At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
11 problems found · 1 marked critical · Routine county inspection · Feb 12, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Taba Taba China Bristro 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 Taba Taba China Bristro?
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
- Equipment in poor repair K35How to fixFix it
- Food thawed the wrong way K26How 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 Taba Taba China Bristro's team
Is this your place?
Welcome, Taba Taba China Bristro. We'll walk through this together, one item at a time. To log the fixes, claim Taba Taba China Bristro 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 Taba Taba China BristroWe'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: “In the kitchen area, on the counter-top, measured container of raw shelled eggs on the counter-top at 65F. Per…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 3-501.13, Food Code 3-302.11, Food Code 3-304.14, Food Code 2-301.14.
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
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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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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 · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestFeb 12, 2025Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected Feb 12, 2025.
11 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
In the kitchen area, on the counter-top, measured container of raw shelled eggs on the counter-top at 65F. Per operator, raw shelled eggs stored for an hour. In the 2 door prep unit, measured cooked chicken at 70F. Per operator, cooked chicken was prepared an hour prior and placed directly into the prep unit. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Potentially hazardous foods shall be properly cooled to 41F prior to placement in the insert top of the prep unit. [SA] Operator moved container of raw shelled eggs to refrigeration to facilitate proper holding temperatures. Operator moved container of cooked chicken to undercounter refrigeration to facilitate proper holding temperatures.
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 Taba Taba China Bristro? Fix it
Not critical (10)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the kitchen area, observed the use of cardboard to line shelving and use of wooden shelving/equipment. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard within the facility to prevent possible harborage of vermin. Replace wooden equipment with approved stainless steel equipment.
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 Taba Taba China Bristro? Fix it
The department's words
K26 Approved thawing methods used; frozen food
In the back prep area, on the counter-top, measured fried pork thawing between 28F and 41F. In the dry storage room, measured raw fish thawing at 30F. [CA] Ensure potentially hazardous foods are thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Taba Taba China Bristro? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the back prep area, on the counter-top, measured fried chicken pieces cooling on the counter-top at 90F cooling on baking trays. Per operator, fried chicken pieces prepared an hour prior. [CA] Ensure fried potentially hazardous foods are placed in a single layer in shallow containers to cool.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taba Taba China Bristro? 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
Observed back door is propped open. [CA] Ensure doors to the facility are kept closed to prevent an entrance for vermin.
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 Taba Taba China Bristro? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed a container of meat stored on the right side of the 3 compartment sink and an employee warewashing in the left side of the 3 compartment sink. [CA] Ensure food is stored separately from areas that may cause contamination. Discontinue food preparation in the 3 compartment sink and only use the food prep sink for food preparation.
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 Taba Taba China Bristro? Fix it
Show 5 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths stored on the counter-top and cookline. [CA] Ensure all used wiping cloths are stored in a sanitizer bucket with an approved sanitizer such as 100 PPM chlorine OR 200 PPM quaternary ammonium sanitizer.
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 Taba Taba China Bristro? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee warewashing and then attempt to start food preparation without washing hands. [CA] Ensure employees wash hands when switching tasks where hands become contaminated. Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels. Observed employees drying hands using cloth towels and aprons. [CA] Employees shall wash hands at the handwash station using warm water, hand soap, and paper towels.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Taba Taba China Bristro? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed clean bowls and other utensils stored directly next and and underneath the warewash area. [CA] Ensure all clean equipment is stored separately from the warewash area to prevent possible contamination.
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 Taba Taba China Bristro? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food debris on floors in the kitchen area. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.
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 Taba Taba China Bristro? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Above the entrance to the kitchen area, observed cockroach droppings and dead cockroaches in crevices between the door frame and the wall panel. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service for facility when necessary. Underneath the warewash machine, and in the dry storage room, observed rodent droppings. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service for facility when necessary.
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 Taba Taba China Bristro? Fix it
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 Taba Taba China Bristro, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food thawed the wrong way Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Hands not washed when needed Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Pests seen inside: roaches Read the free guide
Call Taba Taba China Bristro
Ask for the manager. Taba Taba China Bristro can only fix what it knows about.
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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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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
- 69 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.