At a glance
CleanCleaver food safety systematic review results
What happened?
30/ 100 · 70 points taken off
17 problems found · 5 marked critical · Routine county inspection · May 4, 2026
At the routine inspection on May 4, 2026. The latest visit, on May 11, 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. Ocean Pearl 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 Ocean Pearl?
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
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food in poor condition K13How 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 Ocean Pearl's team
Is this your place?
Welcome, Ocean Pearl. We'll walk through this together, one item at a time. To log the fixes, claim Ocean Pearl 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 Ocean PearlWe'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: “*REPEAT VIOLATION* Cooked beef, cooked pork, and flat rice noodles subjected to time as a public health control…”
First step: The 4-hour option
Then the next one: Hot food below 135°F
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 6-501.111, Food Code 2-301.15, Food Code 2-301.14.
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 Ocean PearlWe'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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, Ocean Pearl. 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
LatestMay 11, 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 May 11, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 4, 2026: 30 out of 100 (Yellow placard).
EarlierMay 4, 2026Routine inspection30 out of 100 (Yellow placard)
17 violations listed, 5 marked critical.
Critical (5)
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
*REPEAT VIOLATION* Cooked beef, cooked pork, and flat rice noodles subjected to time as a public health control lacked time markings while maintained on prep tables across from the cook-line. Box of flat rice noodles subjected to time as a public health control lacked time markings while maintained underneath the hand sink at the middle of the kitchen. Employees were aware of TPHC requirements and stated that they had forgotten to time label the 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: Items subjected to time as a public health control in the clear display case at the front service line observed properly time logged. [COS] Items subjected to time as a public health control at the cook-line were properly time logged.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Large quantities of raw, commercially reduced oxygen beef measured 64F while maintained in two cases on a dunnage rack at the back door. Per staff, they had taken it out of refrigeration less than 30 minutes prior, and were just about to start preparing it. Raw shrimp measured 62F while maintained in a tub in standing water in the three compartment dishwashing sink. Per staff, it had been taken out of the walk-in cooler to thaw less than 1 hour prior. Raw chicken measured 60F while maintained in standing water in the right-side compartment of the preparation sink at the rear of the kitchen. Per the cook, he had been thawing it for less than 2 hours. [Minor thawing to Major holding violation] Multiple potentially hazardous foods, including chicken broth, pooled egg, and cooked pork measured between 54F and 55F while maintained in the sliding, glass-door cooler at the entrance to the front service area. Ambient of the unit measured 54F via probe. Per staff, items had been placed into the unit earlier this morning, approximately 2 hours prior. Fried tofu measured 72F while maintained out of temperature control on top of a prep table across from the cook-line. Per staff, it had been fried less than 1.5 hours prior. Numerous par cooked and roasted ducks measured between 72F and 96F while hanging on hooks from the ceiling and/or from a cart at the back of the facility. Per staff, items had been par cooked or roasted less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that after cooking, potentially hazardous foods are immediately relocated to refrigeration to facilitate proper cooling/holding temperatures. [COS] Beef was prepared and cooked. Raw shrimp was relocated back inside the walk-in cooler. Raw chicken was placed into a pot of boiling water on the stove. Potentially hazardous foods in the upright sliding glass door cooler relocated to the walk-in cooler. Fried tofu relocated to inside prep cooler. Par cooked and roasted ducks relocated to the walk-in cooler.
