At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Jul 13, 2026
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. Naisnow Tea & Bakery got more than most. That's from the last routine visit, on Apr 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Naisnow Tea & Bakery?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: drain 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 Naisnow Tea & Bakery's team
Is this your place?
Welcome, Naisnow Tea & Bakery. We'll walk through this together, one item at a time. To log the fixes, claim Naisnow Tea & Bakery 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 Naisnow Tea & BakeryWe'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: Pests seen inside: drain fliesThe county found: “Multiple fruit/drain flies observed throughout the facility behind the front counter, in the back prep kitchen, and in…”
First step: What to do
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 6-501.112, Food Code 2-301.15, Food Code 4-603.16, Food Code 3-201.11.
Try it yourself
Fix and log it: Pests seen inside: drain flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Naisnow Tea & BakeryWe'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.
Not your place?
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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (4 routine, 3 follow-up).
Every visit
LatestJul 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Jul 13, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple fruit/drain flies observed throughout the facility behind the front counter, in the back prep kitchen, and in the restroom. [CA] Food facility shall be kept free of flies and fly activity.
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 Naisnow Tea & Bakery? Fix it
EarlierMay 11, 2026Follow-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.
EarlierMay 6, 2026Routine inspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cheese cream in strawberry maritozzo pastry is measured at 51F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [SA] Employee agreed to subject the food to time. Per employee, the items were made at 10:30AM and will be discarded if not sold by 2:30 PM. REPEAT VIOLATION
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
Handwash sink located behind the front counter was obstructed and not accessible. The drain line under the handwash sink was also in disrepair rendering the sink unusable. [CA] All handwash sinks shall be maintained in good repair able to provide warm water, soap, paper towels , and kept unobstructed for employees to readily wash their hands when required. [SA] Employees will use the nearby dump sink as their handwash sink until hand wash sink is repaired. REPEAT VIOLATION
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed manually washing utensils at the three compartment sink without completing the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared chlorine sanitizer solution measured at 100 ppm and sanitized the previously washed utensils. REPEAT VIOLATION
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)
Plan review
The department's words
K48 Plan review
Tea maker/dispenser was observed in use while under impound. Equipment is not approved for use until approval is received from this department's plan check. [CA] The addition of food preparation equipment with plumbing requirements shall be submitted to this department's plan check for review and approval prior to use. Equipment shall NOT be in use when it has been impounded. Further enforcement action will be required due to continued failure to comply.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of display cooler is measured at 48F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41°F or below.
EarlierApr 30, 2026Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Egg tarts and bacon potato salad tarts are made at an unapproved source. [CA] All food shall be obtained from an approved source such as a commercial kitchen with a valid permit. [COS] Employee discarded the food into the trash and denatured with bleach.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Plan review
The department's words
K48 Plan review
Tea maker is observed in use without prior approval from this department's plan check. [CA] The addition of food preparation equipment with plumbing requirements shall be submitted to this department's plan check for review and approval prior to use.
EarlierApr 16, 2026Follow-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.
EarlierApr 15, 2026Follow-up inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
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
Observed on and documented on 4/13/26: Employee observed washing utensils and equipment at the three compartment sink without completing the sanitizing step. [CA] [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared sanitizer at the sink and sanitized the washed utensils and equipment.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed on and documented on 4/13/26: Egg tart and pastries with potato salad are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not used or sold. [COS] Employee time-marked the food items.
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
Observed on and documented on 4/13/26: Potentially hazardous foods located in the prep unit cooler was measured at improper cold holding temperatures. Matcha cheese and milk measured at 62 F - 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the items into the sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Plan review
The department's words
K48 Plan review
Submit revised plans to include unapproved equipment and food preparation sink by 4/24/26.
EarlierApr 13, 2026Routine inspection49 out of 100 (Red placard)
12 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods located in the prep unit cooler was measured at improper cold holding temperatures. Matcha cheese and milk measured at 62 F - 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee discarded the items into the sink.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Egg tart and pastries with potato salad are subject to time rather than temperature but are not time-marked. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be properly time-marked with the start/end of a maximum 4 hour period where it shall be discarded if not used or sold. [COS] Employee time-marked the food items. Provided TPHC handout to PIC
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed washing utensils and equipment at the three compartment sink without completing the sanitizing step. [CA] [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee prepared sanitizer at the sink and sanitized the washed utensils and equipment. Provided manual warewashing handout.
