At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jul 31, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Pho San Jose 2 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 2?
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
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- No menu note about raw or undercooked food K19How 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 2's team
Is this your place?
Welcome, Pho San Jose 2. We'll walk through this together, one item at a time. To log the fixes, claim Pho San Jose 2 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 Jose 2We'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: “Bean sprouts held on work surface at room temperature. Bean sprouts measured 73F. [corrective action] Maintain bean…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.15, Food Code 6-501.112, Food Code 4-603.16, Food Code 3-501.19.
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 Jose 2We'll set it up with you. 25 days free.
Replies are part of a paid plan. We read each one before it goes up. You can take it down any time. Only the department can change its record.
Do you work there, and someone else owns it? I work there
What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
Left alone, the same items can come back at the next inspection. Fixed together, they're done.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (27 → 16). That takes a team.
Every visit
LatestJul 31, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jul 31, 2026.
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
Bean sprouts held on work surface at room temperature. Bean sprouts measured 73F. [corrective action] Maintain bean sprouts at 41F or below. [corrective action] Ice was added to bean sprouts.
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 2? Fix it
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door (near walk-in cooler) found to be kept open. [corrective action] Keep the door closed or install a screen door to prevent pests from entering 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 2? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed "rare steak" offered on the menu. [corrective action] Place an asterisk (or other symbol) next to any menu item served raw or undercooked and provide consumer advisory on the menu.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink at the cook line was lacking a paper towel dispenser. [corrective action] Install a paper towel dispenser near this hand sink and keep stocked. Note: Other nearby hand sink available.
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 San Jose 2? Fix it
EarlierApr 1, 2026Routine inspectionGreen placard
7 violations listed, 0 marked critical.
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed build up of grime on floors and walls throughout the kitchen: beverage preparation area, dry storage room, storage area outside of the walk-in refrigerator. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaky faucet at the two-compartment food preparation sink at the cook line. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
The department's words
K23 No rodents, insects, birds, or animals
Observed 20+ rodent droppings on floor in the external storage room where the water heater and water filtration system is located. No food nor food equipment maintained inside room. Observed no signs of vermin inside main food facility. [CA] Clean and sanitize area of old droppings.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towels at the hand wash station at the cook line not easily accessible. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure hand soap and paper towels are readily available and easily accessible at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Multiple refrigeration units were not turned on and/or inoperable: Food preparation refrigerator at the end of the cook line, one-door upright refrigerator at end of cook line, upright refrigerator at the drive through area. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Show 2 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed build up of grime on refrigerator door handles, light switches, storage racks, etc. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mechanical dish machine failed to dispense any measurable sanitizer after two cycles. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM or per manufacturer specifications. [SA] Temporarily utilize the three-compartment sink for manual ware washing. Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). Build up of pink growth matter observed on the white baffle of the ice machine closes to the drive-through window. [CA] Clean, sanitize, and maintain food contact surface.
EarlierJun 18, 2025Routine inspection73 out of 100 (Green placard)
9 violations listed, 1 marked critical.
Critical (1)
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
At time of inspection, observed boba subjected to time as a public health control not properly labeled. Employee had placed sticker on container upon this Division entering into the kitchen. Container of grilled pork maintained at the griddle measuring between 118F to 120F. Employee stated that pork chops were par-grilled in preparation for the lunch rush is is usually discarded if not served after 4 hours. Container was not labeled. Container of steamed egg cake maintained inside the food preparation refrigerator measured at 83F. Employee stated that eggs were steamed in preparation for orders, is usually maintained out in ambient temperature, and discarded if not served after 4 hours. Container was not labeled. [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.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station by the beverage preparation area lacked paper towels. Second hand wash station by the food preparation sink available with warm water, hand soap, and paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels were maintained outside of dispenser at the hand wash station at the drive through area. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. Accumulation of grime observed on faucets of hand sinks throughout the kitchen. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Metal cool of cooked pork cooling inside the merchandiser refrigerator outside of the walk-in refrigerator kept covered with small opening to allow for air exchange. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Plastic cover was partially removed to expedite cooling process.
The department's words
K07 Proper hot and cold holding temperatures
Beans sprouts maintained in an adequate ice bath measuring between 45F to 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. This Division recommends maintaining PHF item subjected to time as a public health control (TPHC) [COS] Employee added more ice to immediately cool.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed employee utilizing two-compartment food preparation sink as dump sink to rinse blenders while raw chicken was actively thawing in the next basin. [CA] All food shall be separated and protected from possible contamination.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,435.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed heavy accumulation of debris and/or grime on floors and walls: - Stainless steel wall behind the griddle. - On floors on of the cookline, especially underneath preparation refrigerators, hand sink, and cook line. - On floors in the rear ware washing area., underneath and on the side of ice machine, preparation sink, three-compartment sink, etc. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease on ventilation hood filters. [CA] Ventilation hood filters shall be maintained clean and good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed plastic to-go containers used as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Observed scoops used for bulk ingredients maintained with handle in direct contact with ingredient (bins at the drive through). [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed large cleaver maintained wedged between the wall and food preparation refrigerator at the cook line across from the noodle preparation area. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hand sink not ready to use Read the free guide
Call Pho San Jose 2
Ask for the manager. Pho San Jose 2 can only fix what it knows about.
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Complain directly to the health department
We are not the health department. You can report to them on their site. Report to County of Santa Clara Department of Environmental Health (opens the department's site)
When regulars speak up kindly and kitchens fix things, the whole neighborhood eats well. Now you know what the inspector found, and what you can do about it.
Do you work at or run Pho San Jose 2?
See the plan to fix each item and show what you did.
Address thisAbout this record
Opens the county's own page for this place.
Most people don't know what a normal result looks like for a place that's open every day. The ranges use each place's last routine inspection in this area. No other county is mixed in.
100 means the inspector found no problems. Santa Clara County takes points off for each problem. Big ones take off more.
The county posts a green, yellow or red placard after each inspection, and gives routine inspections a score. In the county's data, a routine inspection with no violations listed scored 100, and the score drops as violations are found. The county's page does not say which scores or findings give each color: ask the department.
- Inspection type
- Routine inspection
- Result
- 84 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.