At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · May 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Shanghai Delight 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 Shanghai Delight?
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
- Hand sink not ready to use K06How to fixFix 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 Delight's team
Is this your place?
Welcome, Shanghai Delight. We'll walk through this together, one item at a time. To log the fixes, claim Shanghai Delight 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 DelightWe'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: “Numerous salted eggs measured 72F while maintained in a 10 gallon tub of water covered with plastic wrap while stored…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.14, Food Code 6-501.112, Food Code 3-305.11.
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 Shanghai DelightWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (27 → 19). That takes a team.
Every visit
LatestMay 21, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected May 21, 2026.
5 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
Numerous salted eggs measured 72F while maintained in a 10 gallon tub of water covered with plastic wrap while stored on a lower shelving unit in the dry storage room. Per staff, the salted eggs had been curing for approximately 2-3 weeks. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Facility shall obtain a HACCP plan issued by the California Department of Public Health if they wish to continue curing eggs in ambient. [COS] Salted eggs were voluntarily discarded. Head chef and manager agreed to discontinue the process.
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 Shanghai Delight? Fix it
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
Colander of spinach observed in the basin of the hand sink in the kitchen. Wall-mounted soap dispenser is broken. Soap provided in a pump bottle maintained on the left-side drainboard of the preparation sink located adjacent to the hand sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide handwashing cleanser in dispenser at handwash stations at all times. Handwashing facility shall be used for no other purpose than handwashing.
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 Shanghai Delight? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Cutting boards stored directly on the floor. Knives stored wedged between prep coolers/prep tables. [CA] Equipment contacting food shall be stored in a sanitary location.
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 Delight? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed chopping up raw beef, then proceeded to pick up a takeout box full of ready-to-eat customer food. No direct contamination of food observed. Employee was instructed to put down the box and wash his hands. Employee proceeded to rinse his hands in the hand sink, before then being instructed to use soap. Employee observed cooking at the wok line, put his gloved his finger in his mouth, then attempted to resume cooking before being stopped and instructed to wash his hands. Employee attempted to rinse gloved hands in the preparation sink before then being instructed to unglove and wash hands in the hand sink. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees washed hands using soap.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Shanghai Delight? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. Per the manager, employees are actively working on obtaining food handler certification. [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.
EarlierOct 23, 2025Routine inspection73 out of 100 (Green placard)
9 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
Beef tendon measured 45F-48F while maintained in the one-door prep cooler across from the cook-line. Per the PIC, it had been taken out of the walk-in cooler and placed into the prep unit last night. Ambient of the unit measured 52F. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Beef tendon VC&D into the trash. See VC&D report. _____________ Minor violations: Raw pork and cooked pork measured 48F-49F while maintained on top of covered prep inserts in the right-side prep cooler across from the cook-line. Per staff, items had been removed from the lower portion of the unit and placed there less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria.
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)
The department's words
K23 No rodents, insects, birds, or animals
25+ old, dead German cockroaches of varying life stages observed in two old sticky traps in the dry storage room. *No other evidence of cockroaches observed* Facility provided most recent pest control report from Crane, which stated that no vermin activity was observed. [CA] Clean and sanitize area of dead cockroaches.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the one-door prep cooler across from the cook-line measured 52F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below to prevent the growth of bacteria. [COS] Refrigerator technician arrived on-site and fixed the prep unit. Ambient remeasured at 41F.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards could not be provided. [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
Containers of raw meat stored directly on the floor of the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw meat, then turned around and attempted to cut/handle green beans before being stopped by this division. [CA] Employee shall wash their hands in following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed hands.
Show 3 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored above uncovered peeled cucumbers and green beans in the walk-in cooler. [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
Employee observed washing spinach in the only handwash sink in the kitchen area. [CA] Handwash sink shall be used for no other purpose than handwashing.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine test strips to test the concentration of bleach in the mechanical dishwasher. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
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 Delight, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F 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
- Hands not washed when needed Read the free guide
Call Shanghai Delight
Ask for the manager. Shanghai Delight 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 Shanghai Delight?
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
- 81 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.