At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Sep 1, 2026
At the routine inspection on Sep 1, 2026. The latest visit, on Sep 12, 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 San Jose 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 San Jose?
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
- No backflow test on file K41How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 San Jose's team
Is this your place?
Welcome, Pho San Jose. We'll walk through this together, one item at a time. To log the fixes, claim Pho San Jose 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 San JoseWe'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: “At the cook-line, raw shell eggs measured 76F, bean sprouts measured 74F, a summer rolls measured 71F. Per staff, raw…”
First step: If food is out of range
Then the next one: No backflow test on file
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 6-501.111, Food Code 6-501.112, Food Code 3-305.11, Food Code 3-302.11.
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 San JoseWe'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.
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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 5 times in the last 12 months (3 routine, 2 follow-up).
Nice work, Pho San Jose. 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.
Every visit
LatestSep 12, 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 Sep 12, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 1, 2026: 70 out of 100 (Green placard).
EarlierSep 11, 2026Follow-up inspectionRed placard
2 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Towards the back of the kitchen area, observed storage of an open container of rice with a cockroach carapace in the container. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be immediately discarded. [COS] Container of rice was VC&D due to contamination and adulteration.
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 two live cockroaches, including one on the upper shelving immediately to the left of the kitchen entrance doors, and one below the warewash machine. Observed a single dead cockroach underneath the ice machine. Observed open cracks, crevices, and holes in the facility. 1. Observed Vermin: Documented in the following areas 2. Supervisor Notified: [name] 3. 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. Seal all cracks, crevices, and holes in the facility to prevent further harborage. 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.
EarlierSep 10, 2026Routine inspectionRed placard
4 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: Live cockroaches of various life stages within the following locations: - 10 plus within and under boxes of ginger on the floor of the dry storage room. - On the floor under the under right refrigerator within the storage area. - Between the wall mounted shelving and FRP above the food preparation sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, thi thanh ha nguyen , 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.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Live cockroaches on and within boxes of ginger stored on the floor of the storage area. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Boxes of ginger voluntarily condemned and discarded.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed holes in the wall/ baseboards at the following areas: 1. Below the hand wash sink adjacent to the food preparation sink 2. Broken cove-base tiles below both cook line hand wash sinks 3. Gaps between the cook line stainless steel and the wall surfaces [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food boxes stored directly in the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierSep 1, 2026Routine inspection70 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
At the cook-line, raw shell eggs measured 76F, bean sprouts measured 74F, a summer rolls measured 71F. Per staff, raw shell eggs removed from refrigeration less than 2 hours prior, bean sprouts had been maintained out for approximately 3 hours, and summer rolls had been prepared less than 45 minutes prior. Per staff, summer rolls are maintained out in ambient, but are used at a rate in which they do not stay in ambient for more than 2 hours. No evidence of time markings observed for summer rolls. At the entrance to the kitchen, bean sprouts measured 67F in a large tub in ambient, sliced pork measured 62F and shrimp measured 56F while maintained in a completely melted ice bath. Per staff, items had been removed from refrigeration approximately 10 minutes prior. Upon further questioning, staff stated that items may have been removed from refrigeration about 1 hour prior. In the prep cooler across from the cook-line, beef brisket and sliced beef measured between 43F and 45F while maintained overfilled over the fill limits or in bowls on top of the inserts. Per staff, items had been relocated there approximately 45 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Summer rolls to be served or discarded by 6PM. All other potentially hazardous foods were either relocated to refrigeration or placed into proper ice baths. TPHC form for summer rolls filled out with the manager.
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 San Jose? Fix it
Not critical (9)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a wiping cloth wrapped around a leak in the pipe of the hand sink at the entrance to the kitchen. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Pho San Jose? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw shell eggs stored above vegetables in the walk-in cooler. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 San Jose? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 10+ flies flying around the area of the cook-line. Observed flies flying close to uncovered containers of food. At the back kitchen area, observed 5+ flies near the open back door and mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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 San Jose? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee scratching his armpit on the outer layer of his shirt and handling his personal phone, then proceeded to place a hand on bean sprouts maintained in ambient. Observed the manager returning back into the kitchen after a smoke break, donned gloves, then attempted to resume handling food before being stopped and instructed to wash hands. Observed employee handle raw meat, then did not wash hands thereafter. No direct contamination observed. Observed employee move a trash can, then did not wash hands thereafter. Observed dishwashing employee handle soiled dishes, then attempted to take cleaned dishes out of the mechanical dishwasher before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed aforementioned employees to de-glove and properly wash hands.
