At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Nov 18, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Nhat Minh got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Pho Nhat Minh?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Hot food below 135°F K07How 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 Nhat Minh's team
Is this your place?
Welcome, Pho Nhat Minh. We'll walk through this together, one item at a time. To log the fixes, claim Pho Nhat Minh 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 Nhat MinhWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “Observed employee's personal cellphone maintained inside serving bowl. [CA] No person shall store clothing or…”
Then the next one: Cooked food not cooled in time
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 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Nhat MinhWe'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.
Not your place?
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 once in the last 12 months (1 routine).
Fewer points taken off than last time (31 → 8). That takes a team.
Every visit
LatestNov 18, 2025Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Nov 18, 2025.
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee's personal cellphone maintained inside serving bowl. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
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 Nhat Minh? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large pot of chicken soup cooling inside the walk-in refrigerator kept covered. PHF item measured at 109F. Employee stated that pot of soup was cooled for approximately one hour. [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.
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 Nhat Minh? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Container of bean sprouts maintained in inadequate ice bath with ice only touching the bottom. Bean sprouts measured at 41F at the bottom to 51F at the top.
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 Nhat Minh? Fix it
EarlierJan 22, 2025Follow-up inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed heavy leaking at the waste drain pipe below the right most basin of the three-compartment sink. [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. Investigate cause and repair in an approved manner.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Numerous broken coved base tiles observed at the corners outside of the walk-in freezer. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Food preparation sink lacks integral drain board. [CA] Make plans to replace food preparation sink with one that includes an integral drain board, and/or provide adjacent preparation table. * Note: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed water at the faucet of the hand wash sink in the kitchen spraying outward onto the back wall and outside of sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
EarlierJan 16, 2025Routine inspectionRed placard
2 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
Live cockroach nymph observed on floor behind the FridCon two-door food preparation refrigerator. Two live cockroach observed on the top left corner above the door hinge of the same refrigerator. Facility was serviced three times since closure. Last service was conducted yesterday. Pest control report was provided for review. [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 (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured at 53F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
EarlierDec 19, 2024Follow-up inspectionRed placard
3 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
Cockroach activity observed at the following locations: - 2+ dying cockroaches observed crawling on floor at the entrance into the kitchen. - 2+ live cockroaches observed at the back right leg of the domestic toaster over by the grill. - 5+ dead cockroaches observed on the floor underneath the preparation table in front of the grill. - 1 live cockroach observed crawling on floor from the stock pot range to underneath the food preparation refrigerator in the middle of the kitchen. - 2 dead cockroaches observed inside the soap dispenser at the hand wash station. - 1 dead cockroach observed inside the water boiler for cooking noodles. - 1 live cockroach observed inside the components of the boiler for cooking noodles. - 1 dead cockroach observed in the water of the mechanical dish machine. - 2+ live cockroaches observed crawling underneath the three-compartment sink behind the three bus tubs stored on the floor for utensils. - Numerous live and dead cockroaches observed on the base of the water heater. Facility was serviced by pest control company on 12/17/2024. [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 (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grease and food debris observed in-between cooking equipment at the cook line, underneath the preparation table in front of the grill, etc. [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 and food debris observed on floors underneath the cook line. Heavy accumulation of debris observed at the corner below the preparation table outside of the walk-in freezer. [CA] Clean under equipment to remove accumulation of debris.
EarlierDec 17, 2024Routine inspection69 out of 100 (Red placard)
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee using cash register and handling ready-to-eat beansprouts with bare hands without washing hands. [CA] Employees are required to wash hands any time contamination may occur. Minimize bare hand contact by using utensils such as scoops, tongs, or gloves to transfer beansprouts.
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
K06 Adequate handwash facilities supplied, accessible
Only handwash sink in the facility was obstructed by bowls and a chair. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved bowls and chair away from handwash sink.
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
Observed numerous live and dead cockroaches in the following areas: - 15+ crawling around the water heater - 5+ crawling in between the condensers of the prep line cooler - 2+ live inside the wall mount for the shelves at the front of the kitchen - 10+ dead underneath counter next to water heater - 2 dead in the soap dispenser at handwash sink Per PIC, facility has monthly pest control services. Pest control service reports were unavailable upon request. [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 (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed back door that opens to outside was kept propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin Observed employee's personal belongings (cell phone) stored in bowls in the kitchen. [CA] Personal items shall not be stored in food preparation areas.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed food stored on the floor throughout the kitchen and in the freezer. [CA] Food shall be stored six inches above the floor to prevent contamination.
The department's words
K07 Proper hot and cold holding temperatures
In the walk-in cooler, measured various PHFs from 45-49F. The ambient temperature of the walk-in cooler measured at 47F. In the 2-door reach-in prep cooler adjacent to the cook line, measured various PHFs at 46F. Per PIC, foods were transferred from the freezer to the walk-in cooler and prep cooler less than 4 hours ago. [CA] Repair refrigeration unit. Potentially hazardous foods shall be kept at 41F or below.
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 Nhat Minh, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
Call Pho Nhat Minh
Ask for the manager. Pho Nhat Minh 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 Nhat Minh?
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
- 92 out of 100 (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.