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.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
1. Dishwashing employee observed spraying down dirty dishes using a sprayer hose at the dishwashing area. Backsplash from spray observed landing on debris encrusted metal backboard situated behind the sink. A steady stream of backsplash water observed dripping off of the soiled/debris encrusted metal backboard directly into/on top of basil in an open case that was maintained on top of two soy sauce buckets. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Basil was voluntarily discarded into the trash. 2. Employee observed turning on the cold water for copious amounts of raw chicken (60F) "thawing" while maintained in standing water in the right side compartment of the preparation sink. Employee proceeded to chop up a slab of raw beef and tossed it into the left-side compartment of the two-compartment preparation sink. Water observed overflowing from the right-side of the sink with the raw chicken onto the piece of raw beef maintained in the left-side compartment. [CA] Food shall be separated and protected from cross contamination. [SA] Beef was chopped up and cooked to greater than 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Hand sink at the back of the kitchen area lacked soap. Soap dispenser is broken. Hand sink partially obstructed with rolling trash can placed in front. Hand sink at the middle of the kitchen area near the cook-line obstructed by a tub placed on top of the wash basin. Hand sink at the front service area observed with a strainer and various food residue inside the wash basin. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be clean, unobstructed, and accessible at all times. Handwash facility shall be used for no other purpose than handwashing. [SA] Pump bottle of soap provided. Obstructions removed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
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Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee observed handling raw pork belly, then attempted to handle roasted ducks before being stopped. Employee observed eating in the kitchen area, then attempted to resume cooking before being stopped. Employee observed loading soiled dishes into the mechanical dishwasher, then proceeded to handle clean dishes. Employees observed handling the insides/outsides of a rolling trash can, then resumed food preparation. Employees observed wiping their noses, then continued cooking. Employee observed picking up trash off the floor, touching the floor as a direct result, then attempted to resume cooking. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employees properly washed hands. Affected dishes re-ran through the mechanical dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
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Not critical (12)
The department's words
K26 Approved thawing methods used; frozen food
Carp, pork, shrimp, and chicken observed thawing in ambient temperature on a speed rack at the back of the kitchen. Raw chicken observed thawing in standing water in the right-side compartment of the two compartment preparation sink. Shrimp observed thawing in standing water in a container in the three compartment dishwashing sink. [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.
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
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Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Empress chicken and soy sauce chicken observed cooling while covered with plastic wrap in the one-door glass upright at the front service line. Soy sauce chicken measured 76F (cooling for 1.5 hours), and empress chicken measured between 49F and 51F (cooling for less than 4 hours, per staff). [CA] After heating or hot holding, 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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Plastic wrap removed. Items were spread out to facilitate rapid cooling.
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
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Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the sliding door refrigerator at the entrance to the kitchen measured 54F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Facility has installed two splintered wooden boards as makeshift walls/barriers around the dishwashing area. [CA] Remove unapproved modifications. Surfaces shall be smooth, easily cleanable, and nonabsorbent.
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
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Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken stored over raw beef in the walk-in cooler. Raw chicken observed maintained in the the right-side compartment of the two compartment sink while raw beef was being prepared in the left-side compartment. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
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Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed dropping a skewer/poker used to hang duck/pork from hooks onto the floor, then picked it up and attempted to resume using it to handle the aforementioned before being stopped and instructed to properly clean/sanitize utensil. Accumulation of pink, mold-like growth on the interior panel of the ice machine. [CA] Food contact surfaces shall be maintained clean.
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
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Show 7 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Stock pot stored upside down on the floor in the walk-in cooler (with the rim of the stock pot in contact with the ground). Knife stored in the crack between prep cooler and a prep table. [CA] Equipment contacting food shall be stored in a sanitary manner.
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 Ocean Pearl? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed throughout the back kitchen area. *Note: Air screen installed above back door observed turned off. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit 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
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The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide a valid 5-year, manager's food safety certificate. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open containers of flour, sugar, rice and other bulk food substances observed in the dry storage room. Open bags of flour maintained directly on the floor. [CA] Per the facility's permitting conditions, only the storage of prepackaged, non potentially hazardous foods is allowed in the dry storage room owing to the unapproved flooring and lack of cove-base. Once bags of flour, rice, sugar, or other bulk substance is opened, they may no longer be stored in the dry storage room. Food shall be stored in NSF containers with tight fitting lids and maintained closed to prevent contamination. Food shall be stored a minimum of 6 inches off the floor.
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
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No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sinks in the restrooms are capable of outputting water at a maximum of 86F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
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 Ocean Pearl? Fix it
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed slurping soup from a bowl while standing at the cook-line. Employee observed eating duck at the back kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and straws to prevent contamination.
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
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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 door maintained open. Air curtain installed above observed turned off. [CA] Keep doors closed to prevent the intrusion of pests/vermin into the facility.
