At a glance
CleanCleaver food safety systematic review results
What happened?
66/ 100 · 34 points taken off
9 problems found · 2 marked critical · Routine county inspection · Jul 7, 2026
At the routine inspection on Jul 7, 2026. The latest visit, on Jul 14, 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 Kitchen 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 Kitchen?
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: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Thermometer missing or reading wrong K39How 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 Kitchen's team
Is this your place?
Welcome, Pho Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Pho Kitchen 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 KitchenWe'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: Hand sink not ready to useThe county found: “Lack of hand soap at handwash sink near the cook line and the handwash sink behind the front counter. Access to the…”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 2-301.15, Food Code 3-302.11, Food Code 4-603.16, Food Code 6-501.112.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 KitchenWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Pho Kitchen. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestJul 14, 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 Jul 14, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 7, 2026: 66 out of 100 (Yellow placard).
EarlierJul 7, 2026Routine inspection66 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of hand soap at handwash sink near the cook line and the handwash sink behind the front counter. Access to the handwash sink located in the back prep area is partially obstructed by equipment stored around the sink. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels while being easily accessible for employees to properly wash their hands when required. [COS] Employee purposed hand soap to place at the hand wash sinks and obstructions were relocated.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Kitchen? Fix it
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 by the cook line. Bean sprouts and rice noodles on prep table measured at 70F to 83F. Tofu in a secondary container located in the prep unit insert measured at 53F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Ice was added to the bean sprouts; PIC agreed to use time for the rice noodles where it shall be discarded if not used within 4 hours; tofu was removed from secondary container and placed into the insert of the prep unit.
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 Kitchen? Fix it
Not critical (7)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of suitable thermometer to accurately measure the temperature of potentially hazardous food (PHF).[CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) shall be provided and readily accessible to accurately measure the temperatures of potentially hazardous foods shall be available to the food handler.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Kitchen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw pork observed stored above vegetables inside the walk-in cooler. [CA] Store raw meats separate 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 Kitchen? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees are not available for review. [CA] All employees that handles, serves, or prepares food shall have a valid food handler card available within 30 days from their date of hire.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer for the dishwasher is measured at 0 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. No active warewashing at time of inspection.
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.
Are you Pho Kitchen? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility serves raw or undercooked food item on their menu but a consumer advisory is not available. [CA] When serving raw or undercooked food, a consumer advisory shall be available on the menu or visible to the consumer when ordering.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
One dead adult cockroach observed on glue trap located by the water heater. [CA] Food facility shall be kept free of vermin and vermin debris. No other signs or evidence of vermin activity was observed in the facility. Facility receives regular pest control service and the most recent service report from 6/24/26 was reviewed. No live vermin activity was noted on service report.
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 Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Kitchen? Fix it
EarlierOct 8, 2025Routine inspection82 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken is fully wrapped in plastic and placed in the food prep unit to be cooled. Chicken was measured at 109F and per employee, cooked within the hour. [CA] Potentially hazardous foods when cooling - shall be kept uncovered or partially uncovered to allow for rapid cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed entering the kitchen and put on disposable gloves to handle food without washing their hands. [CA] Employees shall properly wash their hands with warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food. [COS] Employee properly washed their hands.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of take-out containers and disposable utensils are stored on the floor inside the dry storage room. [CA] Store food contact utensil and equipment a minimum of 6 inches off the floor to protect from contamination and to allow adequate space for ease of frequent cleaning.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cardboard is reused to line the top of freezer chest by the cook line to be used as a table. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Rare steak is served on a menu item but a consumer advisory is not provided. [CA] When serve raw or undercooked food items, a consumer advisory shall be available or visible to the consumer. Provided consumer advisory handout.
EarlierApr 7, 2025Routine inspectionGreen placard
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
Food preparation unit is in disrepair. [CA] Repair or replace refrigeration unit so that it is capable of maintaining potentially hazardous foods at 41F or below.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water at the food preparation sink and the adjacent handwash sink. [CA] [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks where it shall reach a minimum of 100F.
EarlierMar 12, 2025Routine inspection81 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
Potentially hazardous foods inside the food prep unit are measured at improper cold holding temperatures. In the top inserts: beef balls, fish cake, and quail eggs are measured at 55F. Inside the reach-in of the unit: Raw shrimp, squid, and fish are measured at 51F. [CA] Potentially hazardous foods that are cold holding shall be held at or below 41F. [COS] The items inside the insert will be subject to time and discarded if not used by the end of lunch service at 2 PM. The food inside the reach-in of the unit were relocated into the upright 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 (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Ambient temperature of food prep unit is measured at 54F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. 2) Rubber gasket on upright reach-in cooler is in disrepair. [CA] Replace or repair gasket on refrigeration unit and maintain in good repair.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink located by the food prep sink was partially obstructed by equipment. [CA] All handwash sinks shall be kept unobstructed and easily accessible for employees to properly wash their hands when required. [COS] Employee moved the equipment
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of black mold-like substance on the side of the hose used to dispenser sanitizer at the three compartment sink. [CA] Frequently clean nonfood contact surfaces to prevent the accumulation of debris or mold.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Containers of food are stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor. 2) In the dry storage room, bulk food containers do not have lids and food are stored in opened bulk bags. [CA] Bulk foods shall be stored in an approved container with a tight fitting lid.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Cardboard is reused to line shelf across from the deep fryers. Cardboard has visible debris and oil/grease stains. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable. 2) Knives at observed stored with the blade in the crevice between food prep unit and prep table. [CA] Food contact equipment shall be stored in a manner and location that is clean.
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 Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Pho Kitchen
Ask for the manager. Pho Kitchen 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.
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.