At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
8 problems found · 2 marked critical · Routine county inspection · Mar 2, 2026
At the routine inspection on Mar 2, 2026. The latest visit, on Mar 5, 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. Gohan Buffet 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 Gohan Buffet?
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: Hand sink not ready to use K06How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Gohan Buffet's team
Is this your place?
Welcome, Gohan Buffet. We'll walk through this together, one item at a time. To log the fixes, claim Gohan Buffet 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 Gohan BuffetWe'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: “1. All PHFs within hot holding (warmer) were measured between 95-98*F at the time of inspection. Have been out for…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 3-302.11, Food Code 3-305.11, Food Code 3-304.14.
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 Gohan BuffetWe'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 · 4 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, Gohan Buffet. 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.
Fewer points taken off than last time (34 → 30). That takes a team.
Every visit
LatestMar 5, 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 Mar 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 2, 2026: 70 out of 100 (Yellow placard).
EarlierMar 2, 2026Routine inspection70 out of 100 (Yellow placard)
8 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
1. All PHFs within hot holding (warmer) were measured between 95-98*F at the time of inspection. Have been out for about 1hr and 15mins. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] All foods were taken back to the cook line to be re-heated. 2. Cold PHFs within the noodle station were measured between 55-59*F at the time of inspection. Unit was not turned on while on site and placed within unit about 2-hours already. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility will use the rest of the product for 2-hours and toss away what ever is left. Unit was turned on.
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 Gohan Buffet? 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 stations in the back of the facility are missing paper towels at the time of inspection. [CA] Hand wash stations must be fully stocked and operational at all times. [COS] PIC added paper towels to all hand wash stations.
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 Gohan Buffet? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw foods within one of the reach in was under ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Gohan Buffet? Fix it
Plan review
The department's words
K48 Plan review
The following additional pieces of equipment were added to the facility after the final inspection (1/8/26). Following pieces of equipment were added: - Pizza oven (Captur One) Not under cook line - Cook robot (Next Robot) Under cook line (2x) - Flat grill next to cook line. - Possibly additional prep tables on site. Further investigation will be conducted with regards to plans for facility. Senior inspector will be consulted. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Some ingredients have been taken out of there original packaging and placed into bulk containers without labels. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Gohan Buffet? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility is serving sushi rolls on site and is missing a consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. A sign can be placed next to the sushi station or the front by cashier station.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Water build up is noted within the walk in and could be coming from the fans within the unit. [CA] Walls and/or floors in food preparation area shall be kept clean. Have the fans serviced by a contractor to address the leak.
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 Gohan Buffet? Fix it
Show 1 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked pork was fully closed with plastic and cooling within a metal tray. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [SA] Plastic around the pork was opened and placed within the walk in.
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 Gohan Buffet? Fix it
EarlierDec 26, 2024Follow-up inspectionGreen placard
2 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
1. REPEAT VIOLATION: In the back of house area, at the only hand wash station, the sink was obstructed, lacked paper towels, and lacked soap. 2. In the front of house area, at the hand sink near the pizza and baked potatoes, the faucet has a plastic glove taped on that is full of water. Per PIC, the faucet does not work and have been instructed to not use it. [CA] Hand wash stations shall be fully stocked with warm water, soap, and paper towels and be easily accessible. [SA] Staff removed the obstructions and stocked the paper towel dispenser. Staff also provided a large pump bottle of soap for use. [SA] The glove was removed. Observed a slight drip from the faucet. Hand wash station was fully operable.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
REPEAT VIOLATION: Water at the three compartment sink and two compartment measured at 114°F and 116°F respectively. [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.
EarlierDec 23, 2024Routine inspection66 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
K06 Adequate handwash facilities supplied, accessible
All hand wash stations within the facility have issues at the time of inspection. Hand wash stations are either missing paper towels or soap. [CA] Hand wash stations must be fully stocked and operational at all times. [SA] Hand wash stations were re-stocked.
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
Hot water was measured between 89-102*F at the time of inspection. Per PIC, the water heater might be having issues. [CA] Ensure hot water heater is operable and maintained in good repair at all times. [SA] Water heater was turned back on and water is gradually rising.
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
Some of the ceiling panels around the dish washer are damaged and ones were the water heater is located are missing. [CA] Ceilings of all rooms where non-prepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket was measured at 0PPM of chlorine at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC added sanitizer to the sanitizer bucket; re-measured at 100PPM.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer within the dish washer was measured at 0PPM at the time of inspection. No active ware-washing and chlorine container was low. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. Regularly check sanitizer containers and change out when needed. [COS] Sanitizer container was changed out and re-measured at 50PPM.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken noted on top of veggies within the walk in. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boiled eggs inside of container noted on the floor of the walk in. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. [COS] Cook moved items to one of the shelves.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to provide a current food manger certification and food handler cards at the time of inspection. [CA] Obtain a food manger certification within 60-days and food handler cards within
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Some plastic containers within the dry storage rack are damaged at the time of inspection. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Mold like substance growing within the caulking around the 3-compartment sink and dish washer area. [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 Gohan Buffet, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
Call Gohan Buffet
Ask for the manager. Gohan Buffet 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.