At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · May 16, 2025
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 Banh Mi P1 got more than most. That's from the last routine visit, on Feb 5, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Banh Mi P1?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 P1's team
Is this your place?
Welcome, Pho Banh Mi P1. We'll walk through this together, one item at a time. To log the fixes, claim Pho Banh Mi P1 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 P1We'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: Equipment in poor repairThe county found: “Observed grease build up on sides of cooking equipment and inside prep refrigeration units. Debris noted inside and…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.112, Food Code 2-301.15, Food Code 6-501.111, Food Code 3-302.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pho Banh Mi P1We'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.
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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 lists no visits in the last 12 months.
Every visit
LatestMay 16, 2025Routine inspectionGreen placard
This one: Green placard, inspected May 16, 2025.
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed grease build up on sides of cooking equipment and inside prep refrigeration units. Debris noted inside and outside of soap dispenser next to 3 compartment sink. [CA] Clean and sanitize equipment thoroughly.
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 Pho Banh Mi P1? 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
Observed white pipe on wall close to ceiling that has a hole. [CA] Seal all holes/openings to prevent entrance 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 P1? Fix it
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 8, 2025Follow-up inspectionRed placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings in following locations: At front on floor near pressurized cylinder and under counter refrigerator. Crevice between green cabinet and under counter refrigerator. Under two door freezer near mop sink. Droppings under back two freezer appeared to be fresh. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.
EarlierFeb 5, 2025Routine inspection45 out of 100 (Red placard)
14 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed several rodent droppings throughout the facility: - inside green cabinets (front of house) - in hallway under sinks and between equipment from ice machine leading to the back kitchen - in kitchen near the cook line, 3 comp sink, across from mop sink, below the 2 door freezer next to mop sink Observed rodent rub marks along the electrical lines along the walls toward the ceiling. [CA] Clean and sanitize the entire front area and back kitchen. Move all equipment, including refrigeration units, tables so that you can clean underneath equipment. Clean and sanitize with bleach solution all of the shelving, tables, bottom of tables, food containers. Contact a pest control service to provide frequent service to eliminate rodent infestation and provide service reports for review. Set traps in in front areas (cabinets etc) and under 3 comp sink, cookline, in all corners, near back door and outside the front and back of the facility.
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 sink in the back prep area was found to have hot/cold water turned off, with no soap or paper towels. No paper towel dispenser noted. Hand sink is hanging off of the wall and is not flushed to the wall. Hand sink across from the cash register has a leak and water is spraying out of the faucet when turned on. Hand sink in the front area across from the blender station has a leak and the wooden cabinet that is part of the sink is rotting and in disrepair. [CA] Replace the hand sink in the back prep area with a new one and ensure it is flush with the wall. Replace the hand sink faucet across from the register. Replace the hand sink with a new one and the entire cabinet/wooden frame. Submit the manufacturer specification sheet to [email] for review.
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
Observed the following adulterated/contaminated food: - blood on packages of cooked noodles inside the 2 door upright unit - a package of dry rice vermicelli with naw marks from a rodent - dirt and debris in interior panel of ice machine (no cover on ice machine) where the dirt was contacting the ice used for beverages -fruit flies on raw ginger and onions in an open container on the shelf [CA] All food shall be pure and free from adulteration and spoilage, protected from dirt, vermin, unnecessary handling, droplet contamination, overhead leakage, or other environmental sources of contamination; shall otherwise be fully fit for human consumption.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at 3 compartment sink measured at 88F. Hot/cold water was turned off at the food prep sink next to stove because the both hot/cold faucet could not turn off the water. Warm water at hand sinks ( including restroom) measured at 84F-88F. [CA] Maintain a minimum of 120F at the 3 compartment sink and food prep sink. Maintain a minimum of 100F water temperature at the hand sinks
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
Permits available
The department's words
K49 Permits available
There is an outstanding balance and facility is operating without a valid permit. [CA] A current health permit is required to operate. [COS] Owner paid for the permit on site online during inspection.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw beef/raw chicken above containers of broth in upright unit. [CA] Store raw meat below ready to eat food (broth containers, vegetables). Label each shelf with a name tag for raw chicken/beef and ready to eat food/produce. Refer to sticker on refrigerator door.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed meat slicer with food debris. [CA] Clean and sanitize the meat slicer.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Broken door handle on 2 door upright unit, door gaskets are loose and in disrepair in refrigerators. The electric warmer across from the microwave had a water bath that measured 127F on the high setting. REPEAT VIOLATION. [CA] Remove the unit from this facility and replace with a new one. Submit manufacturer specification sheet to [email] for prior approval. Inoperable food prep sink, the hot/cold faucet does not work so employees shut off the water supply to this sink. [CA] Replace the entire sink/faucet and provide a food prep sink with an attached single drainboard with a faucet. Submit manufacturer specification sheet to [email] for prior approval.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The mop sink is clogged and unable to drain. [CA] Repair the mop sink to ensure wastewater is properly disposed of. Note- all other floor sinks are operable and draining.
Show 5 more
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 large windows, front door and back door wide open. Observed wire mesh above back door with rodent hair. The rodents are entering through the top gap at the door. [CA] Permanently lock the windows. Replace entire screen door and wooden/metal door to eliminate gaps. There are several unused equipment at back of facility (table, shelving, employee lockers, bowls etc). [CA]Remove ALL equipment from the back area to prevent harborage/attraction of rodents.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open packages of dry goods. Lack of commercial food containers to store dry ingredients. [CA] Provide commercial dry ingredient bulk bins to store noodles, spices. Label bins with ingredient name.
The department's words
K01 Demonstration of knowledge; food safety certification
Unable to locate food handler cards. [CA] 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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy mold like black debris inside the mopsink. [CA] Clean the mopsink.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA] Provide chlorine test strips.
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 P1, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Pho Banh Mi P1
Ask for the manager. Pho Banh Mi P1 can only fix what it knows about.
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Use CleanCleaver at home
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.
Do you work at or run Pho Banh Mi P1?
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
- 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.