At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
7 problems found · 2 marked critical · Routine county inspection · Jul 16, 2026
At the routine inspection on Jul 16, 2026. The latest visit, on Jul 17, 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 Passion & Mint Tea Co 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 Passion & Mint Tea Co?
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: droppings K23How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Passion & Mint Tea Co's team
Is this your place?
Welcome, Pho Passion & Mint Tea Co. We'll walk through this together, one item at a time. To log the fixes, claim Pho Passion & Mint Tea Co 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 Passion & Mint Tea CoWe'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: droppingsThe county found: “1. Observed Vermin: Documented in the following areas: - rodent droppings under the display case beverage cooler at…”
First step: What to do
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 6-501.112, Food Code 4-301.12, Food Code 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: droppings
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Pho Passion & Mint Tea CoWe'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 · 11 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 Passion & Mint Tea Co. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJul 17, 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 17, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 16, 2026: 72 out of 100 (Red placard).
EarlierJul 16, 2026Routine inspection72 out of 100 (Red placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - rodent droppings under the display case beverage cooler at the front of house. - rodent droppings behind the ice machine. - rodent droppings by the water heater. - numerous rodent droppings under the three compartment sink and heavier accumulation under the undercounter dishwasher. - heavy accumulation of rodent droppings and evidence of urination in the storage room/office. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s Name]. 4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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 Passion & Mint Tea Co? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Rice was found stored in the rice cooker and measuring at 100F. The rice cooker was unplugged. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Staff disposed of rice.
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 Passion & Mint Tea Co? Fix it
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Third Repeat Violation: Facility lacks testing materials for their choice of sanitizer at the three compartment sink and dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Passion & Mint Tea Co? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The rice spoon was in a heated element that was turned off and measured at 97F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.
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 Passion & Mint Tea Co? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for some staff are expired or unavailable. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K06 Adequate handwash facilities supplied, accessible
Repeat Violation: The front service area handwash station lacks a dispenser for the paper towels and soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
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 Passion & Mint Tea Co? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Surfaces of the microwave and convection oven are dirty. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Pho Passion & Mint Tea Co? Fix it
EarlierOct 17, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings were observed on white glue traps. Some hard to reach areas under the water heater and under in place refrigeration units have old droppings. A couple droppings were observed behind the ice machine and near the rear black gate door. Note: Neighboring facility has caught a rodent. [CA] Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies. Follow up inspection to occur next week.
EarlierOct 8, 2025Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The undercounter dishwasher measured at 10 PPM of chlorine while not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Staff primed the machine and chlorine measured at 50 ppm.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A metal probe thermometer capable of measuring cold temperatures was not available. [CA] Obtain a metal probe thermometer capable of measuring cold temperatures.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Second Repeat Violation: Facility lacks testing materials for their choice of sanitizer at the three compartment sink and dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K06 Adequate handwash facilities supplied, accessible
The front service area handwash station lacks a dispenser for the paper towels and soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers.
The department's words
K23 No rodents, insects, birds, or animals
Third Repeat Violation: Under the service counter, near the water heater, and near the dishwasher there were rodent droppings. [CA] Clean and sanitize area of dead cockroaches or old droppings. Per permitholder they recently switched pest control service provider about a month ago to Crane Pest Control and are scheduled to return on 10/10/25.
EarlierApr 21, 2025Follow-up inspectionGreen placard
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.
EarlierApr 18, 2025Follow-up inspectionRed placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink that the prep sink and front of house hand sink dispense to was not draining. The floor sink under the built in metal shelves had black standing water. Per Hong, her workers informed her this morning. Note: One of the owners came with a snake to attempt to clear it but it didn't work. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Contact District Specialist once issue has 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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the hand sink in the kitchen being used to thaw chicken. [CA] The hand washing sink shall be used to wash hands only. The food preparation sink shall be used to thaw, cool, and wash food.
EarlierApr 15, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Second Repeat Violation: Old rodent droppings observed along the wall behind the ice machine, the wall on the dishwasher, and two old rodent droppings on the floor in between equipment at the cookline. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Failure to correct repeat violations will result in further enforcement from this department.
