At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Apr 7, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hai Di Lao 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 Hai Di Lao?
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
- 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 Hai Di Lao's team
Is this your place?
Welcome, Hai Di Lao. We'll walk through this together, one item at a time. To log the fixes, claim Hai Di Lao 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 Hai Di LaoWe'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: “Potentially hazardous foods at the prep line is measured at improper cold holding temperatures. Raw shrimp and fish…”
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 4-603.16, Food Code 3-501.19.
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 Hai Di LaoWe'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 · 3 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 (29 → 20). That takes a team.
Every visit
LatestApr 7, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Apr 7, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods at the prep line is measured at improper cold holding temperatures. Raw shrimp and fish maw measured at 56-61F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee prepared a proper ice bath to hold the food items.
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 Hai Di Lao? Fix it
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels at the bar are not stored inside of dispenser. [CA] Paper towels at handwash sink shall be stored inside of dispenser to protect from contamination.
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 Hai Di Lao? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside upright reach-in cooler and inside the walk-in cooler, observed raw meats and raw seafood stored above ready-to-eat foods. [CA] Properly store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
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 Hai Di Lao? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Trench floor drain located in front of the dishwasher was clogged and not draining. [CA] Repair clog drain and maintain plumbing of facility in food repair. [COS] Employees cleared the clogged drain. Other plumbing within the facility was checked by running water at the handwash sinks, three compartment sink, food prep sink, and dishwasher - did not observe any back up in plumbing or overflowing. 2) Drain pipe from wok station at the cook line extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain pipes and the rim of the floor sink to protect equipment from back flow contamination.
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 Hai Di Lao? Fix it
Plan review
The department's words
K48 Plan review
Soft serve machine was not approved for use as was not submitted to this department's Plan Check for review. [CA] The addition of equipment requires plan review and approval prior to installation and use. Facility shall cease use of equipment and remove from facility until plans are submitted. [COS] Employee removed machine from use and observed machine removed from facility to be stored at warehouse.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured at 0 ppm at the dishwasher. Not in active use at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Employees will use the three compartment sink to accomplish the final sanitizing rinse of equipment and utensils.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Hai Di Lao? Fix it
EarlierSep 4, 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.
EarlierSep 2, 2025Routine inspection71 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
Potentially hazardous foods in reach-in cooler located by the cook line was measured at improper cold holding temperatures. Cooked chicken, intestines, yakult, rice cake, cheese balls, custard buns, red bean buns, veggie spring rolls, and crispy fried pork were measured at 64F to 74F. There was no power going to the refrigeration unit. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the rice cake, yakult, and cheese balls were placed into the unit within 2 hours ago and relocated into the walk-in cooler. The other food items were discarded by employees. Employee was able to restore power to the unit and ambient measured at 40F within 30 minutes
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Cut melons and seafood placed at the sauce bar for customer self-service is subject to time rather than temperature but were not time-marked or tracked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not served or used. [COS] Per employee, the food items were placed out when the restaurant opened at 11 and the time is recorded on their computer log. Provided TPHC handout
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal items (potted plants) are stored directly on top of bulk food containers in the upstairs storage area. [CA] Personal items shall be stored separate or below food and food storage.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Food items (cut melons, seafood, vegetable) placed at the sauce bar for consumer self-service are not protected from contamination (ie. sneeze guard or covers). [CA] Foods placed out for consumer self-service shall be protected from contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed putting on disposable gloves to handle food without first washing their hands. Employee observed touching and adjusting their face mask and did wash their hands. [CA] Employees shall properly wash hands after touching their face and prior to putting on gloves to handle food. [COS] Employee was asked to wash hands prior to contamination food or food contact surfaces.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food items (raw seafood) in reach-in cooler along the prep line are stored directly above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking quat test strips to measure sanitizer used at the three compartment sink. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Show 1 more
Plan review
The department's words
K48 Plan review
Soft serve machine observed in use by the sauce bar. The equipment was not part of facility's approved plan. [CA] The addition of equipment requires plan review and approval prior to installation and use. Facility shall cease use of the equipment and remove from facility until plans are submitted. Continued use of the unapproved equipment will result in further enforcement action.
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 Hai Di Lao, 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
- No backflow test on file In CleanCleaver: Backflow device test
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Hai Di Lao
Ask for the manager. Hai Di Lao 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
- Routine inspection
- Result
- 80 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.