At a glance
CleanCleaver food safety systematic review results
What happened?
62/ 100 · 38 points taken off
9 problems found · 3 marked critical · Routine county inspection · Jun 8, 2026
At the routine inspection on Jun 8, 2026. The latest visit, on Jun 11, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Master Oh 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 Master Oh?
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: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Pests seen inside: roaches K23How 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 Master Oh's team
Is this your place?
Welcome, Master Oh. We'll walk through this together, one item at a time. To log the fixes, claim Master Oh 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 Master OhWe'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: Hand sink not ready to useThe county found: “Observed the only handwash sink in the kitchen was filled with boxes of food. When boxes were removed, observed the…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 6-501.112, Food Code 2-301.15, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 3 follow-up).
Nice work, Master Oh. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestJun 11, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jun 11, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 8, 2026: 62 out of 100 (Red placard).
EarlierJun 10, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Three live German cockroaches (two juvenile and one adult) on the wall by the preparation sink and the cook line - Several dead cockroaches by the cook line and by the water boiler 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 9, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - One live juvenile cockroach on the wall nearby the cook line - One live juvenile cockroach and one live adult on the wall behind the mechanical dishwasher - Dead cockroaches in the condenser of the preparation unit, in the handwash sink, and on shelf nearby the 3-compartment sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJun 8, 2026Routine inspection62 out of 100 (Red placard)
9 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
Observed the only handwash sink in the kitchen was filled with boxes of food. When boxes were removed, observed the soap dispenser is empty. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times. [COS] Employees relocated the food and restocked the soap dispenser at the time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Master Oh? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured jjigae on the preparation counter at 52F. Per PIC, jjigae was removed from refrigeration unit less than 30 minutes prior. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Specialist directed employee to reheat jjigae on the stovetop for hot holding.
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 Master Oh? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 25+ live German cockroaches of different life stages on the wall underneath the 3-compartment sink - 10+ live German cockroaches of different life stages behind the 3-door preparation unit at the cook line - Multiple live cockroaches on the wall and floor throughout the facility including above preparation counter and under cook line - Multiple dead cockroaches underneath the preparation sink and 3-door preparation unit at the cook line 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Master Oh? Fix it
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods stored on the floor in the dry storage room, walk-in cooler, and walk-in freezer. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units are missing internal thermometers. [CA] A thermometer shall be placed in each refrigeration unit where it is easily visible while checking ambient temperature.
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.
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No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed the hot water inside the women's restroom is not consistently dispensing. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Master Oh? 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
1) Underneath the 3-compartment sink, observed gap between the wall and the sewer panel. In the dry storage room, observed ceiling panel leading into the attic is currently open. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door propped open during inspection. [CA] Keep back door closed to prevent pest entrance and harborage.
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 Master Oh? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed fish cake cooling at ambient temperatures in a deep, plastic container. [CA] Potentially Hazardous Foods shall be cooled using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. 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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Master Oh? Fix it
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Observed food stored inside and directly adjacent to the handwash sink. [CA] Store foods away from potential splash contamination. All food shall be separated and protected from cross-contamination. 2) Observed raw shelled eggs and meats stored above ready-to-eat foods. [CA] Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Master Oh? Fix it
EarlierAug 7, 2025Routine inspection81 out of 100 (Green placard)
6 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 hot holding box, measured rice bowls from 120-125F. Per PIC, rice was cooked and moved to hot holding box approximately 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Rice will be served during lunch shift or discarded after lunch shift (within 4 hours). The hot holding box temperature will be turned 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 (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the floor in the front area (with the 3-door preparation unit) is missing cove basing. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed bowl without handle stored inside bulk chili powder mixture. Observed scoop handles stored in direct contact with bulk dry ingredients. [CA] Provide approved scoops with handles. Ensure scoops are stored in such a way to prevent direct contamination with food. 2. Observed knives stored in between the preparation unit lids. [CA] Equipment and utensils shall be securely stored in a clean and dry location.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping cloths stored in buckets. Per employee, buckets are filled with sanitizing solution. Measured 0 ppm chlorine in the sanitizing buckets. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration (100 ppm chlorine, or as per manufacturer's specifications).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Observed raw pork stored above ready-to-eat banchan in the refrigeration unit. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. In the walk-in freezer, observed boxes of meat stored directly on the floor. The floor appears to be wet or stained with liquid from meat. [CA] Food shall be stored six inches above the floor to prevent contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink in the kitchen is directly adjacent to the 3-compartment sink and is not separated to prevent contamination. [CA] The handwashing sink shall be separated from the 3-compartment sink by a metal splashguard with a height of at least 6 inches.
