At a glance
CleanCleaver food safety systematic review results
What happened?
47/ 100 · 53 points taken off
15 problems found · 3 marked critical · Routine county inspection · May 25, 2026
At the routine inspection on May 25, 2026. The latest visit, on Jun 3, 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. Mayflower Seafood Restaurant 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 Mayflower Seafood Restaurant?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 Mayflower Seafood Restaurant's team
Is this your place?
Welcome, Mayflower Seafood Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Mayflower Seafood Restaurant 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 Mayflower Seafood RestaurantWe'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: Cooked food not cooled in timeThe county found: “Congee measured 48F while maintained in a large stock pot on the floor of the right-side walk-in cooler. Per the…”
First step: If you miss a stage
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 2-301.14, Food Code 6-501.112, Food Code 3-501.13, Food Code 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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?
Claim Mayflower Seafood RestaurantWe'll set it up with you. 25 days free.
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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Mayflower Seafood Restaurant. At the follow-up nine days later, the county listed no items still open.
You cleared the re-check in nine days. We're proud of you.
Fewer points taken off than last time (64 → 53). That takes a team.
Every visit
LatestJun 3, 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 3, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 25, 2026: 47 out of 100 (Yellow placard).
EarlierMay 25, 2026Routine inspection47 out of 100 (Yellow placard)
15 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Congee measured 48F while maintained in a large stock pot on the floor of the right-side walk-in cooler. Per the manager, it had been maintained in the unit overnight, and had been cooling since yesterday. [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. [CA] Congee was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Mayflower Seafood Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods, including clam meat, beef, pork, fish, whole crabs, sliced tomatoes, bean sprouts, various dim sum, chicken, oysters, clams, flat rice noodles, and tofu measured between 52F and 85F while maintained out of temperature control on prep tables/shelving across from the cook-line. Per staff, items had been taken out of refrigeration less than 1.5 hours prior for lunch service. Various potentially hazardous foods, including fried salty pork buns, baked bbq bun, and radish cake measured between 92F and 117F while maintained in the upright warmer at the back kitchen area. Per staff, items had been heat fried/baked between 30 minutes and 1 hour prior. Ambient of the unit measured 92F via probe. Raw pork measured 69F while maintained in running water in the preparation sink at the barbecue area. Per staff, it had been taken out of refrigeration approximately 2 hours prior for thawing. *Note: Ensure that meat internal temperature does not exceed 41F during thawing process [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods at the cook-line relocated to refrigeration or else immediately cooked. Potentially hazardous foods in the warmer to be used or discarded by the end of lunch service (2:30PM). Raw pork was immediately cooked.
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 Mayflower Seafood Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw pork, then proceeded to handle bok choy maintained in a plastic tub on a lower shelf of the prep table across from the cook-line. Employee observed loading soiled dishes into the mechanical, conveyor style dishwasher, then proceeded to handle the clean equipment after it had been run through the dishwasher without washing their hands. Employee observed dropping a receipt order on the ground, picked it up (and contacted the floor with gloved hands as a result), then handled a plate of food intended for customer service. Employee observed handling raw pork in the prep sink at the duck station, and then attempted to handle a cooked, cantonese style duck before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed their hands. Bok choy was placed into a wok and cooked to greater than 145F. Affected dishes re-ran through the mechanical dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Mayflower Seafood Restaurant? Fix it
Not critical (12)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
One compartment preparation sink at the back kitchen area is incapable of dispensing hot water. Water measured 72F from the faucet. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Mayflower Seafood Restaurant? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
7+ flies observed throughout the kitchen, especially concentrated in the back, dry storage areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 Mayflower Seafood Restaurant? 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
Employee chicken feet stored above uncovered foods intended for customer service. Open top cups of water stored above areas of food preparation. [CA] Employees shall not eat in areas of food preparation. Employee food shall be stored away from areas of food storage/food preparation. Employees shall drink from cups with tight fitting lids and straws to prevent contamination.
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 Mayflower Seafood Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the hand sink near the dishwashing area, there exists a hole in the pipe underneath that feeds into the floor sink. Hole in the pipe discharges water onto the prep table and floor below when water is turned on for the hand sink. Excessive standing water buildup observed on the floor. At the water boiler adjacent to the aforementioned hand sink, there exists a leak in the pipe that is being collected in a large metal container. [CA] Repair plumbing and maintain in good repair. Wastewater shall be disposed of directly into the floor sink, through the approved sewerage system. Floors in the food preparation area shall be kept clean.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Mayflower Seafood Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Two knives stored wedged in the crevice between a wooden panel and the wall near the hand sink at the bar area. Sheet pan stored directly on top of and in contact with a trash can at the dim sum area. [CA] Equipment contacting food shall be stored in a sanitary manner.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Mayflower Seafood Restaurant? Fix it
Show 7 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the upright warmer at the back kitchen measured 92F via probe. [CA] Hot holding unit shall be capable of maintaining potentially hazardous foods at 135F or above.