EarlierMar 12, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Vegetarian broth was measured at 76F at around 3:00 pm. Per PIC, they finished cooking it at around 12:30 pm. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [SA] Broths were moved to walkin freezer and used ice paddle to rapidly chill to 70F.
EarlierMar 7, 2025Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken broth was found cooling in a large plastic container with the lid on. The lid had a hole punched out in the center. Per PIC, the chicken broth had already been made and was cooling when they entered work at 1:00 pm. Broth measured at 86°F at 3:30 pm. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer [COS] PIC discarded the broth through an approved drain.
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
REPEAT VIOLATION: In the kitchen area, on the lower shelf of a table, raw eggs were measured at 64°F. Per staff, it was placed there about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC discarded the eggs. See VC&D report.
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)
The department's words
K23 No rodents, insects, birds, or animals
REPEAT VIOLATION: Rodent droppings were observed near the water heater and in the ware washing area near the chemicals of the dishwasher. [CA] Ensure to maintain the facility free of animals, pests, or vermin. Clean and sanitize the affected areas from rodent droppings.
EarlierFeb 18, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Facility was actively removing the hand wash stations directly outside of the two new restrooms. Each restroom has its own hand wash station inside. [CA] A person proposing to build or remodel a food facility shall submit plans for approval before starting any new construction or remodeling of any facility for use as a retail food facility.
EarlierFeb 12, 2025Routine inspection46 out of 100 (Yellow placard)
14 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility is using TPHC for their bean sprouts but they were not time marked. There is a written procedure for their bean sprouts. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Items were measured at 59F. Per staff they were removed from refrigeration about 20 minutes prior. Items were moved to the cooler.
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
In the kitchen area, on the lower shelf of a table, raw eggs were measured at 64F. Per staff, it was placed there about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Eggs were moved to the walk in cooler to rapidly cool.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed skipping the sanitizing step of ware washing when manually washing a small wok and spoon. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Inspector instructed to sanitize the pan in the dishwasher.
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
1. In the kitchen area, at the only hand sink, there were no paper towels available. 2. In the kitchen area, at the only hand sink, there was no soap or soap dispenser available. 3. In the kitchen area, at the only hand sink, the basin was blocked off by dirty dishes, dish soap, and a metal scrubber. [CA] Handwashing facility shall be clean, fully stocked, unobstructed, and accessible at all times. [SA] Staff were able to remove the obstructions, refill the paper towel dispenser, and provided a pump bottle of soap for use. 4. REPEAT VIOLATION: In the front service area there is no soap or paper towel dispenser available. A pump bottle of soap and a stack of paper towels were available. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed changing gloves to change task without washing their hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Inspector instructed staff to wash their hands prior to changing gloves.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The drain pipe to the hand sink in the kitchen lacks an air gap. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The left restroom door lacks a self closer. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
The department's words
K23 No rodents, insects, birds, or animals
1. Under the service counter there were rodent droppings. 2. Near the water heater rodent droppings were observed. 3. On the shelf near the rice cooker rodent droppings were observed. 4. On the shelf near the restrooms a dead cockroach was observed. No other evidence of cockroaches were observed. [CA] Clean and sanitize area of dead cockroaches or old droppings. Provide pest control as required.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. In the walk in freezer, beef was found stored on the floor. 2. Upon entering the kitchen area observed chicken and pork thawing on the floor. Raw chicken was thawing under the drain pipe of the hand sink. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Cease storing food under drain lines.
Show 5 more
Plan review
The department's words
K48 Plan review
Facility has recently remodeled its restrooms to change the layout and finishes. Per PIC, they completed work about 3 weeks ago and knocked down a wall in the process. [CA] 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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light bulbs in the kitchen area lack covers. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
REPEAT VIOLATION: Facility lacks the testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
REPEAT VIOLATION: The sides of the deep fryer have an accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K26 Approved thawing methods used; frozen food
Facility was found thawing chicken and pork at ambient temperatures. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 Passion & Mint Tea Co, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: droppings Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Pho Passion & Mint Tea Co
Ask for the manager. Pho Passion & Mint Tea Co can only fix what it knows about.
Share this page
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.
Do you work at or run Pho Passion & Mint Tea Co?
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
- 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.