At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
3 problems found · 1 marked critical · Routine county inspection · May 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Molly Tea Santa Clara got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Molly Tea Santa Clara?
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
- Hands not washed when needed K05How to fixFix it
- Hand sink not ready to use K06How 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 Molly Tea Santa Clara's team
Is this your place?
Welcome, Molly Tea Santa Clara. We'll walk through this together, one item at a time. To log the fixes, claim Molly Tea Santa Clara 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 Molly Tea Santa ClaraWe'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: “Matcha cream toppings measured 75F while maintained in two containers in improper ice baths at the front service line.…”
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 2-301.15, Food Code 3-501.19.
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 19, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected May 19, 2026.
3 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
Matcha cream toppings measured 75F while maintained in two containers in improper ice baths at the front service line. Per staff, they had been taken out of refrigeration less than 2 hours prior. Cream toppings and milk measured between 49F and 50F while maintained in the right-side two-door upright refrigerator at the back kitchen. After leaving the unit closed for approximately 15 minutes, ambient of the unit measured 49F via probe. Per staff, unit had been reading at 41F at 11 AM today, prior to opening. Milk measured between 44F and 45F while maintained in the refrigerator/tea dispenser machine at the front service counter. After leaving the unit closed, for 10 minutes, ambient of the unit measured 49F via probe. Per staff, elevated temperature of the unit was due to staff frequently opening and closing the unit. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Matcha cream toppings served or discarded within 2 hours of initially leaving temperature control. Going forward, facility has opted to subject matcha cream toppings to time as a public health control (2-hours). Owner and manager were aware of TPHC time labeling requirements. Operations Lead states that he will email written TPHC procedures. Owner turned down the temperature of both of the aforementioned refrigeration units. After approximately 45 minutes, ambient of both units measured at 41F or below. Ensure internal thermometers are placed in all refrigeration units to monitor temperature during hours of operation.
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 Molly Tea Santa Clara? Fix it
Not critical (2)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed picking tea leaves out from the bottom of the three compartment sink, deposited them in the trash can, then proceeded to change gloves without washing their hands. Employee working at the front service line observed repeatedly touching hair, then proceeded to prepare a customer's drink. [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] Employees 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 Molly Tea Santa Clara? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Facility has not installed the splash guard at the hand sink at the front service line as cited during the final inspection conducted 4/27/2026. [CA] Install splash guard to prevent potential splash contamination. *Note: Employees stated that splash guard had recently arrived and produced splash guard in original packaging. Employees state that splash guard will be installed tonight.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Molly Tea Santa Clara? Fix it
EarlierNov 11, 2024Routine inspection86 out of 100 (Green placard)
3 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
Boba measured to be 73F. Per PIC boba is kept for 4 hours at a time. TPHC SOPs are on record but not available for review on site at time of inspection. Per PIC boba was made today when she first came in and was ready at noon. [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] PIC got sticky notes and added TPHC time marking to container of boba.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate observed to be expired. [CA] Provide valid food safety certificate.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 114F. [CA] Maintain hot water at 120F and above.
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 Molly Tea Santa Clara, 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
- Hand sink not ready to use Read the free guide
Call Molly Tea Santa Clara
Ask for the manager. Molly Tea Santa Clara 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 Molly Tea Santa Clara?
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
- Routine inspection
- Result
- 86 out of 100 (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.