At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
9 problems found · Routine county inspection · Sep 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Gobi Mongolian Grill 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 Gobi Mongolian Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No backflow test on file K41How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Pests seen inside: roaches K23How 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 Gobi Mongolian Grill's team
Is this your place?
Welcome, Gobi Mongolian Grill. We'll walk through this together, one item at a time. To log the fixes, claim Gobi Mongolian Grill 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 Gobi Mongolian GrillWe'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 backflow test on fileThe county found: “Drain hoses from ice machine near microwave extend into floor sink. [CA] Drain lines must be at least 1" above the…”
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 6-501.112, Food Code 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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?
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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 · 5 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 (45 → 21). That takes a team.
Every visit
LatestSep 21, 2026Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Sep 21, 2026.
9 violations listed, 0 marked critical.
Not critical (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain hoses from ice machine near microwave extend into floor sink. [CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to prevent backflow.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Gobi Mongolian Grill? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Bottles of food coloring stored on shelf in dry storage next to and under chemicals such as WD40. [CA] Toxic chemicals shall be stored below and away from food to prevent potential chemical adulteration of food and beverages.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Gobi Mongolian Grill? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1 dead American cockroach observed underneath water heater 1 dead German cockroach observed on floor under electrical box 2 dead German cockroaches observed behind spare wall panel in dry storage. Mouse droppings observed in back corner of dry storage area. Roaches and droppings appeared to be dry and no evidence of active infestation observed. [CA] Clean and sanitize all areas where droppings or dead roaches were observed.
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 Gobi Mongolian Grill? Fix it
The department's words
K07 Proper hot and cold holding temperatures
The following potentially hazardous foods were found to be measuring 47F in the stand up refrigeration unit near the cookline: tofu in packaging; prepped tofu; ready to eat noodles; hot dogs; imitation crab. Ambient temperature of unit was measured at 47F with a probe thermometer. Employee in charge of prep indicated that all items were prepped 3 hours prior. PIC was instructed to move all PHFs into operable units under cold prep and to have someone out to repair the unit. [CA] All potentially hazardous food items shall be held cold at or below 41F or held hot at or above 135F. Refrigeration unit shall be capable of maintaining temperature of 41F or below. [COS] All PHF items were moved to operable refrigeration units.
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 Gobi Mongolian Grill? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Food container lids soiled and stored on ground next to chest freezer. [CA] Equipment and utensils used for food storage or prep shall be kept clean and sanitized and stored in an approved manner.
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 Gobi Mongolian Grill? Fix it
Show 4 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
Observed multiple gaps and holes in ceilings and walls throughout facility. Observed extra piece of wall paneling leaning against wall in dry storage area with two dead roaches behind it. Back door to facility propped open with piece of wood. [CA] Maintain walls, floors, and ceilings of facility in good repair and free of gaps and holes to prevent ingress and harborage of vermin. Keep exterior doors to facility closed to prevent ingress and harborage of vermin. Employee's personal beverage open on counter in food prep area. [CA] Employees shall keep any personal beverages covered with a lid to prevent spills or contamination of food or utensils/equipment/linens.
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 Gobi Mongolian Grill? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Employee rinsed drip tray from soft serve machine in handwash sink near grill. Employee also filled pitcher of water from handwash sink. [CA] Handwash facilities shall be used for employee handwashing exclusively.
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 Gobi Mongolian Grill? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
No standing thermometers inside of refrigeration units. Standing refrigerator in back kitchen measured ambient temperature of 47F taken with a probe thermometer. [CA] Keep internal thermometers inside of all refrigeration units to ensure proper function and ambient temperature of unit.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Gobi Mongolian Grill? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Chef's knife with tip broken off observed in kitchen prep area. [CA] Utensils and equipment used in facility shall be maintained in good repair. Discard any broken utensils or equipment. Bowl being used as a scoop in bulk rice container. [CA] Discontinue use of bowl as rice scoop. All utensils shall be used for their approved purpose.
