At a glance
CleanCleaver food safety systematic review results
What happened?
96/ 100 · 4 points taken off
2 problems found · Routine county inspection · Jun 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Soong Soong Inc 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 Soong Soong Inc?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Wiping cloths left out of sanitizer K40How to fixFix it
- Food on the floor or under drips K30How 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 Soong Soong Inc's team
Is this your place?
Welcome, Soong Soong Inc. We'll walk through this together, one item at a time. To log the fixes, claim Soong Soong Inc 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 Soong Soong IncWe'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: Wiping cloths left out of sanitizerThe county found: “Dry wiping cloth was left on a table. [CA] Wiping towels shall be stored in sanitizing solution of an approved…”
First step: Keep the bucket strong
Then the next one: Food on the floor or under drips
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 3-304.14, Food Code 3-305.11, Food Code 2-304.11, Food Code 6-501.112.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Soong Soong IncWe'll set it up with you. 25 days free.
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (11 → 4). That takes a team.
Every visit
LatestJun 26, 2026Routine inspection96 out of 100 (Green placard)
This one: 96 out of 100 (Green placard), inspected Jun 26, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dry wiping cloth was left on a table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] PIC placed the dry wiping cloth inside the sanitizer bucker.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Soong Soong Inc? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Working containers with food lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 Soong Soong Inc? Fix it
EarlierNov 13, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
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 was kept open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops inside large sugar containers were touching sugar. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Small container inside the oil pot to scoop oil. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Grocery bags in use to store cooked and raw food. [CA]Use food graded bags to store food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Working containers holding food lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee eating apple in the kitchen area. [CA] No employee shall eat, drink, or smoke in any area where contamination of non-prepackaged food, clean equipment, clean utensils, clean linens, unwrapped single-use articles, or other items may result.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken base coving near walk in cooler wall. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Observed accumulation of dust, grease and food debris. [CA] Clean behind equipment and focus on cleaning hard to reach areas.
EarlierApr 4, 2025Routine 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
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is making reduced oxygen packaging (ROP) to pack Beijing duck pieces. [CA] The food facility is packaging potentially hazardous food Revised 02.05.21 49 products using a reduced-oxygen packaging (ROP) method and has not obtained HACCP plan approval from the California Department of Public Health. NOTE: Exemptions include whole Chinese-style roast duck (§114425), Korean rice cakes (§114429), Vietnamese rice cakes (§114429.3) and Asian rice-based noodles (§114429.5). [SA] Discontinue the ROP method to sell Beijing Duck. Facility can sell Beijing duck in a container or other packaging but ROP is not allowed.
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)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop bucket with dirty water next to janitorial sink. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Dust debris on the exhaust fan in the restroom. [CA] Clean the dust off from the exhaust fan for proper ventilation.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroaches on a glue strip in the dry storage area behind the hot water heater. [CA] Clean and sanitize area of dead cockroaches area and keep the food containers lids closed to prevent cockroaches entering food container.
EarlierOct 31, 2024Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroaches behind the freezer near walk in cooler. [CA] Clean and sanitize area of dead cockroaches or old droppings. [SA] Keep working with the pest control service to eliminate cockroach infestation and close all the openings and gaps in the wall.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dry wiping cloth in use. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).A dry wiping cloth is for single use only.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Dust debris on the exhaust fan vent in the restroom. [CA]Clean dust debris for proper ventilation.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk containers lack common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
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 Soong Soong Inc, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
Call Soong Soong Inc
Ask for the manager. Soong Soong Inc can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Soong Soong Inc?
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
- 96 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.