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 Ocean Pearl? Fix it
EarlierFeb 18, 2026Follow-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.
EarlierFeb 12, 2026Routine inspectionYellow placard
5 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee at the duck preparation station handled raw ducks maintained in standing water and duck blood in the preparation sink, then attempted to handle a cooked, ready-to-eat cantonese style duck before being stopped. Employee moved a trash can that was partially obstructing access to a hand sink, washed hands, then moved the trash can back into position, thereby re-contaminating hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employee was stopped and instructed to properly wash hands. Employee attempted to rinse hands in the handwash sink with gloves still donned on. After washing hands properly, employee promptly dried his hands on his shirt. Employee was once again instructed to properly wash hands. Other employee that handled trash can was instructed to properly wash hands.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
*REPEAT VIOLATION* Cantonese style duck and roast pork subject to time as a public health control in the clear display case and on the counter at the front register did not have their time logs filled out. Per staff, items had been prepared at 10:15AM. [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] Time logs filled out. Items marked for discard at 2:15PM. *Further violations of this nature may result in the revocation of TPHC (4-hour rule) privileges. From then on, the facility will only be allowed to maintain potentially hazardous food with temperature control*
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
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* Raw, whole ducks measured 65F while maintained in a mixture of standing water and duck blood in the preparation sink at the rear of the the kitchen. Per staff, it had been taken out of refrigeration to thaw less than 2 hours prior. [Minor thawing to Major holding violation] Cooked beef measured 92F, cooked pork measured 79F, and bean sprouts measured 60F while maintained out of temperature control on prep tables across from the cook-line. Per staff, items had been cooked or taken out of refrigeration between 1 and 2 hours prior. Numerous racks of roasted pork belly and cooked cantonese style ducks measured between 71F and 74F while maintained on hooks at the back of the kitchen. Per staff, items are maintained there for several hours, then placed into the walk-in cooler or served. Per staff, the items had been there for less than 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. For roasted racks of pork belly and cooked cantonese style ducks, facility shall adhere to one of the following three options: subject items to time as a public health control (4-hour rule), cook to order/for immediate service, or properly cool down the items by placing them into the walk-in cooler immediately after they are cooked. [COS] Raw duck roasted in the oven. Roasted pork belly and cooked cantonese style duck relocated to the walk-in cooler. All other potentially hazardous foods maintained out of temperature control to be used or discarded by 2:00 PM (4 hours elapsed). *Note: If facility wishes to maintain potentially hazardous foods out of temperature control, recommend subjecting foods to time as a public health control. **Note: Numerous racks of raw pork belly and raw cantonese style duck measured between 68F and 72F while maintained on hooks at the back kitchen. Per staff, all items had been taken out 1.5 hours prior to dry. Staff state that they are aware of the two hour drying allowance for peking style ducks. Facility must submit written SOP's (standard operating procedures) to this department that detail how the ducks and pork are adhering to the two hour active preparation requirement (i.e. drying). Facility shall set two hour timers for the aforementioned items, and the use of timers shall be included in the aforementioned written procedures. Email written procedures to [email] by 3/1/2026.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Handwash sink next to the duck preparation and dishwashing area partially obstructed with a trash can placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
The department's words
K26 Approved thawing methods used; frozen food
*REPEAT VIOLATION* Numerous potentially hazardous foods, including carp, beef, chicken, and pork observed to be thawing on a speed rack next to the dishwashing area. Items measured between 34F and 49F. 10+ raw ducks observed to be thawing in standing water mixed with duck blood in the food preparation sink. *Per staff, all aforementioned items had been taken out for thawing less than 2 hours prior. Several cases of frozen duck observed to be thawing in ambient while maintained on dunnage racks at the back of the kitchen. Per staff, items had been delivered less than 2 hours prior, and were now being thawed prior to preparation. [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.
EarlierAug 21, 2025Follow-up inspectionGreen placard
2 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
Measured temperature of bean sprouts on countertop to be 65F. Employee stated it had been taken out of the refrigerator 30 minutes prior. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Bean sprouts were moved to a refrigerator.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed pink and brown mold-like substance on the white panel inside the ice machine. [CA] Keep the ice machine clean.