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
Handwash sink located at the front prep station has been removed and not available for use. [CA] A handwash sink shall be available at food prep stations to allow employees to properly wash their hands when required.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer[CA]Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Small drain flies observed around the back kitchen by the handwash sink. [CA] Facility shall be kept free of flies or fly activity.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Multiple equipment drain lines extend into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Reach-in cooler behind the front counter and the prep unit portion of the boba dispenser was not operational at time of inspection. Units had an ambient temperature of 70F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] Employee powered on the refrigeration units.
Plan review
The department's words
K48 Plan review
Facility has made multiple unapproved changes to equipment: - Handwash sink located at the prep line was removed. - Food preparation sink was removed. - Three compartment was removed and replaced with one without drain boards. - Multiple unapproved equipment was added - ice machine, refrigeration units, and drink dispenser. [CA] Facility cannot make unapproved equipment or structural changes to the food facility from when the permit was originally issued. Modifications or addition of equipment that connects to plumbing are required to be submitted to this department's Plan Check for review and approval prior to installation.
Show 3 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at 114F. [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.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed putting on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lacking self-closing device on restroom door.[CA]Restroom doors shall be kept closed, well fitting, and provided with a self closing device.
EarlierFeb 10, 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.
EarlierFeb 5, 2025Routine inspection50 out of 100 (Yellow placard)
12 violations listed, 4 marked critical.
Critical (4)
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
1) Employee observe manually washing and cleaning utensils without the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). 2) Facility did not have any means of sanitizing food contact equipment as they are out of sanitizer. [CA] Food facility is required to have a means to accomplish the sanitizing step for food contact equipment and surfaces (i.e bleach, quaternary ammonium). [COS] Employee bought bleach to use to make a chlorine sanitizer solution. Employee prepared the three compartment sink with chlorine sanitizer measured at 100 ppm to sanitize previously wash utensils.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Potentially hazardous food, boba, is subject to time as a public health control but is not time-marked. Per employee, the boba was prepared at 10:30 AM. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked and discarded if not used/served within 4 hours. [COS] Employee discarded the boba into the trash.
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
K05 Hands clean, properly washed; gloves used properly
Improper and lack of handwashing observed by employee. Employee observed changing tasks from cleaning soiled utensils and floor drain cover to handling cleaned utensils and food by only changing their gloves without washing hands. [CA] Employees shall properly wash their hands using warm water, soap, and single-use paper towels when required. [COS] Employee was asked to demonstrate proper handwashing.
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
1) Lack of hand soap at the hand wash sink located behind the front counter. 2) Only handwash sink located in the kitchen prep area is obstructed and unusable as the drain pipe underneath is removed. [CA] All handwash sinks shall be kept usable, unobstructed, easily accessible, and able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands. [SA] Soap is placed at the front handwash sink where employees will wash their hands until the sink inside the kitchen is repaired. There is no way separating the two sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Employee observed using the food preparation sink to wash and rinse utensils and equipment. [CA] The food preparation sink is designated for food preparation (thawing, soaking, or washing of food). All warewashing shall be conducted at the three compartment sink where utensils are washed, rinsed, and sanitized.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Accumulation of debris along the walls under shelving and equipment. [CA] Frequently clean floors to prevent accumulation of debris.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Knife stored on the magnetic holder above the food prep sink is observed damaged with chips on the blade of the knife. [CA] Remove and replace utensils that are damaged.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Sanitizer bucket with wiping towels was measured at 0 ppm of chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food safety certificate for managers is not available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review. 2) Employee food handler cards are not available. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at a maximum of 108F. [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.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1) Drain pipes located under the handwash sink in the back kitchen is removed so water from the hand sink drains directly on to the floor. 2) Faucet for the handwash sink located behind the front counter is not securely installed to the sink. [CA] Repair drain pipes and ensure faucets are securely fasten. Maintain all plumbing in good repair.
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 Naisnow Tea & Bakery, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: drain flies Read the free guide
Call Naisnow Tea & Bakery
Ask for the manager. Naisnow Tea & Bakery can only fix what it knows about.
Share this page
Use CleanCleaver at home
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.
Do you work at or run Naisnow Tea & Bakery?
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.