At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
9 problems found · 1 marked critical · Routine county inspection · Aug 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Special Noodle 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 Special Noodle 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: Hot food below 135°F K07How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No person in charge on duty K01How 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 Special Noodle Milpitas' team
Is this your place?
Welcome, Special Noodle Milpitas. We'll walk through this together, one item at a time. To log the fixes, claim Special Noodle 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 Special Noodle 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: Hot food below 135°FThe county found: “Tea eggs in soy sauce measured 104F while maintained in a stock pot on the stock range with the flame underneath…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 6-301.11, Food Code 6-501.112, Food Code 3-302.11, Food Code 4-603.16.
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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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Fewer points taken off than last time (49 → 27). That takes a team.
Every visit
LatestAug 6, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Aug 6, 2026.
9 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
Tea eggs in soy sauce measured 104F while maintained in a stock pot on the stock range with the flame underneath turned to low. Per staff, tea eggs in soy sauce had been cooked approximately 1.5 hours prior. In the left side prep cooler at the cook-line, raw pork belly, pork intestine, raw and cooked beef, raw and cooked chicken, wontons, and raw lamb measured between 48F and 52F. Ambient of the unit measured 54F via probe. Per staff, items had been relocated from the walk-in cooler to the unit at the start of lunch service, approximately 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Tea eggs in soy sauce were reheated to greater than 165F. All potentially hazardous foods in the prep cooler were relocated to the walk-in cooler.
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 Special Noodle Milpitas? Fix it
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cloths and an apron covering vegetables (while stored in direct contact) in the walk-in cooler. [CA] Discontinue the use of cloth towels and aprons in direct with food, used approved, single use materials.
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 Special Noodle Milpitas? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
A valid food safety certificate could not be provided. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards for employees could not be provided. [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.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
In the men's restroom, the urinal observed non-functional. Observed a black garbage bag covering has been placed over the urinal. [CA] Toilet facilities shall be maintained clean and in good repair.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Special Noodle Milpitas? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 5+ flies in the back kitchen area, near the mop sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Special Noodle Milpitas? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed the storage of raw duck feet over bok choy in the upright cooler to the right of the hand sink in the main kitchen area. [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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Special Noodle Milpitas? Fix it
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the left-side prep cooler at the cook-line measured 54F via probe. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
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 Special Noodle Milpitas? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of black, mold-like growth on the interior panels of the ice machine. [CA] Clean regularly to prevent buildup. Ensure that food contact surfaces are maintained clean.
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 Special Noodle Milpitas? Fix it
Plan review
The department's words
K48 Plan review
Facility has added a korean dough sheeter and a chinese boba making machine without submitting plans for the addition of new equipment to DEH Plan Check. [CA] Submit plans for the addition of new equipment to DEH Plan Check at [email]
EarlierJun 11, 2026Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large stock pot of tea egg in soy sauce measured 117F while maintained on a prep table in the main kitchen area. Per staff, tea egg in soy sauce had been removed from the stove approximately 1.5 hours prior. Staff stated that they were leaving it at room temperature to cool down prior to placing it into the walk-in cooler. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Instructed manager to place stock pot of tea egg into the preparation sink and create an ice bath. After approximately 15 minutes, tea egg measured below 70F. Instructed manager to continue to cool using the ice bath until item reaches 41F, and then to relocate to the walk-in cooler.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMar 9, 2026Follow-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.
