At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
6 problems found · 1 marked critical · Routine county inspection · Sep 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hui Lau Shan 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 Hui Lau Shan?
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
- No backflow test on file K41How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Hui Lau Shan's team
Is this your place?
Welcome, Hui Lau Shan. We'll walk through this together, one item at a time. To log the fixes, claim Hui Lau Shan 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 Hui Lau ShanWe'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: “Coconut cream measured at 53 F within a pitcher at the drink preparation counter. PIC stated that the cream was…”
First step: If food is out of range
Then the next one: No backflow test on file
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 4-301.12, Food Code 2-301.15, Food Code 4-603.16.
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 Hui Lau ShanWe'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.
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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).
Every visit
LatestSep 17, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Sep 17, 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
Coconut cream measured at 53 F within a pitcher at the drink preparation counter. PIC stated that the cream was removed from refrigeration 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cream placed on TPHC and is to be discarded following an additional 2.5 hours of service.
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 Hui Lau Shan? Fix it
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The cook line steamer drain line is routed on the floor directly to the floor sink. The AC condenser drain line discharges into the restroom hand wash sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 Hui Lau Shan? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hui Lau Shan? Fix it
Plan review
The department's words
K48 Plan review
The original gas water heater was replaced with an electric Rheem model no. XE50T12CS55U1 - Household Storage Tank Water Heater (50 gallon, 240 volts, 5500 watts). [CA] A person proposing change a water heater within a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured the hot water temperature at a maximum of 114 F from all sinks within the facility. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Hui Lau Shan? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. An unapproved waffle maker has been installed under the ventilation hood at the cook line. 2. The water heater has been converted from gas to a household electric tank water heater. 3. Two Whynter counter top ice cream machines [CA] Remove unapproved equipment. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Submit plans to the plan check department for replacement of the household electric water heater with an approved commercial unit.
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 Hui Lau Shan? Fix it
EarlierJul 30, 2025Routine inspection90 out of 100 (Green placard)
2 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 only hand wash station at the front preparation area lacked a supply of soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Soap dispenser refilled.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Rear door to the kitchen area left open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
EarlierNov 14, 2024Routine inspection82 out of 100 (Green placard)
5 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
At the front counter, measured a container of coconut milk at 58F and a container of rice balls at 85F. Per operator, rice balls and coconut milk stored on the counter for 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve container of coconut milk and container of rice balls without 3.5 hours, for a total of 4 hours from when removed from temperature control or discard. Potentially hazardous foods stored on the counter-top shall be time labeled when removed from temperature control and served within 4 hours or discard.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed hood is slow venting and does not appear to be fully-functioning. [CA] Ensure hood is repaired and able to properly ventilate steam, heat, vapors, smoke, and grease.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed the use of cardboard to line shelving below prep table. [CA] Ensure only approved materials and equipment are used within the facility. Remove and discontinue use of cardboard.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
On the shelving below the cookline, measured a container of mango mochi at 65F. Per operator, mango mochi was prepared about 5 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; keeping containers uncovered; and/or using rapid cooling technology. [SA] Operator moved container of mango mochi to refrigeration to facilitate cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, at the ice machine, observed black mold like growth on the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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 Hui Lau Shan, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Dish sink or dish machine not set up right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Hui Lau Shan
Ask for the manager. Hui Lau Shan 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
- 81 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.