At a glance
CleanCleaver food safety systematic review results
What happened?
85/ 100 · 15 points taken off
4 problems found · 1 marked critical · Routine county inspection · Nov 7, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho Papa 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 Papa?
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
- Food on the floor or under drips K30How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Papa's team
Is this your place?
Welcome, Pho Papa. We'll walk through this together, one item at a time. To log the fixes, claim Pho Papa 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 PapaWe'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: “FOUND THE BEAN SPROUTS AT 60F IN BOXES ON THE HALL WAY. FOUND A FEW RAW BEEF BOXES IN THE BACK ROOM AT 62F. [CA] KEEP…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 4-603.16, Food Code 2-301.14.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pho PapaWe'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.
25 days free. Cancel anytime.
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
LatestNov 7, 2025Routine inspection85 out of 100 (Green placard)
This one: 85 out of 100 (Green placard), inspected Nov 7, 2025.
4 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
FOUND THE BEAN SPROUTS AT 60F IN BOXES ON THE HALL WAY. FOUND A FEW RAW BEEF BOXES IN THE BACK ROOM AT 62F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. STORE POTENTIALLY HAZARDOUS FOOD IN THE REFRIGERATOR UPON RECEIVING IT FROM THE SUPPLIER.
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 Papa? Fix it
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A SAC WITH NOODLES STORED ON THE FLOOR IN THE COOKING AREA. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Papa? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND A TRAY WITH A LADLE IN CLOSE PROXIMITY WITH THE HAND WASH SINK IN THE FOOD PREPARATION AREA. [CA] ENSURE TO PLACE THE LADLE AWAY FROM THE HAND WASH SINK TO AVOID SPLASHING.
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 Papa? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND THE ICE SCOOP'S HANDLE TOUCHING THE ICE IN THE ICE MACHINE AND CONTAINER. [CA] ENSURE THE HANDLE IS OUTSIDE THE CONSUMABLE ICE.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Pho Papa? Fix it
EarlierFeb 11, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierFeb 7, 2025Routine inspection77 out of 100 (Yellow placard)
7 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
FOUND THE FOOD WORKER TOUCH RAW BEEF THEN PROCEEDED TO TOUCH OTHER COOKING EQUIPMENT WITHOUT TAKING OFF THE GLOVES AND WASHING HER HANDS. [CA] MUST TAKE OFF THE GLOVES, THEN WASH YOUR HANDS WITH SOAP AND WATER PRIOR TO TOUCHING OTHER EQUIPMENT IN THE KITCHEN. COS. OBSERVED AN EMPLOYEE WASHING HER HANDS WITH THE GLOVES ON. [CA] TAKE OFF GLOVES, THEN WASH YOUR HANDS WITH SOAP AND WATER THEN PUT ON NEW 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 (6)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND A TWO BURNER STOVE EXTENDING OUTSIDE THE HOOD CANOPY. [CA] THE COOKING EQUIPMENT SHALL BE 5 INCHES INSIDE THE HOOD CANOPY.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE WALL IN DISREPAIR BY THE FOOD PREPARATION TABLE HOUSING THE SLICER. [CA] REPAIR THE WALL.
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE BEAN SPROUTS AND THE BOBA PEARLS AT 60F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: OPERATOR DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL FOR UP TO 4 HOURS. AFTER 4 HOURS, DISCARD THE REMAINDER OF THE FOOD. AN APPLICATION FOR TPHC WAS RECEIVED.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND A FOOD WORKER WASHING HER HANDS IN THE FOOD PREPARATION SINK. [CA] WASH HANDS IN THE HAND WASH 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
MISSING LOCKERS TO STORE THE EMPLOYEE'S BELONGINGS. [CA] PROVIDE LOCKERS. FASTEN THEM TO THE WALL.
Show 1 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
FOUND THE HOT WATER AT THE HAND WASH SINK AT 94F.[CA] PROVIDE HOT WATER AT 100F.
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 Papa, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Pho Papa
Ask for the manager. Pho Papa can only fix what it knows about.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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
- Routine inspection
- Result
- 85 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.