At a glance
CleanCleaver food safety systematic review results
What happened?
4problems found
4 problems found · 1 marked critical · Routine county inspection · May 18, 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 Ly Kitchen got more than most. That's from the last routine visit, on May 27, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Ly 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: Pests seen inside: roaches K23How to fixFix it
- No backflow test on file K41How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Ly Kitchen's team
Is this your place?
Welcome, Pho Ly Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Pho Ly 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 Ly 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: Pests seen inside: roachesThe county found: “Observed one live juvenile cockroach on the floor below prep table. [CA] Eliminate cockroach and clean and sanitize…”
First step: What to do
Then the next one: No backflow test on file
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 4-301.12, Food Code 2-301.15, Food Code 3-501.13.
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMay 18, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 18, 2026.
4 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
Observed one live juvenile cockroach on the floor below prep table. [CA] Eliminate cockroach and clean and sanitize the area. [COS] Per owner, pest control service to be provided and facility will be deep cleaned prior to opening on June 1. Recommend to set up monitoring traps throughout the kitchen.
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 Ly Kitchen? Fix it
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed drain lines for the 2 compartment sink and ice machine without an air gap. [CA] Provide a minimum of 1 inch air gap from the end of the drain line to the rim of the floor sink.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Pho Ly Kitchen? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine sanitizer test strips. [CA] Provide test 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 Ly Kitchen? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed mold like debris on shelves and door gasket in disrepair for 2 door refrigeration unit located closest to the office. [CA] Clean interior of unit and repair/replace the door gasket.
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 Ly Kitchen? Fix it
EarlierMay 27, 2025Routine inspection70 out of 100 (Green placard)
10 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
Inside a pot on one of the rear Changbert hotplates: measured internal temperature of broth to be 128F. PIC stated broth was being kept warm, and that it had been held since just a few minutes prior. (minor violation) At the front prep unit: measured internal temperature of cooked shrimp and raw bean sprouts to be 45-47F. PIC stated food had been held since 11am today. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] PIC immediately increased the temperature of the hotplate to reheat the broth.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Under the 2-compartment prep sink: observed multiple drain pipes extended into the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent wastewater backflow.
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 10 flies in the kitchen. [CA] Keep facility clear of flies/vermin.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the front prep area: observed a bowl of clean utensils were stored next to the handwash sink, which lacked a splashguard. [CA] Store clean equipment away from handwash sinks (or install an approved splashguard) to prevent cross-contamination.
The department's words
K26 Approved thawing methods used; frozen food
Observed several containers of broth were thawing at ambient room temperature on the floor in the rear storage area. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside a rear upright refrigerator: observed raw meat was stored on a shelf above vegetables. [CA] Store raw animal products below/away from ready-to-eat foods.
Show 4 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed the menu offered rare wagyu steak, but no "Reminder" statement was on the menu. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Throughout the kitchen and rear storage area: observed approximately 10 large plastic containers of broth, and a bag of onions were stored directly on the floor. [CA] Store food on approved shelving, at least 6 inches above the floor to prevent contamination and to facilitate easy cleaning.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine in dishwasher to be 10-25ppm. [CA] When using a dishwasher, chlorine must measure 50ppm.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed unapproved sugar cane juicer in the front area was in use. *REPEAT VIOLATION* 2) Observed 3-4 unapproved hotplates in the kitchen area stored outside of the hood. See notes below. [CA] All equipment must be NSF/ANSI etc. approved and obtain Plan Check approval. Remove items from facility immediately, or submit plans to Plan Check for the hotplates outside of the hood and the sugarcane juicer by 7/27/25. Failure to comply may result in enforcement action. See notes below.
EarlierMar 28, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The faucet spout at the 3 compartment sink does not reach the right compartment. [Corrective Action] The faucet spout shall be able to reach all three compartments.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Observed drain pipe extending pass the rim of the floor sink under the food prep sink. [Corrective Action] Provide a one inch gap between the end of the drain pipe and the rim of the floor sink. 2. Observed flex pipe used for the drain pipe under the 3 compartment sink. [Corrective Action] Use approved material for the drain pipe. 3. Observed water leak from the pipe under the ice machine. [Corrective Action] Repair to stop the leak.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed unapproved sugar cane juicer machine in the kitchen. [Corrective Action] Submit application to the Plan Check Program at this department before using machine.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed dust accumulation on the ceiling panels above the ventless hood in the kitchen. [Corrective Action] Thoroughly clean and maintain 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 Ly Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Dish sink or dish machine not set up right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Pho Ly Kitchen
Ask for the manager. Pho Ly 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.
Do you work at or run Pho Ly Kitchen?
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.