At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · Routine county inspection · Mar 26, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Golden Palace got more than most. That's from the last routine visit, on Mar 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Golden Palace?
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
- Food in poor condition K13How to fixFix it
- Pests seen inside: flies 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 Golden Palace's team
Is this your place?
Welcome, Golden Palace. We'll walk through this together, one item at a time. To log the fixes, claim Golden Palace 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 Golden PalaceWe'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: “Inside prep refrigerator: black bean sauce held for more than 4 hours measured at 78F. [CA] Potentially hazardous…”
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 6-501.112, Food Code 3-302.11, 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 Golden PalaceWe'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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (34 → 31). That takes a team.
Every visit
LatestMar 26, 2026Routine inspectionGreen placard
This one: Green placard, inspected Mar 26, 2026.
3 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
Inside prep refrigerator: black bean sauce held for more than 4 hours measured at 78F. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] employee VC&D the bean sauce.
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 Golden Palace? Fix it
Not critical (2)
The department's words
K13 Food in good condition, safe, unadulterated
In the walk in, observed a container of sauce with heavy accumulation of mold like substance on the cover and in the inside. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Employee discarded the food.
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 Golden Palace? Fix it
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area: Old cockroach dropping on shelves above the restroom door. In the dry storage room : Old rodent droppings on the floor below shelves. Multiple house flies by the kitchen back door. [CA] Facility shall be kept free of vermin. Clean and sanitize area of old droppings, seal all cracks and crevices to prevent possible infestation. Note : Facility is currently serviced monthly, pest report was provided for review.
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 Golden Palace? Fix it
EarlierMar 11, 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.
EarlierMar 9, 2026Routine inspection69 out of 100 (Green placard)
11 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
In the kitchen area, measured improper holding temperatures in the following areas: 1. At the bbq roasting area, measured raw duck at 53F. Per operator, raw duck stored for about 2.5 hours. 2. In the insert top for the 4 door insert prep unit, observed various potentially hazardous foods stored between 46F and 52F including marinated chicken, scallops, and canned mushrooms. Per operator, potentially hazardous foods stored for 2 hours. 3. In the walk-in refrigerator (previously stored on a shelf in the kitchen area), measured cooked lobster at 65F. Per operator, cooked lobster stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved raw duck to walk-in refrigerator to facilitate proper holding temperatures. Cooked lobster kept in walk-in refrigerator to facilitate proper holding temperatures. Operator added ice to potentially hazardous foods in the insert top of the 4 door insert prep unit to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed roast duck hanging next to dirty shelving. Observed shelving in the area around hanging duck is rusted with accumulation of debris. [CA] Ensure food is stored in a manner that prevents contamination. Discontinue storage of duck in a manner that may cause contamination. Clean and maintain areas where food is stored to prevent possible contamination.
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, at the shelving installed to the right of the employee restroom, observed accumulation of cockroach droppings between the door trim and the stainless steel shelf. At the warewash/prep area, on shelving installed above the area, observed cockroach droppings around brackets and on the wall behind the shelves. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service as necessary.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths stored on kitchen counter-tops. [CA] Ensure all used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the walk-in refrigerator, observed heavy accumulation of debris and rust on shelving. Observed food items stored in close proximity of unclean surfaces. [CA] Ensure all non-food contact surfaces are frequently cleaned and sanitized to prevent possible cross contamination of food items stored.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, in dry food containers, observed the use of bowls as scoops, with the sides and bottom of bowls in direct contact with food. [CA] Ensure scoops with handles are used for scooping dry food. Scoops stored in dry food containers shall be stored with the handle facing away from food to prevent possible contamination.
Show 5 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 cracks and crevices along the edges of shelving between the wall and shelf. [CA] Ensure all cracks, crevices, holes, and gaps are sealed to prevent harborage of vermin.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers of food stored on the floor in the walk-in refrigerator and in the kitchen area. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed food debris and standing water throughout the entire flooring. In the kitchen area, underneath the cookline and in the cooking areas, observed heavy accumulation of food debris and standing water. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On shelving, observed two plastic wrap covered trays of cooked pork belly cooling at 99F. Per operator, cooked pork belly prepared an hour prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Ensure all potentially hazardous foods are left uncovered when cooling to allow for ventilation of heat. [SA] Operator removed plastic wrap from trays of cooked pork belly to allow for proper cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at less than 50 PPM. [CA] Ensure chlorine sanitizer is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. At the ice machine, observed mold-like accumulation in the inner panel. [CA] Ensure interior of the ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
EarlierFeb 24, 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.
EarlierFeb 19, 2025Routine inspection66 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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
In the kitchen area, measured hot water at the 3 compartment sink at 59F, and hot water at the handwash sink at 60F. [CA] Ensure hot water is provided at all warewash, prep, and mop sinks at 120F. Provide hot water at handwash stations between 100F and 108F. [SA] Operator turned hot water heater back on. Remeasured hot water at the 3 compartment sink at 102F. Operator was informed to maintain hot water at least 120F at the 3 compartment sink.