EarlierAug 18, 2025Routine inspection36 out of 100 (Yellow placard)
20 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink in the front area with the meat display lacked soap in its wall-mounted dispenser. Both hand wash sinks in the kitchen lacked functional paper towels dispensers. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Soap and paper towels provided. ____________ Minor violation: Hand wash sink in the front area with the meat display and hand wash sink in the front area under to-go bags observed to be filled with dishes/various objects. [CA] The hand wash sink shall be used for no other purpose than hand washing. Keep the hand wash sinks unobstructed and available for use at all times that the facility is in operation.
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
K07 Proper hot and cold holding temperatures
The following potentially hazardous food measured in the temperature danger zone (greater than 41F, but less than 135F): - 6 racks of par-cooked roast pork (71F) hanging on hooks from the ceiling, directly inside the back door. Per staff, roast pork had been taken out of the walk-in to dry yesterday. - 14 cantonese style ducks (72F) hanging on hooks from the ceiling, directly inside the back door. Per staff, ducks had been taken out of the walk-in to dry 2 hours prior. - Raw beef (64F-67F) in large plastic tubs on a cart near the back door. Per employees, it had been taken out of the walk-in to thaw. See K26: Proper thawing procedures [minor thawing leading to a major holding violation] - 4 racks of par-cooked roast pork (68F-71F) hanging on hooks at eye-level, directly inside the back door. Per staff, they had been taken out of the walk-in to dry 2 hours prior. - Bean sprouts (64F) and sliced tomato (74F) maintained in containers on or above the counter across from the cook-line. Per staff, bean sprouts had been taken out of the walk-in 20 minutes prior, and tomatoes were cut less than 2 hours prior. - Marinated chicken (47F-52F) in the glass, one-door upright cooler behind the front barbecue display case. Per staff, chicken had been placed into the unit less than 1 hour prior. Ambient of the unit measured 50F. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. Recommend calling a fridge technician for the one-door glass display cooler. [COS] Racks of roast pork VC&D. See VC&D report. Roasted ducks relocated to walk-in. Raw beef chopped up/prepped by the cook. 4 racks of roast pork relocated to walk-in. Bean sprouts and sliced tomato relocated to walk-in. Marinated chicken to be used or discarded within 4 hours of initially being moved to the unit. ____________ Minor violation: 1. Various raw meats (beef, pork, scallops) and cooked shrimp measured 45F-46F in the upper inserts of the large prep unit across from the cook-line. Per staff, all PHF was taken out of the walk-in and placed into the inserts less than 1 hour prior. Ambient of the lower part of the unit measured 41F. 2. Raw chicken measured 49F in the upper prep insert of the small prep unit across from the cook-line. Raw beef measured 46F in the lower part of the small prep unit. Ambient of the lower part of the unit measured 46F. Per staff, all PHF in the unit (upper and lower) had been placed inside less than 1 hour prior. [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of potentially harmful bacteria. *NOTE: Equipment MUST be capable of maintaining food at or below 41F, regardless of how often the unit is opened OR how warm the ambient air temperature outside is. Recommend calling a fridge technician for both prep units (upper inserts of the larger prep unit, and both upper and lower part of the smaller prep unit). [COS] PHF in the larger unit (upper prep inserts) to be used or discarded within 4 hours of initially being taken out of the walk-in. All PHF in the smaller prep unit relocated to the walk-in for rapid cooling.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Roast duck, roast pork, and chicken in the front barbecue display case and/or in the steam table beneath AND a rack of roast pork maintained on the counter are on TPHC, per employees. Time log for roast duck observed to be filled out. Time logs for other items (pork, chicken) not filled out. [CA] When time only, rather than time and temperature is used as a public health control, ALL 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] Time logs for pork and chicken filled out.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (17)
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION Facility lacks a valid food safety certificate. All employee food handler cards could not be provided upon request. [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. 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Two knives observed to be stored in the crack between the counter and the prep unit across from the cook-line. [CA] Clean equipment and utensils that contact food shall be stored in a sanitary location. 2. Clean utensils observed to be stored uncovered underneath the paper towel dispenser next to the hand wash sink behind the front barbecue display unit. [CA] Clean equipment and utensils shall be stored elsewhere to preclude splash contamination of utensils from hand washing.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood screens directly above the cook-line observed to have large amounts of grease buildup. [CA] Clean and maintain hood screens to ensure adequate ventilation of heat/grease.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Open containers of flour, rice, and other bulk food substances observed to be stored in the dry storage room. [CA] Per the facility's permitting conditions, ONLY the storage of prepackaged, non potentially hazardous foods is allowed in the dry storage room owing to its unapproved flooring and lack of cove-base. Once bags of flour, rice, sugar, or other bulk substance is opened, THEY MAY NOT LONGER BE STORED IN THE DRY STORAGE ROOM. 2. Containers of thawing chicken located directly on the floor in the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw chicken with bare hands, than picked up a knife and prepared to cut/handle ready-to-eat roast pork. Employee was instructed to wash his hands. [CA] Employees shall wash their hands after touching raw meat, prior to handling ready-to-eat foods. [COS] Employee washed properly washed his hands after being instructed to do so.
