At a glance
CleanCleaver food safety systematic review results
What happened?
88/ 100 · 12 points taken off
5 problems found · Routine county inspection · Jan 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Latin Asian Fusion 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 Latin Asian Fusion?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Food on the floor or under drips K30How 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 Latin Asian Fusion's team
Is this your place?
Welcome, Latin Asian Fusion. We'll walk through this together, one item at a time. To log the fixes, claim Latin Asian Fusion 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 Latin Asian FusionWe'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: No hot or cold water at a sinkThe county found: “Maximum water temperature at prep sink and 3 comp sink measured at 116F. [CA]: Hot water shall be supplied at a…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 3-305.11, Food Code 6-501.111, Food Code 2-301.15, Food Code 2-301.14.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Latin Asian FusionWe'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.
25 days free. Cancel anytime.
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 (30 → 12). That takes a team.
Every visit
LatestJan 20, 2026Routine inspection88 out of 100 (Green placard)
This one: 88 out of 100 (Green placard), inspected Jan 20, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at prep sink and 3 comp sink measured at 116F. [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 Latin Asian Fusion? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATION* Observed the use of three 2 door reach in refrigeration units and 1 door freezer on the dining area and office hallway. At the time of inspection, no open food was observed stored in the 2 door reach in units while open food was stored within the 1 door freezer. Per PIC, units are only used to store open food during preparation for events and that the restaurant is closed to the public during preparation for events. [CA]: In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Prior to the installation of new equipment, a food facility shall submit plans and specifications for review and shall receive plan approval. Any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: [email] [phone]
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 Latin Asian Fusion? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Open bags of food stored at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Latin Asian Fusion? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gaps in between baffle filters. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Latin Asian Fusion? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Minor dent on canned nacho jalapeno. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Latin Asian Fusion? Fix it
EarlierJan 23, 2025Follow-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 21, 2025Routine inspection70 out of 100 (Yellow placard)
8 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
In the employee restroom, the soap dispenser at the only handwash sink was empty. [CA] Handwash sink shall be supplied with soap and paper towels at all times. [COS] Employee restocked soap dispenser during inspection. In the kitchen, observed utensils stored inside the only handwash sink. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved utensils away from the handwash sink.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in cooler, found full deep container of rice covered tightly with plastic wrapping. Rice measured at 49F. Per PIC, rice was prepared a few days prior and was not recently taken out of refrigeration. All other food items in the walk-in cooler measured at 41F or below. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135F to 70F within two hours, then 70F to 41F within four hours. Approved cooling methods include 1) placing food in shallow, uncovered pans, 2) separating the food into smaller portions, 3) using rapid cooling equipment, 4) using containers that facilitate heat transfer (ex. stainless steel), 5) adding ice as an ingredient, 6) using ice paddles, 7) inserting appropriately designed containers in an ice bath and stirring frequently, or 8) in accordance with a HACCP plan. [COS] Employee voluntarily discarded rice. See VC&D form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed shelves in the food preparation area are lined with aluminum foil. [CA] Storage shelves shall be approved and easily cleanable.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaking from the wash basin in the 3-compartment sink. Leak appears to have been previously sealed. [CA] Repair leak and maintain plumbing equipment in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the use of three upright refrigeration units to store open foods within the office/hallway to the restroom. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling warewashing equipment, taking off and donning new gloves without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [SA] Employee was instructed to wash hands before donning new gloves.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine in the warewashing machine at 25 ppm. [CA] The chlorine concentration in warewashing machine shall measure at 50 ppm during active warewashing.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed opened and uncovered bulk food containers (dry ingredients). [CA] Once opened, bulk foods shall be transferred to approved NSF containers with tight fitting lids.
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 Latin Asian Fusion, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food in poor condition Read the free guide
Call Latin Asian Fusion
Ask for the manager. Latin Asian Fusion 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 Latin Asian Fusion?
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.