At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Mar 11, 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. Shu Shia got about the same as most. That's from the last routine visit, on Jan 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Shu Shia?
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: Time as a control not marked or logged K08How to fixFix it
- Equipment in poor repair K35How 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 Shu Shia's team
Is this your place?
Welcome, Shu Shia. We'll walk through this together, one item at a time. To log the fixes, claim Shu Shia 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 Shu ShiaWe'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: Time as a control not marked or loggedThe county found: “Observed potentially hazardous foods stored including milk, buffalo milk, milk solution, heavy cream, and coffee…”
First step: The 4-hour option
Then the next one: Equipment in poor repair
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 3-501.19, Food Code 3-305.11, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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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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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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (22 → 15). That takes a team.
Every visit
LatestMar 11, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 11, 2026.
2 violations listed, 1 marked critical.
Critical (1)
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 potentially hazardous foods stored including milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored using time without proper time logging or time marking. Measured potentially hazardous food items maintained at 52F. Per operator, milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored from 11:30am and is changed out in intervals of between 3-4 hours. [CA] Ensure potentially hazardous foods maintained by time are time labeled/time logged when removed from temperature control and served within 4 hours or discard. Procedures shall be available on-site for review and all time labels/time logs shall be kept on-site. [SA] Operator discarded containers of milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored. Operator placed new containers on a time log.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Shu Shia? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION: Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea, milk and other potentially hazardous foods. No authorization/certification mark was present on the 2 door prep unit. [CA] Ensure equipment used within the facility is approved, smooth, durable, and easily cleanable. Equipment that is broken, cracked, or in disrepair shall be repaired (when possible) or replaced. Unapproved equipment shall be approved by submitted plans through plan check. Continued use of unapproved equipment that does not properly function and/or have proper certifications will result in further enforcement including impound of equipment and additional inspection fees. An approved piece of equipment shall be presented to district inspector as a replacement for this currently unapproved piece of equipment, and plans shall be submitted to plan check for further approval. Submit plans to plan check by 03/16/2026.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Shu Shia? Fix it
EarlierJan 13, 2026Routine inspection85 out of 100 (Green placard)
4 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
In the prep service line, measured yogurt, milk, evaporated milk, coconut milk, coconut milk mixture, coconut juice mixture, buttermilk, creamer, and heavy cream between 46F and 70F. Per operator, PHFs stored for about 3 hours. Measured ambient air temperature of 2 door prep unit at 46F at the bottom compartments, and at 70F at the middle compartment. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide repairs to refrigeration and ensure refrigeration is able to maintain potentially hazardous foods at 41F and below. [SA] Operator to serve potentially hazardous foods within an hour, for a total of 4 hours from when removed from temperature control. Operator to temporarily maintain potentially hazardous foods by time using time labels, and to serve within 4 hours or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable. [CA] Ensure at least one valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area, observed a box of kale stored on the floor. In the dry storage room, observed bags of sugar and other food product stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed liquid containers with cracked, broken, warped, and/or chipped container lids stored and in use in the 3 door reach in refrigerator. Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea, milk and other potentially hazardous foods. Operator provided a authorization to mark letter, with Intertek UL sanitation listed certification, but letter does not appear to correlate or reference the specific piece of equipment used. No authorization/ certification mark was present on the 2 door prep unit. [CA] Ensure equipment used within the facility is approved, smooth, durable, and easily cleanable. Equipment that is broken, cracked, or in disrepair shall be repaired (only when possible) or replaced. Unapproved equipment shall be approved by submitted plans through plan check. Continued use of unapproved equipment that does not properly function and/or have proper certifications may result in further enforcement including impound of equipment and additional inspection fees.
EarlierOct 7, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed washing equipment at the three compartment sink and skipping the sanitizing step. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Guided employee and PIC on how to properly prepare the three compartment sink with chlorine sanitizer measured at 100 ppm. Employee sanitized previously washed equipment.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 20, 2025Follow-up inspectionGreen placard
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
In the prep service line, measured yogurt at 65F, milk at 43F, evaporated milk at 60F, coconut milk at 60F, coconut milk mixture at 49F, coconut juice mixture at 46F, and heavy cream at 49F. Per operator, PHFs stored for 1.5 hours. Measured ambient air temperature of 2 door prep unit at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve potentially hazardous foods within 2.5 hours, for a total of 4 hours from when removed from temperature control. Operator to temporarily maintain potentially hazardous foods by time, and to serve within 4 hours or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea and milk. Operator was able to show a certification letter with UL certification, but without UL sanitation listed certification. Measured ambient air temperature of refrigeration at 46F. [CA] Ensure equipment used within the facility is approved through plan check and is properly functioning. Refrigeration shall be able to maintain potentially hazardous foods at 41F and below. Provide an accepted certification to district inspector at [email] by 05/27/2025 or remove unapproved equipment from the facility.
EarlierMay 13, 2025Routine inspection78 out of 100 (Green placard)
7 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
In the service line, at the 2 door prep unit, measured cheese foam at 49F, mochi (daifuku) at 46F, yogurt at 54F, and coconut jelly at 46F, and strawberry jelly at 46F. Per operator, mochi (daifuku) stored for an hour; yogurt, coconut jelly, and strawberry jelly stored for 30 minutes; and cheese foam stored for 6 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve mochi within 3 hours, and yogurt, coconut jelly, and strawberry jelly within 3.5 hours for a total of 4 hours from when removed from temperature control. Cheese foam was discarded by operator.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the 3 compartment sink, chlorine sanitizer measured at 10 PPM. [CA] Ensure chlorine sanitizer is maintained at the 3 compartment sink at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Ensure only approved containers of unscented chlorine sanitizing utensils and equipment are used.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed packaged food items in boxes stored on the ground. [CA] Ensure food is stored at least 6" off the floor on approved shelving.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed garbage bin stored in front of the handwash station. Handwash station was accessible from the side. [CA] Ensure handwash station is kept clear and accessible at all times to allow for proper handwashing. [COS] Operator removed the trash bin from the area.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a sealing machine for cups, and a 2 door prep unit installed in the facility that may not have prior approvals for use. [CA] Ensure only approved equipment is used within the facility. Provide certification and spec sheets for equipment noted above to district inspector for review.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed a non-rigid wastewater line plumbed from the 2 door prep unit directly to the floor sink. [CA] Ensure non-rigid wastewater lines are plumbed to rigid wastewater lines. Rigid wastewater lines shall be installed with a 1" air gap from the bottom of the pipe and the top of the floor sink.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed employee items stored in the food prep areas next to food and utensil/equipment storage. [CA] Ensure employee personal items are stored in a designated locker storage away from the food prep/food storage areas.
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 Shu Shia, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Shu Shia
Ask for the manager. Shu Shia 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.
About 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.