Show 12 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee in charge of chopping/preparing meat in the back observed drinking from an open bottle. [CA] When in food prep/food storage areas, employees shall drink from containers with tight fitting lids and straws to prevent contamination.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Per staff and per menu review, facility maintains live clams for cooking and sale. Staff states that they ran out of clams last night. Shellstock tags could not be provided. [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple dry soiled wiping cloths maintained out on various counters/surfaces throughout the kitchen. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Single-use wiping towels shall be removed from the vicinity of food prep/food contact surfaces once they become soiled.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Women's restroom door is not capable of self-closing. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Ice machine observed to have pink/brown mold-like buildup on its interior panel. Buildup not in direct contact with ice. [CA] Ice machine interior panels (i.e. food contact surfaces) shall be cleaned and sanitized regularly, at a rate to preclude buildup and possible contamination of ice.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Large amount of accumulated food buildup on the sides of equipment at the cook-line, and on the floor directly underneath the cooking equipment. [CA] Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris to preclude the attraction of pests/vermin.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks test strips for the chlorine sanitizer utilized by their mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Obtain chlorine test strips. Mechanical sanitation shall be accomplished via contact with 50 ppm chlorine in a mechanical dishwasher.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand wash sinks in both restrooms are capable of outputting water at a maximum of 75F, as measured at the time of inspection. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Employee phone, and multiple open, uncovered employee drinks maintained above/around food prep areas/surfaces. [CA] Employee belongings shall be stored away from open food and food prep areas/surfaces. Employee drinks shall be equipped with tight fitting lids and straws to preclude possible contamination when drinking. 2. Back door maintained open. [CA] Doors shall be kept closed to prevent the intrusion of pests/vermin.
The department's words
K26 Approved thawing methods used; frozen food
Raw beef measured 64F-67F in plastic tubs directly in front of the back door. Per staff, they had been taken out of the walk-in to thaw earlier this morning (less than 2 hours prior). Note: [Minor thawing violation leading to a Major holding violation] [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.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster lid maintained open. [CA] Dumpster lids (for refuse/garbage) shall be kept covered/closed at all times when not in use to preclude the attraction of pests/vermin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Pipe directly underneath the steamer at the cook-line observed to be leaking. Half-full bowl of water observed underneath leak. [CA] Equipment shall be maintained in good conditions. Repair and maintain. 2. Cardboard is being used to line shelves in front of the cook-line. [CA] Discontinue the use of cardboard to line shelves, as it is not smooth, durable, or easily cleanable, and provides harborage/attraction of vermin. 3. To-go bags are being used to store tea. [CA] Discontinue the use of to-go bags to store food. Foods shall be stored in approved containers with tight fitting lids.
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 Ocean Pearl, 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
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Food thawed the wrong way Read the free guide
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: fruit flies Read the free guide
- Food on the floor or under drips Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Eating or drinking in a food area Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Ocean Pearl
Ask for the manager. Ocean Pearl 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.
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
- 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.