At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · Aug 20, 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.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How 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: “Observed potentially hazardous food that measured in the temperature danger zone located in the lowboy cooler by the…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 2-301.14, Food Code 3-302.11, Food Code 6-501.112, Food Code 4-301.12.
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
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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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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (26 → 11). That takes a team.
Every visit
LatestAug 20, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Aug 20, 2026.
2 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
Observed potentially hazardous food that measured in the temperature danger zone located in the lowboy cooler by the cookline (raw chicken 50F). Per staff, the chicken was in the unit since last night. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC voluntarily discarded chicken.
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 Shihlin Taiwan Street Snacks? Fix it
Not critical (1)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee to handle raw chicken during VC&D, bleach for denaturing, and then pull out containers of tofu. [CA] Ensure employees are properly washing hands with soap and warm water for 20 seconds minimum and dry with paper towel in between tasks that can cause contamination. [COS] Employee was instructed to properly wash hands before handling the tofu.
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 Shihlin Taiwan Street Snacks? Fix it
EarlierAug 5, 2025Routine inspection74 out of 100 (Green placard)
8 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
1. Braised egg and tofu soup measured 107F in a pot on the stove. Per the PIC, it had been cooked less than 2 hours prior. 2. Raw fish balls measured 62F in a a metal container on a counter across from the cook-line. Per the PIC, an employee took the fish balls out 20 minutes prior to start cooking them. 3. Three raw shell eggs measured 75F in a tub on the lower level of a counter across from the cook-line. Per the PIC, an employee took the eggs out 20 minutes prior to start cooking them. 4. Raw chicken in an improper ice bath measured 62F on a counter across from the cook-line. [CA] Potentially hazardous food shall be held at or below 41F (for cold holding) OR at or above 135F (for hot holding). [COS] PIC turned up fire underneath the braised egg and tofu soup. Raw fish balls, raw shell eggs, and raw chicken relocated to nearby upright 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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shell eggs observed to be stored over vegetables in the upright cooler to the right of 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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Eggs cooked 2 hours prior (per PIC) observed to be cooling in a layer greater than 6 inches deep, and measured 65F in the upright cooler to the right of the cook-line. [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. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
The department's words
K01 Demonstration of knowledge; food safety certification
All employees lack food handler cards. [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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
10+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Keep doors closed to prevent the intrusion of pests/vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Clean utensils (knives, etc.) stored on a wooden knife-holder directly above the 3 compartment sink. [CA] Discontinue the storage of clean utensils directly above the 3 compartment sink where they may be exposed to splash contamination. 2. Dirty strainers observed hanging on a rack directly over the 3 compartment sink. PIC states that strainers have already been washed/sanitized, but that debris tends to build up because they use them to strain oil. [CA] Replace strainers/equipment when they become too soiled to be properly cleaned.
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacked chlorine test strips for testing the applicable sanitizer concentration when sanitizing dishes in the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen observed to be partially obstructed with a stack of boxes of recently delivered meat. [CA] Hand wash sinks shall remain unobstructed and available for use at all times that the facility is in operation. [COS] PIC removed obstruction.
EarlierDec 4, 2024Follow-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.
EarlierNov 26, 2024Routine inspection62 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the rear kitchen handwash sink: observed multiple bags of frozen fish balls were stored inside the handwash sink, obstructing it. Observed multiple bowls and a container of fish balls stored under/in front of the soap and paper towel dispensers. [CA] Do not obstruct handwash sink facilities. Hand wash facilities must be available to make handwashing not only possible, but likely. [COS] Bags of fish balls and other items were removed from the handwash sink. *REPEAT VIOLATION*
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
In the rear prep area, on the center prep table: measured temperature of shrimp and oysters to be 58 - 70F. Measured raw shell eggs to be 67F. PIC stated foods had been held for 20 minutes, since 11:00am (opening time). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Ice was added to containers of shrimp and oysters. Eggs were moved back to the refrigerator.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Observed cooked broccoli and carrots in a metal container on the prep table at room temperature; observed employee actively placing food into bento boxes. Per employees and previous inspection report: cooked carrots and broccoli are under Time as a Public Health Control and are usually time-marked. Today, no time-marking was observed. [CA] When using TPHC, foods must be IMMEDIATELY time-marked. [COS] Employee time-marked container of cooked broccoli and carrots to be discarded by the 4-hour time mark (3pm). ___ Minor violation: TPHC written procedures were not available for review (procedures were provided and filled out during the previous inspection). [CA] When using TPHC, written procedures must be available for review.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K23 No rodents, insects, birds, or animals
Observed approximately 10-15 flies in the kitchen and rear storage area. [CA] Keep facility clear of flies.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen fish balls defrosting at ambient room temperature in the rear prep area. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed brown mold-like substance on the baffle inside the ice machine. [CA] Keep ice machine clean.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the upright freezer: observed raw chicken stored on the top shelf, above other meats, including shrimp. [CA] Store chicken below other meats to prevent cross-contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy accumulation of food debris/grease on surfaces, especially on sides of cooking equipment and on the garbage bin in the rear kitchen. [CA] Keep surfaces clean.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) Observed raw chicken was stored inside left compartment of 3-compartment sink (employee was prepping chicken on a nearby counter). A prep sink was available. [CA] Do not place foods in the 3-compartment sink. The 3-compartment sink shall be used only for warewashing. 2) Sanitizer test strips were not available upon request. [CA] Keep sanitizer test strips available to measure sanitizer concentration.
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
- Hands not washed when needed Read the free guide
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.
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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
- Routine inspection
- Result
- 89 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.