At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Aug 11, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Mina's Korean Bbq got more than most. That's from the last routine visit, on Aug 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Mina's Korean Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- 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 Mina's Korean Bbq's team
Is this your place?
Welcome, Mina's Korean Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Mina's Korean Bbq 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 Mina's Korean BbqWe'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: “Raw short rib measured 49F while maintained in a bowl in the preparation sink. Per staff, it had been removed from…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 3-501.19, Food Code 6-501.112, Food Code 4-603.16.
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.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestAug 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 11, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Raw short rib measured 49F while maintained in a bowl in the preparation sink. Per staff, it had been removed from refrigeration less than 25 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Short rib was relocated to the walk-in cooler.
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 Mina's Korean Bbq? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee at the cook-line handle raw short rib, then attempt to resume cooking 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] Employee properly washed hands.
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 Mina's Korean Bbq? Fix it
EarlierAug 3, 2026Routine inspection62 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Numerous potentially hazardous foods measured between 52F and 55F while maintained in the prep cooler to the left of the cook-line, including raw beef, raw pork, tofu, squid, dumplings, and raw mackerel. Ambient of the unit measured 52F via probe. Per staff, items had been relocated from the walk-in cooler to the prep cooler at 10AM this morning. Two bowls of raw shell eggs and a bowl of dumplings measured between 67F and 69F while maintained in ambient temperature on top of a prep cooler to the left of the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All potentially hazardous foods in the prep cooler were relocated to the walk-in cooler. Raw shell eggs and dumpling relocated to 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.
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
Noodles (for japchae) subjected to time as a public health control lacked time labeling while maintained in ambient on a prep table across from the cook-line. Per staff, noodles had been cooked 1 hour prior. Manager stated that he was aware of TPHC requirements, and had forgotten to place the time label sticker. [CA] 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] Noodles were properly time labeled.
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
Cook observed placing 6+ pieces of raw short rib onto the grill, then subsequently handled bowls and plates of ready-to-eat food. When instructed to wash his hands, cook rinsed hands in the three compartment warewashing sink. [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. Three compartment sink shall not be used for handwashing. [COS] Cook properly washed hands using soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* Two dead cockroaches observed on the floor of the dry storage room. *No other evidence of cockroaches observed. Reviewed recent pest control service report. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of brown and black slime-like substance on the interior panels of the ice machine. [CA] Clean and sanitize regularly to prevent buildup.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the prep cooler to the left of the cook-line measured 52F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* Hand sink in the kitchen is incapable of dispensing any hot water. Hot water handle observed inoperable. Water measured 70F from the faucet. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees' food handler cards could not be provided. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierOct 10, 2025Routine inspection82 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
KOREN FISH CAKE WAS LEFT AT ROOM TEMP. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] IF WANTING TO KEEP FISH CAKE ON A ROOM TEMP THEN TPHC PROCEDURE MUST BE FOLLOWED. FOOD PREP COOLER WITH BEEF AND CHICKEN WAS MEASURED 44 F - 47 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] REPAIR OR FIX THE PREP COOLER TO MAINTAIN TEMPERATURE AT MINIMUM 41 F. WALK IN COOLER WAS MEASURED 50 F. AFTER 30 MINUTES IT WAS 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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)
The department's words
K23 No rodents, insects, birds, or animals
DEAD COCKROACHES INSIDE THE CLUE BOX IN THE BACK AREA NEAR WALK IN COOLER. [CA] Clean and sanitize area of dead cockroaches or old droppings.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
WATER AT THE HAND WASHING SINK IN THE KITCHEN WAS 75 F. PER PIC, HOT WATER CONNECTION WAS BROKEN. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
COLD HOLDING UNITS LACK THERMOMETER. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods. The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature. LACK PROBE THERMOMETER. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
LACK TEST STRIPS. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Mina's Korean Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
Call Mina's Korean Bbq
Ask for the manager. Mina's Korean Bbq can only fix what it knows about.
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Complain directly to the health department
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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.
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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.