At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
9 problems found · 1 marked critical · Routine county inspection · Sep 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Highland Noodle 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 Highland Noodle?
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: Hand sink not ready to use K06How to fixFix it
- Pests seen inside: fruit flies K23How 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 Highland Noodle's team
Is this your place?
Welcome, Highland Noodle. We'll walk through this together, one item at a time. To log the fixes, claim Highland Noodle 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 Highland NoodleWe'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: Hand sink not ready to useThe county found: “The sink basin of the handwash sink in the kitchen between the prep sink and the 3 compartment sink was completely…”
First step: Hand sinks are for hands only
Then the next one: Pests seen inside: fruit flies
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 6-501.112, Food Code 3-302.11, Food Code 6-301.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Highland NoodleWe'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 (2 routine).
Every visit
LatestSep 1, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Sep 1, 2026.
9 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
The sink basin of the handwash sink in the kitchen between the prep sink and the 3 compartment sink was completely full of clutter rendering the handwash sink not accessible. [Corrective Action] Maintain the handwash sink free of any clutter and ensure handwash sink is easily accessible at all times. [Corrected on Site] Employee cleared out all the clutter from the sink basin.
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 Highland Noodle? Fix it
Not critical (8)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Fruit flies observed in the dry storage room. [Corrective Action] Eliminate fruit flies using safe methods.
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 Highland Noodle? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Container of raw meat observed stored above cooked meat in the walk-in cooler. [Corrective Action] Store raw meat below cooked meat. 2. Observed containers of food stored directly on the floor in the walk-in cooler. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.
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 Highland Noodle? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Broken floor tiles observed at the cookline. [Corrective Action] Maintain floors in good condition. 2. Broken floor tiles observed in the walk-in cooler in front of the walk-in freezer door.
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 Highland Noodle? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of toilet paper dispenser in one of the restrooms. [Corrective Action] Install a toilet paper dispenser.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Highland Noodle? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Perishable foods in the 3 door open top prep cooler were measured at 45 degrees Fahrenheit. [Corrective Action] Maintain perishable foods below 41 degrees Fahrenheit.
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 Highland Noodle? Fix it
Show 3 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Dust accumulation on the glass ball lighting in the dining room. [Corrective Action] Thoroughly clean and maintain clean.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Highland Noodle? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed rusted metal shelf with wooden shelving in the walk-in cooler. [Corrective Action] Discontinue using the rusted metal shelf with wooden shelving. Use NSF/ANSI approved shelving. Observed wooden 4x4s used to stack between metal containers in the walk-in freezer. [Corrective Action] Discontinue using 4x4s to stack in between metal containers. Additional shelving may need to be installed in the walk-in freezer.
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 Highland Noodle? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. Manager's Foods Safety Certificate was not available for review. [Corrective Action] Ensure manager's FSC is always available for review. 2. Employee's Food Handler's Cards were not available fore review. [Corrective Action] Ensure employee's Food Handler's Cards are always available for review.
EarlierNov 7, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
1. Facility lack manager Food Safety Certificate. [Corrective Action] At least one person shall have the manager Food Safety Certificate. 2. Food Handler's Card not available for review. [Corrective Action] Employee's Food Handler's Card shall be readily available for review.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak from the fire sprinkler in the walk-in cooler. [Corrective Action] Repair to stop the leak.
The department's words
K07 Proper hot and cold holding temperatures
1. Perishable foods in the 3 door prep cooler at the cookline was measured at 46 degrees Fahrenheit. [Corrective Action] Maintain perishable foods at or below 41 degrees Fahrenheit. 2. Potato salad in the 3 door reach-in cooler at the service area was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain perishable foods at or below 41 degrees Fahrenheit.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Bowls used as scoops in the bulk flour and sugar bins. [Corrective Action] Use scoops with handles. 2. Handle of the ice scoop was observed in direct contact with the ice in the ice machine. [Corrective Action] Store the scoop so that the handle does not touch the ice.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Broken floor tiles by the walk-in freezer door. [Corrective Action] Maintain floors in good condition. 2. Metal cove base by the walk-in cooler door observed separating from the wall. [Corrective Action] Repair the cove base to be flush with the wall. 3. Heavy dust on the exhaust vent in both restrooms. [Corrective Action] Thoroughly clean and maintain clean.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Heavy ice accumulation on the door jams of the walk-in freezer door. [Corrective Action] Remove ice accumulation. 2. The doors of the 3 door prep cooler does not properly close. [Corrective Action] Ensure refrigerator doors close properly.
EarlierApr 4, 2025Routine inspection87 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Broken floor tiles in the walk-in cooler by the door of the walk-in freezer. [Corrective Action] Repair the floor tiles. 2. Door of the walk-in freezer does not properly close. Observed heavy ice accumulation on the door and jams. [Corrective Action] Ensure the door closes properly.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops in the bulk flour and sugar containers. [Corrective Action] Use a scoop with a handle.
The department's words
K01 Demonstration of knowledge; food safety certification
Expired Food Safety Certificate. [Corrective Action] Provide the valid current Food Safety Certificate.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Lack of "Employee must wash hands" sign in the restrooms. [Corrective Action] Provide sign.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water leak from the drain pipe under the right compartment of the 3 compartment sink. [Corrective Action] Repair to stop the leak.
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 Highland Noodle, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Highland Noodle
Ask for the manager. Highland Noodle 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.
Do you work at or run Highland Noodle?
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
- 73 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.