At a glance
CleanCleaver food safety systematic review results
What happened?
68/ 100 · 32 points taken off
9 problems found · 2 marked critical · Routine county inspection · Mar 2, 2026
At the routine inspection on Mar 2, 2026. The latest visit, on Jun 19, 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. Milldang 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 Milldang?
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: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No person in charge on duty K01How 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 Milldang's team
Is this your place?
Welcome, Milldang. We'll walk through this together, one item at a time. To log the fixes, claim Milldang 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 MilldangWe'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: Hands not washed when neededThe county found: “Observed employee handling trash can and used wiping cloth, then proceeding to handle hardboiled eggs without an…”
First step: When to wash
Then the next one: Hot food below 135°F
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 3-305.11, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 MilldangWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Milldang. 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.
Every visit
LatestJun 19, 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 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 2, 2026: 68 out of 100 (Yellow placard).
EarlierJun 18, 2026Routine inspectionRed placard
3 violations 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 German cockroach on the floor underneath the ovens. - One live adult German cockroach and two dead cockroaches in a sticky trap underneath the 3-compartment sink. (Sticky trap was placed as of last night.) - Numerous dead cockroaches on the floor throughout the facility including underneath the ovens, at the cook line, and under 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.
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored directly on the floor throughout the food preparation area and dry storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
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) Observed gaps in the wall throughout the facility due to cracked cove base between the wall and the floor. Observed electrical outlets throughout the facility are exposed. Observed hole in the ceiling above the water heater. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 2) Observed back door was kept propped open at the time of inspection. [CA] Keep back door to the facility closed at all times.
EarlierMar 5, 2026Follow-up inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed facility lacks time markings for salt breads as per TPHC (time as a public health control) procedures. Per PIC, salt breads were prepared 10 minutes prior to temperature measurement. [CA] When time only, rather than time and temperature is used as a public health control, Potentially Hazardous Foods 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. [SA] Foods were time marked to be discarded within 4 hours of removal from temperature control.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the only handwash sink in the kitchen, observed paper towel dispenser is empty. Nearby roll of paper towels is available. [CA] Handwash station shall be fully accessible and stocked with soap and single use towels at all times.
EarlierMar 2, 2026Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee handling trash can and used wiping cloth, then proceeding to handle hardboiled eggs without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist directed employee to properly wash hands. Contaminated eggs were 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 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 Milldang? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) In the walk-in cooler, measured multiple Potentially Hazardous Foods including dairy and meat products from 54-56F. See measured observations. Per PIC, all items in the walk-in cooler were restocked yesterday. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] All Potentially Hazardous Foods were voluntarily condemned and discarded during inspection. See VC&D form. 2) In the front self-service area, measured multiple Potentially Hazardous Foods (baked goods containing dairy or meat) stored at ambient temperature from 60-70F. Per PIC, all baked goods are prepared at 9:00 AM (1 hour prior to temperature measurement). No time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All baked goods were time marked to be discarded by 1:00 PM (4 hours from time of initial cooking). Completed TPHC documentation during 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 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 Milldang? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units are missing internal thermometers. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
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.
Are you Milldang? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Observed employee drying dishes using a reusable wiping cloth. [CA] Discontinue use of reusable wiping cloth to dry dishes. Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing. 2) Observed accumulation of black and pink mold-like substance in the upper panel of the ice machine. No contamination of ice observed. [CA] Routinely clean and sanitize food contact surfaces.
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 Milldang? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Milldang? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the walk-in cooler at 54F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods in this unit until repaired. 2) Observed facility has installed new equipment (display coolers (CW), deck oven (Softmill), dough conditioner (Softmill), under counter dishwasher) without prior approval from this department. Per PIC, most equipment was obtained internationally. [CA] Installation of new equipment shall be approved by this department. New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Milldang? Fix it
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed multiple flour and bulk ingredient bags are open and uncovered. [CA] After opening, bulk ingredients shall be transferred to approved containers with tight fitting lids. Food shall be separated and protected from 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 Milldang? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed multiple foods (flour bags) stored directly on the floor throughout the kitchen. [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.
Are you Milldang? Fix it
EarlierFeb 19, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food containers on floor in the kitchen and dry storage area. [CA] Keep food 6 inches off floor to prevent cross contamination. NOTE: Do not use milk crates to keep food off floor.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot running water measured up to 116F. [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. [COS] Owner adjusted the water heater setting.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Missing mop rack. [CA] Provide mop rack in the janitorial sink area to hand mop for quick drying. Hole in the ceiling above the hot water heater. [CA] Close all holes greater than 1/4 inches to prevent rodent and vermin entry.
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach was observed on the glue box in the dry storage area. [CA] Clean the area with cockroaches and work with the pest control service to eliminate the problem. NOTE: Facility has pest control service - pro active
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing tile at the main entrance to the kitchen base cove. [CA] Replace missing tile to 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.
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 Milldang, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food on the floor or under drips Read the free guide
Call Milldang
Ask for the manager. Milldang 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.