At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
3 problems found · 2 marked critical · Routine county inspection · Mar 2, 2026
At the routine inspection on Mar 2, 2026. The latest visit, on Mar 5, 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. Hunan Taste 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 Hunan Taste?
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
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- No backflow test on file K41How 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 Hunan Taste's team
Is this your place?
Welcome, Hunan Taste. We'll walk through this together, one item at a time. To log the fixes, claim Hunan Taste 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 Hunan TasteWe'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: “Measured chili oil in a lidded pot in the prep area and at customer tables to be 70F. PIC stated chili oil was…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 3-501.13, Food Code 3-302.11.
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 Hunan TasteWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Hunan Taste. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestMar 5, 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 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 2, 2026: 82 out of 100 (Red placard).
EarlierMar 4, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin in the following areas: - 1 live, fully lucid cockroach under aluminum foil at the cook-line - several cockroach eggs (oothecas) on top of aluminum foil at the cook-line - Dead cockroaches on the lower portions of the prep tables across from the cook-line, and on the floor throughout the kitchen - Numerous rodent droppings observed on the floor in the dry storage room 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 2, 2026Routine inspection82 out of 100 (Red placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured chili oil in a lidded pot in the prep area and at customer tables to be 70F. PIC stated chili oil was made/cooked in-house less than 4 hours ago. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark food to be discarded within 4 hours. [COS] Chili oil was immediately moved to the walk-in refrigerator.
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 Hunan Taste? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed cockroaches in the following areas: - Approximately 10 cockroaches on a large sticky trap on the floor under the cooking equipment under the hood, one of which was alive. Note: operator stated the sticky trap had been placed there about 2 days prior. - One dead cockroach on the lowest shelf of the condiments/seasoning cart in the cooking area, next to clean plates and food containers. - Approximately 7-10 dead cockroaches on the floor under the prep tables next to the prep unit - Approximately 3 dead cockroaches on the floor under the dry storage areas. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hunan Taste? Fix it
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a pipe was leaking at the walk-in refrigerator, and a plastic bucket was placed to catch the water. [CA] Repair plumbing and maintain in good condition.
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 Hunan Taste? Fix it
EarlierNov 6, 2024Routine inspection85 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
The department's words
K26 Approved thawing methods used; frozen food
In the back area: observed raw meat thawing at ambient room temperature. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease under the type-I hood. [CA] Keep hood clean.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards were expired. [CA] Obtain valid food handler cards.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floors inside walk-in refrigerator, especially along walls. [CA] Keep floors clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in refrigerator: observed raw meat stored directly above bowls uncovered raw vegetables. [CA] Store raw meats away from and below ready-to-eat foods to prevent cross-contamination.
Show 2 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of food debris on surfaces, especially cooking equipment, fryer, and dry storage shelves. Observed heavy accumulation of dust on the fan cover inside the walk-in refrigerator. [CA] Keep surfaces clean.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed soiled cardboard and aluminum foil were used to line shelves/surfaces. [CA] Discard cardboard and aluminum foil. All surfaces must be smooth, durable, and easily cleanable.
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 Hunan Taste, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Hunan Taste
Ask for the manager. Hunan Taste 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
- 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.