At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 12, 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. Shanghai Bun Dynasty got more than most. That's from the last routine visit, on Mar 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Shanghai Bun Dynasty?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How 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 Shanghai Bun Dynasty's team
Is this your place?
Welcome, Shanghai Bun Dynasty. We'll walk through this together, one item at a time. To log the fixes, claim Shanghai Bun Dynasty 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 Shanghai Bun DynastyWe'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: Utensils or dishes stored wet or unwashedThe county found: “A counter top is placed on top of the two compartment food prep sink where it is completely obstructs access and use…”
Then the next one.
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 3-305.11, Food Code 6-501.112, Food Code 4-603.16.
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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.
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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 · 4 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 12, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 12, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A counter top is placed on top of the two compartment food prep sink where it is completely obstructs access and use of the prep sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soap, thaw, or other similar preparation of food.
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 Shanghai Bun Dynasty? Fix it
EarlierMar 9, 2026Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels in dispenser at the only handwash sink located in the kitchen. [CA] All handwash sinks shall be able to provide warm water soap, and single-use paper towels for employees to properly wash hands when required. [COS] Employee refilled the paper towel dispenser.
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
Container of fried tofu sitting on top of the prep unit is measured at 69F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding shall be held at or above 135F. [COS] Employee relocated the tofu into the walk-in cooler.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food observed stored on the floor inside the walk-in cooler. [CA] Food shall be stored a minimum of 6 inches off the floor to protect food from contamination and to allow adequate space for ease of frequent cleaning.
The department's words
K23 No rodents, insects, birds, or animals
Multiple small flies and moths observed inside the kitchen area. [CA] Food facility shall be kept free of flies and fly activity.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Accumulation of food debris and grime observed throughout the facility. Observed in gaskets of refrigeration units, inside reach-in coolers at the food line, under shelves and equipment. [CA] Frequently clean floors and equipment to prevent accumulation of debris and grime.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like substance and grime observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate for Manager is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review.
Show 2 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Multiple knives are stored with the blade inside crevice between prep table and the wall. [CA] Food contact surface of utensils shall be stored in a location that is clean. 2) A counter top is placed on top of the two compartment food prep sink where it completely obstructs access and use of the prep sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soak, thaw, or other similar preparation of food. *Repeat violation* Remove counter top and ensure that all parts of the food preparation sink is available for use.
Permits available
The department's words
K49 Permits available
Facility's Environmental Health Permit expired on 2/28/2026. [CA] A food facility shall not operator without a valid Health Permit. A 48 hour notice has been issued. See comments below.
EarlierFeb 5, 2025Routine inspection79 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the walk-in cooler, raw meats are stored on shelves directly above vegetables. [CA] Store raw meats separate or below ready-to-eat foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A counter top is placed on top of the two compartment food preparation sink completely obstructing access and use of the sink. [CA] The food preparation sink shall be available and usable for facility to wash, rinse, soak, thaw, or other similar preparation of food. Remove counter top so that food preparation sink is available for use. Employees were observed using the three compartment warewashing sink for cleaning of produce.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employees observed changing task from handling raw foods to cooked foods with only the changing of gloves and no handwashing. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels prior to putting on new gloves to handle food.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee food handler cards are not available for review. [CA] All employees that handles, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
The department's words
K07 Proper hot and cold holding temperatures
Cooked fish stacked on top of the food prep unit insert across from the deep fryers are measured at 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Show 4 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottle stored by the warewash area is not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1) Single burner cook top is observed in use outside the 6" overhang of the ventilation hood. 2) Steamer is observed in use across from the dishwasher and outside of the ventilation hood. [CA] All cooking equipment shall be within 6 inches overhang of ventilation hood as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Opened bags of bulk foods (rice, sugar, flour) are stored on the dry storage shelves are not inside of containers with a lid. [CA] Once opened, bulk foods shall be protected by being stored inside an approved container with a tight fitting lid. 2) Cases of beverages and cooking oils are stored on the floor in the hallway between dining area and the restrooms. [CA] Foods shall be stored a minimum of 6 inches off the floor and in a location where it is protected from contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Employee observed rinsing wiping towels at the utility sink and placing them back into use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration (100 ppm - chlorine, 200 ppm - quaternary ammonium).
EarlierJan 16, 2025Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Emptied hand soap in only hand wash sink in kitchen. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Employee provided hand soap. Emptied paper towel in dispenser at women's restroom. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee restock paper towel
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee eating and drinking in food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. An open bottle of "Pod Juice" Jewel Mint with 5.5% NIC observed on shelf on top of food prep table at the back of walk-in fridge. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler card is not available to review at the time of inspection. PIC stated that employees were recently hired. Some employees were hired for 2 months. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxes of food were store inside walk-in freezer on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Steam machine across walk-in fridge producing heavy steam that may cause walk-in fridge increase in temperature. Per PIC, steam machine was installed prior to ownership change. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Phone is found next to cutting board actively cutting celery. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
2 compartment sink food prep sink was blocked with a counter. Employees were washing and food prep at 3 compartment sink. Unable to measure 2 compartment sink water temperature at the time of inspection. [CA] A food preparation sink shall be provided in permanent food facilities for the washing, rinsing, soaking, thawing, or similar preparation of foods. Explained to PIC that food prep sink shall be accessible by next inspection. Gasket is heavy damaged in reach-in freezer next to cookline. Debris built up on bottom shelf of reach-in freezer. [CA] Repair or replace gasket Heavy scratched cutting board observed in kitchen. [CA] clean and sanitize cutting board. Resurface cutting board or replace if necessary.
The department's words
K07 Proper hot and cold holding temperatures
Food items in walk fridge measured 45F-47F (see measure observation). Per PIC fridge was opened this morning and employee did not close door properly. Closed door and re-take measurement. Food cool down to 41F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of debris on fan cover and condensation line in walk-in fridge. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulate standing water observed on the floor at the back prep table. [CA] Clean and maintain floor.
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 Shanghai Bun Dynasty, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
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Ask for the manager. Shanghai Bun Dynasty 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.
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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.