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 Mayflower Seafood Restaurant? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Manila clam and oyster shell stock tags provided intermixed out of chronological order in a red basket. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. *Note: Geoduck shellstock tags provided in chronological underneath the display tank where geoduck is held
The department's words
K26 Approved thawing methods used; frozen food
Cases of frozen chicken and pork thawing on the left-side drainboard of the three compartment preparation sink at the back corridor. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mayflower Seafood Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Multiple hand sinks are being used as dump sinks for tea leaves/strainers. Tea leaves observed stacked up in the wash basin almost to the point where hands are in contact with tea leaves during hand washing. [CA] Hand washing facility shall be used for no other purpose than hand washing.
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 Mayflower Seafood Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of brown buildup on bowls maintained on a lower prep table across from the cook-line. Bowls not actively in-use. Per the manager, the bowls are intended for customer use, and are stored there. [CA] Food contact surfaces shall be maintained clean. [COS] Soiled bowls were taken to the dishwashing area to be properly cleaned. 2. *REPEAT VIOLATION* High temperature sanitizing rinse measured 155F in the mechanical dishwasher while actively in-use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 3. Accumulation of pink slime and mold-like growth on the interior panels of the ice machine. [CA] Food contact surfaces shall be cleaned regularly at a rate frequent enough to preclude buildup. 4. Employees observed manually warewashing using chlorine sanitizer that measured greater than 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 5. Accumulation of grime on the blade of table-mounted can opener stored hanging at the back dim sum prep area. [CA] Equipment contacting food shall be maintained clean.
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 Mayflower Seafood Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored directly in the floor in the two rear walk-in coolers, and on the floor throughout both walk-in freezers. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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.
Are you Mayflower Seafood Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of old food, dust, and debris on the floor of the rear dry storage room. Flies appear to be concentrated in the area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of pests/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 Mayflower Seafood Restaurant? Fix it
EarlierDec 9, 2025Routine 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
Rack of raw pork belly measured 72F while hanging on a hook in ambient temperature to the immediate left of the kitchen entrance. Per staff, it had been taken out of the walk-in cooler closest to the duck/pork prep station approximately one hour prior, and they were just about to begin cooking it. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rack of raw pork belly immediately cooked.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
High temperature sanitizing rinse in the mechanical dishwasher measured 150F while in active use to wash dishes. Manager states that Auto-Chlor was on-site recently, and stated that the dishwasher needs a part replacement and additional maintenance. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Continue to monitor using the available disc thermometer. If the mechanical dishwasher is unable to output water at a minimum of 150F, discontinue the use of it until it can be repaired to output at 160F, and instead utilize the three compartment sink to wash, rinse, sanitize.
EarlierSep 11, 2025Follow-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.
EarlierSep 8, 2025Routine inspection36 out of 100 (Yellow placard)
16 violations listed, 5 marked critical.
Critical (5)
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
1. *REPEAT VIOLATION* Hot water sanitizing rinse measured 123F in the mechanical dishwasher while actively dishwashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Discontinue using the dishwasher until it can be repaired to output water at 160F or higher. Facility shall use the 3 compartment dishwashing sink to wash, rinse, sanitize (100 ppm chlorine) in the meantime. 2. Employee observed spraying down large stock pots with hot water (120F). Employee stated that they were now clean, thereby entirely skipping the sanitizing step. [CA] Utensils/dishes shall be washed, rinsed, and sanitized in the 3 compartment sink OR properly sanitized via immersion in water of minimum 171F for 30 seconds. [COS] Employee proceeded to wash, rinse, and sanitize stock pots in the 3 compartment sink.
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
Numerous potentially hazardous measured at improper holding temperatures throughout the cook-line, prep lines, and inside of a warming unit in the kitchen: - Bean sprouts (61F) - Raw shrimp (59F) - Egg noodles (53F) - Tofu (56F) - Giant clam (76F) - Fried sesame balls, salty pork bun (120F-126F) inside of an upright warmer *Per the PIC, all items had been taken out OR placed into the warmer less than 1 hour prior. *Note: Facility must obtain a variance if they wish to keep noodles out at room temperature [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria. [COS] All PHF's intended for cold holding immediately cooked or relocated to refrigeration units. PIC turned up the setting for the upright warmer. PHF's inside remeasured at 135F.
