At a glance
CleanCleaver food safety systematic review results
What happened?
7problems found
7 problems found · 1 marked critical · County inspection, Follow-up inspection · Apr 8, 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 John Inc got more than most. That's from the last routine visit, on Mar 31, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho John Inc?
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
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hands not washed when needed K05How 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 John Inc's team
Is this your place?
Welcome, Pho John Inc. We'll walk through this together, one item at a time. To log the fixes, claim Pho John Inc 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 John IncWe'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: “Colander of rice noodles and vermicelli noodles maintained out in ambient temperature measuring between 70F to 80F.…”
First step: If food is out of range
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 3-302.11, Food Code 2-301.14, Food Code 3-501.13, 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.
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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 visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 8, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 8, 2026.
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
Colander of rice noodles and vermicelli noodles maintained out in ambient temperature measuring between 70F to 80F. Owner stated that noodles were prepared in the morning and is kept out during the lunch rush before being returned to the refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were placed inside refrigerator to immediately cool.
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 John Inc? Fix it
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat maintained above ready-to-eat food items ans sauces inside the walk-in refrigerator. [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. Cases of produce, onions, lemon grass, and cabbage, maintained outside in the backyard area. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Container of consumable ice maintained below the paper towel dispenser at the hand wash station at the front service area. [CA] All food shall be separated and protected from possible contamination. Relocate container of ice to prevent contamination during hand washing.
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 John Inc? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee with single use gloves on, don on dish washing gloves to look for noodle packaging inside trash bin. When finished, employee doff on dish washing gloves and then continued onto other task. This Division intervened and instructed employee to remove gloves to wash hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 John Inc? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Pot of meat thawing in standing water by the hand wash sink in back of the kitchen. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pho John Inc? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator across from the cook line measured at 84F via IR. Refrigerator did not contain any PHF items. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 John Inc? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed beverage preparation equipment and cups maintained and/or being washed inside the hand wash station in the front service area. [CA] A handwashing facility shall not be used for purposes other than handwashing.
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 John Inc? Fix it
Show 1 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Minor leak observed below the waste drain pipe below the center compartment of the three-compartment sink. Waste water is being collected with a bus tub. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
EarlierMar 31, 2026Routine inspection54 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
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
Three plastic 2-3 gallon containers of different types of soup maintained inside the walk-in refrigerator measured between 43F to 47F. Large pot of soup, approximately 10 gallons, maintained inside the walk-in refrigerator measured at 43F. Per PIC, all soups were cooled from the night before and that all soups are reheated prior to use. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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] Soups were VC&D due to improper cooling.
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
2-3 live cockroaches observed on sticky monitoring trap placed between the copper piping at the corner where all dishwasher detergent is maintained (left of the three-compartment sink, right of the under counter dish machine). Dead cockroaches observed on sticky monitoring trap placed below the food preparation refrigerator across from the upright freezer. Owner stated that facility is treated monthly by licensed pest control service. Last service was conducted on 3/26/2026 with service report indicating activity present and "the kitchen infested." No other activity was observed at the time. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Conduct thorough cleaning of facility. This Division recommends following pest control technician instructions. [COS] Instructed owner to discard monitoring trap.
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
PHF maintained inside the food preparation refrigerator across from the cook line measured as follows: - Two packages of macaroni noodles - 59F. - Container of approximately 12-15 raw shelled eggs - 57F. - Numerous types of PHF sauces - 53F to 56F. - Bowl of rice with mung beans - 55F. Ambient temperature of the refrigerator measured at 59F via probe thermometer placed inside the unit. Per owner, the breaker of the refrigerator might have been tripped overnight. Tray of broiled shallots maintained inside the convection oven from the night before measured at 77F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All items 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.
Not critical (10)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Janitorial sink is half obstructed with large ice machine placed on top. Ice machine is set on top of brick-like pavers. Per owner, mop water is disposed of outside onto the ground/dirt. [CA] At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and drain shall be provided. Relocate ice machine so that janitorial sink is fully accessible. Observed numerous unused/inoperable/cast-off equipment maintained outside. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Employees' personal belonging observed stored on storage rack next to prepackaged food items in the storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Numerous bags of onions maintained directly on the floor in the storage area in the back of the facility. Bags and boxes of onions, ginger, and cabbage maintained outside in the back patio of the facility under a plastic tarp awning. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate all food and equipment to inside the facility. Observed a Big Horn propane powered broiler connected and maintained outside in the back patio of the facility under a plastic tarp awning. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Food preparation shall be conducted within an approved fully enclosed food facility. Relocate all food and equipment to inside the facility.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing ceiling panel above hot water heater. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restroom doors lack self-closing devices. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors. Toilet paper maintained on top of toilet. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Heavy leak observed below the ice machine with water pooling onto the floor in the back of the kitchen by the rear exit. Owner stated that the electrical breaker was turned off last night and thus some ice had melted. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Observed concrete patio in the back area with oil slick. PIC stated that mop water is disposed of onto the floor into the drain and the surrounding dirt area. [CA] Mop water shall be disposed of in the janitorial sink.
