At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Aug 25, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mommy's Banh Mil 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 Mommy's Banh Mil?
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
- Food labels missing or wrong K32How to fixFix it
- Pests seen inside: flies K23How 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 Mommy's Banh Mil's team
Is this your place?
Welcome, Mommy's Banh Mil. We'll walk through this together, one item at a time. To log the fixes, claim Mommy's Banh Mil 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 Mommy's Banh MilWe'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: “Grilled onions were found stored in a sealed container on the bottom shelf of a prep table and measured at 105F at…”
First step: If food is out of range
Then the next one: Food labels missing or wrong
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 3-501.17, Food Code 6-501.112, Food Code 6-301.11, Food Code 4-301.12.
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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 25, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Aug 25, 2026.
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
Grilled onions were found stored in a sealed container on the bottom shelf of a prep table and measured at 105F at around 2:30. Per cook, they are to be mixed into the shredded chicken they were working on and were cooked around 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC had the grilled onions moved to a sheet tray and placed into the walk in cooler to rapidly chill to 70F.
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 Mommy's Banh Mil? Fix it
Not critical (4)
The department's words
K32 Food properly labeled and honestly presented
Facility is prepackaging a cilantro mayo for sale and is missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Mommy's Banh Mil? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Small flies were present in the back of house near the prep sink. [CA] Keep the facility free of animals, pests, and vermin.
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 Mommy's Banh Mil? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility is reusing single use containers (vinegar bottles and mayo containers) to hold prepared cilantro mayonnaise. [CA] Food containers intended for single use shall not be reused.
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 Mommy's Banh Mil? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
1. Second Repeat Violation: Facility lacks a Food Safety Certificate upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 2. Some of the staff lack food handler cards upon request. [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.
EarlierFeb 19, 2026Routine inspection84 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
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
Pork in the walk in cooler was measured between 100-120F. Per PIC, they were placed into the walk in cooler to cool around 2 hours prior. PIC provided CCTV footage of pork being moved to the walk in cooler. [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] Pork was reheated to 165F in the oven and the cooling process was restarted. Discussed with PIC about reaching 70F within the first two hours of cooling and 41F after 6 cumulative hours. Discussed with PIC about filling out a cooling log for their cooling process
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The handwash sink near the three compartment sink lacks a supply of cold water. Per PIC, they tapped into the cold water line for the ice machine. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The customer restroom toilet leaks when flushed. [CA] Toilet facilities shall be maintained clean and in good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation: Facility lacks a Food Safety Certificate upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierJun 11, 2025Routine inspection80 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 kitchen area, on a mobile cart, pate, rice noodles, and fried chicken are held with no temperature control. Fried chicken measured at 90°F, pate measured at 60°F, and rice noodles measured at 87°F. Per PIC, items were cooked around 12 pm. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were time marked for disposable after 4 hours of removal from temperature control. Note: Facility closes at 4 pm. Discussed potential use of TPHC for food items.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, near the rice cooker, the rice serving utensil was found stored in water measuring at 82°F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container 2) in running water 3) in a container of water at 135°F or above 4) at room temperature if washed within 4 hours of initial use.
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 their choice of sanitizer, quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K23 No rodents, insects, birds, or animals
In the back of house area, at the dishwashing area, several dead cockroaches were observed on a glue trap under the ice machine. No other evidence of cockroaches were observed. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide pest control as required.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks a Food Safety Certificate upon request. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several wet cloth towels were found stored on the prep counter of the kitchen area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Mommy's Banh Mil, 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 labels missing or wrong Read the free guide
- Pests seen inside: flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Mommy's Banh Mil know
Ask for the manager. Mommy's Banh Mil can only fix what it knows about.
The department lists no phone for this place.
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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 Mommy's Banh Mil?
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
- 82 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.