At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 8, 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. Marufuku Ramen got more than most. That's from the last routine visit, on Apr 2, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Marufuku Ramen?
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
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 Marufuku Ramen's team
Is this your place?
Welcome, Marufuku Ramen. We'll walk through this together, one item at a time. To log the fixes, claim Marufuku Ramen 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 Marufuku RamenWe'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: “Nonadjustable hand wash station at cook line measured at 114F. Available hand sink nearby. [CA]: Nonadjustable hand…”
Then the next one.
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 4-603.16, Food Code 3-305.11, Food Code 4-301.12, Food Code 2-301.15.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Nonadjustable hand wash station at cook line measured at 114F. Available hand sink nearby. [CA]: Nonadjustable hand sinks shall provide warm water between 100F - 108F.
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 Marufuku Ramen? Fix it
EarlierApr 2, 2026Routine inspection79 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: At the cook line prep table, egg noodles measured between 51F - 52F. Manager stated egg noodles were placed on prep table approximately 20 minutes prior to measurement. MINOR: Raw bean sprouts in plastic bucket at cook line measured between 45F - 47F. Manager stated it was removed from the refrigerator and placed out approximately 20 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: -Egg noodles were time marked to be discarded on the 4th hour after it was removed from temperature control. Time As A Public Health Control (TPHC) guidance provided. -Raw bean sprouts placed in ice bath.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
MAJOR (comply by date: 4/7/26): Upright dish machine was dispensing 0 ppm of Chlorine during active ware-washing. MINOR: Under counter dish machine at the bar was dispensing 0 ppm of Chlorine. No active ware-washing observed. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine at all times [SA]: Available 3 comp sink. MINOR: Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Nonadjustable hand wash station at cook line measured beyond 108F. Available hand sink nearby. [CA]: Nonadjustable hand sinks shall provide warm water between 100F - 108F.
EarlierJul 8, 2025Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bag of rice 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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Washed and wet 18 quart buckets stacked on top of each other at ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 2. Dish machine at bar area was dispensing 0 ppm of Chlorine sanitizer. Chlorine sanitizer bottle observed empty. No active ware-washing at the time. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer at all times. [COS]: PIC replaced Chlorine sanitizer bottle. Observed 50 ppm of Chlorine sanitizer.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility uses lactic acid as sanitizer at 3 comp sink but does not have method/equipment for testing sanitizer level. [CA]: Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
EarlierJun 3, 2025Routine inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
The department's words
K06 Adequate handwash facilities supplied, accessible
Nonadjustable hand sink near cook line measured at 149F. Hand sink nearby available. [CA]: Ensure water temperature at nonadjustable hand sinks is maintained between 100F - 108F. [COS]: Water temperature at hand sink adjusted to 106F.
EarlierNov 22, 2024Follow-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.
EarlierNov 20, 2024Routine inspection71 out of 100 (Yellow placard)
7 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
MAJOR: 1.At the pasta making area, the only hand sink station did not have soap and single use towels. 2. At the bar area, the only hand sink station did not have soap. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in approved dispensers at all times. [COS]: Employee restocked dispensers with single use towels and soap. MINOR: Rear hand sink near 2 compartment sink did not have single use towels in the dispenser. Another hand sink station with soap and single use towels nearby observed. [CA]: All hand sink stations shall be equipped with hand soap and single use towels in approved dispensers at all times. [COS]: Employee restocked dispenser with single use towels.
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
At the bar hand sink station, liquid waste drains onto floor when the hand sink is used. [CA]: Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. [SA]: Hand sink shall not be used temporarily until it is repaired. 3 compartment sink's first/left basin can be used as a temporary hand 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 (5)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. Rear hand sink near 2 compartment sink's hot water valve/left valve was not dispensing water. Highest water temperature measured at 90F. 2. Bar hand sink's hot and cold water valve was not dispensing water. There is a middle valve that is able to dispense water. Highest water temperature measured at 75F. [CA]: All hand sink stations shall be able to provide cold and warm water of at least 100F at all times. Ensure hand sink valves are operable at all times.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing methods for Chlorine and Quat Ammonium sanitizers. [CA]: Provide adequate testing methods for measuring Chlorine and Quat Ammonium sanitizer levels (ie test strips). Ensure dish machine is able to dispense 50 PPM of Chlorine sanitizer during mechanical ware-washing or 100 PPM of Chlorine sanitizer for manual ware-washing. For Quat Ammonium, 200 PPM of Quat Ammonium sanitizer shall be maintained when conducting manual ware-washing.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Food handler training for employees not provided. [CA]: ]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
*REPEAT VIOLATION* Hand washing signs not posted at hand washing sinks used by employees. [CA]: Ensure hand washing signs are available at all hand wash sinks at all times. [COS]: Specialist provided hand wash stickers at all hand sinks.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee was handling personal cellphone and proceeded to go to the kitchen line to begin preparing food (touching food containers) without washing hands prior. No direct contamination observed. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands.
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 Marufuku Ramen, 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
Call Marufuku Ramen
Ask for the manager. Marufuku Ramen 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 Marufuku Ramen?
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
- Follow-up 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.