At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · Apr 2, 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. Special Noodle Soup got more than most. That's from the last routine visit, on Jan 15, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Special Noodle Soup?
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
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 Soup's team
Is this your place?
Welcome, Special Noodle Soup. We'll walk through this together, one item at a time. To log the fixes, claim Special Noodle Soup first; we check that you run it.
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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: “Cooked chicken observed sitting out under the prep table was measured at 68F. [CA] Potentially hazardous foods when…”
First step: If food is out of range
Then the next one.
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 3-305.11, Food Code 6-501.112, Food Code 3-501.13, Food Code 3-302.11.
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
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What people see now
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What people see after you fix and log it
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What people see next
Under each item here, people see what you fixed, in your words.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 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 (27 → 26). That takes a team.
Every visit
LatestApr 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
1 violation 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
Cooked chicken observed sitting out under the prep table was measured at 68F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Per employee, the chicken was in use within the last two hours for lunch and relocated it into the walk-in cooler for proper holding.
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 Soup? Fix it
EarlierJan 15, 2026Routine inspection74 out of 100 (Green placard)
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
Measured the following PHFs holding between 60F -65F in 2 door cold top,3 door cold top, walk-in-cooler, counter top for less than 4 hours: hainan chicken, fried tofu, fish marrow, bean sprouts and noodles. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate PHFs to reach in refrigeration unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found several containers of food items stored on floor in walk-in-freezer, cooks line and food prep area. [CA] Food shall be stored a mimimum of 6 inches off floor.
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. Found employee personal items stored on storage rack near food items. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking faucet at 3-compartment sink (small-front) when water knob is off. 2. Found leaking faucet at 3-compartment sink (big-back prep) middle section when water know is off. Secure leak. 3. Found drain pipes directly in floor sink for dish machine and 1-compartment sink. [CA] Provide a minimum of 1 inch air gap between drain pipe and floor sink.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Found 3 sticky fly trap on ceiling panels at cooks line and in front of walk-in-cooler. [CA] Discontinue using sticky fly trap, use approved pest control services.
The department's words
K26 Approved thawing methods used; frozen food
Found a container of meat thawing in stagnant water at 2-compartment sink. [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.
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found scoop handles in direct contact with food items in bulk bin. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. 2. Observed bowls used to scoops for bulk bins. [CA] Discontinue using bowls, use scoops with handles. 3. Found damaged lid covers for bulk bin. [CA] Replace lid. 4. Found cloth linen used to line 2 door/3 door reach in at cooks line. [CA] Discontinue using cloth linen, use approve food grade lining for food items.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Found box of raw shell eggs stored above ready to eat foods in walk-in-cooler. [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.
The department's words
K01 Demonstration of knowledge; food safety certification
Lacking food handler cards on site. [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.
EarlierJul 19, 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.
EarlierJul 18, 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: Observed multiple juvenile dead cockroaches and 1 adult dead cockroach in the openings behind the prep refrigerator units in front of the cook line. Observed a dead juvenile cockroach sticking on side panel of prep unit facing cook line. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: 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.