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
Employee observed coating raw shrimp with flour, then turned around and handled tofu and noodles. [CA] Properly wash hands with soap, warm water, and dry with paper towels following contact with raw animal products, prior to touching ready-to-eat foods. [COS] Employee properly washed hands. Tofu and noodles VC&D. See VC&D report.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Five cooked lobsters with body parts (head, claws, tail, etc.) in separate plastic wrap-covered containers measured 55F-64F one of the walk-in coolers. Per the PIC, they had been cooling since yesterday. 2. Three large, plastic-wrap covered bowls of abalone soup measured 77F-79F in the upright glass-door cooler at the bar area. Per the PIC, they had been cooling since yesterday. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Cooked lobsters and abalone soup VC&D. See VC&D report.
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
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Facility could only provide shellstock tags for shellstock from the last 14 days. Per the PIC, they keep tags for 2 weeks. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Ensure that tags can be correlated to particular batches of shellfish. [SA] PIC agreed to keep all shellstock tags for a minimum of 90 days for future batches of shellstock.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple dry, soiled wiping cloths maintained out on various counter surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Numerous food items stored directly on the floor in the kitchen, storage room, and walk-ins. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Large number of opened (no lid) containers containing food, or bags twisted shut. [CA] Food shall be kept in rigid containers with tight fitting lids in order to preclude contamination, especially in the presence of flies.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Multiple units lack thermometers, or have inoperable thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
The department's words
K06 Adequate handwash facilities supplied, accessible
Multiple handwash sinks are being used as dump sinks for tea leaves/tea strainers. [CA] Handwash sinks shall be used for no other purpose than handwashing.
The department's words
K26 Approved thawing methods used; frozen food
Frozen cube of raw ducks observed to be floating in cold, running water. Top half of the cube not in contact with 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. Ensure that frozen PHF's are completely submerged when being thawed.
Show 6 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee phone stored on counter across from cook-line. Open, uncovered employee drink observed in the food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall drink from containers with tight fitting lids and straws to preclude contamination.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster lids maintained open. [CA] Keep dumpster lids closed to prevent the attraction of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat stored over vegetables in one of the walk-in coolers. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bowls used as scoops for bulk items. Handles of scoops in contact with food. [CA] Discontinue the use of bowls as scoops. Use scoops with handles, and keep handles out of the food to prevent contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled bottle of chemicals maintained on the counter next to one of the prep lines. [CA] Chemicals shall be labeled with common name.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
EarlierFeb 14, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The maximum water temperature on the mechanical dishwasher was measured at 157 OF. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).
EarlierFeb 5, 2025Follow-up inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Repeated violation: Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees were told to wash his hand and change his gloves (COS).
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
The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The maximum water temperature on the mechanical dishwasher was measured at 157 OF. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).
EarlierJan 28, 2025Routine inspection59 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
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
The maximum water temperature on the mechanical dishwasher was measured below 150 F. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).
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
Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees were told to wash his hand and change his gloves (COS).
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
K06 Adequate handwash facilities supplied, accessible
Multiple handwash stations located back in the kitchen area were partially or completely blocked. [CA] Make the handwash sink easily accessible for employees to wash hand whenever it is necessary. The manager cleared the equipment and utensils , and make the handwash station easily accessible for employees to wash hand (COS).
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy slime and mold-like growth was observed on the floor sink located below the undercounter fridge. [CA] Conduct a thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor tiles below the cooking equipment in the cook line. [CA] Replace the damaged/broken or missing floor tiles immediately. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.
The department's words
K07 Proper hot and cold holding temperatures
Multiple potentially hazardous foods stored on the preparation table including rice, noodle, cooked ducks and crabs were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling of freshly cooked rice and other food products was being conducted in big containers on the preparation table and some inside the walk-in cooler. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces. There were no approved high temperature and sanitizer measuring strips to measure the maximum temperature on the mechanical dishwasher and the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher and the chemicals used for sanitizing utensils. equipment, and food contact surfaces.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units, slicers, walk-in cooler handles, and working equipment. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeated violation: Measured the temperature of water in hand wash sink of Men and women restrooms from a non adjustable faucet at 80 F. [CA] Hand washing facilities equipped with a non adjustable faucet shall provide warm water at least 100°F, but not greater than 108°F.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 Mayflower Seafood Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food thawed the wrong way Read the free guide
- Hand sink not ready to use Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
Call Mayflower Seafood Restaurant
Ask for the manager. Mayflower Seafood Restaurant 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 Mayflower Seafood Restaurant?
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.