At a glance
CleanCleaver food safety systematic review results
What happened?
53/ 100 · 47 points taken off
16 problems found · 2 marked critical · Routine county inspection · Aug 27, 2026
At the routine inspection on Aug 27, 2026. The latest visit, on Aug 28, 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 Tau Bay 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 Tau Bay?
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: roaches K23How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Tau Bay's team
Is this your place?
Welcome, Pho Tau Bay. We'll walk through this together, one item at a time. To log the fixes, claim Pho Tau Bay 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 Tau BayWe'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: roachesThe county found: “FOUND 2 DEAD COCKROACHES IN THE FOLLOWING AREAS: ON THE FLOOR NEAR THE WALK IN FREEZER IN THE KITCHEN, NEAR THE BACK…”
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 3-302.11, Food Code 2-301.15, Food Code 3-305.11.
Try it yourself
Fix and log it: Pests seen inside: roaches
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 Tau BayWe'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 · 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 Tau Bay. 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
LatestAug 28, 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 Aug 28, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 27, 2026: 53 out of 100 (Red placard).
EarlierAug 27, 2026Routine inspection53 out of 100 (Red placard)
16 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
FOUND 2 DEAD COCKROACHES IN THE FOLLOWING AREAS: ON THE FLOOR NEAR THE WALK IN FREEZER IN THE KITCHEN, NEAR THE BACK DOOR BY A SHELF WITH DRY FOOD AND PAPER GOODS NEAR THE RESTROOM. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT [phone] WHEN READY FOR A RE-INSPECTION.
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 Tau Bay? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
THE FOLLOWING FOOD WAS FOUND BETWEEN 47F AND 52F F STORED IN THE WALK IN COOLER FOR OVER 4 HRS.: RICE POURIDGE 52F, TOMATO SAUCE 47F, ORANGE SAUCE 48F. FOUND THE BEAN SPROUTS AT 77F STORED ON THE SHELF IN THE KITCHEN. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE REST OF THE FOOD HAS BEEN IN THE REFRIGERATOR FOR LESS THAN 4 HRS, PER OPERATOR. THE FOOD WAS RELOCATED TO A WORKING REFRIGERATOR/FREEZER. FOUND THE COOKED CHICKEN IN THE SERVICE REFRIGERATOR TO INSERT AT 42F AND THE SHRIMP AT 45F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.
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 Tau Bay? Fix it
Not critical (14)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND AN EMPLOYEE'S CUP STORED ON TOP OF THE SLICER. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS FOUND THE MOP INSIDE THE BUCKET. [CA] HANG THE MOP TO AIR DRY. FOUND CLUTTER BELOW THE DRY STORAGE/TOWELS SHELF NEAR THE BACK DOOR. [CA] REMOVE THE CLUTTER.
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 Tau Bay? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND A LAYER OF ALUMINUM FOIL WRAPPED AROUND THE EDGE OF THE HOOD. [CA] REMOVE THE FOIL.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Pho Tau Bay? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND SEVERAL FOODS UNCOVERED IN THE WALK IN FREEZER AND WALK IN COOLER. [CA] COVER FOOD. FOUND RAW CHICKEN STORED NEXT TO BAGGED SHRIMP AND PRODUCE IN THE WALK IN FREEZER. [CA] STORE CHICKEN BELOW SHRIMP.
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 Tau Bay? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND A CREVICE ON THE WALL BY THE WALK IN COOLER. [CA] SEAL ALL CREVICES TO DENY VERMIN HARBORAGE. FOUND THE FLOORS IN THE KITCHEN, WALK IN COOLER AND WALK IN FREEZER WITH FOOD DEBRIS. [CA] CLEAN THE FLOORS MORE OFTEN.
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 Tau Bay? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND 2 BUCKETS STORED IN FRONT OF THE HAND WASH SINK. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
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 Tau Bay? Fix it
Show 9 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND THE ORIGINAL TIN CANS BEING USED TO STORE FOOD IN THE SERVICE REFRIGERATOR. [CA] USE FOOD GRADE WASHABLE CONTAINERS. FOUND PREPACKAGED CHILI CONTAINERS STORED IN THE SANITIZER BUCKET. [CA] DO NOT STORE FOOD IN THE SANITIZER BUCKETS.
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 Tau Bay? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
THE WALK IN COOLER IS UNABLE TO KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. [CA] REPAIR/ADJUST THE WALK IN COOLER SO THAT IT CAN KEEP THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. FOUND THE SERVICE REFRIGERATOR ACROSS THE COOK RANGE WITH WATER BUILD UP. [CA] REPAIR THE REFRIGERATOR. FOUND CARDBOARD LINING SOME SHELVES IN THE KITCHEN. [CA] DISCONTINUE LINING THE SHELVES WITH CARDBOARD.
