At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Jun 30, 2025
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. Hong Kong Dim Sum got more than most. That's from the last routine visit, on Jun 25, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Hong Kong Dim Sum?
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-contact surfaces not cleaned or sanitized right K14How 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 Hong Kong Dim Sum's team
Is this your place?
Welcome, Hong Kong Dim Sum. We'll walk through this together, one item at a time. To log the fixes, claim Hong Kong Dim Sum 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 Hong Kong Dim SumWe'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: “Tray of various types of dumplings, bowls of braised chicken feet, and spareribs maintained inside the hot holding box…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-501.19, Food Code 6-501.111, Food Code 2-301.15.
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestJun 30, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 30, 2025.
2 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
Tray of various types of dumplings, bowls of braised chicken feet, and spareribs maintained inside the hot holding box measured between 125F to 133F. Manager stated that all items were steamed within the last two hours and that only small portions are steamed at once. [CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division suggested again maintaining PHF items subjected to time as a public health control (TPHC). [COS] Items were placed on TPHC to be discarded if not sold/consumed after 4 hours.
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 Hong Kong Dim Sum? Fix it
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mechanical dish machine measured at 0 PPM chlorine after multiple cycles. At time of follow-up, the dish machine had not yet been used. Manager stated that ware washing does not take place until later on in the day when the employee starts their shift. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Temporarily utilize the three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
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 Hong Kong Dim Sum? Fix it
EarlierJun 25, 2025Routine inspection58 out of 100 (Yellow placard)
11 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Sticky rice in lotus leaves, various types of dumplings, and bowls of spareribs maintained inside the steam cabinets measured between 112F to 120F. PIC stated that the items were steamed less than 30 minutes prior and that the drop in temperature may be due to the constant opening and closing of the cabinet doors. [CA] PHFs shall be held at 41°F or below or at 135°F or above. * This Division recommended again to increase temperature of the hot holding cabinet or maintain items subjected to time as a public health control. ** Repeat violation. [COS] All items were reheated in the steamer to 165F prior to hot holding again.
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
Food items (roast duck, pork, broiled chicken, various types of fried dim sum, chow mein noodles, chow fun noodles, fried rice, etc.) maintained at the front service counter subjected to time as a public health control (TPHC) were being served past the 4 hour time limit. PIC stated that all times were brought out approximately an hour prior and that they had forgetting to change the times. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. ** Note: TPHC usage will be revoked if repeat violation is observed.
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
K13 Food in good condition, safe, unadulterated
Observed one fly landing on a baked BBQ pork bun and baked sausage bun. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Buns were VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Heavy accumulation of cast of equipment in the kitchen and dining room, personal items and documents at the unused waiter station where tea is prepared. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy build up of grime and debris observed on floors throughout the facility: - Underneath the three-compartment ware wash sink. - Below cooking equipment of the front, middle, and back kitchen. - Below preparation sinks in the middle and back kitchen. - Below shelves and pallets in the walk-in refrigerator. - Below storage shelves in the kitchen and back dry storage areas. Heavy accumulation of grease and or dirt observed on walls/ and ceilings, especially in areas where duck is prepared and hung to dry. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease and food debris observed on food preparation/food storage tables, door handles of refrigeration units, faucets of hand wash sinks, food preparation sinks, and ware wash sinks. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed white linen used to cover vegetables and noodles at the food preparation refrigerator at the noodle preparation station. [CA] Linen shall not be used in contact with food unless they are used to line a container for the service of foods and are replaced each time the container is refilled for a new consumer and laundered prior to reuse.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the kitchen by the food preparation sink is partially obstructed with two barrels of food. Numerous hand wash stations observed with heavy build up of grime on faucets. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Observed employee at the butcher station rinse off cleaver at the hand wash sink at the butcher station. [CA] A handwashing facility shall not be used for purposes other than handwashing.
Show 3 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy accumulation of grease, soot, and dust on ventilation hood and/or ventilation hood filters at the front service area were noodles are prepared, in the middle part of the kitchen where the deep fryer and steamer is located, and in the back kitchen were the roasting ovens are located. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
The department's words
K23 No rodents, insects, birds, or animals
Numerous flies observed at the front service area and in the kitchen. [CA] Use any and all approved methods to abate live flies.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases of food maintained directly on the floor inside the walk-in refrigerator and freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Hong Kong Dim Sum, 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-contact surfaces not cleaned or sanitized right Read the free guide
Call Hong Kong Dim Sum
Ask for the manager. Hong Kong Dim Sum 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 Hong Kong Dim Sum?
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
- 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.