At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
4 problems found · 2 marked critical · Routine county inspection · Mar 12, 2026
At the routine inspection on Mar 12, 2026. The latest visit, on Mar 19, 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. Heytea 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 Heytea?
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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Plan review K48How 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 Heytea's team
Is this your place?
Welcome, Heytea. We'll walk through this together, one item at a time. To log the fixes, claim Heytea 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 HeyteaWe'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 hot or cold water at a sinkThe county found: “Water measured at 92F maximum at the three compartment sink, and measured at 98F maximum from both dump sinks at the…”
Then the next one: Hot food below 135°F
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 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 HeyteaWe'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 · 3 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, Heytea. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestMar 19, 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 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 12, 2026: 80 out of 100 (Yellow placard).
EarlierMar 12, 2026Routine inspection80 out of 100 (Yellow placard)
4 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
Water measured at 92F maximum at the three compartment sink, and measured at 98F maximum from both dump sinks at the front service counter. [CA] Facility shall be capable of providing water at minimum of 100F from the three compartment sink for the purpose of dishwashing. Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Contractor arrived on-site and adjusted the diverter valve. Hot water remeasured at 122F from the three compartment dishwashing sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Heytea? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Guava cloud, matcha cloud, cheese cloud, and pistachio cloud measured between 50F and 51F while maintained in the two door under-counter cooler at the front service area. Ambient of the unit measured 50F via probe. Per staff, items had been relocated to the cooler 45 minutes prior. Guava cloud measured 56F while maintained in an improper ice bath on the counter at the front service line. Per staff, it had been taken out of refrigeration 30 minutes prior. Matcha jelly measured 46F, and coconut jelly measured 49F while maintained in prep top inserts at the toppings station at the front service area. Per staff, items had been placed into the unit less than 30 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Items time labeled to be discarded by 2:30PM.
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 Heytea? Fix it
Not critical (2)
Plan review
The department's words
K48 Plan review
Facility has installed an unapproved milk/tea mixing and dispensing machine. Numerous hoses observed extending into various containers of product. [CA] Facility shall submit photos and specs to DEH Plan Check at [email]. Failure to comply will result in the machine being impounded.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility observed utilizing a pearl cooker to cook boba pearls. Pearl cooker lacks any form of overhead ventilation. [CA] Per the facility's permit condition issued during the final plan check inspection of the facility, facility shall utilize the existing hood to cook boba pearls only. Facility is in direct violation of facility permitting condition. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Heytea? Fix it
EarlierApr 24, 2025Routine inspection92 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep cooler was not maintaining at or below 41F due to missing covers on open inserts. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Covers were placed on open inserts.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of water on floors throughout prep area. [CA] Floors in food preparation area shall be kept clean.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on counters in prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Measured chlorine at 0 ppm in wiping cloth bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Mop sink is leaking from hose. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Heytea, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Heytea
Ask for the manager. Heytea can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.