At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Aug 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Avenue got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Avenue?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Restroom not stocked or needs cleaning K43How 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 Avenue's team
Is this your place?
Welcome, Pho Avenue. We'll walk through this together, one item at a time. To log the fixes, claim Pho Avenue 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 AvenueWe'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: “lettuce, cabbage and chicken in 3 door reach in cooler at 47F [CA]maintain perishable food under 41F (or 45F for dairy…”
First step: If food is out of range
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 6-301.11, Food Code 6-501.112, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
Example reply
CleanCleaverBusiness reply
Your business replied to this with the public statement:
We fixed this the same day. Now our team logs it on their phones at open and close.
The date of your reply
This is not an official update to the health inspection report. The county's record is unchanged.
Most kitchens get something cited at some point. What people remember is that you fixed it.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pho AvenueWe'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 2 times in the last 12 months (2 routine).
Every visit
LatestAug 19, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Aug 19, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
lettuce, cabbage and chicken in 3 door reach in cooler at 47F [CA]maintain perishable food under 41F (or 45F for dairy products)
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 Avenue? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
several wiping towels on food contact surface [CA]maintain wiping clothes in sanitizing solution when not in use
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Avenue? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
missing wall mounted soap dispenser in restroom [CA]missing soap dispensers
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 Pho Avenue? Fix it
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
flying insects in food prep area and front doors open [CA]maintain facility free of flying insects
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Avenue? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
missing wall mounted soap dispensers to handsinks [CA]replace missing soap dispensers
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 Avenue? Fix it
EarlierFeb 20, 2026Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
several wiping clothes on cutting boards and work tables [CA]maintain wiping clothes in sanitizing solution when not in use
The department's words
K06 Adequate handwash facilities supplied, accessible
automatic paper towel dispensers to both handsinks not working [CA]maintain handsink fixtures in good repair
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
automatic paper towel dispenser not working, empty wall mounted soap dispenser, low warm water pressure and handsink basin draining slowly in restroom [CA]maintain toilet fixtures in good repair
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no approved probe thermometer [CA]obtain an approved probe thermometer
EarlierSep 12, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no accurate probe thermometer [CA]obtain an accurate probe thermometer
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
one of two 3 door prep table coolers not working [CA]maintain equipments in good repair
The department's words
K07 Proper hot and cold holding temperatures
noodle in 3 door reach in cooler at 45F [CA]maintain perishable food under 41F (or 45F for dairy products)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
chlorine concentration around 25 ppm in dishwashing machine [CA]maintain dishwashing machine in good repair
EarlierDec 24, 2024Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Lack of self-closing device on the restroom door. [Corrective Action] Install a self-closing device on the restroom door.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed grime accumulation on the wall at the prep table and at the 3 compartment sink. [Corrective Action] Maintain walls clean.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3 compartment sink was measured at 115 degrees Fahrenheit. Observed cold water not able to fully turn off. [Corrective Action] Provide hot water of at least 120 degrees Fahrenheit at the 3 compartment sink. Repair the cold water knob to be able to turn off.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed roll of paper towels stored on top of the paper towel dispenser at all handwash stations. Per PIC, paper towel dispensers have run out of batteries. [Corrective Action] Ensure paper towels are dispensed from the paper towel dispenser. Replace the batteries.
The department's words
K07 Proper hot and cold holding temperatures
Bean sprouts and beef in the 3 door upright cooler were measured at 45 degrees Fahrenheit. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
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 Avenue, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Pests inside, or a way in for them Read the free guide
- Hand sink not ready to use Read the free guide
Call Pho Avenue
Ask for the manager. Pho Avenue 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
- 87 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.