At a glance
CleanCleaver food safety systematic review results
What happened?
45/ 100 · 55 points taken off
14 problems found · 4 marked critical · Routine county inspection · Jul 22, 2025
At the routine inspection on Jul 22, 2025. The latest visit, on Jul 24, 2025, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Nha Trang Restaurant 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 Nha Trang Restaurant?
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: Pests seen inside: fruit flies K23How to fixFix it
- Marked critical: Time as a control not marked or logged K08How to fixFix 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 Nha Trang Restaurant's team
Is this your place?
Welcome, Nha Trang Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Nha Trang Restaurant 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 Nha Trang RestaurantWe'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: fruit fliesThe county found: “Observed two dead mouse on sticky trap placed on the second to bottom shelf at the corner of the walk-in refrigerator.…”
First step: What to do
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 3-501.13, Food Code 2-304.11.
Try it yourself
Fix and log it: Pests seen inside: fruit 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
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Nice work, Nha Trang Restaurant. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestJul 24, 2025Follow-up inspection
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.
This one: a follow-up inspection on Jul 24, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Jul 22, 2025: 45 out of 100 (Yellow placard).
EarlierJul 22, 2025Routine inspection45 out of 100 (Yellow placard)
14 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed two dead mouse on sticky trap placed on the second to bottom shelf at the corner of the walk-in refrigerator. Observed another clear monitoring trap placed on the second to top shelf on the opposite corner of the walk-in refrigerator. Owner stated that the facility was previously being serviced weekly, however, recently had switched to a bi-weekly schedule since no activity has been observed. Last serviced was conducted on 7/19/2025. Pest control report was provided, however only stated that the facility was serviced for cockroaches. No other activity was observed throughout the facility. No contamination of food or food contact surfaces was observed. [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. [COS] Trap with dead mice was discarded. Observed heavy presence of live flies and fruit flies throughout the kitchen. [CA] Use any and all approved methods to abate live flies. Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Nha Trang Restaurant? Fix 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
PHF items subjected to time as a public health control (TPHC) were not documented. Formatting of the TPHC records are based on multiple stations. At time of inspection, employees were unsure which food items are subjected to TPHC and belonged to which station. When inquiring about time logs, employee began filing out times for food items. [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. ** Note: If repeat violation is observed and/or employees fail to provide adequate knowledge of TPHC requirements, usage of TPHC shall be revoked; all food items will be subjected to temperature control only. [COS] TPHC log was completed. ** Discussed with owner and manager to provide more specific TPHC logs. New TPHC procedure form was provided to operator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Nha Trang Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Observed numerous PHF items maintained out in ambient temperature: - Aluminum tray of baked comminuted meat measuring at 54F. Employee stated that the item was taken out of the refrigerator and has been kept out for approximately 2 hours. - Pot of braised pork belly maintained on the side of the grill away from the flame measuring at 98F. Manager stated that the pork was reheated in the morning at 10:00 AM and is maintained here. Item is then reheated upon orders. Employee stated that item has been here for approximately 2 hours. - Numerous smaller pots of soup maintained at the cook line measuring between 100F to 120F. Employee stated that pots of soup were left overs from previous orders. Observed mussels maintained above the load limit of the food preparation refrigerator. Mussels measured at 53F at the top and 40F at the bottom. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items were immediately relocated into refrigeration units to cool. Instructed employee to split the top portion of the mussels to immediately cool.
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 Nha Trang Restaurant? Fix it
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
Large pot of cooked catfish in soup maintained at the cook line measuring at 107F. Pot was maintained on the cook line over the cook line pilot light and around other large pots of soup that were actively cooking. Employee stated that the soup was prepared an hour prior and is cooling. [CA] 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. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Properly store cooling foods in such a way to allow proper air flow. [COS] Instructed employee to immediate separate into smaller portions to expedite cooling process. * Note: Two-three to-go containers of bittermelon soup maintained inside the merchandiser refrigerator measured at 93F. Employee stated that the soup was prepared less than two hours prior and that it is maintained for a customer to pick-up later while they shopped around the plaza. Ensure time and temperature requirements for cooling are still applied.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nha Trang Restaurant? Fix it
Not critical (10)
The department's words
K26 Approved thawing methods used; frozen food
Pot of raw chicken in water measured at 93F. Employee stated that the chicken was being defrosted in hot water prior to being cooked. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Chicken was brought to the cook line to be immediately cooked.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Nha Trang Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris and standing observed on floors throughout the kitchen. especially underneath equipment. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under cooking equipment to prevent accumulation of debris. Observed walls throughout the kitchen heavily deteriorated with numerous gaps and holes. Observed stainless steel panel holding the hand soap and paper towel dispenser above the hand sink detached from the wall. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Repair holes in structure and maintain in good repair to prevent pest harborage. Numerous broken floor and coved base tiles was observed throughout the kitchen. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
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 Nha Trang Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of grime built up on refrigerator door handles throughout the kitchen and small storage/food prep room next to the cashier station. Observed heavy accumulation of grime built up on the outside of food storage containers throughout the facility. - Black tote with yellow lid storing fried onions/shallots. - Black tote with yellow lid storing pickled vegetables. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Nha Trang Restaurant? Fix it
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags maintained in bundle hanging on the top shelf of the food preparation refrigerator commingled with other shellstock tags. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employees' personal belongings observed stored in areas of food preparation and/or food storage. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 Nha Trang Restaurant? Fix it
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gas powered rice cookers are maintained outside of the ventilation hood at the cook line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Observed heavy build up of grease and soot on ventilation hood and hood filters above the grill. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
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 Nha Trang Restaurant? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal food items maintained in areas of opened food, food preparation, and food storage. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nha Trang Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed numerous knives and cleavers stored in unsanitary manner: - Between the preparation table and refrigerator refrigerator at the cook line. - Wedged in-between the wooden backing behind the two-compartment food preparation refrigerator outside of the walk-in freezer. [CA] Properly store utensils and equipment in a clean and sanitary manner. Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated. Observed bowls used as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Nha Trang Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
All employees' three-year food handler cards expired in January of 2025. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed numerous equipment maintained outside in the back hallway of the plaza in unsanitary condition. Food was also observed in their shipping containers maintained outside directly on the floor. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nha Trang Restaurant? Fix it
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 Nha Trang Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Time as a control not marked or logged Read the free guide
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Food thawed the wrong way Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
- Eating or drinking in a food area Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
Call Nha Trang Restaurant
Ask for the manager. Nha Trang Restaurant 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 Nha Trang Restaurant?
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
- Follow-up 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.