At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Jul 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hironori Craft Ramen got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hironori Craft Ramen?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Equipment in poor repair K35How 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 Hironori Craft Ramen's team
Is this your place?
Welcome, Hironori Craft Ramen. We'll walk through this together, one item at a time. To log the fixes, claim Hironori Craft Ramen 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 Hironori Craft RamenWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Chlorine measured to be 25ppm at 3-comp sink. [CA] Ensure dishwashing occurs with sanitization of the dishes.…”
First step: Clean first, then sanitize
Then the next one: Raw food not kept apart from ready-to-eat food
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 4-603.16, Food Code 3-302.11, Food Code 2-301.15, Food Code 3-304.14.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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?
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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 · 5 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 (25 → 12). That takes a team.
Every visit
LatestJul 14, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Jul 14, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured to be 25ppm at 3-comp sink. [CA] Ensure dishwashing occurs with sanitization of the dishes. Sanitization may be accomplished with 1 minute contact with 200ppm quaternary ammonia; 30 second contact with 100ppm; or contact surfaces must be 160F. [COS] Employee added chlorine to 3-comp sink to make 100ppm chlorine and left dishes in sanitizer compartment to soak.
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 Hironori Craft Ramen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Zip lock back of frozen chicken observed to be ontop of boxes of cooked. [CA] Keep raw meat stored below ready to eat foods.
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 Hironori Craft Ramen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets on all prep coolers, and some upright coolers observed to be fraying. [CA] Repair or replace gaskets and maintain in good condition.
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 Hironori Craft Ramen? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Prep cooler in kitchen closest to pass thru window measured to have: -Spinach at 59F (per operator spinach was cooked 1hour prior) -Cha shu at 45F -Bean sprouts at 48F All of these items observed to be stocked over fill line of unit. [CA] Keep PHFs at 41F and below. Ensure all PHFs in prep cooler are not filled pass the fill line to allow for adequate cold air circulation. [COS] Employee said all items were restocked after lunch rush within the last 30 minutes. Operator moved the extra PHFs into reach in cooler in a different container.
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 Hironori Craft Ramen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. Floor ins missing tiles. [CA] Repair floor such that they do not hold standing water. **REPEAT VIOLATION** 2) Floors and shelves in back storage room observed to have debris removed [CA] Clean Clean floors and shelves and maintain floors.
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 Hironori Craft Ramen? Fix it
EarlierJan 26, 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.
EarlierJan 22, 2026Routine inspection75 out of 100 (Yellow placard)
6 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
Only handwash sink in the back kitchen area missing paper towels.[CA] Handwash sinks shall be fully stocked with soap and paper towels at all times. [COS] Paper towels were restocked
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Scoops for spicy tuna salad and rice observed in standing water measuring 62F. Per employee scoops were placed there earlier around lunch time and kept there for service. [CA] In use utensils shall be: cleaned at least every 4 hours or more frequently as required. Utensils may be washed less frequently if they are stored with containers of PHF under proper temperature control or are intermittently stored in a container of water maintained at 135°F or higher. [COS] Utensils were washed rinsed and sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
1) Cooked pork belly and cooked spinach measured to be 46F and 49F. Both container was stacked on top of the cold holding inserts. Both items measured to be 41F deeper into the container. Per operator containers were just restocked after lunch (roughly 30 minutes prior) **REPEAT VIOLATION** 2) Pork broth measured to be 131F-133F in pot on stove. Stove observed to be turned off. Per operator stove had been turned off and should be turned on. **REPEAT VIOLATION** 3) Blended garlic puree and house made chicken sauce measured to be 45F in small to-go containers at the front area. Per employee sauces were just taken out from back cooler about 15 minutes prior. [CA] Keep PHFs cold at 41F and below or hot at 135F and above. Keep PHFs inside the prep cooler insert fill line. Keep stove on to ensure broth remains at 135F and above. [COS] 1) Some pork and spinach was removed to keep the containers level with fill line. Both items were returned to reach in cooler. 2)Stove was turned on and broth was reheated to 165F prior to brining soup down to below simmer. 3) Sauces were placed into reach in cooler by the front.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shrimp observed over cooked soy eggs. [CA] Keep raw meats below ready to eat foods to prevent cross contamination. **REPEAT VIOLATION**
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) 2 door upright cooler by cookline observed to have gasket fraying. [CA] Replace gasket and maintain in good repair. 2) Shelving in 1 door cooler between dishwashing and cookline observed to be held up by rope. [CA] Repair ore replace shelf.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. [CA] Repair floor such that they do not hold standing water. **REPEAT VIOLATION** 2) Behind ramen prep cooler, debris has accumulated on wall and shelving and switches. [CA] Clean wall and maintain in good condition.
EarlierSep 4, 2025Routine inspection80 out of 100 (Green placard)
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
MAJOR: 1) Cooked soy ground meat measured to be 54F. Container was stacked on top of the cold holding inserts. MINOR: 2) Pork broth measured to be 131F-133F in pot on stove. Per employee broth is kept hot on stove and burner might have been turned off after lunch rush at 1:30PM(about 1.5 hours prior). [CA] Keep PHFs cold at 41F and below or hot at 135F and above. Keep PHFs inside the prep cooler insert fill line. [COS] 1) Soy meat was placed into prep cooler insert properly and some green onions were removed. 2)Stove was turned on and broth was reheated to 165F prior to brining soup down to below simmer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth observed to be on counter at prep tables. [CA[ Store in use wiping clothes in sanitizer bucket with 100ppm chlorine or 200ppm quat ammonia to sanitize wiping clothes between uses.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw tuna and shrimp observed to be stored above cooked pork and produce. [CA] Store raw meats below ready to eat foods and produce.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. [CA] Repair floor such that they do not hold standing water.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink at cookline observed to be holding standing water and not draining. No pipes or sinks enter this flood sink. Floor sink under prep sink observed to be draining slowly. [CA] Repair or unclog drain to prevent sewage back up.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured to be 50ppm in sink at 3-comp sink. Employee observed to have just set up 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added chlorine to sanitizer to bring up concentration to100ppm.
EarlierApr 21, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloth in sanitizer bucket with 0ppm sanitizer [CA] Store wiping cloth in sanitizer solution when in use (100ppm chlorine or 200ppm quaternary ammonia).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiles by grease trap observed to be cracked or missing. Floor observed to be holding standing water near grease trap. [CA] Repair/replace floor tiles.
The department's words
K07 Proper hot and cold holding temperatures
1) Cooked spinach measured to be 48F stored in container on prep cooler. Per employee extra spinach had been placed there about 1 hour ago and should have been placed cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked spinach was placed into prep cooler reach in cooler. 2) Soy based soup measured to be 43F in ice bath. Per chef soup was removed from cooler about 30 minutes prior. Ice bath has ice and water level that raises to the bottom of the soup container. [CA] Ice baths shall keep PHFs at 41F and below. Keep ice bath with enough ice and water to surround PHF container to the level of PHFs to effectively maintain temperature. [COS] More ice was added to ice bath to increase water level. 3) Raw meat measured to be 48F. Per employee meat was delivered about 1 hour prior. Boxes of meat observed on top of freezer in back storage room. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee placed meat into reach in cooler in back storage room.
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 Hironori Craft Ramen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Hironori Craft Ramen
Ask for the manager. Hironori Craft Ramen 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 Hironori Craft Ramen?
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
- 88 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.