EarlierMar 5, 2026Routine inspection51 out of 100 (Yellow placard)
13 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
18 pieces of smoked pork measured 82F while hanging on hooks directly above the cook-line. Per staff, the pork had been drying for 3 days. Tea eggs in soy sauce measured 91F while maintained in a large stock pot on the counter. Per staff, it had been taken off the stove 5-10 minutes prior, and they were just above to begin scooping the eggs out and placing them into a refrigerator. Cooked beef measured 54F, and dumplings measured 62F while maintained in containers on top of prep inserts in the prep cooler across from the cook-line. Per staff, items had been cooked less than 1 hour prior. *Note: Ensure that potentially hazardous foods are not held over the load limits in refrigerators, as they may be unable to be maintained at 41F or below. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Smoked pork was voluntarily discarded. Tea eggs scooped out and placed into the walk-in cooler. Dumplings and beef relocated to lower portion of prep cooler. ____________ Minor violation: Chili garlic oil measured 45F while maintained in the merchandiser refrigerator at the front service area. Ambient of the unit measured 45F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed spraying down dirty containers with hot water, then stacked them up to dry, thereby skipping the sanitizing step. [CA] Equipment and utensils shall be manually sanitized via wash, rinse, sanitize in the three compartment sink, or by being run through a mechanical dishwasher that is capable of outputting 50 ppm chlorine or 160F at utensil contact. [COS] Employee ran the dirty containers through the mechanical dishwasher. _____________ Minor violations: 1. Heavy accumulation of black, mold-like substance on the interior panels of the ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean and sanitize the ice machine regularly to prevent buildup. 2. Clean, wet containers observed stacked up in a manner that does not facilitate air drying on storage shelving next to the three compartment sink. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed handling soiled dishes, then attempted to begin chopping cucumbers before being stopped. Employee observed loading soiled dishes into the mechanical dishwasher, then handled the clean dishes after they had been run through the aforementioned dishwasher. Employees observed wiping face and/or nose, then continued onto food preparation. Employee observed returning from the restroom, then attempted to resume food preparation before being stopped. [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 properly washed hands. Contaminated 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.
Not critical (10)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Linens observed in direct contact with various meats and vegetables in the walk-in cooler. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw chicken in a container stored directly on top of a flat of raw shell eggs in the walk-in cooler. Raw shell eggs stored over vegetables in the upright cooler to the left of the handwash sink at the entrance of the back kitchen. [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. 2. Numerous containers and cases of food stored directly on the floor in the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Countertop fryer observed maintained on a prep table. Fryer lacks any form of overhead ventilation. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees observed actively eating and drinking in the kitchen. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from container with tight fitting lids and straws to prevent contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash facility next to the mechanical dishwasher observed completely obstructed with a dunnage rack full of stacked containers placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
Show 5 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the merchandiser refrigerator at the front service counter measured 45F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. *Note: Alternatively, facility may elect to discontinue the use of the aforementioned unit to store potentially hazardous foods. 2. Butane cooking equipment observed on a prep table. [CA] Discontinue the use of butane cooking equipment.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 70F maximum from the hand sink in the women's restroom. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility could not provide a valid Food Safety Certificate (5-year). Facility could not provide any food handler cards for staff. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. 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.
The department's words
K26 Approved thawing methods used; frozen food
Raw, frozen beef and frozen, packaged fish observed thawing on a prep table in ambient temperature. [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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed throughout the kitchen, some of which were observed flying close to a speedrack full of cooling meat. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies to prevent possible contamination of food.
