At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
6 problems found · 1 marked critical · Routine county inspection · Apr 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mian Bao House 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 Mian Bao House?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Food labels missing or wrong K32How 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 Mian Bao House's team
Is this your place?
Welcome, Mian Bao House. We'll walk through this together, one item at a time. To log the fixes, claim Mian Bao House 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 Mian Bao HouseWe'll help you get every item done. You don't have to do it alone.
We know an inspection can feel heavy, especially when it's busy.
Fix it together
Follow the steps for each item, with the rule beside it.
Next: Hot food below 135°FThe county found: “1. MAJOR. Ham & cheese bun, BBQ pork bun, mushroom chicken bun, and egg tart are stored on the customers self-service…”
First step: If food is out of range
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 3-501.17, Food Code 6-301.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Mian Bao HouseWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 2, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Apr 2, 2026.
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
1. MAJOR. Ham & cheese bun, BBQ pork bun, mushroom chicken bun, and egg tart are stored on the customers self-service shelving at room temperature. Per employee, those items were delivered here at 10:30 AM. [Corrective Action] Store Potentially Hazardous Foods below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. If normally stored at room temperature, a 4 hour discard time will need to be implemented. [Suitable Alternative] Those items will be voluntarily discarded. 2. MAJOR. Bean sprouts at the 4 drawer prep cooler was measured at 60 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] The bean sprouts will be voluntarily discarded. 3. Half & half and rice in the proofer/retarder was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. The proofer/retarder may not be a suitable refrigeration unit. 4. Soup broth and raw shell eggs in the walk-in cooler were measured at 48 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.
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 Mian Bao House? Fix it
Not critical (5)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Containers of soup broth in the walk-in cooler were observed stored directly on the floor. [Corrective Action] Store foods at least 6 inches above the floor.
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 Mian Bao House? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed missing information or labels on pre-packaged foods. [Corrective Action] Ensure pre-packaged foods bear to following information on the labels: 1. The common name of the food. 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mian Bao House? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
A steamer box and a noodle blanching unit installed at the cookline have not been permitted for use by this department. [Corrective Action] All new equipments must be approved by this department prior to use. Submit plans to this department by 05/04/2026.
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 Mian Bao House? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed liquid waste to be slow draining at the handwash sink in the restroom. [Corrective Action] Ensure handwash sink drains properly.
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 Mian Bao House? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Self-closing device on both restroom doors were observed detached. [Corrective Action] Re-install the self-closing device on the restroom doors.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Mian Bao House? Fix it
EarlierMay 9, 2025Routine inspection83 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Egg tart, bbq bun, hot dog bun, bbq pork bun were observed stored at room temperature. Per employee, the items are delivered to the store around 10:00 AM. [Corrective Action] Since foods are not under temperature control, use Time as a Public Health Control ( discard four hours after cooked from the main facility). [Suitable Alternative] Discard at 2:00 PM.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Unused equipments observed in the kitchen. [Corrective Action] Remove any unused equipments from the facility.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation on the rubber seals and door jams of the 2 door upright freezer. [Corrective Action] Thoroughly clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Missing ceiling panels at kitchen area. [Corrective Action] Install ceiling panels. 2. Floors unclean throughout kitchen. [Corrective Action] Thoroughly clean.
The department's words
K01 Demonstration of knowledge; food safety certification
Expired Food Safety Certificate observed. [Corrective Action] Provide the current valid Food Safety Certificate.
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 Mian Bao House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food labels missing or wrong Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Restroom not stocked or needs cleaning Read the free guide
Call Mian Bao House
Ask for the manager. Mian Bao House can only fix what it knows about.
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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 Mian Bao House?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 82 out of 100 (Green placard)
- Source
- County of Santa Clara Department of Environmental Health
This is not an official ranking or grade. See the official source: County of Santa Clara Department of Environmental Health (opens the department's site) .
Information on this page may be out of date. Check the original source to confirm.