At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · May 5, 2026
At the routine inspection on May 5, 2026. The latest visit, on Aug 24, 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 Ha Noi San Jose 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 Ha Noi San Jose?
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: Pests seen inside: roaches K23How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Cooked food not cooled in time K09How 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 Ha Noi San Jose's team
Is this your place?
Welcome, Pho Ha Noi San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Pho Ha Noi San Jose 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 Ha Noi San JoseWe'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: Pests seen inside: roachesThe county found: “One live American cockroach observed on glue trap located behind the front counter. One dead American cockroach…”
First step: What to do
Then the next one: Raw food not kept apart from ready-to-eat food
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 2-301.14, Food Code 3-302.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Ha Noi San JoseWe'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 · 9 inspections on record · Last checked Oct 6, 2026
The county visited 6 times in the last 12 months (4 routine, 2 follow-up).
Nice work, Pho Ha Noi San Jose. 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.
Every visit
LatestAug 24, 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 Aug 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 5, 2026: 75 out of 100 (Green placard).
EarlierAug 20, 2026Routine inspectionGreen placard
2 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
At the cook-line, poached chicken measured 70F, three hotel pans of rice measured between 71F and 72F, and two hotel pans of fried egg rolls measured between 70F and 71F. Per the manager, items had been cooked or removed from refrigeration 2 hours prior. Manager states that items are maintained out during dinner service, during which individual customer orders are portioned from the large containers and reheated prior to service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Instructed manager to return all aforementioned potentially hazardous foods 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 (1)
The department's words
K23 No rodents, insects, birds, or animals
Observed dead American cockroach activity in the following locations: - 1 dead cockroach on the floor in the kitchen, near the back door and warewashing area - 6+ dead cockroaches on a glue board and 3 dead on the floor in the upstairs storage room - 1 dead in between the bench seating at the upstairs area Observed no live cockroach activity. Observed 10+ old rodent droppings on the floor in the upstairs storage area, and 3+ old droppings near the bench seating in the upstairs area. Observed no evidence of contamination of food. Observed no evidence of rodent activity in the main kitchen area Facility manager, [name], provided the most recent pest control service report from Crane, conducted on 8/12/2026, which noted old rodent droppings and uncorrected structural deficiencies. [CA] Clean and sanitize area of dead cockroaches or old droppings. Continue to work with pest control. Ensure all outstanding structural issues noted by pest control are corrected to prevent the harborage or intrusion of vermin into the facility.
EarlierJun 17, 2026Routine inspectionGreen placard
2 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
Employee at the prep and cook line for pho handles cooked foods (noodles, chicken, beef) with his gloved hands to prepare menu items that contains broth. That same employee was observed handling raw meat with his hands instead of using the designated tongs and did not wash their hands afterwards. [CA] Employees shall properly wash their hands with warm water, soap, and paper towels after handling raw meat and prior to handling ready-to-eat foods or food contact surfaces. [COS] Employee was stopped and asked to properly wash their hands before continuing to work.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Cooked chicken at the food prep unit insert was over stacked with the over stacked chicken measuring at 47F to 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Do not stacked potentially hazardous foods over the fill line on containers when using the prep unit . [SA] Per employee, the chicken was filled within the hour and will be used within the next hour.
EarlierMay 18, 2026Follow-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 5, 2026Routine inspection75 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
K23 No rodents, insects, birds, or animals
One live American cockroach observed on glue trap located behind the front counter. One dead American cockroach observed in upstairs storage area. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize affected areas. [COS] Employee removed glue trap with live cockroach. Did not observed vermin activity elsewhere in the facility. Operator was not able to provide the most recent pest control service report for review at time of inspection. The service report shall be provided to the district specialist via email by 5/8/26. A follow-up inspection may be conducted for failure to provide service report or depending on information on the service report. Facility may be subject to enforcement action if additional vermin activity is observed at time of the follow-up inspection
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Ha Noi San Jose? Fix it
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) In the reach-in cooler by the grill - observed raw shell eggs stored above cooked chicken. 2) In the reach-in cooler located soup cook tops - observed raw beef stored above tofu and cooked beef. [CA] Raw food items shall be stored separately or below ready-to-eat foods to prevent cross-contamination.