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 Gobi Mongolian Grill? Fix it
EarlierAug 20, 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 14, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed pitcher of water was stored inside the front prep area's handsink. [CA] Do not store items inside handsink. Handsinks must be made available to make handwashing not only possible, but likely. [COS] The pitcher was removed and placed on the nearby countertop. *REPEAT VIOLATION - 4TH OBSERVED OCCURRENCE. SEE NOTES BELOW.*
EarlierAug 4, 2025Routine inspection55 out of 100 (Green placard)
17 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
1. Soft-serve ice cream mix in the upper hopper of the soft serve machine measured in the range of 45F to 51F. 2. Cut tomatoes, cut hot dogs, imitation crab, cooked corn (uncanned), chestnuts (uncanned), and pineapple (uncanned) measured in the range of 49F to 53F in upper prep inserts of the middle and left-most prep refrigeration unit in the front, customer service area. [CA] Potentially hazardous foods shall be held at or below 41F to prevent the growth of bacteria. Discussed pre-chilling food, using metal inserts, and keeping lids on food to keep foods cold in upper prep unit inserts. *NOTE* Commercial refrigeration units MUST be capable of maintaining potentially hazardous foods at or below 41F, regardless of surrounding ambient air temperature. Ensure that foods are properly cooled PRIOR to placing into prep refrigeration inserts, as these units are not designed to cool down foods, but only HOLD AT OR BELOW 41F. [COS] Employee elected to discard the aforementioned foods after 4 hours of initially being uncanned OR removed from various, properly functioning refrigeration units in the kitchen. See VC&D report. 3. Soft-serve ice cream mix measured 55F for a time period exceeding 4 hours in the bottom of the left-most prep refrigeration unit in the customer self-service area. [CA] PHF shall be held at or below 41F. [COS] Ice cream mix VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Table-mounted can opener blade observed to have large amounts of black buildup. Can opener not actively in use. 2. Brown buildup observed on the inner top-most panel of the ice machine. [CA] Clean and sanitize.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed filling up a pitcher of water that was situated inside of the hand sink in the front mongolian-grill area. [CA] The hand sink shall be used for no other purpose than hand washing, and shall remain unobstructed at all times that the facility is in operation.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed 3 bottles of unlabeled chemicals in the hallway leading to the bathroom. [CA] Chemicals shall be labeled with their common name.
The department's words
K13 Food in good condition, safe, unadulterated
Observed two cans of pineapples with dented hermetic seals. [CA] Cans with dented or potentially compromised hermetic seals shall be discarded immediately. [COS] Cans marked for non-use, and intended for return to distributor.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood screens in the kitchen area and hood screens in the front grill area observed to have large amounts of grease buildup. [CA] Ventilation hood filters shall be maintained clean and good repair.
Show 11 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
*REPEAT VIOLATION* 1. Faucet at the three compartment sink is broken, and cannot output water. Spray rinse is capable of outputting water at greater than 120F. [CA] Ensure that plumbing is maintained in good repair. 2. The plumbing of both hand wash sinks (in kitchen, and in the front grill area) observed to be leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Yellow buildup observed on the ceiling above/adjacent to the front mongolian grill area. [CA] Walls, floors, and ceilings in food preparation areas shall be kept clean.
