At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Dec 16, 2025
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. Sunnyvale Saigon Seafood Harbor Restaurant got more than most. That's from the last routine visit, on Dec 12, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Sunnyvale Saigon Seafood Harbor Restaurant?
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: Food in poor condition K13How to fixFix it
- No backflow test on file K41How 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 Sunnyvale Saigon Seafood Harbor Restaurant's team
Is this your place?
Welcome, Sunnyvale Saigon Seafood Harbor Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Sunnyvale Saigon Seafood Harbor Restaurant 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 Sunnyvale Saigon Seafood Harbor RestaurantWe'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: Food in poor conditionThe county found: “Observed employee drop 2-3 pieces of raw shrimp on the wet floor, then proceeded to pick up the shrimp, rinsed it…”
First step: Reject it if you see
Then the next one: No backflow test on file
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 6-501.111, Food Code 4-603.16, Food Code 3-302.11, Food Code 3-501.17.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestDec 16, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 16, 2025.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed employee drop 2-3 pieces of raw shrimp on the wet floor, then proceeded to pick up the shrimp, rinsed it under under running water and attempted to put into the large mixer for further processing. Inspector instructed employee to throw away the shrimp in the garbage prior to putting it into the mixer. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. Do not use food that has been contaminated by the floor.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Sunnyvale Saigon Seafood Harbor Restaurant? Fix it
Not critical (1)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Hand sink located next to 2 compartment sink, across from main cook line is leaking when the water is turned on. Repair the hand sink immediately.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Sunnyvale Saigon Seafood Harbor Restaurant? Fix it
EarlierDec 12, 2025Routine inspection50 out of 100 (Yellow placard)
17 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Raw shrimp used for shrimp rice noodle roll measured at 55F on prep counter. Flat rice noodle, rice roll, cooked bbq pork belly at bbq station measured between 60F-70F [CA] Maintain potentially hazardous food 41F and below. Place bowl of shrimp in container of ice. [COS]. Rice noodle roll, flat noodle and pork belly were time marked to be discarded within 4 hours. Add these food items on the time log. Whole roasted cooked duck (hanging) at bbq station measured at 77"F. Per manager, duck is discarded or consumed by employees after 4 hours. [CA] Manager time labeled the duck. Pork belly drying for 3 hours above prep sink and measured at 60F. [CA] Relocate in walk in cooler to dry.[COS]
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
Observed container of chicken stored on floor and then was placed on food prep table. [CA] Do not place unclean containers on food prep surface. [COS] Instructed employee to clean and sanitize the food prep table.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (15)
The department's words
K01 Demonstration of knowledge; food safety certification
A few food handler cards are expired. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
One of the light fixtures is out at the hood. [CA] Repair/replace the light fixture. Debris noted in grease filters. [CA] Clean on a regular basis.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw seafood and meat above ready to eat food (produce) in duck walk in cooler and other walk in cooler. [CA] Store raw meat/seafood, below ready to eat food. Uncovered food containers noted in all refrigerator units. [CA] Keep food covered with lids/plastic wrap except when cooling.
The department's words
K32 Food properly labeled and honestly presented
Unlabeled bulk ingredient bins. [CA] Label bins with ingredient name.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Show 10 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy debris inside interior and exterior of refrigeration units. [CA] Clean the units frequently.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed hand sink with a red hose on the faucet, wire scrubber in sink and trash can in front of the hand sink located next to the across cook line. [CA] Keep hand sink unobstructed at all times. [COS]
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiping cloths noted on counter. [CA] Store in sanitizer bucket between uses.
Shellfish tags or fish freezing records missing
The department's words
K16 Compliance with shell stock tags, condition, display
Shellstock tags (oysters, clams) are not maintained in chronological order correlated to the date of date the shellstock are sold or served. [CA] Organize tags, recommend to store in envelopes for each month, separated by type of shellfish.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack of stem probe thermometers to verify internal food temperature. Lack of thermometer for dim sum refrigerator across steam cook line
The department's words
K26 Approved thawing methods used; frozen food
Observed duck thawing in standing water in food prep sink. Observed raw beef thawing in standing water in other food prep sink. [CA] Thaw food using approved methods: 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. [COS] Faucet water at 70F was turned on
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Uncovered personal drinks on prep counters. [CA] Store personal drinks in a designated area with a cover.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors in kitchen, walk in cooler where ducks are stored has a heavy debris buildup, underneath shelving and in the corners. Wall at janitorial sink noted with heavy black mold like debris. [CA] Clean the floors in walk in and throughout kitchen. Several floor tiles missing or are cracked. [CA] Replace the damaged/missing tiles.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed containers of food (raw beef, chicken) stored directly on kitchen floor and in walk in freezer. [CA] Store food on shelving, racks, at least 6 inches off of the floor.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed a container of oyster shells soaking in water. Per manager, shells are washed in dish area to be re-used. [CA] Shells are not approved to be used as food equipment. Discontinue reusing the shells.
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 Sunnyvale Saigon Seafood Harbor Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Sunnyvale Saigon Seafood Harbor Restaurant
Ask for the manager. Sunnyvale Saigon Seafood Harbor Restaurant can only fix what it knows about.
Call Sunnyvale Saigon Seafood Harbor Restaurant: (408) 734-2828
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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 Sunnyvale Saigon Seafood Harbor Restaurant?
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.