At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
7 problems found · 2 marked critical · Routine county inspection · Oct 14, 2025
At the routine inspection on Oct 14, 2025. The latest visit, on Oct 15, 2025, 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. Mifen Yo! 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 Mifen Yo!?
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: No hot or cold water at a sink K21How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Chemicals unlabeled or stored near food K29How 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 Mifen Yo!'s team
Is this your place?
Welcome, Mifen Yo!. We'll walk through this together, one item at a time. To log the fixes, claim Mifen Yo! 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 Mifen Yo!We'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: No hot or cold water at a sinkThe county found: “Facility's water heater is in disrepair and unable to supply hot water to the facility. Maximum water temperature from…”
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 7-201.11, Food Code 3-302.11, Food Code 4-603.16, Food Code 3-501.13.
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 Mifen Yo!We'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Mifen Yo!. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Fewer points taken off than last time (30 → 26). That takes a team.
Every visit
LatestOct 15, 2025Follow-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 Oct 15, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Oct 14, 2025: 74 out of 100 (Red placard).
EarlierOct 14, 2025Routine inspection74 out of 100 (Red placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Facility's water heater is in disrepair and unable to supply hot water to the facility. Maximum water temperature from the three compartment sink was measured at 68F. [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. Facility shall cease and desist all food operations until violation can be corrected and a follow-up inspection is conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Mifen Yo!? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods in upright reach-in cooler is measured at improper cold holding temperatures. Cut tomatoes, raw beef, beef, chicken, chicken balls, noodles, and rice were measured at 50 -56F. Per employee, items were prepped or placed into the unit around 11 AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated all items 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.
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 Mifen Yo!? Fix it
Not critical (5)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Multiple spray bottles in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Mifen Yo!? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler and upright reach-in cooler, raw meats are stored directly above ready-to-eat foods. [CA] Store raw meats separate or below ready-to-eat foods to prevent cross-contamination.
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 Mifen Yo!? 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
Back exit door of the kitchen is kept open at time of inspection. [CA] Keep back door closed when not in use to prevent the entrance of 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 Mifen Yo!? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light bulbs above dry storage room is not shielded or covered. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Mifen Yo!? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of upright reach-in cooler is measured at 57F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Mifen Yo!? Fix it
EarlierJun 26, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierApr 17, 2025Routine inspection70 out of 100 (Green placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, on the counter-top, measured beef stomach at 60F and marinated fish at 60F. In the kitchen area, in the 3 door prep unit, stored on top of the insert containers in the insert prep top, measured sliced beef at 49F, sliced pork at 48F, cooked pork ribs at 51F, quail eggs at 46F. Per operator, food items stored in the 3 door prep unit for about 1.5 hours, and beef stomach and marinated fish stored on the counter-top for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator moved containers of sliced beef, sliced pork, cooked pork ribs, beef stomach, and marinated fish to nearby refrigeration to facilitate proper holding temperatures. Operator added ice to container of quail eggs quail eggs to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, on the counter-top, observed uncleaned platters and bowls with raw meat debris stored. [CA] Ensure all equipment and utensils are properly cleaned and then sanitized using applicable sanitizer. At the warewash machine, measured chlorine sanitizer at 10 PPM. [CA] Ensure chlorine sanitizer in the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
At the front of the facility, observed front door is propped open. At the back exit, observed door was kept open. [CA] Ensure doors into the facility are kept closed to prevent an entrance for vermin.
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen area, observed raw lamb thawing at 35F on the counter-top, and raw chicken thawing in the 3 compartment sink at 37F. [CA] Ensure potentially hazardous foods are thawed using one of the following methods: in refrigeration; under adequately pressurized cold running water; in the microwave followed by immediate preparation; or as a part of the cooking process.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area storage areas, observed accumulation of grease on refrigeration handles, shelving, and other non-food contact surfaces. [CA] Ensure all non-food contact surfaces are regularly cleaned and maintained to prevent possible cross contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
In the kitchen area, observed used wiping cloths stored on the counter-top. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
Show 5 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease and food debris on floors and walls within the facility. [CA] Ensure facility floors and walls are frequently cleaned and maintained to prevent harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed use of cardboard to line shelving and walls behind counter-tops. Observed cardboard used for storage of equipment on storage racks. [CA] Discontinue use of cardboard within the facility. Use only approved, smooth, durable, and easily cleanable materials within the facility.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in the crevice between walls and tables. Observed excessive accumulation on knives. [CA] Ensure equipment and utensils are properly stored and in a manner that prevents possible contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees enter the kitchen area without washing hands first. [CA] Ensure when entering into the kitchen area that hands are first washed with warm water, hand soap, and paper towels at the handwash station. [COS] Operator instructed and washed hands at the handwash station using warm water, hand soap, and paper towels.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
In the kitchen area, outside of the right end of the hood, observed a small two burner stove stored. [CA] Ensure only approved equipment is stored and used within the facility. All cooking equipment shall be stored underneath the hood with a 6 inch overhang on each side.
EarlierJan 27, 2025Routine inspectionGreen placard
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured cook french fries (potatoes) at 56 F within a bowl at the cook line. PIC stated that the french fries were cooked at opening (11am) and are discarded following the lunch service (2:30pm). [CA] PHFs shall be held at 41°F or below or at 135°F or above. 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. [COS] French fries were voluntarily condemned and discarded at the time of inspection. If facility intends to hold french fries at room temperature, Time as a Public Health control procedures shall be submitted to and approved by this department prior to doing so.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K26 Approved thawing methods used; frozen food
Frozen raw pork, fish and beef thawing at room temperature on the preparation counter (measured less than 32 F). PIC stated that the items were removed from the freezer 1 - 2 hours prior. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef and raw shell eggs stored above ready to eat vegetables within the walk in refrigerator. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Measured quat sanitizer at greater than 400 ppm with a spray bottle used to sanitize large pots at the three compartment sink (not currently in use). Spray bottle lacked labeling information. [CA] The sanitizing solution shall be of an approved concentration 200 ppm - quaternary ammonium. Chemicals once removed from original container shall be labeled with common name.
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 Mifen Yo!, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Mifen Yo!
Ask for the manager. Mifen Yo! 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.
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.