At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · May 5, 2026
At the routine inspection on May 5, 2026. The latest visit, on May 7, 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 Queen Noodle House 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 Queen Noodle House?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Queen Noodle House's team
Is this your place?
Welcome, Pho Queen Noodle House. We'll walk through this together, one item at a time. To log the fixes, claim Pho Queen Noodle House 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 Queen Noodle HouseWe'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: Cooked food not cooled in timeThe county found: “1)Pho broth in large pot measured to be 112F. Per operator pho broth was made about 2 hours prior and placed on was…”
First step: If you miss a stage
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 4-603.16, Food Code 3-305.11, Food Code 3-501.13, Food Code 2-301.15.
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.
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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 · 5 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 Queen Noodle House. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Fewer points taken off than last time (30 → 25). That takes a team.
Every visit
LatestMay 7, 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 May 7, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 5, 2026: 75 out of 100 (Yellow placard).
EarlierMay 5, 2026Routine inspection75 out of 100 (Yellow placard)
6 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
1)Pho broth in large pot measured to be 112F. Per operator pho broth was made about 2 hours prior and placed on was placed on the floor to cool and then when cool to the touch, soup will be placed in freezer [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 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. Recommend: Facility split soup into smaller container to cool faster and then place into freezer or facility place into ice bath to rapidly cool soup. Facility shall stir frequently for even cooling, [COS] Soup was reheated to 165F and cooling was restarted. Employee split soup into two portions and then placed into freezer
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Queen Noodle House? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Pork skin measured to be 50F. Beef bones measured to be 62F. Both observed to be kept in plastic container in kitchen area. Per employee pork skins and beef bones were taken out and will be cooked soon. Per employee beef bones had been taken out about 3 hours prior and pork skins were taken out 1 hour prior. Both items were out during inspection without prep for about 30 minutes. [CA] Keep PHFs at 41F and below for cold holding. Keep PHFs inside cooler until facility is ready to prep. [COS] Both items were placed in 1 door upright cooler to cool down and items will be kept in the cooler until ready to cook.
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 Queen Noodle House? Fix it
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Pan and lid observed to be stacked on handwash sink in back to drain. Employee was going to put pan and lid away. [CA] Facility shall store clean pots and pans out of areas of contamination. [CA] Pan and lid were placed back into dishwasher with dirty dishes to be washed.
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 Queen Noodle House? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket observed to be fraying on 2 door upright cooler. [CA] Replace 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 Queen Noodle House? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers and bags of raw meat, noodles, and soup observed to be stored on floor. [CA] Keep all food at least 6" off of the ground. Recommend getting a cart or table to place food on. [COS] Raw meat was moved into upright cooler. Noodles were moved into prep cooler and soup was reheated and then placed into freezer.
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 Queen Noodle House? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Soup observed on floor measured to be 32F. Per operator soup was taken out of freezer to thaw. [CA] [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. [COS] Soup was returned to freezer and will be defrosted on stove top during reheating.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Pho Queen Noodle House? Fix it
EarlierSep 22, 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.
EarlierSep 17, 2025Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in kitchen observed to have non operational handsoap dispenser. [CA] Provide accessible liquid soap at handwash sink at all times. [COS] Operator purchased loose pump handsoap and placed at 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
K07 Proper hot and cold holding temperatures
Prep cooler to side of cookline measured to have: -Sliced cooked pork at 63F -Bean sprouts at 64F -Raw eggs at 60F -Noodles at 69F Other grilled PHFs in cooler observed to be 93F - 105F(see measured observations). Per operator PHFs were cooked within the last hour and prep cooler was stocked in the last 1.5 hour for lunch service and refrigeration repair technician will be repairing unit today. [CA] PHFs shall be held at 41°F or below for cold holding. When cooler is known to be broken and unable to maintain 41F temperature, discontinue use of unit and ensure PHFs are held 41F or colder. [COS] Grilled PHFs were removed from cooler and placed into other prep cooler. Employees were instructed to make an ice bath and all other PHFs where placed into ice bath to keep PHFs cold.
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)
The department's words
K26 Approved thawing methods used; frozen food
REPEAT VIOLATION: Raw meat observed to be thawing in container on floor. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Old metal cans observed to be used to scoop rice. [CA] Provide scoops with handles in bulk food storage. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken on tray observed to be stored inside 2 door upright freezer above raw beef and shrimp. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Ensure raw poultry is below all other raw animal product to prevent cross contamination.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of meat and broth observed to be stored directly on floor of kitchen. [CA] Store foods 6" off of the floor to prevent cross contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Broth observed in large plastic bucket by shelving across from cookline measured to be 140F. Per operator, soup was moved from stove about 45 minutes prior and shall be held there until needed or shall be cooled. [CA] Use active cooling techniques to rapidly cool PHFs. Spread the broth out into smaller containers, stir frequently, or use ice paddle to actively cool. [COS] Broth was placed into shallow containers by fan and shall be placed into freezer to rapidly cool in 1 hour.
Show 1 more
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler cards observed to have been expired. [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.
EarlierMar 5, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MAJOR: 1) Only handwash station observed to be missing paper towels. [CA] Provide paper towels from handwash station. Enure handwash station is fully stocked at all times. [COS] Operator refilled paper towel dispenser. MINOR: 2) Handwash sink next to clean drainboard side of upright dishwasher. [CA] Provide 6" splash guard to prevent cross contamination. 3) Handwash sink in back area observed to have baskets and containers inside. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Baskets and containers were moved.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K26 Approved thawing methods used; frozen food
REPEAT VIOLATION: Raw meat observed to be thawing in container on floor. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Cardboard and newspaper observed to be used to line work benches and shelves.[CA] Discontinue use of cardboard and newspaper to line shelves and prep shelves and provide nonabsorbent shelf liners. 2) Old metal cans observed to be used to scoop rice. [CA] Provide scoops with handles in bulk food storage. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
The department's words
K07 Proper hot and cold holding temperatures
Cooked beef measured to be 47F in a bowl above prep cooler insert. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep PHFs inside prep cooler inserts. [COS] Beef was moved to prep unit insert.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large pile of cooked beef in 2 door cooler by register area measured to be 137F. Per operator beef was taken out of pot about 30 minutes prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. Keep PHFs in smaller container to efficiently cool PHFs. [COS] Beef was moved into a single layer on multiple trays.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Raw chicken on tray observed to be stored inside 2 door upright cooler above parcooked meats and raw beef. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Ensure raw poultry is below all other raw animal product to prevent cross contamination. REPEAT VIOLATION: 2)Meat observed to be stored in 2 door upright cooler without container or bag directly on shelf. [CA] Store raw meat in containers and not directly on shelves.
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 Queen Noodle House, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Food thawed the wrong way Read the free guide
Call Pho Queen Noodle House
Ask for the manager. Pho Queen Noodle House can only fix what it knows about.
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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 Queen Noodle House?
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.