The department's words
K01 Demonstration of knowledge; food safety certification
All food handler cards provided by an employee are 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.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1. Staff could not provide a probe thermometer upon request. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2. The left-most prep refrigeration unit in the front customer service area lacked an accurate thermometer reading (read 3+ degrees under inspector's probe thermometer reading of ambient). [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Soft serve ice cream machine is not capable of keeping ice cream mix at or below 41F. Left-most and middle prep refrigerator in the front customer self-service area could not maintain PHF in their respective upper prep inserts at or below 41F. Ambient of left-most measured 42F. Ambient of other 2 prep refrigerators measured 41F or less. [CA] Refrigeration equipment must be capable of maintaining PHF at or below 41F. Inspector will return for a follow-up to ensure units are functioning properly within the next 1 to 3 business days. 2. Gaskets in the lower prep units in the front customer service area are peeling/in disrepair. [CA] Repair and maintain gaskets to ensure that refrigerator is able to maintain food at or below 41F. 3. Bowl observed to be used as a scoop for rice in white bulk rice bin. [CA] Discontinue the use of bowls as scoops. Use scoops with handles, and do not allow handles to come into direct contact with food to prevent contamination. 4. Foil observed to be used to line shelves in the kitchen area. [CA] Discontinue the use of foil to line shelves. Ensure that surfaces are smooth, cleanable, durable, and nonabsorbent. 5. To-go "thank you" bag observed to be used to store food in the dry storage area. [CA] Discontinue the use of to-go bags to store food. Store foods in approved, durable containers.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
1. Three dead german cockroaches observed inside the outer lining of the water heater in the kitchen area. No other evidence of cockroaches observed. Employee states that the facility receives pest control treatments, but could not provide a pest control report. [CA] Clean and sanitize area of dead cockroaches. The premises of each food facility must be maintained free of vermin. 2. Approximately four flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Rice scoop observed to be stored in ice water that measured at 40F in the front area adjacent to the soda machine. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Bottles of Sriracha in the front grill area observed to be reused to store other food items. [CA] Single-use containers shall be discarded once emptied of their original contents. Single-use containers shall not be re-used to store other food items.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Large amount of food buildup observed on the sides of equipment/on shelving units next to the cook-line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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. Front door observed to be maintained open. [CA] Keep door closed to prevent the intrusion of pests/vermin. 2. Gap under the back door measured greater than 1/4 inch owing to a partially missing door sweep. [CA] Replace door sweep and seal gaps greater than 1/4 inch to prevent the intrusion of pests/vermin. 3. Two CO2 tanks are not chained/secured in the kitchen area next to the ice machine. [CA] Chain/secure CO2 tanks.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple soiled wiping cloths observed to be left out on various counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Single-use wiping towels shall be removed when they become soiled.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks quaternary ammonium test strips for testing the sanitizer at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierOct 29, 2024Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the 3-compartment sink: hot water was only able to be provided from the spray nozzle, and not the main faucet. [CA] Ensure hot water is available from the faucet. Note: observed two sink compartments were filled with water.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of food debris on faucet/handles of 3-compartment sink. Observed heavy accumulation of grease on sides of deep fryer. [CA] Keep surfaces clean.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Observed foil and cardboard were used as lining for floors/prep surfaces in the cooking area. [CA] Discard foil and cardboard. All surfaces must be smooth, durable, and easily cleanable. *REPEAT VIOLATION* 2) Inside the kitchen near the microwave: observed scoop for sesame seeds was stored with the handle in direct contact with sesame seeds. [CA] Store scoop so that the handle is not in contact with the food.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a plastic jug was stored inside the front handwash sink. [CA] Do not store items inside the handwash sink. Handwash facilities must be available to make handwashing not only possible, but likely. *REPEAT VIOLATION*
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floors, especially around/under the cooking equipment. [CA] Keep floors clean.
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
1) Observed the back door was open during the inspection. [CA] Keep back door closed to prevent vermin entry. 2) Observed mops were stored with mop heads directly on the floor. [CA] When not in use, mops must be stored/hung up so that they can quickly air-dry.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were not available for review. [CA] Obtain valid employee food handler cards and keep them stored together at the facility for review.
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 Gobi Mongolian Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No backflow test on file In CleanCleaver: Backflow device test
- Chemicals unlabeled or stored near food Read the free guide
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Gobi Mongolian Grill
Ask for the manager. Gobi Mongolian Grill can only fix what it knows about.
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Complain directly to the health department
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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.
Do you work at or run Gobi Mongolian Grill?
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.