At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
9 problems found · 3 marked critical · Routine county inspection · Mar 16, 2026
At the routine inspection on Mar 16, 2026. The latest visit, on Mar 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. Ming Tasty, Llc 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 Ming Tasty, Llc?
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: Pests seen inside: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Cooked food not cooled in time K09How 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 Ming Tasty, Llc's team
Is this your place?
Welcome, Ming Tasty, Llc. We'll walk through this together, one item at a time. To log the fixes, claim Ming Tasty, Llc 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 Ming Tasty, LlcWe'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: Pests seen inside: roachesThe county found: “1. Live vermin observed: 2 live cockroaches observed: -1 underneath cookline on pipe -1 at water heater next…”
First step: What to do
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 6-501.112, Food Code 7-201.11, Food Code 3-305.11, Food Code 3-302.11.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Nice work, Ming Tasty, Llc. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestMar 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 Mar 19, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 16, 2026: 64 out of 100 (Red placard).
EarlierMar 18, 2026Follow-up inspectionRed placard
1 violation 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: 1 live juvenile cockroach observed in trap by handwash sink at front cookline. 2 dead cockroach near handwash sink by front cookline and near prep area in back. 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 16, 2026Routine inspection64 out of 100 (Red placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Live vermin observed: 2 live cockroaches observed: -1 underneath cookline on pipe -1 at water heater next to cookline Dead cockroaches observed around water heater next to cookline. 2. 1 video was taken for documenting live cockroach 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. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Ming Tasty, Llc? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cookline prep cooler inserts measured to have: -Beef at 49F -Chicken at 52F -Pork at 51F -Shrimp at 52F -Squid at 52F -Pork stripes at 50F Per operator, items were stocked in prep cooler at the beginning of lunch about 4 hours prior. PHFs in reach in portion of cooler measured to be 41F and below. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Operator VC&D meats in prep cooler insert. Blanched bean sprouts recently cooked was moved into reach in portion of cooler. Employee demonstrated ice bath and shall use ice bath to keep PHFs cold inside prep cooler inserts until cooler is repaired.
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 Ming Tasty, Llc? Fix 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
MAJOR: 1) Roasted duck and pork belly measured to be 98F. Per operator both items were made about 1.5 hours prior and are hanging to drain fat and cool down to be packaged for to-go boxes kept inside cooler. Cooling meats were hung with roasted ducks measuring over 145F; per employee this batch of ducks were removed from oven about 15-16 minutes prior and will also be cooled. MINOR: 2) To-go containers on countertops by front server area measured to have: -Braised eggplant at 79F -Salt and pepper pork ribs at 93F -Braised pork at 90F Per employee Eggplant was made 1.5 hours prior and pork was made in the last hour. Containers were closed and stacked. [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. [COS] 1) Duck and roasted pork that were under 135F were reheated to 165F and chopped within 45 minutes of removal from oven and placed into smaller containers and placed into walk in cooler. Do not mix hot and cold items trying to cool to prevent heat transfer to cooling items and keep track of cooling times more easily. Operator shall label hot that hang meats to track time for cooling to keep track of time for cooling 2) To-Go containers were moved into walk in cooler and lids were removed to keep cooling foods.
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 Ming Tasty, Llc? Fix it
Not critical (6)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Can of raid observed in front facing cookline. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
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 Ming Tasty, Llc? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Found knives stored between refrigerator and wall in an unsanitary manner as the wall was unclean [CA] Do not store knives in unsanitary locations. Recommend magnetic knife holder or other sanitary holder. 2) To-go container cups and bowls observed to be used as scoops in large bulk storage. Scoops with handles stored with handles in direct contact with food in dry bulk storage. [CA] Provide scoops with handles for use as inside bulk dry storage. Store scoops such that handles do not touch the food directly.
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 Ming Tasty, Llc? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors under cooklines, fish tanks, by waterheater, and under sinks observed to have built up food debris. [CA] Keep floors clean and free of food debris.
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 Ming Tasty, Llc? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Found food boxes and containers on the floor inside the walk in freezer [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Food shall be stored at least 6 inches above the floor to prevent contamination. 2)Containers of bulk white powders observed to be missing label [CA] Label containers of bulk storage foods to allow for easy identification
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 Ming Tasty, Llc? 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
1)Back door observed kept open when not in use. [CA] Keep back door closed to prevent entry of vermin. 2)Extra boxes and garbage in back observed around back door. [CA] Remove trash and ensure trash is kept tidy to prevent attracting 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 Ming Tasty, Llc? Fix it
Show 1 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Raw meats in walk in observed to be stored above produce. Raw bowl of chicken observed to be store above roasted peanuts and radish in front prep cooler. [CA] Store raw meats below ready to eat items and produce 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 Ming Tasty, Llc? Fix it
EarlierMay 8, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
dry dead cockroaches in dry storage area [CA]clean and sanitize pest affected area
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
meat cleaver stored between 2 door prep table cooler and work table [CA]properly store utensils to prevent contamination
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
soiled wiping clothes on food contact surface [CA]maintain wiping clothes in bleach water when not in use
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
rusted storage racks in walk in cooler [CA]maintain equipments in good repair
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
chlorine concentration in dishwashing rinse water around 25 ppm [CA]maintain chlorine concentration above 50 ppm
EarlierNov 13, 2024Routine inspection83 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found food boxes and containers on the floor inside the walk in freezer [CA] - Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Food shall be stored at least 6 inches above the floor to prevent contamination.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Found chemical spray bottle with no label [CA] Chemicals once removed from original container shall be labeled with common name.
The department's words
K23 No rodents, insects, birds, or animals
Found two dead cockroaches on the floor by the water heater [CA] - Remove any dead cockroaches, continue to work with your pest control company
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed multiple light fixtures in food prep areas without covers or shields. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed trays screwed into the floor causing a barrier around the water heater. Within the barrier, observed accumulation of debris, floors are stained black. [CA]- Remove barrier and clean the floors by the water heater. Also clean floors by 3-compartment sink and dishwasher.
Show 3 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer to walk in cooler is in inoperable, needle was pointing down and no numeric value [CA] - Provide accurate thermometers to all refrigerators.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Debris and food spills observed on bottom shelf of freezer [CA] - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found knives stored between refrigerator and wall in an unsanitary manner as the wall was unclean [CA] - Do not store knives in unsanitary locations. Recommend magnetic knife holder or other sanitary holder.
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 Ming Tasty, Llc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
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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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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.