At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Sep 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Shihlin Taiwan Street Snacks 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 Shihlin Taiwan Street Snacks?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- No backflow test on file K41How 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 Shihlin Taiwan Street Snacks' team
Is this your place?
Welcome, Shihlin Taiwan Street Snacks. We'll walk through this together, one item at a time. To log the fixes, claim Shihlin Taiwan Street Snacks 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 Shihlin Taiwan Street SnacksWe'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: “In the three-door upright cooler, raw chicken, raw shell eggs, cooked chicken, and tofu measured between 47F and 49F.…”
First step: If food is out of range
Then the next one: No backflow test on file
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 3-501.19, Food Code 6-501.112.
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.
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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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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (25 → 5). That takes a team.
Every visit
LatestSep 8, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Sep 8, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
In the three-door upright cooler, raw chicken, raw shell eggs, cooked chicken, and tofu measured between 47F and 49F. Per the PIC, all potentially hazardous foods had been delivered and/or placed into the unit approximately 3 hours prior. Ambient of the unit measured 49F on the right side, and 51F on the left side, via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that refrigeration is capable of maintaining potentially hazardous foods at 41F or below during all hours of operation. [COS] Instructed staff to relocate all potentially hazardous foods in the unit to alternate refrigeration.
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 Shihlin Taiwan Street Snacks? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand sink in the kitchen observed extremely slow draining. [CA] Repair plumbing and maintain in good repair.
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 Shihlin Taiwan Street Snacks? Fix it
EarlierMar 2, 2026Follow-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.
EarlierFeb 23, 2026Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods, including raw chicken, peeled boiled eggs, beef, tofu, raw shell eggs, and cooked chicken measured between 64F and 66F while maintained in the clear, three-door upright cooler at the cook-line. Per staff, the cases of chicken and some of the tofu had been delivered today, less than 4 hours prior. Staff stated that all other items had been maintained in the unit overnight. Ambient of the unit measured 64F via probe. Staff states that they felt that the unit has been warm, but the digital display on the unit read 34F. *Note: Digital display on the unit is inaccurate by more than 20F. Facility shall utilize internal thermometers placed inside units. See K39m. Raw chicken measured 54F while maintained in a completely melted ice bath to the right of the cook-line. Raw chicken measured 58F while maintained in a container in an improper ice bath on the prep table across from the cook-line. Per staff, chicken had been delivered today, approximately 3 hours prior. A container of raw shell eggs measured 70F while maintained out of temperature control on a storage rack at the back of the kitchen. Per staff, eggs had been delivered today 3 hours prior and partitioned into the container. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees voluntarily discarded all of the potentially hazardous foods maintained in the three-door upright for greater than 4 hours. Raw chicken in improper ice baths used or discarded by 5PM. Raw shell eggs relocated to under-counter cooler at the front service counter.
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
Only hand sink in the main kitchen area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee refilled wall-mounted 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.
Not critical (4)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration units lacks thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal phones stored on top of food preparation surfaces. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the clear three-door upright cooler to the right of the cook-line measured 64F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed carrying a bag full of raw chicken. Employee then proceeded to touch refrigerator door handles and a container of cooked chicken. No direct contamination observed. Employee observed washing gloved hands. Employee observed touching face and nose, then continued onto food preparation. [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] Employee properly washed hands.
EarlierAug 11, 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.
EarlierAug 7, 2025Routine inspection60 out of 100 (Yellow placard)
12 violations listed, 2 marked critical.
Critical (2)
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
Facility uses TPHC for boba pearls, but did not have the timer active. PIC stated that boba pearls had been taken out at 12:00 PM. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC started timer, with time for discard marked at 4:00 PM.
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
The following potentially hazardous food measured in the temperature danger zone (greater than 41F, AND less than 135F): - Dredged chicken (54F) in an ice bath to the right of the cook-line. PIC states employees keep the chicken there until they need to cook it. - Chicken (50F) in an ice bath on a counter across from the cook-line - Fried chicken (110F) on a cart next to the cook-line - Flour contacting raw chicken (for the purposes of dredging) is refilled as often as necessary, and the tub is cleaned once per day, per the PIC. Flour is in contact with raw chicken, thus rendering it a potentially hazardous food. - Chicken broth (120F) on the stove, with the burner under it turned off [CA] Potentially hazardous foods (PHF) shall be held at or below 41F OR at or above 135F. Flour contacting PHF, thus rendering it a PHF as well, shall be discarded at minimum once every 4 hours. [COS] Dredged chicken in ice bath was relocated to upright cooler. Chicken in ice bath across from cook-line relocated to upright cooler. PIC elected to immediately discard fried chicken without prompting from this division. Flour was discarded, and a new container was filled with flour for the purpose of dredging raw chicken. Chicken broth reheated to 165F to be held for hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
The department's words
K23 No rodents, insects, birds, or animals
One dead adult cockroach observed on the wall to the left of the cook-line. PIC states that they receive a monthly service from Terminex, and provided a pest control report. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Clean and sanitize affected areas.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like buildup observed on the interior panel of the ice machine. Black buildup not in direct contact with ice. [CA] Clean and sanitize the interior panels of the ice machine regularly to preclude buildup.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Large amount of food buildup observed underneath the cook-line. [CA] Floors in food preparation area shall be kept clean to prevent the attraction of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs stored over vegetables in the 2-door upright across from the cook-line. [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
1. *REPEAT VIOLATION* Kitchen utensils observed to be stored in the restroom. [CA] Discontinue the storage of utensils that contact food within the restroom to prevent contamination. 2. Clean utensils (knives, strainers, etc.) stored on wooden racks above the three compartment sink. [CA] Store clean utensils elsewhere, in locations that are not exposed to potential splash contamination.
Show 5 more
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* All employee food handler cards are expired. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Containers of cooked chicken and cooked vegetables (broccoli, carrots) in layers greater than 6 inches deep measured in the range of 62F-68F. PIC stated that vegetables had been cooked 3 hours prior. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. PHF's may be left uncovered when cooling to facilitate rapid cooling.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door maintained open. [CA] Keep doors closed to prevent the intrusion of pests/vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer in a wiping cloth bucket measured 25 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
*REPEAT VIOLATION* Facility lacks a restroom that can be used by customers. Customer observed dining inside the establishment. [CA] Facility was built after 2004, and thus MUST have a restroom available for customers. Alternatively, facility MUST disallow customers from dining inside, and post a sign stating that "restrooms are not provided, and dining inside the facility is prohibited (take-out only)". Further violations of this nature may result in further enforcement action.
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 Shihlin Taiwan Street Snacks, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Shihlin Taiwan Street Snacks
Ask for the manager. Shihlin Taiwan Street Snacks 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 Shihlin Taiwan Street Snacks?
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
- 95 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.