At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
8 problems found · 1 marked critical · Routine county inspection · Jul 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tarah Thai Kitchen 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 Tarah Thai Kitchen?
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
- Floors, walls or ceilings need cleaning or repair K44How 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 Tarah Thai Kitchen's team
Is this your place?
Welcome, Tarah Thai Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Tarah Thai Kitchen 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 Tarah Thai KitchenWe'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: “Measured the following PHFs holding between 70F - 132F at cooks line and warmer unit for less than 4 hours: shell…”
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 3-302.11, Food Code 2-301.15, Food Code 6-501.112, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Tarah Thai KitchenWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (40 → 25). That takes a team.
Every visit
LatestJul 2, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Jul 2, 2026.
8 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 70F - 132F at cooks line and warmer unit for less than 4 hours: shell eggs, cooked noodles, yellow curry, green curry, red curry and cooked egg plants. [CA] Maintain all PHFs cold held at or below 41F. [SA] Operator opted to used time as a public health control (TPHC) for PHFs at cooks line. [COS] Operator directed to reheat PHFs in warmer unit to 165F.
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 Tarah Thai Kitchen? Fix it
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found an electric fryer (Avantico) on counter top not under mechanical exhaust hood. [CA] Discontinue using fryer unit unless device is relocated to be under the hood system.
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 Tarah Thai Kitchen? 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 several items stored in mop sink blocking access. [CA] Ensure mop sink is accessible at all times.
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 Tarah Thai Kitchen? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Found containers of marinated raw chicken stored over diced produce in 2 door upright. [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. Found several containers of dry spices and a container with liquid stored at hand wash sink cooks line and found straws and wine bottom stored next to hand wash station near cash register. [CA] Ensure hand wash station is accessible at all times.
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 Tarah Thai Kitchen? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Found leaking faucet at hand wash sink located at cooks line when water knob is off. [CA] Secure leak. 2. Found 1-compartment sink hot water valve off at the time of inspection. [CA] Cold/hot water shall be provided at all times. [COS] Operator turned on hot water valve, observed water unable to shut off.
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 Tarah Thai Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Found hand wash station near warewash area blocked box empty card board boxes. Note: Another hand wash station located at cooks line. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated card board boxes, hand wash station accessible.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Tarah Thai Kitchen? Fix it
Show 2 more
The department's words
K23 No rodents, insects, birds, or animals
Found a few flies in the warewash area. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
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 Tarah Thai Kitchen? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured warm water holding at 92F in women's restroom hand wash station. Hand wash sink is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F- 108F. [SA] Employees shall wash their hands upon entering kitchen. Note: This is a shared restroom with entire building.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Tarah Thai Kitchen? Fix it
EarlierApr 10, 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.
EarlierApr 7, 2025Routine inspection60 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
Major: 1. Measured the following PHFs holding between 64F - 74F: pad see ew noodles, shell eggs, and beans sprout. 2. Measured container of fried tofu holding at 55F in 3 door cold top. Per operator, PHFs placed in unit/location for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F. [COS] Operator directed to add ice to bean sprouts container and relocated fried tofu to another refrigeration unit. [SA] Operator opted to use time as a public health control (TPHC) for pad see ew noodles and raw shell eggs. Minor: Measured the following PHFs holding between 45F - 46F in 3 door cold top for less than 4 hours: soft tofu and sliced tomatoes. [CA] Maintain all PHFs cold held at or below 41F.
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
K06 Adequate handwash facilities supplied, accessible
Found the ONLY hand wash station between cooks line and warewash area blocked by container of meat. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate container of meat.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Measured 0ppm chlorine for dish machine. At the time of inspection, operator was not using the device, however observed plates and utensil in the dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator directed to conduct warewashing at warewash sink. 2. Found black/brown like substance on metal interior panel of ice machine. [CA] Routinely clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Found containers of food stored on the floor under shelving in prep area. [CA] Food shall be stored a minimum of 6 inches off floor.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found leaking faucet at hand wash station between cooks line and warewash area. [CA] Secure leak.
The department's words
K01 Demonstration of knowledge; food safety certification
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 mop sink blocked by several items such as soiled laundry and other items. [CA] Ensure mop sink is accessible at all times.
Show 5 more
The department's words
K23 No rodents, insects, birds, or animals
Found a lot of flies near warewash area, mop sink area and prep area. Observed Flies on container and on walls in the back. Observed no active contamination. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water holding at 77F in communal restroom. Hand wash station is under sensor system. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to wash hand upon entering kitchen.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chlorine test strips to test concentration of sanitizer. [CA] Provide chlorine test strips.
The department's words
K26 Approved thawing methods used; frozen food
Found a bag of chicken skewers thawing in 1-compartment sink without cold running water. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Measured greater than 200ppm chlorine in sani bucket. [CA] Maintain chlorine concentration at 100ppm.
EarlierOct 17, 2024Routine inspection79 out of 100 (Green placard)
6 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 temperature of shell eggs in container next to cookline to be 70F. Employee stated eggs had been held since 10am (approximately 2.5 hours prior). [CA] Keep potentially hazardous foods at 41F/45F and below or 135F and above. [COS] Eggs were moved to a refrigerator. Discussed TPHC option for eggs.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
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 mops stored with head directly in the janitorial sink. [CA] Store mops so that they can air-dry when not in use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed bag of onions stored directly on floor. [CA] Store food on approved shelving at least 6 inches above the floor.
The department's words
K01 Demonstration of knowledge; food safety certification
A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate. Note: manager stated he signed up for the exam and will take it in January.
The department's words
K06 Adequate handwash facilities supplied, accessible
1) At the front handwash sink: observed container of utensils were stored under the paper towel dispenser, and a pitcher of ice water was stored in front of the paper towel dispenser. [CA] Do not store clean equipment/open beverages near handwash facilities. 2) Observed the handwash sink in the warewash area was completely blocked by equipment/large cart. Observed the paper towel dispenser at this sink was empty. Note: another handwash sink (stocked with soap and paper towels) was located nearby. [CA] Do not obstruct handwash sinks. Keep paper towel dispenser stocked at all times. [COS] Equipment and cart were moved away.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed brown mold-like substance on metal panel inside ice machine. Ice was not in direct contact [CA] Keep ice machine clean.
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 Tarah Thai Kitchen, 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
- 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
- No backflow test on file In CleanCleaver: Backflow device test
- Hand sink not ready to use Read the free guide
- Pests seen inside: flies Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Tarah Thai Kitchen
Ask for the manager. Tarah Thai Kitchen can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Tarah Thai Kitchen?
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
- 75 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.