At a glance
CleanCleaver food safety systematic review results
What happened?
64/ 100 · 36 points taken off
6 problems found · 4 marked critical · Routine county inspection · May 19, 2026
At the routine inspection on May 19, 2026. The latest visit, on May 20, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Siam Station Milpitas 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 Siam Station Milpitas?
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
- Marked critical: Hands not washed when needed K05How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Siam Station Milpitas' team
Is this your place?
Welcome, Siam Station Milpitas. We'll walk through this together, one item at a time. To log the fixes, claim Siam Station Milpitas 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 Siam Station MilpitasWe'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: “Large pot of rice and three containers of curry maintained out in ambient are subject to time as a public health…”
First step: The 4-hour option
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 3-501.19, Food Code 2-301.14, Food Code 4-603.16, Food Code 3-305.11.
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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Siam Station Milpitas. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMay 20, 2026Follow-up inspection
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.
This one: a follow-up inspection on May 20, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 19, 2026: 64 out of 100 (Yellow placard).
EarlierMay 19, 2026Routine inspection64 out of 100 (Yellow placard)
6 violations listed, 4 marked critical.
Critical (4)
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
Large pot of rice and three containers of curry maintained out in ambient are subject to time as a public health control (4-hour rule), per the manager. However, items were not time labeled. Manager states that occasionally the employees forget to time label items. Manager was aware of all requirements under time as a public health control. Per manager, rice was cooked approximately 1.5 hours prior, and curries had been cooked approximately 1 hour prior. *Note: Skewers of cooked chicken satay subjected to time as a public health control observed properly time labeled while maintained in a container near the fryer station. [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] Items were properly time labeled to be discarded by the end of lunch service, at 2:30PM. TPHC form filled out with manager.
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 Siam Station Milpitas? Fix it
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 collecting soiled dishes, deposited them in a tub, then proceeded to grab 4 cups of water intended for customer service by handling the rims of the cups with his gloved hands. Manager observed repeatedly running his hands through his hair, then handled a plate of food intended for customer service and placed it at the pass-through window. Dishwashing employee observed loading soiled dishes into the mechanical dishwasher, then proceeded to take the now cleaned dishes out of the mechanical dishwasher. [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 changed gloves and properly washed their hands. Affected dishes re-ran through the mechanical dishwasher.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Siam Station Milpitas? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods, including cooked chicken, cooked shrimp, bean sprouts, cooked pork, ground beef, sliced tomatoes, and pooled egg measured between 49F and 53F while maintained in the two prep coolers at the cook-line. Ambient of the left unit measured 52F via probe, and ambient of the right unit measured 53F via probe. Upon investigation, both units observed turned off. Manager stated that the circuit breaker for the units had accidentally tripped; Manager stated that units had been reading at 38F at the start of lunch service, approximately 1 hour prior. *Note: All refrigeration units in facility with the exception of the two prep coolers have internal, digital thermometers that are linked to an application that alerts the user when the unit's temperature exceeds required thresholds. Recommend installing internal thermometers in the two aforementioned prep coolers at the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Circuit breaker was reset. Bottom GFCI observed inoperable. Manager re-wired circuit so that both units are capable of making use of the top GFCI. After approximately 50 minutes, ambient of both units measured 40F. Continue to monitor using available thermometers.
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 Siam Station Milpitas? Fix it
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 at the dishwashing area observed spraying down a pot with water, then stacked it up to dry on a drying rack. When asked if the pot was now clean, the employee gave assent. [CA] Equipment contacting food shall be cleaned via a sanitization step. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Mechanical sanitization shall be accomplished by contact with 50 ppm chlorine, or contact with a final sanitizing rinse of 160F or greater. [COS] Employee placed the pot into the mechanical dishwasher (50ppm chlorine). ____________ Minor violation: Employee observed chopping up raw chicken on a cutting board. Employee proceeded to take cutting board over to the three compartment sink, sprayed it down with water, then attempted to leave with the cutting board before being stopped by another employee. Other employee instructed the first employee to manually wash, rinse, and sanitize the cutting board in the three compartment sink (200 ppm quaternary ammonium). [CA] See above. [COS] Employee properly washed, rinsed, and sanitized cutting board.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Siam Station Milpitas? Fix it
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Containers of food stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Siam Station Milpitas? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Various utensils (bowls, forks, spoons, etc.) observed maintained uncovered at the front counter, directly in front of the customer seating area where they are exposed to potential splash/sneeze contamination. [CA] Install a sneeze guard, or store utensils elsewhere to prevent potential splash contamination.
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 Siam Station Milpitas? Fix it
EarlierOct 31, 2024Routine inspection86 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
No receipt for duck blood in walk-in fridge. Per owner, owner purchased from a person and requires time to obtain receipts. [CA] Food must be from an approved source or properly documented. [SA] Food is impound until receipt is provided to verify approved food source.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Plates of raw chicken were stored on top of ready to drink sour plum drink. [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. [COS] Employees relocated items and placed raw items under ready to eat food.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Condiments self service station without sneeze guard. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.
Plan review
The department's words
K48 Plan review
New equipments were installed without plan check. New equipment includes: 8 stove top burner for claypot (manufacture from Fushan, China) A NFC 350X frozen meat slicer Snow ice machine (model: SM-D130) [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
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 Siam Station Milpitas, 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
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Siam Station Milpitas
Ask for the manager. Siam Station Milpitas can only fix what it knows about.
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Complain directly to the health department
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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 Siam Station Milpitas?
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
- 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.