At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
9 problems found · 1 marked critical · Routine county inspection · Jan 22, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho & Banh Mi D3 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 & Banh Mi D3?
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
- No person in charge on duty K01How to fixFix it
- Food on the floor or under drips K30How 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 & Banh Mi D3's team
Is this your place?
Welcome, Pho & Banh Mi D3. We'll walk through this together, one item at a time. To log the fixes, claim Pho & Banh Mi D3 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 & Banh Mi D3We'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: “On the countertop at the front counter, measured bean sprouts at 60F. Per operator, bean sprouts are stored on the…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 3-305.11, Food Code 6-501.112, Food Code 4-603.16, 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
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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.
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Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJan 22, 2026Routine inspection72 out of 100 (Green placard)
This one: 72 out of 100 (Green placard), inspected Jan 22, 2026.
9 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
On the countertop at the front counter, measured bean sprouts at 60F. Per operator, bean sprouts are stored on the counter for use during the lunch service and has been stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time labeled/marked when removed from temperature control, and served within 4 hours or discard. [SA] Operator placed a time label on the bean sprouts and to be served within 3 hours or discard.
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 & Banh Mi D3? Fix it
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards and food manager's certificate were unavailable upon request. [CA] Ensure
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed open food grade containers of dry food including sugar, salt, and starch. In the dry storage room, observed open bags of dry food stored in the area. [CA] Ensure all open bags of dry food are transfered to or stored in a food grade container and covered with a fitted lid. All food containers shall be kept covered when not in immediate use. In the dry storage room, observed rice and other food items stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
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
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho & Banh Mi D3? Fix it
The department's words
K23 No rodents, insects, birds, or animals
In the dry storage room, observed dried rodent droppings and evidence of previously gnawed packaging left in a cardboard box of tea leaf bags. At the drink prep counter, observed rodent droppings on the back left corner, below the handwash sink. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all openings that provide and entrance for vermin. Contact pest control to provide service for facility as necessary.
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 & Banh Mi D3? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Underneath the warewash machine, observed accumulation of debris and food debris. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 & Banh Mi D3? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
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.
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Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
At the drink prep area, observed a lack of hand soap and paper towels. Observed nearby handwash station in the kitchen area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [SA] Operator placed a bottle of dish soap and single sheet paper towels at the drink prep handwash station.
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 & Banh Mi D3? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed raw chicken stored above containers of vegetables and cooked meats. [CA] Ensure raw meats are stored on the shelving from the bottom in the following order: raw chicken, raw shelled eggs, raw beef, raw pork, raw seafood.
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 Pho & Banh Mi D3? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the dining area, observed open and warped ceiling covers that may provide an entrance for vermin. In the kitchen area, across from the mop sink, observed an open vent cover that may provide an entrance for vermin. Observed the front door, and the drive-thru window left open. [CA] Ensure all gaps and holes are repaired and sealed to prevent an entrance for vermin. Keep windows and doors closed to prevent an entrance for vermin.
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 & Banh Mi D3? Fix it
EarlierApr 3, 2025Routine inspection79 out of 100 (Green placard)
6 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
In the kitchen area, on the counter-top and in the counter-top steam table, measured cooked chicken and cooked pork stored between 95F and 125F. Per operator, chicken has been stored for about 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth.. [COS] Operator moved cooked chicken and cooked pork to the stovetop, reheated to 165F, and stored in the counter-top steam table. In the kitchen area, in a 2 door prep unit, measured cooked rice noodles and cooked rice at 55F. Per operator, cooked rice noodles and rice stored in the unit for an hour. Observed equipment was not fully functioning and measured ambient air temperature at 56F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [COS] Operator discarded cooked rice noodles and rice.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved equipment used within the facility including cardboard to line shelving, and wooden shelving installed. In the dry storage area, observed an unapproved wooden wall installed to separate the dry storage area. At the pho prep area, observed a fabricated counter installed for holding pho broth. [CA] Ensure only approved materials and equipment are used within the facility. All materials shall be approved, smooth, durable, and easily cleanable. Discontinue use of unapproved materials and equipment.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee attempt to handle/cook food after touching a garbage bin with gloved hands. [CA] Employees that switch tasks or have contaminated hands shall properly wash hands at the handwash station using hand soap and paper towels. [COS] Operator instructed to wash hands at nearby handwash station.
The department's words
K06 Adequate handwash facilities supplied, accessible
By the food prep room, at the handwash station, observed a lack of paper towels in the paper towel dispenser. Observed nearby handwash station in the kitchen area accessible and stocked with hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels in their respective dispensers. [COS] Operator restocked paper towel dispenser with paper towels at the handwash station.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed missing faucet at the 3 compartment sink. [CA] Ensure an approved faucet is installed at the 3 compartment sink. Faucet shall be able to provided water to all compartments at the 3 compartment sink.
The department's words
K23 No rodents, insects, birds, or animals
In the back storage room, observed rodent droppings on top of bulk food packages, and on the edges of walls. In the kitchen area and the mop area, observed cockroach droppings on corner edges and crevices. [CA] Ensure facility is kept free of vermin and activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent harborage of vermin. Contact pest control to provide service as necessary.
EarlierFeb 10, 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.
EarlierFeb 5, 2025Routine inspection62 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
In the kitchen area, by the 3 compartment sink, above the handwash station, in a crevice in the shelving, observed 8 live cockroaches. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. [COS] Operator eliminated all cockroaches in the crevice of the shelving. In the facility, observed rodent droppings in the dry storage room, in the storage at the drink prep area, and in the dining area behind sofas. No live activity or contamination of food noted. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility. Clean and remove all rodent droppings to evaluate for further activity.
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
In the kitchen area, on the counter-tops, measured 5 containers of potentially hazardous foods including cooked chicken, beef, and pork between 62F and 80F. Per operator, cooked chicken, beef, and pork prepared over 4 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [COS] Containers of cooked chicken, beef, and pork were VC&D due to time and temperature abuse.
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
K13 Food in good condition, safe, unadulterated
In the walk-in refrigerator, observed beef bones stored in direct contact with mold on shelving. [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. Store food in food grade containers and keep separated from areas that may cause contamination. [COS] Operator VC&D beef bones due to contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed cracks and crevices around installed shelving, handwash sink, and prep sink in the prep areas. [CA] Ensure cracks and crevices are sealed to prevent possible harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the kitchen area, observed a knife, knife sharpening rod, and a pair of scissors stored between the edges of prep tables and counter-tops. [CA] Ensure equipment is properly stored in a manner that prevents contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back storage room, observed a wooden wall/door installed. In the kitchen area, observed cardboard used to line shelving on carts. [CA] Ensure only approved materials and equipment are used within the facility.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the kitchen area, at the handwash station by the sandwich prep area, observed a lack of hot water. At the 3 compartment sink, measured hot water at 114F. [CA] Ensure an adequate supply of hot water is provided at the handwash station and measured between 100F and 108F to allow for proper handwashing. Hot water shall be provided at 120F at all warewash, prep, and mop sinks.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of debris and mold growth on shelving in the walk-in refrigerator. [CA] Ensure shelving is frequently cleaned and sanitized to prevent possible contamination of food.
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen area, at the handwash station by the 3 compartment sink, observed a lack of paper towels. Observed nearby handwash station in the kitchen area stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.
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 & Banh Mi D3, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Pests seen inside: droppings 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
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Pho & Banh Mi D3
Ask for the manager. Pho & Banh Mi D3 can only fix what it knows about.
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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.
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See the plan to fix each item and show what you did.
Address thisAbout 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
- 72 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.