At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 10, 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. Maruwu Seicha got more than most. That's from the last routine visit, on Feb 5, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Maruwu Seicha?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Time as a control not marked or logged K08How 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 Maruwu Seicha's team
Is this your place?
Welcome, Maruwu Seicha. We'll walk through this together, one item at a time. To log the fixes, claim Maruwu Seicha 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 Maruwu SeichaWe'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: “Lack of Time as a Public Health form, form was not provided to this inspector as requested. [CA] Email completed form…”
First step: The 4-hour option
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 3-501.19, Food Code 3-305.11, Food Code 3-302.11, Food Code 4-301.12.
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?
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (35 → 29). That takes a team.
Every visit
LatestFeb 10, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 10, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack of Time as a Public Health form, form was not provided to this inspector as requested. [CA] Email completed form to [email] as soon as possible.
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 Maruwu Seicha? Fix it
EarlierFeb 5, 2026Routine inspection71 out of 100 (Green placard)
10 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
REPEAT VIOLATION. Measured open gallon of milk, almond milk, soy milk, oat milk between 46F-54F on counter at front prep service area. Measured a container of white cream and matcha cream on top of ice between 45F-55F. Boba measured at 92F. Egg tarts measured between 62-63F. [CA] Maintain potentially hazardous food 41F and below or 135F and above. [SA] Store opened at 10a and tarts were removed from oven and placed at front counter around 945a-10a. Boba was prepared right before 10a. All products were time labeled and shall be discarded after 4 hours if there are any leftovers (10a-2p). Provided paperwork for Time as a Public Health Control for the above mentioned products. Discussed TPHC with manager. This form was provided during last inspection (June 2025), however this Department did not receive the completed paperwork as requested. Submit paperwork to [email] by TOMORROW 2/6/26.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 0000.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front door left open. [CA] Door shall remain closed during business hours to prevent entrance of debris, vermin (rodents/cockroaches) etc. REPEAT VIOLATION.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled bulk container of white sugar noted. [CA] Label bulk containers with ingredient name.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food handler cards available for review on site. No current food safety manager certificate on site. The current one that is posted on the wall next to POS is not valid as this employee no longer works at this 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. Provide food handler cards for employees and at least one person must be food safety certified. A copy of this shall be on site. REPEAT VIOLATION (FOOD HANDLER CARDS).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed gallons of milk in refrigerator next to soft serve machine is not organized to ensure first in first out is being practiced (FIFO). [CA] Ensure proper milk rotation by locating the oldest best by date for milk is in the front of the unit and the newest date is located at the back of the unit. [COS] Feb 15 milk dates were located to the front and Feb 18 milk dates were located in the back of the unit.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips on site to test sanitizer. [CA] Provide test strips and test sanitizer at 100 ppm daily.
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand sink next to the 3 compartment sink was blocked by 2 containers of bulk sugar. [CA] Keep hand sink unobstructed at all times. [COS] Sugar was relocated to another area. Inoperable hand dryer in restroom, paper towel not available at hand sink. [CA] Ensure hand sink is supplied with paper towels in a container/ dispenser if the automatic hand dryer is not operable. [COS] Paper towels were provided.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of thermometers for the 2 door refrigerator next to soft serve machine and 2 door refrigerator behind POS counter. [CA] Each refrigeration unit/freezer shall be equipped with a thermometer.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine sanitizer at 200 ppm at ware washing sink. [CA] Maintain a maximum of 100 ppm. [COS] Sink was adjusted to 100 ppm chlorine.
EarlierJun 12, 2025Follow-up inspectionGreen placard
2 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
Gallon of whole milk measured at 46F, soy milk measured at 45F, almond milk/oat milk measured at 48 located on beverage counter. [CA] Maintain 41F and below by submerging milk containers in an ice bath or provide time marking labels and discard after 4 hours.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front door left open. [CA] Keep door closed during all hours of operation to prevent dust, debris, flies from entering, even when there is a long line of customers. Recommend to provide a sign to stating to " keep door closed at all times." REPEAT VIOLATION.
EarlierJun 9, 2025Routine inspection65 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Inoperable soap dispenser at hand sink next to beverage station. Soap cannot be dispensed. [CA] Ensure soap is available at all times and dispenser is operable. [COS] A portable hand soap dispenser was provided. REPEAT VIOLATION.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee switch from point of sale screen to making drinks without washing hands in between. [CA] When switching job tasks employees shall wash their hands in between. [COS] Employee asked to wash hands.
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 egg tarts behind front service counter and on baking sheet rack below oven in the back kitchen between 63F-70F. Per employees, tarts were finished baking at 945a. Measured snow cap (contains dairy) at 44F located on top of ice at beverage counter. Measured milk and plant based milks above 50F on counter. [CA] Maintain egg tarts, milks for drinks, snow cap under refrigeration or in containers of ice at 41F and below or in warmers 135F and above. Fill snow cap half way and ensure ice water contacts all sides of the container. [COS] Tarts were time marked at time of inspection and shall be discarded at 145p (4 hours). 2nd request: Provide written procedures if time is used as a public health control, time mark all tart products, milk products on counter if temperature cannot be maintained 41F and below at all times. REPEAT VIOLATION. NOTE: 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.
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)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of stem probe thermometers. [CA] Provide thermometers.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips on site. [CA] Provide and test at 100 ppm daily.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to locate food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. Provide hard copies on site for all employees for review.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen fruit thawing in ware washing sink. [CA] Thaw fruit under refrigeration 1-2 days prior.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front door left open. [CA] Keep door closed during all hours of operation to prevent entrance of dust, debris, flies etc.
EarlierNov 4, 2024Routine inspection76 out of 100 (Green placard)
8 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 boba in kettle between 80F-100F, oat milk, regular milk, and matcha milk on counter in the front measured between 47F-53F. Matcha cream noted on top of ice in a container on the counter at 46F. Cheese tarts at front display measured at 73F. Operator stated boba was prepared at 12p and will discard after 4 hours. No time marking or procedures available for review.[CA] Maintain potentially hazardous foods 41F and below or 135F and above. [COS] Boba was time marked and will be discarded at 4pm. Milk products were time marked. Note- Time as a public health control document was provided. Complete the paperwork and email to [email] by Friday.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Soap dispenser empty and in disrepair at hand sink across from espresso machine. [CA] Soap dispenser shall be operable and stocked at all times. [COS]
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food safety managers certificate and food handler cards on site for review. [CA] At least one person must be food safety certified. 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
K45 Floor, walls, ceilings: built,maintained, clean
A ceiling tile is missing in the back prep area. [CA] Re-install the ceiling tile.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed waffles irons on site. [CA] Per final inspection report, waffle irons are not approved unless a mechanical exhaust ventilation exemption statement is provided.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bags of milk powder stored on shelf next to floor cleaner inside the janitorial sink. Observed bags of sugar stored below pipes undereneath the 3 compartment sink and hand sink. [CA] Store food away from chemicals/ waste pipes.
Show 2 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths noted on counters in the front prep area. [CA] Store soiled wiping cloths in a sanitizer bucket in between uses.
The department's words
K26 Approved thawing methods used; frozen food
Observed packaged frozen strawberries thawing inside the 3 compartment sink. [CA] Thaw frozen produce in the refrigerator overnight.
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 Maruwu Seicha, 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
Call Maruwu Seicha
Ask for the manager. Maruwu Seicha 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.
Do you work at or run Maruwu Seicha?
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.