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 Tau Bay? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A CONTAINER WITH SUGAR AND HONEY STORED ON THE FLOOR IN THE SMALL ROOM NEXT TO THE KITCHEN. FOUND SEVERAL FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Tau Bay? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND THE CONCENTRATION OF CHLORINE SANITIZER AT 200PPM. [CA] PROVIDE 100 PPM. COS
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Pho Tau Bay? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE EXTERIOR SIDE OF THE BULK CONTAINERS WITH FOOD DEBRIS THROUGHOUT THE KITCHEN. [CA] CLEAN THE CONTAINERS MORE OFTEN.
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 Tau Bay? Fix it
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
MISSING THE CONSUMER WARNING SIGN EITHER POSTED IN PUBLIC VIEW OR IN THE MENU REFERENCING THE RAW FOOD. [CA] PROVIDE CONSUMER WARNING.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
FOUND A LEAK AT THE FOOD PREPARATION SINK NEAR THE WALK IN FREEZER.[CA] REPAIR THE LEAK.
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 Tau Bay? Fix it
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Pho Tau Bay? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
THE FOOD HANDLER'S CARDS HAVE EXPIRED. [CA] PROVIDE CURRENT FOOD HANDLER'S CARDS.
EarlierOct 24, 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.
EarlierOct 22, 2025Routine inspection63 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
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
FOUND YOGURT BEING MAKE ON LOCATION AND RETAILED. [CA] MUST STOP MAKING YOGURT AND RETAILING AS YOU NEED A CDFA LICENSE TO DO SO. REMOVE THE YOGURT FROM SALE.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
FOUND TAPIOCA PEARLS WITH NO DATE AND TIME MARKINGS TO BE USED WITH TIME AS A PUBLIC HEALTH CONTROL. [CA] MUST USE DATE AND TIME TO KEEP THE FOOD SAFE UP TO 4 HRS. SEE VC&D
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
FOUND THE SHELLED EGGS AT 76F STORED ON THE COUNTER IN THE KITCHEN. FOUND THE BEAN SPROUTS AT 70F STORED ON THE COUNTER IN THE KITCHEN. FOUND FISH CAKE AT 54F STORED ON THE TOP OF THE INSERTS IN THE SERVICE REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. OWNER STATES THAT THE FOOD HAS BEEN OUT FOR LESS THAN ONE HOUR. THE FOOD WAS RETURNED TO THE REFRIGERATOR.
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
FOUND 3 GLASSES WITH JUICE STORED ON THE FOOD PREPARATION TABLES. [CA] USE CONTAINERS WITH A LID AND STRAW IN THE FOOD PREPARATION AND FOOD STORAGE AREAS FOR EMPLOYEES.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND MULTIPLE POTS AND BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER AND WALK IN FREEZER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
The department's words
K01 Demonstration of knowledge; food safety certification
THE FOOD SAFETY CERTIFICATE FOR MANAGERS HAS EXPIRED. [CA] PROVIDE A CURRENT FOOD SAFETY CERTIFICATE.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND MOLD ON THE WALL ABOVE THE 3 COMPARTMENT SINK. [CA] REMOVE THE MOLD.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A TRASH PLASTIC BAG COVERING THE CHICKEN, FOUND NEWSPAPER COVERING THE ONIONS. FOUND A BLACK TRASH BAG LINING A LARGE NON FOOD GRADE CONTAINER AND USING IT TO STORE THE COOKED BEEF BONES IN THE WALK IN COOLER. [CA] USE ONLY FOOD GRADE COVERINGS AND TO STORE FOOD.
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH STORED ON THE COUNTER IN THE FRONT SERVICE AREA. [CA] STORE WIPING CLOTH IN A SANITIZER SOLUTION WHILE NOT IN USE.
EarlierApr 25, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
Packages of cured uncooked ground pork (nem nuong) was measured at 48 degrees Fahrenheit. Per employee, the nem nuong was going to be cooked. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Employee returned the nem nuong back into the walk-in cooler.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Rice noodles observed stored on the dishwasher's drainboard. [Corrective Action] Discontinue storing any food on the dishwasher's drainboard. 2. Observed containers of food stored directly on the floor in the walk-in cooler and walk-in freezer. [Corrective Action] Store all foods at least 6 inches above the floor on approved shelving.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed knives stored between the work table and the wall near the meat slicers. [Corrective Action] Discontinue storing knives in the crevice. 2. Observed employee arm rubbing against scoops when reaching for the paper towels at the handwash sink at the service area. [Corrective Action] Re-located the scoops.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Broken and missing floor tiles observed at the cookline. [Corrective Action] Maintain floor in good condition. 2. Dust accumulation on the ceiling in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Grime accumulation on the side of the ice machine. [Corrective Action] Thoroughly clean and maintain clean. 2. Dust accumulation on the fan guard in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 3. Grease accumulation on the containers at the dry storage area. [Corrective Action] Thoroughly clean and maintain clean. 4. Grime accumulation on the shelving of the work table. [Corrective Action] Thoroughly clean and maintain clean.
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 Tau Bay, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Wiping cloths left out of sanitizer Read the free guide
Call Pho Tau Bay
Ask for the manager. Pho Tau Bay 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.