At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Aug 22, 2026
At the routine inspection on Aug 22, 2026. The latest visit, on Aug 27, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most coffee shops here got 0 to 9 points taken off. Phuc Long Coffee & Tea got more than most.
Compared with 385 Santa Clara County coffee shops. Each shop's last routine inspection counts.
What was found out about Phuc Long Coffee & Tea?
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
- Equipment in poor repair K35How to fixFix it
- Pests seen inside: flies K23How 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 Phuc Long Coffee & Tea's team
Is this your place?
Welcome, Phuc Long Coffee & Tea. We'll walk through this together, one item at a time. To log the fixes, claim Phuc Long Coffee & Tea 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 Phuc Long Coffee & TeaWe'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: “1. Sea salt cream and coffee cream in the prep unit measured 52F. [corrective action] Maintain potentially hazardous…”
First step: If food is out of range
Then the next one: Equipment in poor 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 6-501.112, Food Code 2-301.15, Food Code 3-304.14.
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 Phuc Long Coffee & TeaWe'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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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 (1 routine, 1 follow-up).
Nice work, Phuc Long Coffee & Tea. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Fewer points taken off than last time (26 → 20). That takes a team.
Every visit
LatestAug 27, 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 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Aug 22, 2026: 80 out of 100 (Green placard).
EarlierAug 22, 2026Routine 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
K07 Proper hot and cold holding temperatures
1. Sea salt cream and coffee cream in the prep unit measured 52F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Per manager, cream was prepared earlier today. Cream was moved to the undercounter cooler (below the espresso machine). 2. Milk in the undercounter cooler (next to prep unit) measured 60F. [corrective action] Maintain potentially hazardous foods at 41F or below. [correction] Two cartons of milk was discarded by manager (less than 1/2 full). 3. Cha lua (steamed pork) in the table top prep unit measured 45F. [corrective action] Maintain potentially hazardous foods at 41F or below. Note: Prep unit appeared to be operating at 37F. Prep unit was not completely filled with metal inserts, allowing cold air to escape. Manager placed empty inserts into the prep unit.
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 Phuc Long Coffee & Tea? Fix it
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the prep unit measured 50F. Ambient temperature of the adjacent undercounter cooler measured 55F. [corrective action] Repair both refrigerators so that they are capable of holding food at 41F or below. Do not store any potentially hazardous food items in these units, such as milk or cream, until they are repaired.
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 Phuc Long Coffee & Tea? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1. Observed one dead cockroach in a pan of water under the 3-comparmtn sink. Pan was placed under the sink to catch leaking water from the drain line. [corrective action] Ensure facility is free of cockroaches. Note: No other cockroach was found at time of this inspection. Reviewed most recent pest control report from The Pied Piper dated 07/30/2026. Report did not note any pest activity. Ensure to follow instructions on the report to clean dirty floor drains and to remove any food or grease. 2. Observed flies in the back area, especially around floor sinks. [corrective action] Eliminate flies from this facility. Note: Had 3-way call with manager, [name], and pest control technician, Michael. Discussed observations and requested for a pest control service this week to treat flies and ensure no cockroaches.
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 Phuc Long Coffee & Tea? 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 storage rack placed in front of the mop sink, completely obstructing it. [corrective action] Move the rack so that the mop sink is accessible to discard wastewater.
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 Phuc Long Coffee & Tea? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak under the 3-compartment ware washing sink. [corrective action] 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 Phuc Long Coffee & Tea? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Equipment was found to be stored in the back hand sink. [corrective action] Keep the hand sink clear so that it is accessible for hand washing. [correction] Equipment was removed. Note: Another hand sink available in the front area.
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 Phuc Long Coffee & Tea? Fix it
EarlierJul 17, 2025Routine inspection74 out of 100 (Green placard)
8 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
Measured whole milk at 60F that was sitting out during rush hour for approximately 2 hours. [CA] PHFs shall be held at 41°F. [COS] Whole milk was placed back into fridge to cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink near 3-comp sinks was filled with clean prep-fridge inserts. Other handwash sink was available near front service area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee drink stored uncovered next to food in upright fridge in kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths stored on food surfaces around the kitchen and at the front prep-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Handler Cards were available during inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Employee restroom hot water measured at 75F. There are several alternative handwash sinks available for proper handwashing. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach in water bucket. Did not observe any other activity in kitchen or food prep areas. [CA] Clean and sanitize area of dead cockroaches or old droppings.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
3-comp sink is leaking from drain pipes. A spill bucket was placed under pipes to catch leaking waste water. [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.
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 Phuc Long Coffee & Tea, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Hand sink not ready to use Read the free guide
Call Phuc Long Coffee & Tea
Ask for the manager. Phuc Long Coffee & Tea 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 Phuc Long Coffee & Tea?
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.