EarlierAug 27, 2025Routine inspection53 out of 100 (Green placard)
17 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
MAJOR VIOLATIOn 1. In prep-unit close to wok cook-line measured cooked pork bone at 51F. Per PIC, meat was not in unit for more than 4 hours. [CA] PHFs shall be held at 41°F or below. [SA] Pork bone was placed into walk-in cooler. MINOR VIOLATION 1. Prep-line cooler closest to wok station had an ambient temperature of 52F and several potentially hazardous foods measured above 41F (cooked meat 55F, noodles 51F, shrimp 45F, pooled eggs 45F). Per PIC items were only in cooler less than two hours. [CA] PHFs shall be held at 41°F or below. [SA] All items in the cooler were moved to the walk-in cooler. *REPEAT VIOLATION*
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (16)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In walk-in cooler, measured hard boiled eggs at 76F in deep container covered in plastic. Per PIC they were cooked less than 2 hours prior to inspectiond. [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. [COS] Eggs were placed into shallow trays with loose lids to ensure quicker cooling. 2. Large pot of soup on prep table measured at 125 on prep table. Per PIC it was cooling for less than an hour and would be added to hot holding. [CA] Properly cool soup in a shallow container. [SA] Operator decided to reheat to soup to 200F and hot hold for the day. 3. Large bags of meat were placed into prep fridge to cool. Per PIC, they were placed there less than 4 hours prior. [CA] Do not place items to cool in deep bags in prep unit. [COS] Bags of meat were removed and placed into walk-in cooler. *REPEAT VIOLATION*
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Two gaps in ventilation hood filters above cook-line. [CA] Install filters so there are no gaps between filters. 2. 2 fryers placed outside of hood ventilation area. [CA] Fryers should be placed under ventilation hoods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In walk-in freezer, food items wrapped in grocery bags. [CA] Use food quality grade bags to store foods. 2. Walk-in freezer door and gasket in disrepair (dented, rusted, no gasket). [CA] Repair freezer door and gasket. Maintain in good working condition. 3.Butane cooking equipment is not approved for use.[CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Remove butane cooking equipment. 4. Left prep cooler is holding at 52F and holding PHF above 41F. NOTE: Thermostat was initially set to 38F and then turned down to 18F by the staff, but ambient measured 36F and jumps to 48F upon opening door. DO NOT USE THIS REFRIGERATOR TO STORE PHFS UNTIL IT HAS BEEN SERVICED TO PROPER WORKING ORDER.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Women's restroom handwash sink measured at 90F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 11 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. In dry storage, bulk items had bowls as scoops. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Rice scoops stored in bucket near rice cooker. [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 if washed within 4 hours of initial use.
The department's words
K01 Demonstration of knowledge; food safety certification
No Food Safety Certificate or Food Handler Cards available at time of inspection. [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. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Mold like substance growing on inside walls of ice machine. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping cloths stored on prep surfaces throughout facility. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
A thermometer was not available at time of inspection. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In walk-in cooler and stand-up fridge near prep sink, raw ground meat and anchovies stored above produce. [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. *REPEAT VIOLATION*
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee's personal items (jackets, phones, backback) stored on food shelves in dry storage area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Several employees actively eating and drinking in food prep areas. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee touched face with back of hand and continued to cook food (no direct food-hand contact). [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Food stored on the floor in dry storage and in walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Bulk items at cook-line had no lids. [CA] Store open bulk foods in approved NSF containers with tight fitting lids. 3. Bulk lard stored in a container with no label or lid in baking prep area. [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.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. One handwash sink was partially obstructed by dirty dish cart. 2. Employee placed bag if noodles in handwash sink to prep single service bags. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. 2. Bar of soap was accessible along with liquid soap next to handwash sink. [CA] Only provide liquid handsoaps in automatic dispensers at handwash stations.
EarlierJul 15, 2025Routine inspectionGreen placard
3 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
PHFs (Cooked noodles, cooked chicken ) measured at improper holding temperature above 50F held inside the prep cooler for more than 4 hours. [CA] [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PHFs were VC&D by employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Accumulation of mold like substance inside the ice machine. [CA] Clean and sanitize routinely to prevent contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
cooked noodles, cooked chicken and meats being cooled covered in plastic bags. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer
EarlierNov 12, 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 6, 2024Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
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 skips sanitization as the final step in warewashing [CA] 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.
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
Various PHF held at preparation table measured >41F,<135F,<4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 food of animal origin stored above ready to eat food. (standing refrigerator) [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.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several used/wet wiping towels stored directly on the preparation 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).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Deep containers of soup broth found cooling on preparation table. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used to line shelves.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food in containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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The department's words
K05 Hands clean, properly washed; gloves used properly
Employee touched mouth, hair and face and continued to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash sink partially obstructed by stored utensil. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.
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 Special Noodle Milpitas, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Restroom not stocked or needs cleaning Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Special Noodle Milpitas
Ask for the manager. Special Noodle Milpitas 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 Special Noodle 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
- Routine inspection
- Result
- 73 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.