At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Aug 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Mumu Hot Pot 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 Mumu Hot Pot?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Dish sink or dish machine not set up right K34How to fixFix it
- No hot or cold water at a sink K21How to fixFix it
- 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 Mumu Hot Pot's team
Is this your place?
Welcome, Mumu Hot Pot. We'll walk through this together, one item at a time. To log the fixes, claim Mumu Hot Pot 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 Mumu Hot PotWe'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: Dish sink or dish machine not set up rightThe county found: “Prep sink at bar observed to have drying mat with sponge and dish soap. No active dishwashing at this sink observed at…”
First step: Set up
Then the next one: No hot or cold water at a sink
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 4-301.12, Food Code 3-302.11, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Dish sink or dish machine not set up right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Set up
From Food Code 4-301.12
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 Mumu Hot PotWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (17 → 8). That takes a team.
Every visit
LatestAug 31, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Aug 31, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Prep sink at bar observed to have drying mat with sponge and dish soap. No active dishwashing at this sink observed at time of inspection. [CA] Wash, rinse, and sanitize dishes using 3-comp sink. Prep sink shall only be used to prep foods or dump foods.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Mumu Hot Pot? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water measured to be 117F at 3-comp sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Mumu Hot Pot? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Assembled vegetable box with raw tofu and fried tofu measured to be 43F-47F on top of prep cooler inserts. Per employee, boxes were assembled in the last 15-30 minutes. [CA] PHFs shall be held at 41°F or below for cold holding. Keep PHF under the prep cooler insert fill line to effectively maintain temperature. [COS] Boxes were moved into 2 door upright cooler behind prep cooler.
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 Mumu Hot Pot? Fix it
EarlierJan 26, 2026Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3-comp sink measured to be 112F. [CA] Provide hot water at 120F or above at 3-comp sink for proper dishwashing.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ $1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. [CA] A facility that submits payment of the outstanding balance within 48 hours (2 business days, 1/28/2026) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Warewash sink missing test stripes for quat ammonia. Facility only observed to have chlorine test stripes for upright dishwasher. [CA] Provide testing materials for every type of sanitizer used inside facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Gasket for under the counter freezer across from slicer is fraying and fall off door. [CA] Replace gasket and maintain in good condition. 2) Rice scoop observed to be stored in container of standing water next to rice cooker. [CA] Keep rice scoop in ice water or inside rice cooker with hot rice or wash rice scoop every 4 hours.
The department's words
K07 Proper hot and cold holding temperatures
Cut tomatoes measured to be 45F in ice bath. Ice bath observed to have ice at the bottom. [CA] Ensure ice bath has enough ice to surround sides of PHF containers. Maintain PHFs at 41F and below for cold holding. [COS] Ice was added to ice bath to come up the sides of container of cut tomatoes.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
One food handler card observed to be expired. [CA] Each food handler shall maintain a valid food handler card within 30 days of employment.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef was left directly on rack of freezer below sliced. [CA] To prevent cross contamination keep raw meets inside containers or trays.
EarlierJul 15, 2025Follow-up inspectionGreen placard
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.
EarlierJul 9, 2025Routine inspection61 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
MAJOR VIOLATION: 1) Observed employee not wash hands after taking trash go to put prep gloves on. Observed a second employee touch sink knobs and then go straight back to food prep [CA] Properly wash hands with soap, warm water and dry using single use paper towels before handling food. [COS] Had employees properly wash hands with soap and water.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
MAJOR: 1) Tomatoes measured at 43F and chicken stock measured at 50F placed in ice. [CA] PHFs shall be held at 41°F or below. [COS] Operator placed containers into a larger ice bath. 3) Grape fruit juice container stated juice was perishable and needed to be refrigerated. Juice measured to be 63F on countertop. Per employee juice was taken out about 1 hour ago to make drink. [CA] PHFs shall be held at 41F or below. Store PHFs inside prep cooler between use. [COS] Operator put juice inside 2 door under the counter cooler. MINOR: 3) Prep cooler observed to have PHFs measuring: -Fish balls at 43F -Meat balls at 43F -Fired tofu at 45F -Tofu skins at 44F. PHFs observed to be overstocked in prep cooler insert. [CA] Ensure PHFs inside prep cooler insert does not exceed fill line. Maintain PHF at 41F and below. [COS] Extra PHFs were moved to under the counter reach in portion of cooler
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Both handwash sinks did not have paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. [COS] PIC restocked papertowels
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken observed to be stored over produce and tofu inside walk in cooler. [CA] Store raw meats and poultry at the bottom of walk in or separated from ready to eat foods and produce to prevent cross contamination
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on under counter freezer was torn and frayed. [CA] Repair gasket and maintain in good condition.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Observed hot water turned off for handwashing sink near prep sink because prep sink hot water valve leaks. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F. Repair leak to to faucet to allow hot water valve to be turned on.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility missing FSC and food handlers cards.[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. 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.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Observed single-use utensils being stored in a large pull-out drawer with handle and eating surfaces intermingled.[CA] Single-use utensils that are intended for food or lip-contact shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Observed old mouse dropping on floor in storage area located in dining area.[CA] Clean and sanitize area of old droppings. Survey facility regularly for new signs of rodent activity. If observed, contact pest control to abate vermin infestation.
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 Mumu Hot Pot, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Dish sink or dish machine not set up right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Hot food below 135°F Read the free guide
Call Mumu Hot Pot
Ask for the manager. Mumu Hot Pot can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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.
About 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
- 92 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.