At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · County inspection, Follow-up inspection · Mar 6, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Ramen Osaka got more than most. That's from the last routine visit, on Mar 4, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ramen Osaka?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 Ramen Osaka's team
Is this your place?
Welcome, Ramen Osaka. We'll walk through this together, one item at a time. To log the fixes, claim Ramen Osaka 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 Ramen OsakaWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “The make-shift screen installed on the back door does not prevent vermin infestation. [CA] Replace it with proper…”
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 4-603.16, Food Code 2-301.14, Food Code 2-301.15.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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
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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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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).
Every visit
LatestMar 6, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 6, 2026.
3 violations listed, 0 marked critical.
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
The make-shift screen installed on the back door does not prevent vermin infestation. [CA] Replace it with proper screen door.
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 Ramen Osaka? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
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 Ramen Osaka? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
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 Ramen Osaka? Fix it
EarlierMar 4, 2026Routine inspection64 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees returning from smoke break dod not wash hands before touching food products and cleaning utensils. [CA] Employee must be trained that they need to wash hand when returning to the kitchen, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees was told to wash her hands (COS)
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
K06 Adequate handwash facilities supplied, accessible
There was no paper supply on the handwash station located in the restroom. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).
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
Some potentially hazardous foods stored on the preparation table, including boiled sliced pork, noodle, and boiled eggs were measured between 49°F and 55 °F. The chef said the food products were moved from the walk-in cooler into the preparation fridge an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The chef stores both food products on an ice bath and some time coded to be used within the next one hour (COS).
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
K01 Demonstration of knowledge; food safety certification
The food manager certificate is expired. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
A non-service dog was observed sleeping back in the kitchen area. [CA] Only service animals are allowed inside the facility. Employees must ask the pet owner if the animal is a service animal to allow it inside the facility. The dog was removed from the facility by the owner.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
An approved noodle machine was observed back in the kitchen area. [CA] Please do not bring food contact equipment without a written approval from the health department. The machine must be removed from the facility until plan and specification is submitted to our office and approved by our plan check unit.
EarlierJul 31, 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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
The restaurant store ramen and boiled eggs at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone. [CA] If the restaurant is using TPHC, proper time/temperature logs must be maintained for the food products stored at room temperature using the method. The chef was allowed to time code the food product to be used in the next two hours (COS).
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas. Spider webs and dirt accumulation was observed on the walls above the preparation and storage areas. [CA] Conduct thorough regular cleaning on the walls.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling of freshly cooked pork was being done at room temperature back in the kitchen area.. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
EarlierJan 29, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Repeated violation: Written procedures for utilizing TPHC was not available for review. [Corrective Action] Maintain a copy of the TPHC form at the facility to be able to review.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area. Some food products were also stored below the handwash sinks. [CA] Store all open bag food products in properly labeled bulk containers. To prevent possible contamination from the sink, please stop storing any food product below the sink.
EarlierJan 24, 2025Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).
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
Shell eggs on boxes were measured at 55 oF stored outside the upright fridges. Some potentially hazardous food stored on the steam the preparation table like sliced pork and rice noodle were measured above 50 oF as well. The chef said the eggs were delived and hour ago and the other food products stored on the preparation table were taken less than two hours ago from the upright fridges. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The eggs were unpacked and stored on the fridge and the sliced pork and noodle were stored with a time code to be used in the next two hours (SA).
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some open bag food products were stored on the shelf of in the dry storage area. Some food products were also stored below the handwash sinks. [CA] Store all open bag food products in properly labeled bulk containers. To prevent possible contamination from the sink, please stop storing any food product below the sink.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area and some inside one of the restroom. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. No food utensils, equipment, or food products may be stored inside the restroom.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Written procedures for utilizing TPHC was not available for review. Some of the food products stored on the counter using time as public health control method including noodle did not have any time/temperature logs. [Corrective Action] Maintain a copy of the TPHC form at the facility to be able to review. If time is going to be used as a public health control to keep any food product out of the safe temperature zone, proper time/temperature logs must be maintained.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeated violations: There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens. An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood. Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink located back in the kitchen area was partially blocked by boxes of food products. [CA] Make the handwash sink easily accessible for employees to wash hand whenever it is necessary.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Repeated violation: Abundant food residue buildup was observed on the floor below the cook-line. Abundant dust accumulation was also observed on the walls above the ice machine, the water heater, and the cook-line. [CA] Conduct a thorough cleaning on the floor and and walls of the facility.
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 Ramen Osaka, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Ramen Osaka
Ask for the manager. Ramen Osaka 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.
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.