At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Sep 21, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Pho 408 got more than most. That's from the last routine visit, on Sep 16, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho 408?
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
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 408's team
Is this your place?
Welcome, Pho 408. We'll walk through this together, one item at a time. To log the fixes, claim Pho 408 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 408We'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: “Bean sprouts on counter measured 57F. Per PIC, they were removed from refrigeration 1 hour prior. [CA] Maintain PHF at…”
First step: If food is out of range
Then the next one.
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 3-304.14, Food Code 3-302.11, Food Code 3-501.13.
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
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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.
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestSep 21, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 21, 2026.
1 violation 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
Bean sprouts on counter measured 57F. Per PIC, they were removed from refrigeration 1 hour prior. [CA] Maintain PHF at 41F or below or 135F or above. [COS] Bean sprouts were placed back into refrigeration.
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 Pho 408? Fix it
EarlierSep 16, 2026Routine inspection45 out of 100 (Yellow placard)
17 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts measured at 70F in container of water on preparation table, shrimp in two separate containers were double stacked in two preparation coolers measured at 49F and at 64F for less than 2 hours. [CA] Potentially hazardous food for cold holding must be at 41F or below. [COS] Double stacked shrimp was removed and placed in walk-in cooler. Egg noodles were measured at 126F for less than 2 hours. [CA] PHF for hot holding must be held at 135F or higher.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Rice noodles on counter measured 98F and 78F in two different containers. Per PIC, the noodles were cooked 2.5 hours prior to temperature measurement. [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] Noodles were VC&D. MINOR: Chicken next to cook line was measured at 64F, per PIC chicken was cooked 1.5 hours prior to temperature measurement. Egg rolls at cook line were measured at 82.4F, per PIC egg rolls cooked one hour prior to temperature measurement. [CA] PHF must be cooled from 135F to 70F with in the first two hours using active cooling methods.
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
K06 Adequate handwash facilities supplied, accessible
Hand wash sink next to cook-line covered by storage bins and handwash sink next to three compartment sink was full of bags of food. [CA] Hand wash sinks must be easily accessible and free of obstructions. [COS] Storage bins/bags were removed from hand wash sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (14)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the following unapproved equipment: Ninja bread toaster, Microwave oven, ice maker, 3 upright residential freezers. [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).
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed many soiled wiping cloths stored on preparation counters throughout preparation area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 employee purse stored on top of food containers and employee medication stored next to preparation areas. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water in rest room measured at 88F. [CA] Maintain warm water for handwashing at a minimum 100F.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Food thawing on floor, observed food stored on floor in the dry storage area. [CA] Food must be stored six inches above the floor, on approved shelving.
Show 9 more
The department's words
K26 Approved thawing methods used; frozen food
Meat on floor was thawing at room temperature. Meat in 3 compartment sink was being thawed in standing water. [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.
The department's words
K24 Person in charge present and performing duties
There was no person in charge at the beginning of the inspection. The employee working agreed to be the PIC after speaking with the manager. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls used as scoops in bulk sugar, MSG etc containers. [CA] Provide scoops with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees using one time use gloves working in different food prop areas. [CA] Employees handling food should be changing gloves when working with different foods or performing different tasks.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee drying bowls with cloth towel. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed large gaps in ventilation filters. Also observed grease drips from filters and equipment. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation. Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Two cans of raid insecticide clearly labeled 'For residential use only." [CA] Use only those insecticides that are approved for use in a food facility.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Faucet at handwash sink next to three compartment sink was leaking while water was shut off. [CA] Repair plumbing fixture and maintain in clean and good repair.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Observed restroom converted to a storage room, toilet had been removed. [CA] Restroom may not be converted to an office/storage space, resulting in a toilet facility that does not meet local building and plumbing ordinances. Remove all items and ensure that the restroom is used as a restroom only.
EarlierMay 22, 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.
EarlierMay 19, 2025Routine inspection56 out of 100 (Yellow placard)
14 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Both handwash sinks in the back preparation area were completely inaccessible (large red hose wrapped around faucet/sink in sink by three compartment sink. Food and food equipment in containers in handwash by preparation sink. Paper towels were not provided at handwash sink by three compartment sink and handwash sink in front preparation area. [CA] Single-use sanitary towels shall be provided in dispensers at all times during operation. Handwash sinks will be maintained accessible at all times. [COS] All items were removed from handwash sinks. Paper towels were provided at handwash sinks.
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
Noodles, raw shelled eggs and sausage were left out in the temperature danger zone (see measured observations). Per PIC, they are all brought out when facility opens (1 hour and 45 min prior to temperature measurement). Items are used during the lunch rush and then placed back into the walk in or other refrigeration after use. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[COS] Items must be discarded at 3pm. Bean sprouts in container of water measured 77F. Per PIC, they had been out since facility opened at 11am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to container.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (12)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed many wiping cloths stored on preparation counters while not in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed noodles and green vegetables stored under raw shelled eggs in walk in fridge. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed Raid inside facility meant for residential indoor use only. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Remove Raid from facility.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed two employees eating food while preparing cooked shrimp. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cups used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed handle of ice scoop in contact with consumable ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
Show 7 more
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beef measured 83F. Per PIC, it was cooked one hour prior to temperature measurement. Egg rolls in fryer basket measured 118F. [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.
The department's words
K26 Approved thawing methods used; frozen food
Observed large cuts of raw beef in sanitizing compartment of three compartment sink thawing in standing water that measured 111F. [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.
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 several bottles of employee medication stored on food preparation counter. [CA] Personal care items (medication/vitamins) shall bear a legible manufacturer's label and stored in a designated storage area for personal items. Observed employee phone stored on food preparation counter. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer was not available at time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak in faucet at preparation sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee wash hands in preparation sink with water while still wearing gloves. Observed a second employee wash hands with only water. [CA] Ensure that gloves are removed and hands are washed with warm water and soap.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed raw beef thawing in sanitizing compartment of three compartment sink. Observed employee preparing/cutting raw beef on the drain board of the mechanical warewash. [CA] Three compartment sink and mechanical warewash shall be used for warewashing and sanitizing only.
EarlierMar 25, 2025Routine inspectionGreen placard
No violations listed in the data.
EarlierJan 17, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
Facility is operating without a valid Environmental Health Permit. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit. Received confirmation that Environmental Health Permit had been paid. If mailing/billing address must be updated, please email district inspector at [email] with the updated information.
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 408, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Pho 408
Ask for the manager. Pho 408 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.