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 San Jose? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety certificate could not be provided. Per the PIC, the old manager is now employed at the other location and the new manager has not yet obtained her food safety certification. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Show 4 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cleavers and a pair of scissors wedged in the crevices between refrigerators at the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location.
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 San Jose? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Four plastic bags of poached chicken measured between 63F and 65F while maintained on the upper-most shelf in the walk-in cooler. Per the PIC, chicken had been cooked, placed into bags, and placed into the walk-in cooler to cool approximately 3-4 hours prior. Observed beef brisket cooling while maintained wrapped in multiple layers of thick plastic in the walk-in cooler. In the walk-in freezer, 8 containers beef broth measured between 61F and 68F. Per the PIC, beef broth had been cooked and relocated to the walk-in freezer approximately 3-4 hours prior. [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. *Note: Per PIC, beef broth is from concentrate. Consider adding ice (instead of additional water) to aid in the cooling process. Alternatively, facility may consider the use of ice paddles. [COS] Chicken and brisket was unbagged/unwrapped to facilitate cooling. Instructed employees to stir beef broth to facilitate cooling.
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 San Jose? Fix it
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 employees' half eaten slices of watermelon maintained at the cook-line, directly above and adjacent to ready to eat foods. Observed employee keys stored dangling on a hook above a container of recently cooked beef broth. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in areas of food preparation or food storage. Observed the back door maintained open. [CA] Keep door closed to prevent the intrusion of pests/vermin into the facility.
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 San Jose? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed cases of food stored on the floor in the walk-in freezer. Observed a case of green onions stored on the floor in the middle of the kitchen. Observed a pan of cooking oil stored on the floor underneath the dry storage shelves. Observed a pot of beef broth maintained on the floor adjacent to the cook-line. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 San Jose? Fix it
EarlierDec 19, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Candied jerky from Honest Jerk and cookies from Reese's do not appear to come from an approved source. [Corrective Action] Discontinue sales of Honest Jerk and Reese's. Ensure products are from an approved source. [Suitable Alternative] Operator will pull items and store walk-in cooler and not sell.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Gap observed under the screen curtains for the back door. [Corrective Action] Ensure screen fully covers the back door.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water for the handwash sink at the service area. Faucet appears to be connected to be a warm water faucet. [Corrective Action] Provide hot water of at least 100 degrees Fahrenheit for handwash sinks. If hot and cold water is premixed, provide warm water at 100 - 108 degrees Fahrenheit.
The department's words
K01 Demonstration of knowledge; food safety certification
Multiple expired Food Handler's Cards. [Corrective Action] Maintain Food Handler's Card current and valid.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Damaged wall and cove base tile observed behind the microwave. Damaged flooring observed by the food prep sink. [Corrective Action] Maintain floors and walls in good condition.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation within the gaskets on the doors of the refrigeration units at the cookline. [Corrective Action] Thoroughly clean and maintain clean.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Vermicelli noodles, red rice, chicken were observed stored in direct contact with plastic shopping bags. [Corrective Action] Store foods in food grade bags or containers. 2. Knives observed stored in the crevice between the 2 door prep cooler and the single door prep cooler. [Corrective Action] Discontinue storing knives in the crevice. Store in a clean and dry location.
EarlierOct 8, 2024Routine inspection78 out of 100 (Green placard)
7 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
In the preparation refrigerator inserts, multiple PHF's measure between 47-52F including: cooked chicken, beef bone, and brisket. Container were observed overfilled. Per operator, prep fridge lid had been left open for less than 2 hours. [CA] Potentially hazardous foods shall be held cold at 41°F or below. [SA] Operator was instructed to remove a portion of the food stored in the inserts and relocate them to walk in for rapid cool down.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Utensils found stored in preparation refrigerator crevices. [Ca] Ensure utensils are properly stored to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured at 0ppm in the dishwasher. Not in active use. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Operator replaced sanitizer bucket, retested at 50ppm.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked quail observed cooling in deep metal container. [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 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. [COS] Cooked quail was relocated to the walk in cooler and placed on shallow pan.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of facility was observed open. Mesh strip door is installed in doorway, creating large gaps. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Multiple uncovered containers of raw and cooked meats were observed in walk in cooler, preparation refrigerator, and under counter refrigerator. [CA] Ensure food is separated and protected contamination. Cover food containers properly.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is lacking chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 San Jose, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Raw food not kept apart from ready-to-eat food Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Hands not washed when needed Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
Call Pho San Jose
Ask for the manager. Pho San Jose 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.