At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 16, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Phin & Bowl 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 Phin & Bowl?
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: Hand sink not ready to use K06How to fixFix it
- Restroom not stocked or needs cleaning K43How to fixFix it
- Cooked food not cooled in time K09How 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 Phin & Bowl's team
Is this your place?
Welcome, Phin & Bowl. We'll walk through this together, one item at a time. To log the fixes, claim Phin & Bowl 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 Phin & BowlWe'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: Hand sink not ready to useThe county found: “1. Facility has removed the handwash sink in the kitchen and drink area. Facility has replaced it with a one…”
First step: Hand sinks are for hands only
Then the next one: Restroom not stocked or needs cleaning
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 6-301.11, Food Code 3-302.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Phin & BowlWe'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
LatestJul 16, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Jul 16, 2026.
8 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Facility has removed the handwash sink in the kitchen and drink area. Facility has replaced it with a one compartment sink with an integrated drainboard that has a direct connection. Dishes were observed in a drain rack on the drain board. The previously installed handwash sink was found on the floor in the warewash room. [CA] All food facilities shall provide an operable handwashing station. Reinstall the handwash sink. 2. The restrooms lacked soap in the wall mounted dispensers. Pump bottle of soaps were available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Phin & Bowl? Fix it
Not critical (7)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeat Violation: The staff restroom lacks a self closer. [CA] Ensure the restroom doors self close.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Phin & Bowl? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling chicken was covered in the bottom section of the prep cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Chicken was uncovered to promote 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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Phin & Bowl? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs were found stored above produce in the three door upright cooler. [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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Phin & Bowl? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer at the three compartment sink. quaternary ammonia. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Phin & Bowl? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Repeat Violation: Facility has non ANSI microwave, toaster oven, airfryer, and cold hold unit. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Facility is using grocery bags to store food in the chest freezer. [CA] Use approved equipment for the storage of food items.
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 Phin & Bowl? Fix it
Show 2 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Faciltiy has installed an ice bin that is draining to a plastic bucket. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Relocate the ice bin to have proper drainage or remove the ice bin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The handles of the two door upright freezer have an accumulation of food debris and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Phin & Bowl? Fix it
EarlierApr 2, 2026Routine inspectionGreen placard
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine solution at the three compartment sink measured at 10 PPM. Facility was using Clorox multipurpose cleaner as a sanitizing solution. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. Use approved sanitizers. [COS] Facility provided regular chlorine as a sanitizer. Solution was measured at 100 ppm and dishes were sanitized.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The staff restroom lacks a self closer. [CA] Ensure the restroom doors self close.
The department's words
K06 Adequate handwash facilities supplied, accessible
1 .The public restroom, staff restroom, and the warewash handwash station lacked soap in their dispensers. Pump bottles of soap were available. 2. The staff restroom lacked paper towels in the dispenser. A roll of paper towels was available. [CA] Ensure to maintain the handwash stations stocked with liquid hand soap in the wall mounted dispenser, single use paper towels in the wall mounted dispenser, or a wall mounted hand drying device.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The back screen door has a gap on the bottom. [CA] Eliminate the gap under the screen door to prevent vermin entrance and harborage.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has non ANSI microwave, toaster oven, airfryer, and cold hold unit. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). 2. Facility has a prep cooler and chest freezer in disrepair. [CA] Ensure to maintain the equipment clean and in good repair. Repair, replace, service, or remove the equipment.
EarlierAug 15, 2025Follow-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.
EarlierAug 14, 2025Routine inspection83 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The employee restroom door does not self close. The door is slightly self opening. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non ANSI accredited microwave and toaster oven in the kitchen area. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Under the storage rack in the back near the upright cooler there is a puddle of standing water. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The handwash sink in the kitchen has a large leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks a 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.
Show 2 more
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using TPHC for their boba without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC guidelines provided on site.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the customer restroom handwash sink measured at a peak of 75°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
EarlierNov 19, 2024Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the ware wash area, at the hand sink, there was no soap available in the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the dispenser at time of the inspection.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Several pieces of equipment (toaster oven, microwave, electric kettle, rice cooker, and syrup dispenser) throughout the facility are not ANSI certified. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Remove or replace the equipment with ANSI certified equipment.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. In the ware wash area only one of the four bulbs are working. 2. In the employee restroom the lights are not working. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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 Phin & Bowl, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Cooked food not cooled in time Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Phin & Bowl
Ask for the manager. Phin & Bowl 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.
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
- 76 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.