At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
7 problems found · 2 marked critical · Routine county inspection · Jul 8, 2025
At the routine inspection on Jul 8, 2025. The latest visit, on Mar 27, 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. Taro San Japanese Noodle Bar 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 Taro San Japanese Noodle Bar?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- No person in charge on duty K01How 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 Taro San Japanese Noodle Bar's team
Is this your place?
Welcome, Taro San Japanese Noodle Bar. We'll walk through this together, one item at a time. To log the fixes, claim Taro San Japanese Noodle Bar 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 Taro San Japanese Noodle BarWe'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: Cooked food not cooled in timeThe county found: “Measured 6 large slabs of pork belly stacked and in one covered container, measuring between 62-64F that was prepared…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 3-305.11, Food Code 4-301.12, Food Code 4-603.16.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Taro San Japanese Noodle Bar. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestMar 27, 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 Mar 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jul 8, 2025: 72 out of 100 (Yellow placard).
EarlierMar 26, 2026Routine inspectionRed placard
3 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
Observed 5 live adult cockroaches and more than 12+ dead cockroaches in the back kitchen. Observed 2 cockroach egg casings. Observed several small flies/gnats concentrated in the walk way area where personal belongings are hung and where mop sink is. The following areas where cockroaches were found: BACK PREP KITCHEN/WARE WASH AREA: - Below upright 3 door refrigerator, on open metal bracket on base of unit. 2 live adults and more than 12 dead juvenile and adult cockroaches were found in this area. - along walls on the floor and behind shelving and refrigeration units (upright and small prep units) - 3 dead cockroaches along electrical conduit next to rice cooker between 1 door unit and shelving - on floor between 1 door unit and shelving - below wire shelving at entrance to back kitchen FRONT KITCHEN PREP/NOODLE PREP STATION: -2 dead juvenile cockroaches below prep sink on floor. Facility shall CEASE & DESIST all food operations. Facility is closed due to cockroach infestation. [CA] Food facility shall be kept free of vermin. Remove all dead cockroaches and clean/sanitize all affected areas. Clean equipment (sides of refrigerators, cooking equipment, shelving etc.). Provide pest treatment of flies. Recommend to obtain the roach traps (white tents) to monitor activity. Locate at least 10-12 along the wall on floor and below equipment (3 door refrigerator). To re-open facility, obtain written approval by this Department. Provided vermin check list for re- opening. Email checklist and current previous pest control reports.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed crates used as containers to hold onions etc. [CA] Replace with commercial bins with lids so it is easily cleanable.
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 opening on ceiling where the water heater is located. Opening where pipe exits into wall by dish washer. Cracked broken tiles in corner near noodle prep station. [CA] Seal all openings and replace cracked tiles to prevent entrance/harborage of vermin.
EarlierJul 11, 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 8, 2025Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured 6 large slabs of pork belly stacked and in one covered container, measuring between 62-64F that was prepared yesterday. [CA] Rapidly cooled food from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Recommend to slice the slabs of pork to cool down quickly on baking sheets prior to placing in refrigerator. Food may be covered once it reaches 41F. [COS]Pork belly was discarded in trash. See VC&D form.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Taro San Japanese Noodle Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured takoyaki, whole tuna, roe between 50-53F at sushi prep unit. [CA] Maintain potentially hazardous food 41F and below. [COS] Relocate all animal proteins (seafood, chicken etc) in other reach in unit.
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 Taro San Japanese Noodle Bar? Fix it
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Expired food safety manager's certificate noted on file. [CA] At least one person at this location must be food safety certified. Renew immediately.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaking faucet at hand sink next to noodle prep station and at 3 compartment sink. [CA] Repair the leak.
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 Taro San Japanese Noodle Bar? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of quaternary ammonium test strips. [CA] Provide test strips and test at 200 ppm daily.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Taro San Japanese Noodle Bar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured quat ammonium at sanitizer dispenser at 0 ppm. The sanitizer bottle found almost empty. [CA] Maintain sanitizer at sink at 200 ppm. [COS] Sanitizer was replaced with a new bottle.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Taro San Japanese Noodle Bar? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Sushi prep unit noted with ambient temperature of 50-53F. [CA] Repair/service unit to ensure potentially hazardous food is held 41F and below at all times.
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 Taro San Japanese Noodle Bar? 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 Taro San Japanese Noodle Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Taro San Japanese Noodle Bar
Ask for the manager. Taro San Japanese Noodle Bar 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 Taro San Japanese Noodle Bar?
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.