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
In the kitchen area, measured a container of bean sprouts at 60F, platters of cooked lobster at 65F, and a container of chicken broth at 95F. Per operator, bean sprouts stored on the counter-top for an hour, platters of cooked lobster stored on the counter-top for 1.5 hours, and chicken broth stored for about 2 hours. By the 3 compartment sink, in the hot holding unit, measured baked bbq pork pastry at 110F. Per operator, baked bbq pork pastry prepared 1.5 hours prior and is served only between 10:30 and 14:30. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved bean sprouts, and cooked lobster to nearby refrigeration to facilitate proper holding temperatures. Chicken broth was placed on the stove-top and reheated to 165F. Baked bbq pork pastry to be served by 14:30, for a total of 4 hours from when removed from temperature control or discard.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is provided at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back prep room, observed the use of cardboard to line shelving, line the area between wooden tabletop and stainless steel prep table In the kitchen area, observed the use of cardboard to prop up broken table legs. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard within the facility to prevent possible harborage of vermin.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, around the cookline, and underneath the warewash area, observed accumulation of food debris and standing water. In the employee service area, observed accumulation of food debris and standing water. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, measured cooked duck and cooked pork belly cooling on hanging hooks at 75F and 68F respectively. Per operator cooked duck and pork belly prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice; in an ice bath; in shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved cooked duck and cooked pork belly to nearby walk-in freezer to facilitate proper cooling.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area, observed accumulation of food debris on and around shelving, and refrigerator door handles. [CA] Ensure non-food contact surfaces are frequently cleaned and sanitized ti prevent possible cross-contamination.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
In the water heater closet, observed rodent droppings on the floor. At the kitchen area, on the shelving installed to the right of the employee restroom, observed accumulation of cockroach droppings between the door trim and the stainless steel shelf. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service as necessary.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee attempting to switch tasks after emptying floor sink stainer without washing hands at the handwash station. [CA] Ensure hands are properly cleaned at the handwash station using warm water, hand soap, and paper towels. [COS] Employee instructed to wash hands at the handwash station.
EarlierOct 8, 2024Routine inspection66 out of 100 (Green placard)
12 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
Major: 1. Measured the following PHFs holding between 50F - 112F at cooks line counter/rack for less than 4 hours: raw shrimp, minced pork, shrimp and chives dumplin, cooked pork and raw chicken. 2. Measured container of bean sprouts holding at 66F near walk-in-cooler. 3. Measured the following PHFs holding between 50F - 53 in cold prep table at cooks line (right side): cubed beef, scallop and beef. Per operator, PHFs made and prep for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135. [COS] Operator directed to add ice to PHFs. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured the following PHFs holding between 45F - 49F in 4 door reach in (M) at cooks line: pork, chicken, raw shrimp, tofu and fried pork. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found cloth linen used throughout food facility to cover food items in walk-in-cooler to food in prep station. [CA] Discontinue using cloth linen, use approved food grade covers.
The department's words
K23 No rodents, insects, birds, or animals
Found several flies throughout food facility. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Found several wiping cloths sitting on counter top at cooks line. [CA] When not in use, store wiping cloth in sani buckets.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Found toilet tissue stored outside of mounted dispenser in employee restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed container of noodles and soup cooling in walk-in-cooler. Observed plastic wrap covering beef herbal soup and noodles covered by lids. Per operator, PHFs made less than 4 hours. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Show 6 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine concentration less than 50ppm at dish machine. Observed sanitizer bin for dish machine almost empty. Per operator there were no other replacement of chlorine sanitizer bottle. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator directed to set up chlorine sanitizer at 3 compartment sink.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found a leaking faucet at 2-compartment sink when water knob is on. 2. Found leaking drain line under 2-compartment sink (right side). [CA] Secure leak.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water holding at 118F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water to be held at 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.
The department's words
K26 Approved thawing methods used; frozen food
Observed a container of meat thawing in middle compartment sink of warewash sink. [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. [COS] Facility has a 2-compartment sink where all food prep shall occur. Operator directed to redirect thawing of meat to 3rd compartment sink after cleaning due to need of warewash sink for sanitizing purposes.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found containers of food stored on floor in walk-in-cooler/freezer. [CA] Food shall be stored a minimum of 6 inches off floor.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Found wall and ceiling panels at cooks line and in walk-in-cooler with accumulated black substance, dust and debris. [CA] Routinely clean.
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 Golden Palace, 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
- Pests seen inside: flies Read the free guide
Call Golden Palace
Ask for the manager. Golden Palace 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 Golden Palace?
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
- 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.