At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · May 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Seasons Noodles & Dumplings Garden got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Seasons Noodles & Dumplings Garden?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Hand sink not ready to use K06How 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 Seasons Noodles & Dumplings Garden's team
Is this your place?
Welcome, Seasons Noodles & Dumplings Garden. We'll walk through this together, one item at a time. To log the fixes, claim Seasons Noodles & Dumplings Garden 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 Seasons Noodles & Dumplings GardenWe'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: Cooked food not cooled in timeThe county found: “pork ribs being cooled at room temperature without time monitoring [CA]properly monitor time when cooling perishable…”
First step: If you miss a stage
Then the next one: Utensils or dishes stored wet or unwashed
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 4-603.16, Food Code 3-304.14, Food Code 6-301.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Seasons Noodles & Dumplings GardenWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (12 → 8). That takes a team.
Every visit
LatestMay 6, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected May 6, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
pork ribs being cooled at room temperature without time monitoring [CA]properly monitor time when cooling perishable food at room temperature
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 Seasons Noodles & Dumplings Garden? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
a meat cleaver stored between two work tables [CA]properly store utensils to prevent contamination
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 Seasons Noodles & Dumplings Garden? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
missing wall mounted soap dispensers to handsink next to water heater and front counter handsink [CA]replace missing soap dispensers
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 Seasons Noodles & Dumplings Garden? Fix it
EarlierNov 21, 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 24, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
quat ammonium container empty to 3 comp sink dispenser [CA]replace empty containers
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
soiled wiping clothes under cutting boards [CA]obtain non absorbent cutiing board holder several wiping clothes on food contact surface [CA]maintain wiping clothes in sanitizing solution when not in use
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
urinal in men's restroom covered [CA]maintain toilet fixtures in good repair
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
no probe thermometer [CA]obtain an accurate probe thermometer
The department's words
K07 Proper hot and cold holding temperatures
tofu at 45F in 2 door reach in cooler [CA]maintain perishable food under 41F
EarlierOct 30, 2024Routine inspection92 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the re-use of single use garlic containers to store meat at the cook line. Facility uses serving trays to cool cooked meats. [CA] Food containers intended for single use shall not be reused. Discontinue the use of serving trays in direct contact with food. Use approved food grade sheet trays or pans. Facility installed a household one door upright freezer within the kitchen. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a large pot of soup (190 F) directly on the floor of the cook line. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed open bulk flour and rice bags within the dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored above RTE foods within the 3 door upright refrigerator. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the use of the three compartment warewashing sink to defrost frozen beef. [CA] The warewashing sink shall not be used for food preparation. Use the dedicated one compartment food preparation sink. [Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 Seasons Noodles & Dumplings Garden, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
Call Seasons Noodles & Dumplings Garden
Ask for the manager. Seasons Noodles & Dumplings Garden can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Seasons Noodles & Dumplings Garden?
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
- 92 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.