At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
4 problems found · 2 marked critical · Routine county inspection · Feb 6, 2026
At the routine inspection on Feb 6, 2026. The latest visit, on Feb 9, 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. Mint Leaf Cuisine 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 Mint Leaf Cuisine?
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
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Mint Leaf Cuisine's team
Is this your place?
Welcome, Mint Leaf Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Mint Leaf Cuisine 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 Mint Leaf CuisineWe'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: “In the kitchen area, on the counter-top, measured a large container of tofu at 65F. Per operator, cooked tofu stored…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 3-302.11, Food Code 3-305.11.
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 Mint Leaf CuisineWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Mint Leaf Cuisine. 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
LatestFeb 9, 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 Feb 9, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 6, 2026: 78 out of 100 (Yellow placard).
EarlierFeb 6, 2026Routine inspection78 out of 100 (Yellow placard)
4 violations listed, 2 marked critical.
Critical (2)
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 a large container of tofu at 65F. Per operator, cooked tofu stored for about 2.5 hours. In the insert prep top for the 3 door prep unit, measured an over-sized container of bean sprouts stored at 46F. Per operator, bean sprouts stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed cut tofu into a small insert container with ice water and stored in the insert top of the 3 door prep unit. Operator changed container for bean sprouts and added ice water 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.
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 Mint Leaf Cuisine? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the kitchen area, observed employee drop a knife onto to floor and place it back onto a knife rack. [CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as chlorine sanitizer OR quaternary ammonium sanitizer. [COS] Operator moved knife to be cleaned and sanitized at the warewash machine.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Mint Leaf Cuisine? Fix it
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Employees in the kitchen did not have valid food handler cards. Four food handler cards that were available for review were expired. [CA] Ensure employees that handle food obtain valid food handler cards.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, on the counter-top, measured containers of cooked vegetable stored at 80F. Per operator, cooked vegetables prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator added ice water to the containers of cooked vegetable to facilitate rapid cooling.
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 Mint Leaf Cuisine? Fix it
EarlierFeb 20, 2025Routine inspection81 out of 100 (Green placard)
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
In the 2 door reach in refrigerator, measured container of bean sprouts at 60F and container of tofu at 58F. Per operator, bean sprouts and tofu removed from refrigeration for 1.5 hours to use and stored on the counter-top. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed ice into containers of bean sprouts and moved back into refrigeration.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the back prep area, in the 2 door reach in refrigerator, observed packages of raw chicken stored on top of eggplant. In the kitchen area, at the 2 door prep unit, observed raw chicken stored next to raw shrimp and cooked chicken. [CA] Ensure raw meats are stored separately from cooked food to prevent possible cross-contamination. In refrigeration, raw meats shall be stored in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw sefood.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked vegetables cooling in a large container at 95F. Per operator, cooked vegetables prepared about 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved cooked vegetables into shallow containers to facilitate cooling.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed cracks and crevices between FRP panels installed. Observed FRP panels installed and overlapping onto trim installed to the wall. [CA] Ensure all FRP panels are properly installed flush and line up with edges of walls. Cracks and crevices shall be sealed to prevent harborage of vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed the use of foil to cover and line shelving. Noted accumulation o food and deterioration on foil used. In the kitchen area, observed the use of a can to balance prep table leg. [CA] Ensure only approved materials and equipment are used within the facility. All materials and equipment shall be smooth, durable, and easily cleanable.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area, observed cans of coconut milk stored on the floor below the prep tables. [CA] Ensure food is stored at least 6" above the floor on approved shelving.
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 Mint Leaf Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
Call Mint Leaf Cuisine
Ask for the manager. Mint Leaf Cuisine 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.
Do you work at or run Mint Leaf Cuisine?
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.