At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Aug 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mamahuhu 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 Mamahuhu?
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: Time as a control not marked or logged K08How to fixFix it
- Dish sink or dish machine not set up right K34How to fixFix it
- Thermometer missing or reading wrong K39How 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 Mamahuhu's team
Is this your place?
Welcome, Mamahuhu. We'll walk through this together, one item at a time. To log the fixes, claim Mamahuhu 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 MamahuhuWe'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: Time as a control not marked or loggedThe county found: “Boba container at the front counter/beverage area lacked date/time label. [CA] When time only, rather than time and…”
First step: The 4-hour option
Then the next one: Dish sink or dish machine not set up right
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 3-501.19, Food Code 4-301.12, Food Code 2-301.15, Food Code 3-304.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 MamahuhuWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 19, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Aug 19, 2026.
6 violations listed, 1 marked critical.
Critical (1)
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 container at the front counter/beverage area lacked date/time label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Note- TPHC procedures is part of their internal digital check list.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mamahuhu? Fix it
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of quat ammonium test strips and thermolabels (repeat violation) for the high temp dishwasher. [CA] Provide both test strips and test daily.
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 Mamahuhu? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometer at 2 door prep unit. [CA] Provide a thermometer.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mamahuhu? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice scoop stored on top of ice machine. [CA] Store ice scoop in a container or in ice machine between uses.
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 Mamahuhu? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed both hand sinks (next to deep fryer and across from 2 door prep unit) blocked by a tall trash can. A soiled food container noted inside the hand sink at front counter. [CA] Keep hand sink unobstructed at all times.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Mamahuhu? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A few food handler cards found expired. [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.
EarlierDec 17, 2025Routine inspection86 out of 100 (Green placard)
4 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 fried rice in unplugged rice cooker at 121F and boba at drink station at 70F. [CA] Maintain potentially hazardous food 41F and below. [COS] Boba was time labeled and will be discarded after 4 hours, rice was reheated to 165F. Time as a Public Health Control handout provided for the boba.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scoop stored in room temperature water. [CA] Store in ice bath between uses.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of temperature measuring device to verify plate utensil temperature for the high temp dishwasher. [CA] Provide a dish plate thermometer or thermolabel to ensure plate temp reads 160F minimum.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths on prep counter. [CA] Store wiping cloths in sanitizer bucket in between uses.
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 Mamahuhu, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
Call Mamahuhu
Ask for the manager. Mamahuhu 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.
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
- 80 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.