At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
6 problems found · 1 marked critical · Routine county inspection · Feb 25, 2026
At the routine inspection on Feb 25, 2026. The latest visit, on Mar 4, 2026, 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. Noodle Talk Resturant 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 Noodle Talk Resturant?
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: Time as a control not marked or logged K08How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No person in charge on duty K01How 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 Noodle Talk Resturant's team
Is this your place?
Welcome, Noodle Talk Resturant. We'll walk through this together, one item at a time. To log the fixes, claim Noodle Talk Resturant 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 Noodle Talk ResturantWe'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: Time as a control not marked or loggedThe county found: “cow intestine and steamed pork slices at 110F and 70F respectively on work tables [CA]properly use timer when leaving…”
First step: The 4-hour option
Then the next one: Utensils or dishes stored wet or unwashed
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 3-501.19, Food Code 6-501.112, Food Code 3-403.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 Noodle Talk ResturantWe'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.
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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 (1 routine, 1 follow-up).
Nice work, Noodle Talk Resturant. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestMar 4, 2026Follow-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 Mar 4, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 25, 2026: 79 out of 100 (Green placard).
EarlierFeb 25, 2026Routine inspection79 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
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
cow intestine and steamed pork slices at 110F and 70F respectively on work tables [CA]properly use timer when leaving perishable food at room temperature
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 Noodle Talk Resturant? Fix it
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
knives stored between work table/equipments and wall [CA]properly store utensils to prevent contamination
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 Noodle Talk Resturant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
The department's words
K23 No rodents, insects, birds, or animals
rodent droppings in dry storage area [CA]clean and sanitize pest affected area
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 Noodle Talk Resturant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
about 1/4" door gap to one of two back doors with glass windows [CA]eliminate door gaps air curtain to kitchen back door not working when the back door open [CA]maintain air curtain in good repair
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 Noodle Talk Resturant? Fix it
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
countertop steamer being used to reheat [CA]properly reheating food for hot holding using microwave oven, pots etc etc to 165F before transferring to steamer
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Noodle Talk Resturant? Fix it
EarlierJul 8, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
wiping clothes on cutting boards and work table [CA]maintain wiping clothes in sanitizing solution when not in use
The department's words
K01 Demonstration of knowledge; food safety certification
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
several knives stored between work tables [CA]properly store utensils to prevent contamination
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
several food items on work table without timer, time stamps etc [CA]dilligently monitor perishable food when leaving between 41F - 135F
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
food containers on floor in kitchen and walk in cooler [CA]discontinue storing food to prevent contamination
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
back delivery door open and air curtain turned off [CA]keep doors closed and air curtain on to prevent pest entry
EarlierNov 15, 2024Routine inspection82 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy oil accumulation on the air vent guard above the dishwasher. [Corrective Action] Thoroughly clean and maintain clean.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed electric deep fryer not under the exhaust hood. [Corrective Action] Use the electric deep fryer under an exhaust hood.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Wooden splash guards observed at the prep coolers in the kitchen. [Corrective Action] Use a splash guard made of a material that is durable, smooth and cleanable.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cloth towel covering noodles in the walk-in cooler. [Corrective Action] Discontinue covering foods with cloth towels.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed the ceiling discolored above the electric deep fryer. [Corrective Action] Maintain ceiling in good clean condition. 2. Floor tiles by the prep sink observed broken. [Corrective Action] Maintain floor in good condition.
Show 3 more
The department's words
K23 No rodents, insects, birds, or animals
Live cockroaches observed on the monitoring glue traps by the back door. No other evidence of cockroaches observed in the facility. Pest control reports were available for review. [Corrective Action] Eliminate cockroaches by safe methods.
The department's words
K07 Proper hot and cold holding temperatures
Beef was measured at 47 degrees Fahrenheit in a bowl on top of the inserts in the 2 door prep cooler. [Corrective Action] Maintain Potentially Hazardous Food at or below 41 degrees Fahrenheit.
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 $ 2,153.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) 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.
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 Noodle Talk Resturant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: droppings Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food not reheated to 165°F for hot holding Read the free guide
Call Noodle Talk Resturant
Ask for the manager. Noodle Talk Resturant 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 Noodle Talk Resturant?
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
- No score given
- 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.