At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
9 problems found · 2 marked critical · Routine county inspection · Jun 4, 2026
At the routine inspection on Jun 4, 2026. The latest visit, on Jun 15, 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. T K Noodle #8 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 T K Noodle #8?
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
- Marked critical: Pests seen inside: roaches K23How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 T K Noodle #8's team
Is this your place?
Welcome, T K Noodle #8. We'll walk through this together, one item at a time. To log the fixes, claim T K Noodle #8 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 T K Noodle #8We'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: “FOUND SHELLED EGGS STORED ON THE FOOD PREPARATION COUNTER IN THE KITCHEN AT 69F. [CA] KEEP COLD POTENTIALLY HAZARDOUS…”
First step: If food is out of range
Then the next one: Pests seen inside: roaches
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 6-501.112, Food Code 6-301.11, Food Code 3-304.14, 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
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 T K Noodle #8We'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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (2 routine, 5 follow-up).
Nice work, T K Noodle #8. At the follow-up 11 days later, the county listed no items still open.
You cleared the re-check in 11 days. We're proud of you.
Fewer points taken off than last time (39 → 30). That takes a team.
Every visit
LatestJun 15, 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 Jun 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 4, 2026: 70 out of 100 (Red placard).
EarlierJun 12, 2026Follow-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: A live cockroach came out from a crack near the dishwasher and a dead cockroach is seen in the shelve. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 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.
EarlierJun 7, 2026Follow-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 two live cockroaches by preparation sink, one live cockroach by the janitorial sink and two live cockroaches by coffee machine. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 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.
EarlierJun 5, 2026Follow-up inspectionRed 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.
EarlierJun 4, 2026Routine inspection70 out of 100 (Red placard)
9 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
FOUND SHELLED EGGS STORED ON THE FOOD PREPARATION COUNTER IN THE KITCHEN AT 69F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE FOOD WAS TAKEN BACK TO THE WALK IN COOLER AS IT HAD BEEN OUT FOR A COUPLE OF HOURS, PER OPERATOR.
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 T K Noodle #8? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
FOUND DEAD AND LIVE COCKROACHES IN THE FOLLOWING AREAS: A LIVE COCKROACH AROUND THE WALL SOAP DISPENSER AT THE HAND WASH SINK IN THE KITCHEN NEAR THE BACK DOOR, DEAD COCKROACHES INSIDE THE PAPER TOWEL DISPENSER, ON A FOOD PREPARATION TABLE NEAR SECOND HAND WASH SINK, ON THE SHELF NEXT TO BOTTLES WITH PRESERVED CABBAGE IN THE KITCHEN. [CA] FOOD FACILITIES SHALL NOT HAVE ANY COCKROACHES ON THE PREMISES. REMOVE THE COCKROACHES, CLEAN THE FACILITY, MOVE THE EQUIPMENT TO CHECK AND SEAL ANY GAPS OR CREVICES ON THE WALLS, FLOORS AND CEILINGS WHERE THE COCKROACHES MAY BE ENTERING THE BUILDING. DISCARD ANY FOOD THAT MAY BE CONTAMINATED BY THE COCKROACHES. REMOVE ANY UNUSED EQUIPMENT OR CLUTTER. REMOVE ANY ENCRUSTED FOOD ON THE FOOD PREPARATION TABLES, UNDER EQUIPMENT, ON THE FLOORS AND WALLS. CLEAN AND SANITIZE ALL SURFACES PRIOR TO CONTACTING THE DEPARTMENT. NOTE: ONE RE-INSPECTION WILL BE FREE OF CHARGE, IF ADDITIONAL RE-INSPECTIONS ARE NEEDED FOR THE SAME ISSUE, THEY WILL BE CHARGED AT $282 PER HOUR DURING BUSINESS HOURS, MINIMUM ONE HOUR OR $645/2-HOUR MINIMUM DURING NON-BUSINESS HOURS, AND UPON INSPECTOR AVAILABILITY. CALL MARCELA AT [phone] WHEN READY FOR A RE-INSPECTION.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 T K Noodle #8? Fix it
Not critical (7)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND SPIDER WEBS IN THE MEN'S RESTROOM ON THE CEILING. FOUND A BROKEN TILE IN THE CEILING IN THE MEN'S RESTROOM. [CA] REMOVE THE SPIDER WEBS AND REPLACE THE BROKEN CEILING TILE.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you T K Noodle #8? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
FOUND THE TOILET WITH MOLD-LIKE SUBSTANCE AND OTHER STAINS. [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 T K Noodle #8? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREP COUNTER IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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 T K Noodle #8? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND SEVERAL FOOD CONTAINERS WITH FOOD UNCOVERED IN THE WALK IN COOLER. [CA] COVER FOOD.
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 T K Noodle #8? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND AN UNUSED SNOW CONE MACHINE ACCUMULATING DUST AND OTHER GRIME STORED ON THE FRONT SERVICE AREA. [CA] REMOVE UNUSED EQUIPMENT FROM THE PREMISES.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you T K Noodle #8? Fix it
Show 2 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE WHITE PLASTIC FLAP IN THE ICE MACHINE. [CA] CLEAN THIS PART MORE OFTEN.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you T K Noodle #8? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A CONTAINER IN HOT WATER BEING USED TO HOT HOLD THE MEATS AND SHRIMP BY THE COOKING RANGE. [CA] USE FOOD GRADE APPROVED MECHANICAL HOT HOLDING UNIT TO KEEP THE HOT FOOD AT 135F OR ABOVE.
