At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Nov 26, 2025
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. Momosan Santana Row got more than most. That's from the last routine visit, on Nov 12, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Momosan Santana Row?
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
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 Momosan Santana Row's team
Is this your place?
Welcome, Momosan Santana Row. We'll walk through this together, one item at a time. To log the fixes, claim Momosan Santana Row 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 Momosan Santana RowWe'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: “Food inside the walk in cooler was measured 45F. [CA] PHF shall be held at 41F and below. NOTE: Facility has an…”
First step: If food is out of range
Then the next one.
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 3-305.11, Food Code 2-301.15, Food Code 3-302.11.
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.
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestNov 26, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 26, 2025.
1 violation 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
Food inside the walk in cooler was measured 45F. [CA] PHF shall be held at 41F and below. NOTE: Facility has an appointment for a repair.
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 Momosan Santana Row? Fix it
EarlierNov 12, 2025Routine inspection76 out of 100 (Green placard)
8 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
MAJOR: Food prep cooler near entrance was measured 45F - 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Repair the unit. MAJOR: The whole cooked duck inside the walk in cooler was measured 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Two prep tables top across the cook line was measured 43F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Close the lid when not in use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes on floor near ice machine. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Lack Food safety Certification. [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. [SA] Provide or post a copy of a Safe Serve for review. Some employee lack food handlers card. [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.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Expired health permit was posted. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack monitoring thermometer for all three prep table coolers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk in cooler has a leakage from the ceiling vent. Three containers are catching drain water. [CA] Repair walk in cooler leakage problem.
Show 2 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack soap dispenser for the Bar hand washing sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Lack mop rack. [CA] Mop rack or other devices not made available to hang and store cleaning tools. Front door was open. [CA] Facility shall be fully enclosed to prevent vermin entry.
EarlierApr 3, 2025Routine inspection87 out of 100 (Green placard)
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
Some food items including fish, corn, and tomatoes were out of temperature. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Close the food prep table lid once no actively using to maintain temperature at and below 41F.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Handle to ice scoop was touching ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lack food safety certification. [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. 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 25, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack Food Safety Certification.
EarlierOct 17, 2024Routine inspection81 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
Two drawer refrigeration with soft shell crab and shrimps were at 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Frozen crab and shrimps were placed inside 4 hours ago and therefore moved to the working unit. Pork belly pieces were stored between two stoves at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Chef moved it to a oven.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinders were not securely fastened. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
The department's words
K06 Adequate handwash facilities supplied, accessible
Bar hand washing sink paper towel dispenser was empty and sink has a strainer in it. [CA] Single use paper towels dispenser shall always be full and do not store anything inside hand washing sink and keep it and accessible and un abstracted at all times. [COS] PIC refill the paper towel dispenser and took the strainer out.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chef was drying beijing ducks at room temp for 4 hours without time marking or log sheet. [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. Beijing duck can be out from 135F - 70F for two hours and shall be shifted to walk in refrigeration. Recording time is necessary for a cooling process.
The department's words
K01 Demonstration of knowledge; food safety certification
Lack copy of Food safety certification. [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.
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 Momosan Santana Row, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Momosan Santana Row
Ask for the manager. Momosan Santana Row 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 Momosan Santana Row?
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
- 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.