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 Ha Noi San Jose? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Grilled pork inside the reach-in cooler at the cold prep line was cooling while in fully covered container. [CA] Potentially hazardous foods when cooling shall kept uncovered or loosely covered to allow for rapid cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Ha Noi San Jose? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods inside prep unit inserts located at both cold and hot prep line were measured at improper cold holding temperatures. Bean sprouts, shrimp, raw beef, and cooked beef were measured at 44 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
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 Ha Noi San Jose? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knife stored with it's blade in crevice of food prep unit and it's cover. [CA] Utensils shall be stored where the food contact portion of the utensil is in a clean area and protected from contamination.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Pho Ha Noi San Jose? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floor tiles located by the three compartment sink are in disrepair allowing standing water to sit in areas where the tiles are damaged or missing. [CA] Repair and replace floor tiles and maintain in good repair.
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 Ha Noi San Jose? Fix it
Show 2 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
Employee's personal items (Cell phones) observed stored above food prep surfaces. [CA] Employees' personal items shall be stored in a location separate or below food contact or food prep surfaces.
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 Ha Noi San Jose? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for Manager is expired. [CA[]Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available.
EarlierJan 6, 2026Routine inspection77 out of 100 (Green placard)
7 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
Potentially hazardous foods measured at improper holding temperatures. Major violation: Cooked pork by the food prep unit is measured at 85F. Per employee the food was cooked at 11 AM. Minor violation: Pork and cooked chicken in the food prep unit was measured at 48F. [CA] When holding, potentially hazardous foods either be cold holding at or below 41F; or hot holding at or above 135F. [COS] Employee relocated the food items into the reach-in cooler.
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)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked beef ribs measured at 50F are cooling inside the walk-in cooler while in a container that is covered with plastic wrap. [CA] Potentially hazardous foods when cooling shall be kept uncovered or loosely covered to facilitate rapid cooling.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Container of cooked pork is stored on the drain board of the dishwasher. [CA] Food shall be stored in a location and manner where it is protected from contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed wiping towels used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Single-use take-out containers are used as scoops and stored inside of bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods and store in a manner where the handle is not in contact with food.
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Lack of proper handwashing observed by employees who would change or put on disposable gloves to handle food without first washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on gloves to handle food.
EarlierJun 10, 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
K13 Food in good condition, safe, unadulterated
Employee observed handling raw beef with their hand and then proceeded to handle cooked meats with same hand. [CA] Employee shall not adulterate food by cross-contaminating ready-to-eat foods with raw meat. Employee shall wash hands after handling raw meats or use designated tongs to prevent cross-contamination. [COS] The bowl with the cook meats prepared by employee was discarded.
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)
The department's words
K23 No rodents, insects, birds, or animals
Observed two dead adult cockroaches on a glue trap located in the upstairs storage room. [CA] A food facility shall be kept free of vermin and vermin activity. Did not observed other evidence of a vermin infestation elsewhere in the facility. Reviewed most recent pest control service report dated, 6/5/25. Service report does not note any infestation and only states "treated for roach and rodent control"
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1) Chlorine sanitizer for dishwasher located behind the front counter is measured at 0 ppm. Dishwasher was not in use at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2) Black mold-like substance observed on the inside panel of the ice machine. [CA] Frequently clean and sanitize the inside panel of the ice machine.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cloth towel is observed used and stored in direct contact with mint in the food prep unit used for spring rolls. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods measured at improper cold holding temperatures. In the food prep unit located across the cook top, cooked beef measured at 47F. Inside the food prep unit used for spring rolls: rice noodles, cooked shrimp, and cooked pork is measured at 46 - 49F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
EarlierMar 11, 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.
EarlierMar 10, 2025Routine inspection74 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Bags of spices are adulterated with 10+ rodent droppings on the bags. [CA] Food shall not be adulterated or contaminated by vermin. [COS] Employee discarded the bags of spices.
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
Fresh and old rodent droppings observed in the facility. Droppings observed on the dishwasher, on containers of sanitizer and detergents by the dishwasher, in different sections of the upstairs dry storage room, in boxes of dry foods, in box of single-use food containers/cups. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer at the front dishwasher is measured at 25 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing observed by employee where hands were washed without the use of soap and did not remove disposable gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towel prior to putting on disposable gloves. [COS] Employee was stopped and asked to properly wash hands.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket on reach-in cooler by the cook line is in disrepair. [CA] Replace or repair gasket on refrigeration units and maintain in good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap observed on bottom seal of back door. [CA] Repair and eliminate any gaps, openings, or crevices in the facility that would allow vermin to enter the facility or harbor in the facility.
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 Ha Noi San Jose, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Pho Ha Noi San Jose
Ask for the manager. Pho Ha Noi San Jose 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.
Do you work at or run Pho Ha Noi San Jose?
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
- 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.