At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 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. Marufuku Ramen 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 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.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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: Hot food below 135°FThe county found: “In the kitchen area, measured improper holding temperatures of the following: 1. To the right of the cookline,…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 3-302.11, Food Code 3-501.19, Food Code 4-301.12.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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?
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 19, 2026Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Aug 19, 2026.
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
In the kitchen area, measured improper holding temperatures of the following: 1. To the right of the cookline, measured hard boiled eggs at 113F and cooked ground pork at 114F. Per operator, hard boiled eggs and cooked ground pork prepared 20 minutes prior. 2. Opposite from the noodle boiler, on the prep top, measured braised tofu at 122F. Per operator, braised tofu prepared 2 hours prior. 3. Opposite from the deep fryer, on the prep top, in a hot holding unit, measured chicken karaage at 125F. Per operator, chicken karaage was prepared about 30 minutes prior. 4. Opposite from the 2 compartment prep sink, in a hot holding unit, measured pork katsu at 126F. Per operator, pork katsu was prepared an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator placed a time label using TPHC (time as a public health control) for hard boiled eggs, chicken karaage, and pork katsu to be served within 4 hours from when removed from temperature control or discard. Operator reheated cooked ground pork at the cookline and replaced into the hot holding unit. Operator discarded container of braised tofu.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(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 Marufuku Ramen? Fix it
Not critical (3)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured lactic acid sanitizer below 704 PPM as required per manufacturer's instructions. Measured water used to dispense lactic acid sanitizer was above 125F. [CA] Ensure lactic acid sanitizer is maintained as required per manufacturer's instructions between 704 PPM and 1875 PPM. Ensure water used to dispense lactic acid sanitizer is within an allowable range for effective function.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Marufuku Ramen? Fix it
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 the back door was propped open. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin.
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 Marufuku Ramen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back storage area, measured ambient air temperature of 2 door reach in refrigerator at 51F. [CA] Ensure 2 door reach in refrigerator is repaired and able to maintain potentially hazardous foods at 41F and below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Marufuku Ramen? Fix it
EarlierJun 24, 2025Routine inspection87 out of 100 (Green placard)
3 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
Potentially hazardous foods measured at improper holding temperatures. Eggs in hot holding unit measured at 127F; karaage in warmer measured at 128F; bean sprouts on prep table measured at 55F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] The egg was reheated prior to putting back on hot holding; ice and water was added to the container of bean sprouts; karaage was prepared within the hour and was used up.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the upright reach-in cooler, observed raw eggs stored above cooked foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per employee, the egg noodles are subject to time as a public health control using the facility's operating hours. Written procedures for use of time are not available. [CA] When potentially hazardous foods are subject to time rather than temperature, written procedures shall be available to outline how the food is time-marked or tracked to be discarded if not used within a 4 hour period. TPHC handout and procedures provided and discussed wtih manager
EarlierFeb 10, 2025Routine inspection83 out of 100 (Green placard)
5 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
Potentially hazardous foods measured at improper cold holding temperatures. Container of kikurage mushrooms and container of bean sprouts by the cook line were measured at 50 - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added water and ice into the containers to properly cold hold the food.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking thermal test strips or thermometer to measure sanitizing rinse for the high temperature dishwasher. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed putting on single-use gloves to handle food but did not properly wash hands prior wearing the gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles in the kitchen by the prep tables and cook line are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
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
- Routine inspection
- Result
- 85 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.