At a glance
CleanCleaver food safety systematic review results
What happened?
5problems found
5 problems found · 1 marked critical · Routine county inspection · Aug 13, 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. Lei Garden Inc got more than most. That's from the last routine visit, on May 29, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lei Garden Inc?
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: Shellfish tags or fish freezing records missing K16How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hot food below 135°F K07How 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 Lei Garden Inc's team
Is this your place?
Welcome, Lei Garden Inc. We'll walk through this together, one item at a time. To log the fixes, claim Lei Garden Inc 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 Lei Garden IncWe'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: Shellfish tags or fish freezing records missingThe county found: “Lack of tags for clams. [CA] Shellstock shall have certification tags and shall be properly stored and displayed.…”
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 4-301.12, Food Code 3-501.13, Food Code 4-603.16.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (26 → 17). That takes a team.
Every visit
LatestAug 13, 2025Routine inspectionGreen placard
This one: Green placard, inspected Aug 13, 2025.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Lack of tags for clams. [CA] Shellstock shall have certification tags and shall be properly stored and displayed. Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date. [SA] Manager provided an invoice for the clams. Manager will email proof of tags for new deliveries of clams for later this week.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed chicken containers on floor in walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Lei Garden Inc? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Measured scallops at 49F and beef at 47F at top insert prep unit across from cookline. Per PIC, items were stocked in inserts from walk in cooler at 11 AM [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC decided use ice baths to maintain PHFs at 41F or below.
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 Lei Garden Inc? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed chicken and fish thawing in three compartment sink. [CA] Food preparation shall be conducted in available food preparation sink. Discussed with manager to wash, rinse and sanitize three compartment sink prior to using for washing dishes.
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 Lei Garden Inc? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed fish thawing without running water in three compartment sink. [CA] Use designated food preparation sink AND [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Lei Garden Inc? Fix it
EarlierMay 29, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed improper use of warewash sink. Food is being prepared in warewash sink when a food prep sink is available in the facility. [CA] Use the available food preparation sink for any food preparation.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed boiled noodles and pork cooling in covered containers in walk in cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of pink and brown mold like substance on inside panel of ice machine, it is not coming in contact with ice at this time. [CA] Clean and sanitize ice machine.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed sauces stored right next to hand wash sink and under paper towel dispenser. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed or remove any open food from area next to the sink to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*Repeat violation Oven for baking bread is not operated under ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Discontinue the use of the oven. Either move the oven under a ventilation hood or remove the oven from the facility. A follow up inspection will be conducted by June 6, 2025 to ensure the oven is either removed from the facility or moved under the hood.
Show 2 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of dust, dirt and food debris under racks with food containers and bags in storage rooms. Accumulation of debris under racks in cookline area. [CA] Floors in food preparation area shall be kept clean. Accumulation of dust and grease on wall and shelve above food prep table in front of walk in cooler. [CA] Walls in food preparation area shall be kept clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door to the facility propped open. Observed a ceiling window propped open in the cookline area. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Keep the ceiling window closed to prevent vermin entry.
EarlierJan 16, 2025Routine inspection74 out of 100 (Green placard)
9 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
Measured chicken feet and dumpling steam container at 51F stored on prep table near cook line. Per PIC, it was taken out for steaming less than 30 min ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the containers back to refrigerator to cool down. Measured fish at 45F in prep unit across from cookline next to the wall. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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
Observed back door of the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At small mop sink, unable to check hot water, faucet hot water handle is broken. [CA] Ensure hot water heater is operable and maintained in good repair at all times.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cloth used in direct contact with buns in walk in freezer. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Oven for baking bread is not operated under ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Immediately relocate the oven under ventilation hood or further enforcement actions may be taken. Accumulation of grease on ventilation hood filters, ceiling above cook line appears to be stained. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Ensure ventilation hood is working properly and maintain walls and ceilings clean and free of stains.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of dust and debris on walk in cooler fan guards and light cover. Ventilation fans in food prep/ cook line area are accumulated with dust and dirt. Fan stored on shelf across from walk in cooler is heavily accumulation with dust and dirt. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and maintain the equipment in good condition.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris, dust and dirt on floors behind equipment, splashes of food and dust on walls throughout the facility. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed broken pieces of coving/tiles near walls in some areas close to doors near fish tank and back storage areas. [CA] Repair the coving and tiles.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards for some employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboards used as floor and shelf liner throughout the facility. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
EarlierDec 6, 2024Routine inspection80 out of 100 (Green placard)
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
Measured bean sprouts at 66F in the under counter refrigerator, per PIC, it was stored outside for last hour and was just moved in the refrigerator. [CA] PHFs shall be held at 41F or below. [COS] PIC added ice to bean sprouts for rapid cooling.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a small pot stored in hand wash sink near dumplings prep area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Oven for baking bread is not operated under ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Immediately relocate the oven under ventilation hood.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards for some employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door to the facility is propped open. Observed window in the ceiling above cookline open [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Keep the window above cookline closed to vermin entry and to avoid food contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple boxes stored on the floor in dry storage area. [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 Lei Garden Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food thawed the wrong way Read the free guide
Let Lei Garden Inc know
Ask for the manager. Lei Garden Inc can only fix what it knows about.
The department lists no phone for this place.
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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 Lei Garden Inc?
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
- 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.