At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Jul 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. New Dong Phuong Tofu 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 New Dong Phuong Tofu?
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
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Hood filters need cleaning K38How 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 New Dong Phuong Tofu's team
Is this your place?
Welcome, New Dong Phuong Tofu. We'll walk through this together, one item at a time. To log the fixes, claim New Dong Phuong Tofu 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 New Dong Phuong TofuWe'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: “FOUND ALL THE FOOD AT THE FRONT HOT HOLDING UNIT BETWEEN 102F AND 113F STORED IN THE UNIT FOR OVER 4 HRS. FOUND A…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 4-603.16, Food Code 6-301.11, Food Code 3-304.14, Food Code 6-501.112.
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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (44 → 30). That takes a team.
Every visit
LatestJul 27, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Jul 27, 2026.
10 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
FOUND ALL THE FOOD AT THE FRONT HOT HOLDING UNIT BETWEEN 102F AND 113F STORED IN THE UNIT FOR OVER 4 HRS. FOUND A CONTAINER WITH BEAN SPROUTS AT 67F ON THE SHELF IN THE KITCHEN. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE AND COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SEE VC&D
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 New Dong Phuong Tofu? Fix it
Not critical (9)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A COUPLE OF CELL PHONES STORED ON COUNTERS AT THE FRONT SERVICE COUNTERS AND KITCHEN COUNTERS. FOUND A MOP IN THE BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND CLUTTER WITH BOXES, BOOTS AND POTS STORED ON THE FLOOR IN THE LARGE DRY STORAGE ROOM. [CA] REMOVE THE CLUTTER AND KEEP THE FLOORS CLEAR FOR CLEANING.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you New Dong Phuong Tofu? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
2 LIGHT ARE NOT WORKING AT THE HOOD. [CA] PROVIDE WORKING LIGHTS.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you New Dong Phuong Tofu? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
THE FLOOR IS MISSING A FEW TILES BY THE COOKING RANGE. [CA] REPLACE THE TILES.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you New Dong Phuong Tofu? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND CILANTRO AND PEANUTS STORED ON THE DRAINBOARDS AT THE 3 COMPARTMENT SINK. [CA] FOOD SHALL NOT BE PLACED AT THE 3 COMPARTMENT SINK. USE THE FOOD PREPARATION SINK FOR FOOD PREPARATION.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you New Dong Phuong Tofu? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
FOUND WASTE WATER IN THE MOP BUCKET. [CA] DISCARD THE WASTE WATER IN THE SANITARY SEWER.
Show 4 more
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
THE RESTROOM DOOR DOES NOT SELF CLOSE. [CA] PROVIDE A SELF CLOSING DOOR.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you New Dong Phuong Tofu? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A COUPLE OF WIPING CLOTHS STORED ON THE KITCHEN COUNTERS. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you New Dong Phuong Tofu? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
FOUND FRUIT FLIES IN THE KITCHEN AND DRY STORAGE ROOM. [CA] REMOVE THE FLIES
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 New Dong Phuong Tofu? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION MISSING THE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. [CA] PROVIDE FOOD SAFETY CERTIFICATE FOR MANAGERS AND THE FOOD HANDLER'S CARDS FOR THE FOOD EMPLOYEES. FAILURE TO COMPLY WITH THIS VIOLATION MAY RESULT IN FURTHER ENFORCEMENT ACTION.
EarlierSep 11, 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.
EarlierSep 10, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - 1 dead cockroach carcass on floor in front of the prep table - 3 dead cockroach nymphs and 1 live nymph on bottom table shelf next to hand sink in back - 1 dead young cockroach dead underneath the 3 compartment sink - 2 rodent droppings on the floor before tofu cooking equipment. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 9, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed several rodent droppings on the left side of the freezer chest located near the back of the facility. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Clean and sanitize all impacted areas and email the signed and completed Reopening Checklist to the assigned inspector.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 5, 2025Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Cockroach 1 - live nymph crawling on baseboard under hand wash sink and prep table in kitchen near tofu machine. 4 - dead cockroaches behind tofu machine Rodent droppings 1 dropping on shelf under cash register table near front door 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility still has excessive grease accumulation and standing water throughout the facility. Observed grease accumulation and food debris on floors, walls, cooking equipment, refrigeration units, poles, and storage racks etc. [CA] Throughly clean the facility and maintain in good condition.
EarlierSep 4, 2025Routine inspection56 out of 100 (Red placard)
12 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
Several potentially hazardous foods are held below 135F at the front steam table. Per PIC, all foods were cooked 1 hour prior to inspection. No THPC procedures provided. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Food items were placed on 4 hour time limit and are to be discarded at or by 1:30 PM, PIC made a note and placed it next to steam table.
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
K23 No rodents, insects, birds, or animals
Observed multiple dead cockroaches of multiple generations at the following locations: - inside cabinet in front hand sink - on the floor near the lockers and next to a freezer chest Observed rodent droppings at the following locations: - above the water heater and on floor near the water heater - on bean cardboard bag and food containers in the dry food storage area Specialist observed last pest control invoice dated 08/06/2025 and only documents facility was treated. [CA]: The premises of each food facility must be maintained free of vermin. - Facility is to immediately cease and desist all operations. - Facility is prohibited from all food service activities which include, but not limited to: preparation, service, handling, distribution, and sale. - Facility shall remain closed until vermin infestation is completely abated and authorization is provided by this DEH. - Clean and sanitize the affected area(s) and equipment. - Dispose of all food items that have been adulterated/contaminated. - Seal holes (e.g. in walls and ceilings, repair coved base), and entryways (e.g. weather-stripping around doors); keep exterior doors closed; screen openable windows. - Eliminate food and water sources inside and outside the facility. - Properly store items (e.g. at least 6 inches above floor in sealed rodent-proof/insect-proof containers; organize overly packed and disorganized storage areas).
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 from an unapproved supplier
The department's words
K15 Food obtained from approved source
Per PIC, Vegies Crackers (rice, soysauce, chilli, seaweed, dry tofu, sesame, salt) are sold to facility from an unapproved source/person. Approx. 7 containers were removed from sales floor. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the sales floor to be taken home for personal consumption.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Food scoop is stored in a cup of water at 73F. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed several food containers stacked over each other with no cover or lid. Observed several food containers without covers/lids inside refrigeration units and freezers. [CA] Provide tight fitting secured lids for all food containers to prevent contamination; do not stack uncovered food containers.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed some prepackaged food items missing the time stamp for TPHC stored at the front counter in front of the register. [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 marked the time on food items missing the time for TPHC.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed several deteriorated and unapproved plastic strainers in facility. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) and be food grade. Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed spray bottle of RAID product. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease observed on floor under cook-line; water accumulation observed in back area where tofu is made. Observed broken coving floor tiles near the back of facility where tofu is made. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. Walls and/or floors in food preparation area shall be kept clean.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available for use. [CA] Provide chlorine test strips to measure sanitizer concentration of 100 ppm when ware washing.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy grease accumulation and or food residue on exterior of refrigeration units, inside refrigeration units, exterior of cooking equipment, fan covers. Observed dry rodent dropping on top of a cardboard bad of beans and on top of food container lids (contamination of food not observed). [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean and sanitize all impacted areas of rodent droppings.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate and food handler cards are not provided; per staff they are new owners; observed new permit issued in April 2025. 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.
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 New Dong Phuong Tofu, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Pests seen inside: fruit flies Read the free guide
Call New Dong Phuong Tofu
Ask for the manager. New Dong Phuong Tofu 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 New Dong Phuong Tofu?
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
- 70 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.