EarlierMay 14, 2025Routine inspection76 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed plastic, deep container of fish cake stored on food preparation counter undergoing cooling. Per employee, fish cake was cooked less than 30 minutes ago. [CA] Cooling foods shall be placed in shallow containers and have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed multiple wiping cloths stored on food preparation counters. Observed some wiping cloths stored in buckets with chlorine sanitizer concentration measuring at 25 ppm. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration (100 ppm of chlorine, or as per manufacturer's specifications).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the dry storage area, observed the ceiling panel to the attic area is propped open. Per chef, the panel has been broken for about a week and is unable to close. [CA] Repair the ceiling panel and seal all gaps in the facility. The facility shall be fully enclosed to prevent pest harborage and entrance.
The department's words
K07 Proper hot and cold holding temperatures
Measured shelled eggs in the preparation unit insert at 49F. Eggs are overstacked and stored above the insert cooler line. Per chef, eggs were moved to preparation unit less than 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Chef relocated eggs to the reach-in cooler.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink in the kitchen is directly adjacent to the 3-compartment sink and is not separated to prevent contamination. [CA] The handwashing sink shall be separated from the 3-compartment sink by a metal splashguard with a height of at least 6 inches.
Show 5 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed employee washing dishes in the preparation sink. [CA] Employees shall wash dishes in designated 3-compartment sink in order to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef stored above ready-to-eat produce in the refrigeration unit. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the floor in the front area (with the 3-door preparation unit) is missing cove basing. [CA] In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Comply within six months. Recommend consulting with Plan Check Department to ensure proper material usage and installation.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the handwash sink is slow draining. The drain pipe leaks whenever the water is running. [CA] Ensure handwash sink is fast draining to facilitate proper handwashing. Repair plumbing fixture and maintain in good repair.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees donning gloves for food handling without washing hands. [CA] Employees shall wash properly wash hands prior to donning gloves, or whenever contamination may occur. Gloves shall be properly used and changed when required.
EarlierApr 11, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths sanitizer concentration measured at 200ppm. [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] Employee added water to dilute and measured 100ppm.
EarlierApr 10, 2025Routine inspection74 out of 100 (Yellow placard)
6 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
Lack of single-use paper towels at the handwas sink located at the front prep area and in the kitchen. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employees refilled paper towel at both handwash sinks.
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
Pork backbone was placed on table next to the cook line and measured at 56F. [CA] Potentially hazardous foods shall either be cold holding at or below 41F or hot holding at or above 135F. [COS] Employee relocated the pork backbone into the walk-in cooler.
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)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Drain pipe from the walk-in cooler releases into a container stored on the floor by the unit. [CA] Waste water shall be properly disposed of into approved waste receptors (i.e. floor sink by the walk-in cooler)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Wiping towels in the kitchen are used, reused, and stored on food prep surfaces. 2) Wiping towels in the front prep area are stored inside buckets with soap but no sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). DO NOT MIX SANITIZER WITH OTHER CLEAN PRODUCTS.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer used in the facility. [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
Improper handwashing observed by employees. Employee washed hands without using soap; employees drying hands on apron or wiping towel; employee putting on disposable gloves to handle food without washing hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels and prior to putting on gloves.
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 Master Oh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Food on the floor or under drips Read the free guide
- Thermometer missing or reading wrong Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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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
- 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.