At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Mar 11, 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 Mai 1 got more than most. That's from the last routine visit, on Feb 24, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Mai 1?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: drain flies K23How to fixFix it
- Sewage or wastewater not disposed of right K22How 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 Mai 1's team
Is this your place?
Welcome, Pho Mai 1. We'll walk through this together, one item at a time. To log the fixes, claim Pho Mai 1 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 Mai 1We'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: drain fliesThe county found: “Couple of drain flies were observed back in the kitchen area. [CA] Eliminate flies from the facility by a legal method.”
First step: What to do
Then the next one: Sewage or wastewater not disposed of right
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 3-304.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Pests seen inside: drain flies
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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (27 → 26). That takes a team.
Every visit
LatestMar 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of drain flies were observed back in the kitchen area. [CA] Eliminate flies from the facility by a legal method.
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 Mai 1? Fix it
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
There was very slow drain from the floor sink located the mechanical dishwasher. [CA] Please clean the floor sink regularly and address if the issue is with the sewer line system of the facility.
The department's words
K05 Hands clean, properly washed; gloves used properly
An employee working in the front service area was observed washing hand with gloves on. [CA] Employees must remove their glove before washing hand and replace it with a new one after washing.
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 Mai 1? Fix it
EarlierFeb 24, 2026Routine inspection74 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
Some potentially hazardous foods stored on the preparation table including noodle were measured between 50 °F and 60°F. The chef said the noodle was boiled an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional thermometer inside of the under-counter fridges. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeated violation: Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Many utensils were stored below the soap and paper towel dispensers of the front handwash station. [CA] Please do not store any utensil or equipment on or below the soap and paper towel dispensers and below a sink.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: An abundant grease and oil accumulation was observed on the screens of the exhaust hood and the restroom's exhaust vent. [CA] Conduct a regular cleaning on the exhaust hood. There is an abundant dust accumulation on the restroom’s exhaust vent. [CA] Conduct a regular cleaning of the exhaust vent.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
EarlierAug 7, 2025Follow-up inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food products like pork and beef were were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready-to-eat food products and produce must be stored above or by the said of raw food products.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Some clean working utensils including a slicer were stored in unclean container/surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.
EarlierJul 29, 2025Routine inspection73 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
Some potentially hazardous foods stored on the preparation table including noodle were measured between 50 °F and 60°F. The chef said the noodle was boiled an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Many utensils were stored below the soap and paper towel dispensers of the front handwash station. [CA] Please do not store any utensil or equipment on or below the soap and paper towel dispensers and below a sink.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Heavy clutter was observed on the janitorial sink. [CA] Clear the clutter and keep the janitorial sink clean and neat.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeated violation: Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Couple of house and drain flies were observed in the kitchen and some in the dining areas. [CA] Eliminate vermin from the facility by a legal method.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy grease, food, and dirt buildup were observed on the floor below the cook-line, the equipment storage shelf, and inside the storage room. [CA] Conduct a regular thorough cleaning on the floor area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: An abundant grease and oil accumulation was observed on the screens of the exhaust hood and the restroom's exhaust vent. [CA] Conduct a regular cleaning on the exhaust hood.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
EarlierDec 30, 2024Follow-up inspectionGreen placard
4 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
Repeated violation: Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeated: Some open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violation: Re-used cardboard (from shipping boxes) used to line shelves in the kitchen and the storage areas. [CA] Do not use cardboards to line shelves or cover the floor area.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
EarlierDec 18, 2024Routine inspection62 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
There was no paper towel supply on the front handwash sink. [CA] Refill the wall-mounted paper towel dispenser immediately. Until the wall-mounted paper towel dispenser is refilled, a roll-type paper supply may be used. The person in charge provided a roll-type paper towel (SA).
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
K05 Hands clean, properly washed; gloves used properly
Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employee was told to wash his hand and change his gloves (COS).
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
Some potentially hazardous foods stored on the preparation table including diced tomato and beef were measured between 50 °F and 60°F. The chef said both food products were diced an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control method with implementing a proper time/temperature control mechanism. The chef relocated both food products into the preparation fridge (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Many open bag food products were stored on the shelf of in the dry storage, walk-in cooler, and walk-in freezer areas. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products including beef and shell eggs were stored above ready to eat food products inside the walk-in cooler. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Many wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Heavy food residue and grim buildup on handles and surfaces of the equipment including the ice machine and the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
The department's words
K26 Approved thawing methods used; frozen food
Frozen beef and steak were being defrosted on the three compartment warewash sink at room temperature. [CA] Defrosting of frozen food may only be done inside the walk-in cooler/fridge, microwave oven, or under cold running water on the preparation fridge. No defrosting may be done in the utensil warewash sink as well.
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 Mai 1, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: drain flies Read the free guide
- Hands not washed when needed Read the free guide
Call Pho Mai 1
Ask for the manager. Pho Mai 1 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.