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 T K Noodle #8? Fix it
EarlierNov 5, 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.
EarlierOct 29, 2025Routine inspection61 out of 100 (Yellow placard)
12 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
FOUND THE COOKED SHRIMP AT 106F AND THE COOKED VEGETABLES AT 84F IN AN INSERT WITH HOT WATER.[CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. REHEAT TO 165F AND HOT HOLD AT 135F MINIMUM.
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
THE OWNER WAS WASHING THE MOP SINK THEN HE PROCEEDED TO MOVE THE CONTAINERS WITH CHILI IN THE KITCHEN WITHOUT WASHING HIS HANDS FIRST. [CA] MUST WASH HANDS WHEN THE HANDS HAVE BEEN CONTAMINATED AND PRIOR TO TOUCHING ANY FOOD OR FOOD CONTACT SURFACES.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE INTERIOR WHITE PLASTIC FLAP WITH MOLD LIKE SUBSTANCE IN THE ICE MACHINE. [CA] CLEAN AND SANITIZE THIS PART MORE OFTEN.
The department's words
K26 Approved thawing methods used; frozen food
FOUND SHRIMP BEING THAWED IN STANDING WATER AT THE FOOD PREPARATION 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 A PART OF A COOKING PROCESS.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND RAW PORK STORED ABOVE COOKED VEGETABLES IN THE WALK IN COOLER. [CA] STORE RAW ANIMAL FOOD BELOW COOKED OR READY TO EAT FOOD.
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
OBSERVED EVIDENCE OF FLY ACTIVITY. [CA] ELIMINATE ALL FLY PRESENCE.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A BOWL BEING USED TO SCOOP THE RICE FROM THE WORKING CONTAINER. [CA] USE FOOD GRADE WASHABLE SCOOPS WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
Show 5 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND A SPRAY BOTTLE OF CLEANER STORED ON THE FOOD PREPARATION COUNTER. THE SPRAY BOTTLE IS MISSING THE LABEL. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. LABEL THE BOTTLE.
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND THE SECOND HAND WASH SINK WITH BOXES INSIDE IT. [CA] KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A TUB WITH CHILI STORED ON THE FLOOR IN THE KITCHEN. FOUND A FEW BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
FOUND THE SPOONS AND FORKS FOR SELF SERVICE EXPOSED TO OVERHEAD CONTAMINATION AT THE FRONT SERVICE AREA. [CA] STORE THE UTENSILS WITH THE EATING PART FACING DOWN OR IN A WAY TO PROTECT FROM OVERHEAD CONTAMINATION.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE SLICER WITH FOOD DEBRIS. [CA] CLEAN AND SANITIZE THE SLICER AFTER IT'S BEEN USED.
EarlierJan 21, 2025Routine inspection73 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
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
FOUND A FOOD EMPLOYEE WASHING THE POTS AND NOT SANITIZING THEM PRIOR TO USE. [CA] ENSURE THE POTS AND OTHER DISHES ARE WASHED, RINSED AND SANITIZED. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
MISSING THE CHLORINE TEST STRIPS TO MEASURE 100 PPM AT THE 3 COMPARTMENT SINK. [CA] PROVIDE TEST STRIPS.
The department's words
K01 Demonstration of knowledge; food safety certification
THE FOOD SAFETY CERTIFICATE FOR MANAGERS HAS EXPIRED. ALSO, THERE ARE NO FOOD HANDLER'S CARDS AVAILABLE FOR THE FOOD EMPLOYEES. [CA] PROVIDE A CURRENT FOOD SAFETY CERTIFICATE AND FOOD HANDLER'S CARDS.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGNS FOR BOTH RESTROOMS. [CA] PROVIDE HAND WASH SIGNS. COS
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND SOME BOXES WITH FOOD STORED ON THE FLOOR IN THE WALK IN COOLER. [CA] STORE FOOD 6 INCHES ABOVE THE FLOOR.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A COUPLE OF WIPING CLOTHS STORED ON THE COUNTERS IN THE KITCHEN AND FRONT SERVICE AREA. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND MEAT BALLS, SHRIMP AND OTHER POTENTIALLY HAZARDOUS FOOD BEING HOT HELD IN A CONTAINER WITH HOT WATER ON THE BOTTOM. [CA] PROVIDE A COMMERCIAL HOT HOLDING UNIT THAT IS COMMERCIAL NSF APPROVED. ENSURE IT IS APPROVED BY THE DEPARTMENT OF PLAN CHECK. PROVIDE THE SPEC SHEETS PRIOR TO BUYING AND CONSULT WITH THEM MONDAY TO FRIDAY FROM 7:30 AM TO 10:30 AM WITH ANY QUESTIONS.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A STAINLESS STEEL BOWL BEING USED TO SCOOP THE RICE IN THE WALK IN COOLER. [CA] USE FOOD GRADE WASHABLE SCOOP WITH A HANDLE AND KEEP THE HANDLE OUTSIDE THE FOOD.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A JACKET STORED ON THE SLICER IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS FOUND THE MOP INSIDE THE MOP BUCKET. [CA] HANG THE MOP TO AIR DRY.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND RAW PORK STORED ABOVE READY TO EAT BROTH. [CA] STORE RAW FOOD FROM ANIMAL ORIGIN BELOW READY TO EAT FOOD.
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 T K Noodle #8, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: roaches Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call T K Noodle #8
Ask for the manager. T K Noodle #8 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 T K Noodle #8?
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.