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the food preparation refrigerator across from the cook line measured at 59F via probe thermometer placed inside the unit. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the hand wash station in the back of the kitchen difficult to turn and does not provide an adequate supply of water. [CA] Repair plumbing fixture and maintain in clean and good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop maintained with handle in direct contact with ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed large stock pots, woks, and other cooking equipment maintained outside in the back patio area under plastic tarp awning. [CA] Equipment shall be stored within an approved facility to prevent contamination. Relocate all equipment to inside the facility. Properly store utensils and equipment in a clean and sanitary manner.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed numerous bags of opened bulk ingredients folded over maintained on the group and on top of each other in the back storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu lacks consumer advisory and disclosure statement for beef that is served raw or undercooked. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
EarlierAug 5, 2025Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
POT AND PANS CANNOT BE LEFT OUTSIDE IN THE BACKYARD. JANITORIAL SINK SHALL BE ACCESSIBLE AND PROVIDE RACK TO HAND MOPS. REMOVE ICE MACHINE FROM THE JANITORIAL AREA BECAUSE IT IS MAKING IT HARD TO CLEAN THE AREA.
The department's words
K06 Adequate handwash facilities supplied, accessible
PROVIDE SOAP DISPENSER FOR BOTH RESTROOMS.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
REPLACE BURNED OUT BULBS FOR EXHAUST HOOD. REPLACE TUBE LIGHTS IN THE JANITORIAL SINK AREA.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
CLOSE THE CEILING PANEL ABOVE THE HOT WATER HEATER. CLOSE OPENING AROUND THE ANSUL PIPES GOING IN THE CEILING.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
REMOVE TWO NON COMMERCIAL MICROWAVE- INVERTER FROM THE FACILITY. CARDBOARD BOXES CAN NOT BE USED TO LINE SHELVING.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
KEEP FOOD 6 INCHES OFF FLOOR INSIDE THE WALK IN COOLER AND IN THE DRY STORAGE AREA.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
FIX LEAKAGE FOR THE HOT WATER BOILER. FIX LEAKAGE FROM THE FAUCET AT THE WOK COOK LINE. FIX STANDING WATER PROBLEM BEHIND THE ICE MACHINE.
EarlierMay 29, 2025Routine inspection81 out of 100 (Red placard)
6 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
A) 5+ live cockroaches of various generations observed in-between the crevices of the wall mounted shelves from the food preparation sink to the ware wash sink. Heavy accumulation of cockroach feces observed in-between the crevices as well as above the kitchen hand soap dispenser and various crevices at the ceiling. Manager stated that facility is treated monthly by pest control services. Pest control report unavailable for review. - Photographss were taken for documentation purposes. - Supervisor was notified of closure. - The person in charge during inspection, [name] has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. B) Live rooster and live cat observed roaming in the backyard area about the barbecue grill area. [CA] No live animals may be allowed in a food facility, except in the following situations; decorative fish or shellfish in aquarium, animals intended for consumption if kept separated from other food and food contact surfaces, dogs under the control of on-duty uniformed law enforcement or private patrol, outdoor dining areas, and service animals. C) Numerous live flies observed flying throughout the kitchen. [CA] Use any and all approved methods to abate live flies.
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)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed pack of cigarette placed next to opened food at the BBQ grill. [CA] No employee shall use tobacco in the food prep, food contact storage, or food storage areas, use designated area.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease, food debris, and food residues observed on equipment by the cook line. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of grease, grime, food residues, and/or food debris observed in the following areas: - Wall behind the grease trap between the three-compartment sink and cook line. - Floors around the grease trap. - Floors underneath the three-compartment sink and food preparation sink. - Floors underneath the cook line. - Floors around the janitorial sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a live rooster and live cat roaming around in the backyard area where the BBQ grill is situated and where active food preparation is being conducted. [CA] All food shall be separated and protected from possible contamination. BBQ area shall be sectioned off, separated and protected.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the facility maintained opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 John Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hands not washed when needed Read the free guide
- Food thawed the wrong way Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
Call Pho John Inc
Ask for the manager. Pho John Inc 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.
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.