At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
8 problems found · 1 marked critical · Routine county inspection · Aug 7, 2026
At the routine inspection on Aug 7, 2026. The latest visit, on Sep 15, 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. Pho 21 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 Pho 21?
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: Hands not washed when needed K05How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Pho 21's team
Is this your place?
Welcome, Pho 21. We'll walk through this together, one item at a time. To log the fixes, claim Pho 21 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 Pho 21We'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: Hands not washed when neededThe county found: “Observed server scratching head with both hands and went on to scoop ice from the ice machine. [Corrective Action]…”
First step: When to wash
Then the next one: Hand sink not ready to use
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 6-501.112, Food Code 2-301.14, Food Code 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Pho 21We'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Pho 21. At the follow-up four days later, the county listed no items still open.
You cleared the re-check in four days. We're proud of you.
Fewer points taken off than last time (28 → 27). That takes a team.
Every visit
LatestSep 15, 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 Sep 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 7, 2026: 73 out of 100 (Green placard).
EarlierSep 11, 2026Routine inspectionRed placard
4 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Box containing raw beef brisket found in kitchen area at room temperature measuring at 74F. PIC stated item was delivered at 9am. [CA] PHFs shall be held cold at 41°F or below. [SA] PIC relocated meat to freezer.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: -One live nymph german cockroach in lower shelving for plates crevice for shelving next to prep unit. -One dead adult observed behind ice machine on floor. 2. Photographs: Taken for documentation purposes.Yes 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris on kitchen floors and shelving area corners near food prep areas. [CA] The floor and shelving areas shall be free of old food debris and maintained to be clean.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed gap under back screen door measuring greater than 1/4 inch. [CA] Prevent the entrance and harborage of animals, birds, and vermin by sealing gaps or installing heavy duty door sweeps. Plumbing pipes below 3-comp sink in back area kitchen had large gaps. [CA] Eliminate gaps surrounding piping.
EarlierAug 7, 2026Routine 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 server scratching head with both hands and went on to scoop ice from the ice machine. [Corrective Action] Ensure hands are properly washed whenever touching any part of the body before handling food. [Corrected on Site] Server went to go wash hands.
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
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pho 21? Fix it
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels were not stored in the paper towel dispenser at the handwash sink in the kitchen. [Corrective Action] Ensure paper towels are stored in the paper towel dispenser. [Corrected on Site] Employee placed roll of paper towels inside the paper towel dispenser.
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 Pho 21? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed paint peeling from the walls and doors inside the walk-in freezer. [Corrective Action] Maintain walls in good condition. Recommend removing remaining paint. 2. Damaged floors observed throughout kitchen especially at 3 compartment sink and cookline. [Corrective Action] Maintain floors in good condition.
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 Pho 21? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of mold like substance inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine. Set a cleaning schedule for inside the ice machine.
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
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Pho 21? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water leak at the drain pipe under the prep sink. [Corrective Action] Repair to stop the leak.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Pho 21? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Weak water pressure at the handwash sinks in the restrooms. [Corrective Action] Provide adequate water pressure.
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 Pho 21? Fix it
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
1. Manager Food Safety Certificate not available. Manager has taken the course but have not yet taken the exam. [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. Schedule the exam and pass it. 2. Majority of employees were not able to provide their Food Handler's Card. [Corrective Action] 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. Ensure employee's Food Handler's Card are all printed out and maintained at facility.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory for undercooked beef on the menu. [Corrective Action] Provide a symbol on menu items that are served undercooked and provide consumer advisory.
EarlierSep 5, 2025Routine inspection72 out of 100 (Green placard)
10 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
Large bags of bean sprouts at the shelf by the bean sprout dipper measured at 65 degrees Fahrenheit. Raw shell eggs measured at 72 degrees Fahrenheit at the shelf by pick up window. Beef ribs on the food cart next to the 3 door prep cooler measured at 67 degrees Fahrenheit. Multiple items in the 3 door prep cooler measured at 59 degrees Fahrenheit. Bean sprouts packaged for to-go at the service counter measured at 65 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Large bags of bean sprouts placed into refrigeration. Raw shell eggs cooked. Beef ribs placed into boiling broth. Items in the 3 door prep cooler to be used within 3 hours. Packaged bean sprouts returned to refrigeration.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Boxes of green onions observed stored under and near the handwash sink. [Corrective Action] Do not store foods near handwash sink. 2. Bucket of squid observed stored under the 3 compartment sink. [Corrective Action] Do not store foods under the 3 compartment sink.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Lack of consumer advisory for rare beef on the menu. [Corrective Action] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Missing drain pipe under the 3 burner wok station. Water is dumping straight onto the floor. [Corrective Action] Install the drain pipe. 2. Leak observed under the prep sink. [Corrective Action] Repair to stop the leak.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy grime accumulation inside the oven that roast yellow onions. [Corrective Action] Thoroughly clean inside and maintain clean.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Lack manager Food Safety Certification. [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. 2. Some employees lack Food Handler's Card. [Corrective Action] Ensure all employees obtain Food Handler's Card.
Show 4 more
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Lack of handwashing signs at handwash sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor tiles at the warewash area. Missing and broken floor tiles under the 3 burner wok unit. [Corrective Action] Maintain floors in good condition.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bricks observed used to elevate the 3 burner wok unit. [Corrective Action] Use longer legs to elevate the 3 burner wok unit.
The department's words
K26 Approved thawing methods used; frozen food
Meat balls thawing at room temperature by the meat slicer. Squid thawing in water in a bucket under the 3 compartment sink. [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.
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 Pho 21, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Pho 21
Ask for the manager. Pho 21 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
- 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.