At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Nov 4, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. I Tea Do Raku 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 I Tea Do Raku?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How to fixFix it
- Dish sink or dish machine not set up right K34How 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 I Tea Do Raku's team
Is this your place?
Welcome, I Tea Do Raku. We'll walk through this together, one item at a time. To log the fixes, claim I Tea Do Raku 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 I Tea Do RakuWe'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: Shelves and surfaces need cleaningThe county found: “Heavy grime on the fan guard on the evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and…”
Then the next one: Dish sink or dish machine not set up 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 4-301.12, Food Code 4-603.16, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 I Tea Do RakuWe'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).
Fewer points taken off than last time (20 → 13). That takes a team.
Every visit
LatestNov 4, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Nov 4, 2025.
6 violations listed, 0 marked critical.
Not critical (6)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy grime on the fan guard on the evaporator in the walk-in cooler. [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 I Tea Do Raku? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employee cutting fruits on the drainboard of the 3 compartment sink. [Corrective Action] The 3 compartment sink is to be used for warewashing only. Use the food prep sink for food prep activities.
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 I Tea Do Raku? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Rubber seals on the door of the 2 drawer 1 door prep cooler, 2 door upright freezer, and the 2 door prep cooler observed damaged. [Corrective Action] Repair or replace the rubber seals. 2. Observed new automatic stir fry machine used at the cookline. [Corrective Action] Submit plans to the Plan Check Program at this department for approval to use this equipment. Submit within 30 days.
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 I Tea Do Raku? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Bowl used as a scoop in the marinated chicken container in the walk-in cooler. [Corrective Action] Use a scoop with a handle. 2. Handle of the ice scoops observed in direct contact with ice in the ice machine and ice bin at the service area. [Corrective Action] Store scoops so that the handle does not make direct contact with ice.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you I Tea Do Raku? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like substance inside the ice machines at both the kitchen area and service area. [Corrective Action] Thoroughly clean and sanitize inside of the ice machines.
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 I Tea Do Raku? Fix it
Show 1 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Expired health permit posted in public view. [Corrective Action] Post the current and valid health permit in public view.
EarlierApr 15, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak under the handwash sink basin in the kitchen. [Corrective Action] Repair to stop the leak.
EarlierApr 11, 2025Routine inspection80 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
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
Boba and red bean at the service area observed left out at room temperature. Per PIC, boba was cooked at 1:30 PM and red bean was taken out from refrigeration at 11:30. [Corrective Action] Ensure Potentially Hazardous Foods on time control are monitored by timer or written discard time. [Suitable Alternative] Boba shall be discarded at 5:30 PM and red bean shall be discarded at 3:30 PM.
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
K06 Adequate handwash facilities supplied, accessible
Handwashing sink in the kitchen is inoperable due to water not draining. Employees are temporarily using the 3 compartment sink to wash hands. [Corrective Action] Ensure handwash sink is operable. [Suitable Alternative] Employees to wash hands at the wash compartment of the 3 compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K26 Approved thawing methods used; frozen food
Observed chicken thawing at room temperature under the prep sink. [Corrective Action] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Boxes of chicken observed stored directly on the floor under the prep sink. [Corrective Action] Store foods at least 6 inches off the floor on approved shelving.
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 I Tea Do Raku, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call I Tea Do Raku
Ask for the manager. I Tea Do Raku 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 I Tea Do Raku?
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
- 87 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.