handout for food safety training providers.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed washing hands while still wearing disposable gloves. [CA] Employee shall remove disposable gloves before properly washing hands with water, soap, and single-use paper towels. [COS] Employee removed gloves, washed hands, and changed into new gloves.
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 Go Go Pho? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the reach-in coolers, observed raw food items (eggs, beef) stored above ready-to-eat foods (broths, vegetables). [CA] Properly store raw or undercooked food items separate or below ready-to-eat foods.
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 Go Go Pho? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Raw meat is served with certain menu items but a consumer advisory is not available. [CA] A consumer advisory shall be posted where visible to the consumer when raw or undercooked food items is served. REPEAT VIOLATION.
Show 3 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked foods (shrimp, chicken, rice noodles) that are subject to cooling are stored inside a fully covered container. The food items were measured at 75F - 128F, and per employee were prepared within the hour. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to allow for more rapid cooling. [COS] Employee partially opened the containers. REPEAT VIOLATION
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 Go Go Pho? 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
1) Employees' personal items and food observed stored above food sold and served by the facility and above food preparation surfaces. [CA] Properly stored personal items separate or below food and food prep surfaces to prevent cross-contamination. 2) Back door of the facility connecting to the outside is kept open at time of inspection. [CA] Keep back doors closed when not in use to prevent the entrance 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 Go Go Pho? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink was measured at a maximum of 111F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Go Go Pho? Fix it
EarlierAug 7, 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 4, 2025Routine inspection65 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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
Utensils by the cook line, tongs and ladles, are stored in container that was previously used for chemical storage. [CA] Food contact surface utensils shall be maintained clean and uncontaminated prior to use. [COS] Utensils were removed to be washed, rinsed, and sanitized and stored in an appropriate container.
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
Potentially hazardous foods measured at improper holding temperatures. Bean sprouts measured at 62F and beef stored in the front measured at 72F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the items were taken out when the store opened at 10AM - the beef was relocated into the reach-in cooler, and ice and water was added to the bean sprouts.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed washing their hands without the use of soap. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Potentially hazardous foods (rice, egg, chicken, shrimp, rice noodles) was observed cooling while fully covered in plastic or with a lid. [CA] Potentially hazardous foods when cooling shall be partially or loosely covered to allow for rapid cooling. [COS] The covers on the food were partially opened.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the prep sink and three compartment sink was measured at a maximum of 114F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Rare steak is served on the menu but a consumer advisory is not posted. [CA] A consumer warning shall be available on the menu or location where order is taken for the sale of raw or undercooked animal-derived foods.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. 2) Employee food handler cards are not avaialble. [CA] All employees that handle, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
Show 2 more
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 personal items are stored above food storage and food preparation areas. [CA] Store employee personal items in designated area that is separate or below food storage and food prep.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle stored behind the front counter is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
EarlierDec 5, 2024Routine inspection79 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom door is not equipped with a self-closing device. [CA] Restrooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food Safety Certificate for Manager is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Employee food handler cards are not available. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives are stored in crevice above the three compartment sink between a pipe and the wall. [CA] Food contact equipment shall be stored in a location that is clean and protected from contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Multiple potentially hazardous foods (rice noodles, pork, rice) measured at 70-110F that are subject to cooling are observed fully covered with plastic or lids. [CA] When cooling PHF's, food shall be left uncovered or loosely covered to allow rapid cooling.
Show 3 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed by employees where employee did not wash hands prior to putting on disposable gloves to handle food. [CA] Employee shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on gloves to handle food.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Rare steak is served on the menu but no consumer advisory is posted. [CA] A consumer warning shall be available on menu or location where order is taken for the sale of raw or undercooked animal-derived foods. A consumer advisory handout is provided.
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) Backdoor was facility was kept open at time of inspection [CA] Keep back door closed when not in use to prevent the entrance of vermin. 2) Employee personal items are stored above food storage and food preparation areas. [CA] Store employee personal items separate or below food storage and food prep.
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 Go Go Pho, 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 in poor condition Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hands not washed when needed Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Cooked food not cooled in time Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Go Go Pho
Ask for the manager. Go Go Pho 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.