At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jun 15, 2026
At the routine inspection on Jun 15, 2026. The latest visit, on Jun 18, 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. Nuoc Mia Vien Dong 2 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 Nuoc Mia Vien Dong 2?
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
- Signs posted; last inspection report available K47How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Nuoc Mia Vien Dong 2's team
Is this your place?
Welcome, Nuoc Mia Vien Dong 2. We'll walk through this together, one item at a time. To log the fixes, claim Nuoc Mia Vien Dong 2 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 Nuoc Mia Vien Dong 2We'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 THE MILK AND YOUNG COCONUT STORED IN THE DESSERT REFRIGERATOR AT 66F FOR OVER 12 HRS. [CA] STORE COLD…”
First step: If food is out of range
Then the next one: Signs posted; last inspection report available
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 2-301.15, Food Code 3-201.11, Food Code 2-301.14, Food Code 4-603.16.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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.
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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, Nuoc Mia Vien Dong 2. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Fewer points taken off than last time (27 → 23). That takes a team.
Every visit
LatestJun 18, 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 Jun 18, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 15, 2026: 77 out of 100 (Green placard).
EarlierJun 15, 2026Routine inspection77 out of 100 (Green placard)
8 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 THE MILK AND YOUNG COCONUT STORED IN THE DESSERT REFRIGERATOR AT 66F FOR OVER 12 HRS. [CA] STORE 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 Nuoc Mia Vien Dong 2? Fix it
Not critical (7)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A SIGN.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE WHITE PLASTIC FLAP WITH EXTENSIVE MOLD LIKE SUBSTANCE IN THE ICE MACHINE. [CA] CLEAN THIS AREA MORE OFTEN.
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 Nuoc Mia Vien Dong 2? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE DESSERT REFRIGERATOR IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST SO THAT THE REFRIGERATOR CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Nuoc Mia Vien Dong 2? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND A MOP IN A BUCKET STORED IN FRONT OF THE SECOND HAND WASH SINK IN THE BACK. [CA] ENSURE THAT THE HAND WASH SINK IS ACCESSIBLE AT ALL TIMES.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Nuoc Mia Vien Dong 2? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND FOOD DEBRIS ON THE FLOOR BEHIND THE TABLES IN THE FRONT SERVICE AREA. [CA] CLEAN THE FLOORS MORE OFTEN.
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 Nuoc Mia Vien Dong 2? Fix it
Show 2 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
THE THERMOMETER IN THE DESSERT REFRIGERATOR IS NOT WORKING. [CA] PROVIDE A WORKING THERMOMETER.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Nuoc Mia Vien Dong 2? 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
FOUND SOME GLASSES AND A PURSE STORED ON THE SHELF NEXT TO PLASTIC BEVERAGE CUPS ABOVE THE DESSERT REFRIGERATOR. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. FOUND THE FRONT DOOR OPEN. [CA] CLOSE THE DOOR TO PREVENT THE ENTRANCE OF VERMIN.
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 Nuoc Mia Vien Dong 2? Fix it
EarlierSep 30, 2025Routine inspectionGreen placard
1 violation 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
Observed numerous types of prepackaged snacks that were offered for sale: - Crispy rice snacks (5 large, 4 medium) - Peanut candy (3) - Spicy salted peanuts (5) - Chili tamarind cranberries (14) - Peanuts with candied ginger (14) Owner and manager were unsure whether the supplier has a valid health permit, or whether items were prepared from home. [CA] Food must be from an approved source or properly documented. [COS] Items were removed form the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 14, 2025Routine inspection73 out of 100 (Green placard)
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees talking on cellphone and then continuing onto food preparation without changing gloves or washing hands. Observed employees reusing single-use gloves. Observed employee returning from restroom and then began donning on gloves without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. Single-use gloves once contaminated shall be discarded and not be re-used. [COS] Instructed employee to properly wash hands. ** 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 (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable 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 at all times. Employees' three-year food handler cards unavailable for review. [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. ** Repeat violation.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the kitchen by the food preparation sink partially obstructed with mop bucket. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed tan and pink growth like matter on the plastic white baffle inside the ice machine. Soil surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
At time of inspection, observed three waffle makers present at facility with two in active use, and the third plugged in. Facility has been conditionally approved for the use of two waffle makers. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Remove third waffle maker. ** Repeat violation. Failure to comply will result in facility going through plan check to install necessary ventilation hood system.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees' personal beverages observed stored in areas of food preparation - at the food preparation refrigerator. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected from facility food and food contact surfaces.
Show 2 more
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Numerous fruit flies observed throughout the food preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 food contact surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Janitorial sink observed completely obstructed and filled with items. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. Remove obstructions.
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 Nuoc Mia Vien Dong 2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
Call Nuoc Mia Vien Dong 2
Ask for the manager. Nuoc Mia Vien Dong 2 can only fix what it knows about.
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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 Nuoc Mia Vien Dong 2?
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.