At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · May 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Noodlenet 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 Noodlenet?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Food labels missing or wrong K32How 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 Noodlenet's team
Is this your place?
Welcome, Noodlenet. We'll walk through this together, one item at a time. To log the fixes, claim Noodlenet 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 NoodlenetWe'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: No hot or cold water at a sinkThe county found: “Hot water at the 3 compartment sink was measured at 109 degrees Fahrenheit. Observed water heater set at the lowest…”
Then the next one: Food labels missing or wrong
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 3-501.17, Food Code 3-304.14, Food Code 3-501.13, Food Code 3-403.11.
Try it yourself
Fix and log it: Food labels missing or wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What every label shows
From Food Code 3-501.17
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 NoodlenetWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestMay 22, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected May 22, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3 compartment sink was measured at 109 degrees Fahrenheit. Observed water heater set at the lowest setting. [Corrective Action] Ensure hot water is provide at a minimum temperature of 120 degrees Fahrenheit.
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 Noodlenet? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed pre-packaged hot chili oil not labeled. [Corrective Action] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Noodlenet? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Fresh noodles in the 2 door prep cooler were measured at 47 degrees Fahrenheit. Observed the refrigeration unit packed with items not needed for refrigeration. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. Remove unnecessary items in the refrigeration unit to prevent blocking air flow.
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 Noodlenet? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Black grime substance observed on the mop sink. [Corrective Action] Thoroughly clean and maintain clean.
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 Noodlenet? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Lack of chlorine in the sanitizing bucket. [Corrective Action] Maintain chlorine sanitizing in the sanitizing bucket at 100 ppm.
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 Noodlenet? Fix it
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
Observed ground meat and chicken defrosting at room temperature. [Corrective Action] 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.
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 Noodlenet? Fix it
EarlierDec 5, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Egg soup at the steam table was measured at 121 degrees Fahrenheit. Per operator, the egg soup was placed into the steam table while cold. [Corrective Action] Ensure Potentially Hazardous Foods are properly reheated to 165 degrees Fahrenheit before placing into the steam table.
EarlierMay 19, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The health permit was not posted in public view. [Corrective Action] Post the current valid health permit in public view.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation on the interior walls and fan guard of the 2 door upright cooler. [Corrective Action] Thoroughly clean and maintain clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a bag of rice and a bag of potatoes stored directly on the floor at the service area. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lack a manager Food Safety Certificate. [Corrective Action] 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.
The department's words
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser at the handwash sink at the service area was observed empty. Loose napkins were nearby. [Corrective Action] Ensure paper towel dispenser is stocked at all times. [Corrected on Site] Operator refilled the paper towel dispenser.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seal on the left door of the 2 door prep cooler observed in disrepair. [Corrective Action] Repair or replace the rubber seal.
EarlierJan 7, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken in plastic containers observed stored above vegetables in the 2 door upright cooler. [Corrective Action] Store raw meat products on the bottom shelf.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber seal on the left door of the 2 door prep cooler observed separating from the door. [Corrective Action] Repair or replace the rubber seal.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches observed on monitor traps. Facility has pest control service. [Corrective Action] Work with pest control service to eliminate pest.
EarlierDec 6, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed 2 home style chest freezers at the facility. [Corrective Action] Remove home style chest freezers from the facility. 2. Ambient air temperature in the single door upright cooler was measured at 46 degrees Fahrenheit. [Corrective Action] Ensure refrigeration is able to maintain temperature at or below 41 degrees Fahrenheit.
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 Noodlenet, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food labels missing or wrong Read the free guide
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Food thawed the wrong way Read the free guide
Let Noodlenet know
Ask for the manager. Noodlenet can only fix what it knows about.
The department lists no phone for this place.
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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.
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
- 86 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.