EarlierJul 17, 2025Routine inspection73 out of 100 (Red placard)
9 violations 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: - 3 live cockroaches under the 3 compartment and prep sink - 10+ live cockroaches of varying life stages (nymphs, adults) underneath various metal tables and/or on table legs - 10+ dead cockroaches under freezer chests - 1 dead cockroach on gasket of freezer chest - ~ 5 dead cockroaches under the three compartment sink and food prep sink. - 1 dead cockroach in the mop sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified. 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 (8)
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) Both back doors in the kitchen was observed to be left open. [CA] Keep back doors closed when not in use to prevent the entrance of vermin. 2) Crevice and gap on wall under the three compartment sink. [CA] Eliminate any gaps and crevices on walls, ceilings, or floors that may harbor vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Pork bone meat observed to be cooling in layers greater than 3 inches deep in 2 tubs on the bottom shelf in the walk-in refrigerator. Pork bone measured 62F, and per an employee, had recently been cooked. [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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed 2 knives being stored between the prep fridge and adjacent reach-in refrigeration units. [CA] Equipment that contacts food shall be stored in a sanitary manner.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water faucet in front handwash sink is stuck, thus rendering it unusable. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Numerous food items observed to be stored on the floor in the walk-in refrigerator. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in the front area observed to be obstructed by a tray directly on top of the sink basin. Note: Additional usable handwash sink directly adjacent. [CA] Handwash sinks shall remain unobstructed at all times that the facility is in operation.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple soiled wiping cloths left out on various food contact surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bowls are being used as scoops for dry bulk food items. [CA] Discontinue the use of bowls as scoops and use scoops with handles, while ensuring that handles do not come into contact with food.
EarlierNov 7, 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 4, 2024Routine inspection59 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed a fly land on uncovered lettuce that was stored by the cook line. [CA] Food shall be protected from adulteration from vermin. [COS] Employee discarded the lettuce that adulterated by the fly.
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
Potentially hazardous foods observed at measured at cold holding temperatures. Chicken at the prep table measured at 51F; rice noodles at the cook line and prep line measured at 67-71F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated items into 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.
Not critical (11)
Permits available
The department's words
K49 Permits available
Facility's Environmental Health Permit is expired. [CA] A food facility is required to have a valid Environmental Health Permit to operate. Invoice will be provided to operator via email and at time of follow-up inspection.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Bag and containers of food are stored on the floor inside the walk-in freezer. [CA] Food shall be stored a minimum of 6 inches off the floor. 2) Bulk container of food do not have a proper tight fitting lid. [CA] Ensure that bulk containers of food are protected with a tight fitting lid.
The department's words
K23 No rodents, insects, birds, or animals
Numerous flies observed within the facility by the opened back doors. One door is located by dry storage area and another by the prep sink and cook line. [CA] Food facility shall be kept free of flies and fly activities.
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) Area around the outside mop sink is unclean with accumulation of water. [CA] Frequently clean area around the mop sink or as needed. 2) Back doors of the kitchen are kept opened. [CA] Keep back doors closed to prevent the entrance of vermin.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employees observed eating inside the kitchen by the hot holding units. [CA] Employees shall NOT eat in the food preparation or storage areas.
Show 6 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Inside the walk-in cooler, observed raw seafood and raw shell eggs stored above cooked foods. [CA] Store raw foods separate or below ready-to-eat foods to prevent cross-contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Improper handwashing practices observed. Employees washed hands without using soap. Employee did not washed hands when putting on disposable gloves. Employees would change gloves but not wash hands. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels. Disposable gloves shall also be removed and changed as needed when switching task prior to handling food. Handwashing shall be accomplished prior to putting on gloves.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Lid for trash bin outside the facility is kept opened. [CA] Keep trash lid closed when not in use to prevent attracting vermin.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels inside the kitchen are observed used, reused, and stored on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) White trash bags are used in direct contact with food. [CA] Use only approved food grade items for handling or storage of food. 2) Cardboard is used to line shelve above food prep unit. The cardboard has visible debris and stains. [CA] Use only approved material that is smooth, durable, nonabsorbent, and easily cleanable to line shelves. 3) Bowls are used as scoops and stored inside of bulk food containers. [CA] Use approved utensils with a handle for bulk foods. 4) Equipment (Pots and pans) are stored outside the facility by the back door. [CA] Utensils and equipment shall be stored in a location where it is protected from contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1) Accumulation of dust on fan guard inside the walk-in cooler. 2) Accumulation of grease and debris on hood filters above the cook line. [CA] Frequently clean nonfood contact surfaces or as needed to prevent accumulation of debris.
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
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- Hot food below 135°F Read the free guide
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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.
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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
- 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.