At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · Routine county inspection · Aug 5, 2026
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. Marina Food Ii-Chinese Kitchen got more than most. That's from the last routine visit, on Sep 24, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Marina Food Ii-Chinese Kitchen?
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
- Hand sink not ready to use K06How 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 Marina Food Ii-Chinese Kitchen's team
Is this your place?
Welcome, Marina Food Ii-Chinese Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Marina Food Ii-Chinese Kitchen 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 Marina Food Ii-Chinese KitchenWe'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: “Pork buns stored at room temperature at the register area subject to TPHC without time markings. Manager stated that…”
First step: The 4-hour option
Then the next one: Hand sink not ready to use
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 3-501.19, Food Code 2-301.15, Food Code 3-501.13, 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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 5, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 5, 2026.
2 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
Pork buns stored at room temperature at the register area subject to TPHC without time markings. Manager stated that the buns were produced at 1 pm and are to be discarded at 5pm. [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. [COS] Pork buns labeled with a discard time of 5pm via a color coded clip system.
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 Marina Food Ii-Chinese Kitchen? Fix it
Not critical (1)
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink at the front serving line and the kitchen entrance is clogged/ slow flowing. Hand wash sinks were blocked from use by bags (additional fully functional hand wash sinks available for use). [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Repair hand wash sink drain pipe so that hand wash sink can be used. Email inspector a picture of the hand wash sinks when they have been repaired.
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 Marina Food Ii-Chinese Kitchen? Fix it
EarlierSep 30, 2025Follow-up inspectionGreen placard
1 violation 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
Measured duck at 90F and pork at 110F in kitchen cookline area. No marking of TPHC. Per PIC, it was cooked about 30 minutes ago. [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. [COS] PIC time marked the PHFs to use or discard within 4 hours from when it was taken out of temperature control.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 24, 2025Routine inspection58 out of 100 (Yellow placard)
13 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
Per PIC, the following PHFs are stored on TPHC but no time marking or any other indication of the PHFs being on time control. - roast duck hanging at room temperature in front of cookline in kitchen measured at 86F - fried chicken measured at 90F and chicken at 106F on buffet line counter - Sticky rice filled with cooked veggies at 60F on buffet line counter [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. Ensure TPHC procedures are followed correctly and note down specific times for each colored clips used for PHFs to identify the correct time they were taken out of temperature control.
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
K07 Proper hot and cold holding temperatures
Measured the following PHFs in front grab and go refrigerator at: - Kimchi at 57F - Duck feet and duck neck at 56F. Per PIC, it was stored in the unit more then 4 hours ago. Ambient temperature of the refrigerator measured above 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D the PHFs. See VCD report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured pork and duck at 60F cooling in covered container in walk in cooler. Per PIC, it was cooked less than 3 hours ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Discussed with PIC removed covers to allow proper cooling.
The department's words
K26 Approved thawing methods used; frozen food
Observed chicken thawing in food preparation sink without running water. [CA] 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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Measured chlorine at 0 ppm in sanitizer bucket near hand wash sink at front area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer measured at 100 ppm.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food manager certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of grab and go refrigerator is above 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 6 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease on ventilation hood used for baking and donuts. Observed gaps in ventilation hood in main kitchen cookline with grease accumulation. [CA] Ventilation hood filters shall be maintained clean and good repair. All hood ventilation filters shall be in place and in good repair.
The department's words
K06 Adequate handwash facilities supplied, accessible
Trash can on wheels blocking hand wash sink near food prep sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Trash can moved away from the sink.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed floor shelves in walk in cooler accumulated with black mold like substance. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk in food containers without lids and in open bags. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed few flies and small insects near front food display. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of flour and grease on floors and walls in baking cookline area. [CA] Walls and/or floors in food preparation area shall be kept clean. Observed loose stainless steel panel with gaps at cookline area near two compartment food prep sink. [CA] Repair the wall and close any gaps. Missing or broken tiles on floor in the cook line. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is 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 Marina Food Ii-Chinese Kitchen, 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
- Hand sink not ready to use Read the free guide
Call Marina Food Ii-Chinese Kitchen
Ask for the manager. Marina Food Ii-Chinese Kitchen 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.
Do you work at or run Marina Food Ii-Chinese Kitchen?
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.