At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Aug 3, 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
- Food thawed the wrong way K26How to fixFix it
- Food in poor condition K13How 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: “Raw chicken measured 45F while maintained in a partially melted ice bath in the preparation sink to the right of the…”
First step: If food is out of range
Then the next one: Food thawed the wrong way
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 3-501.13, Food Code 6-501.111, Food Code 6-501.112, Food Code 2-301.14.
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 once in the last 12 months (1 routine).
Fewer points taken off than last time (36 → 10). That takes a team.
Every visit
LatestAug 3, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Aug 3, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K07 Proper hot and cold holding temperatures
Raw chicken measured 45F while maintained in a partially melted ice bath in the preparation sink to the right of the fryers. Per staff, chicken had been taken out of the walk-in cooler and placed on-ice less than 1 hour prior. [CA] Potentially hazardous foods shall be maintained at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees added ice to ice bath.
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
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen fish balls thawing in ambient on a prep table at the back kitchen area. [CA] 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. [COS] Frozen fish balls relocated to the walk-in cooler to thaw.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Shihlin Taiwan Street Snacks? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Observed two employee beverages stored inside the ice in the ice machine. [CA] Discontinue the storage of items inside of consumable ice. [COS] Beverages were removed.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Shihlin Taiwan Street Snacks? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. At a lower prep table at the front service cook-line, observed an employee personal drink without a lid. [CA] Employees shall drink from cups with tight fitting lids and straws to prevent contamination. 2. Observed multiple instances of expanding foam used to seal cracks/crevices in the facility, including in the wooden countertop at the front corner of the front service area, at the junction between hand sinks and the wall, and between metal storage shelving at the warewashing area. [CA] Discontinue the use of expanding foam to seal. Material is not durable and may allow for the harborage of vermin. Use durable, nonabsorbent approved materials to seal.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Shihlin Taiwan Street Snacks? Fix it
EarlierSep 20, 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.
EarlierSep 19, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: Two live cockroaches and a dead cockroach were found in the electrical panel behind the boxes of oil near the rear exit door. A live cockroach was found in the door gasket of the walk in cooler. A dead cockroach was found on the floor under the cook line equipment in the back. Several areas still need to be cleaned, sanitized, and sealed: Gas line connection at the front cook line area, holes in the electrical panel (gel bait may be useful there as well), and stainless steel shelving still had evidence of cockroaches via droppings. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: No 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierSep 17, 2025Routine inspection64 out of 100 (Red placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed picking up cucumber from the floor with gloved hands and touching the floor as a direct result, then proceeded to walk to the front area and begin handling flour for the purpose of dredging chicken. [CA] Employees must change gloves and properly wash hands after actions that may contaminate hands. [COS] PIC elected to discard flour. Employee changed gloves and properly washed hands.
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
Raw chicken in a melted ice bath measured 53F to the right of the cook-line. Per the cook, it had been there for less than 3 hours. [CA] Potentially hazardous foods shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. Replace ice more frequently, and weigh the container down to ensure that it does not float in order to facilitate proper holding temperatures. [COS] PIC elected to discard raw chicken.
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
K23 No rodents, insects, birds, or animals
1. Cockroaches observed in the following locations: - 1 live nymph under a piece of cardboard on top of a plastic tub on a lower counter at the back cook-line - 1 live nymph on a can in the back storage area - 1 live adult on the wall underneath the 3 compartment sink - 1 ootheca (cockroach egg sack) in the front kitchen area, directly underneath the handwash sink next to the cook-line - 1 dead adult in the cabinet to the right of the cook-line in the front kitchen area - 1 dead adult underneath a dunnage rack full of cardboard boxes next to the propped-open door leading into the hallway - cockroach droppings observed on rolls of paper towels in the back storage area Per the manager, the facility receives a monthly pest control service from Terminex. Pest control report not provided. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths maintained out on counter. Wiping cloth sanitizer solution measured 0 ppm chlorine. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Back door to the hallway propped open with a door stop. Door leading from the hallway to the outside grease trap area maintained open. [CA] Keep doors closed to prevent the intrusion of vermin. 2. Folded cardboard boxes present. Nymph cockroach found underneath one. [CA] Remove unused cardboard boxes, as the material is corrugated and allows for cockroaches to hide/lay eggs inside.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gaskets on the under-counter refrigerator unit and the two-door prep unit in the front kitchen area are torn/peeling. [CA] Maintain refrigerator gaskets in good condition to allow for proper holding temperatures.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled bottle of chemicals under the hand sink next to the front cook-line. [CA] All chemicals shall be labeled with their common name.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice scoop and tongs stored in water that measured 76F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature in ambient air if washed within 4 hours of initial use.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Various boxes of food stored directly on the ground. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination, especially in the presence of vermin.
EarlierOct 25, 2024Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Couple of dead cockroaches were observed below the front serving counter. [CA] Eliminate cockroaches by a legal method and conduct a thorough regular cleaning of the floor area and the floor sinks.
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
- Food thawed the wrong way Read the free guide
- Food in poor condition Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
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
- 90 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.