At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
8 problems found · 1 marked critical · Routine county inspection · May 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tasty Noodles & Dumplings 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 Tasty Noodles & Dumplings?
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
- Pests seen inside: droppings K23How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Tasty Noodles & Dumplings' team
Is this your place?
Welcome, Tasty Noodles & Dumplings. We'll walk through this together, one item at a time. To log the fixes, claim Tasty Noodles & Dumplings 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 Tasty Noodles & DumplingsWe'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: “1. MAJOR. Raw shell eggs were found left out at room temperature in the dry storage room. Per employee, the eggs have…”
First step: If food is out of range
Then the next one: Pests seen inside: droppings
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 3-302.11, Food Code 3-304.14, Food Code Part 5-5.
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 Tasty Noodles & DumplingsWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestMay 6, 2026Routine inspection77 out of 100 (Green placard)
This one: 77 out of 100 (Green placard), inspected May 6, 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
1. MAJOR. Raw shell eggs were found left out at room temperature in the dry storage room. Per employee, the eggs have been there since Monday. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Farenheit. [Suitable Alternative] Employee discarded the eggs into the dumpster. 2. MINOR. Cut melons in the 2 sliding door upright cooler were measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous foods at or below 41 degrees Fahrenheit.
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 Tasty Noodles & Dumplings? Fix it
Not critical (7)
The department's words
K23 No rodents, insects, birds, or animals
Observed rodent droppings on the floor by the water heater. No other signs of infestation anywhere else in the facility. [Corrective Action] Thoroughly clean and sanitize areas of rodent droppings.
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 Tasty Noodles & Dumplings? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Lack of sneeze guard for the self-service condiments. [Corrective Action] Provide sneeze guard.
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 Tasty Noodles & Dumplings? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed food stored in direct contact with plastic shopping bags in the refrigeration units. [Corrective Action] Store foods in food grade plastic bags or containers. 2. Observed sauce stored in orange Home Depot buckets. [Corrective Action] Discontinue storing foods in orange Home Depot buckets. Use food grade buckets or containers.
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 Tasty Noodles & Dumplings? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wiping towels in the service area observed not stored in sanitizer bucket after use. [Corrective Action] Store wiping towels in sanitizing solution (100 ppm chlorine or 200 ppm quaternary ammonium) after 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 Tasty Noodles & Dumplings? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Wooden shelvings observed in the kitchen and in the dough rolling area. [Corrective Action] Use shelvings that are durable, cleanable, smooth, and non-absorbant.
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 Tasty Noodles & Dumplings? Fix it
Show 2 more
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster lid was observed left open and left side of dumpster lid missing. [Corrective Action] Ensure dumpster lid is closed when not actively dumping. Replace the missing dumpster lid.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
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 Tasty Noodles & Dumplings? 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
Back door was observed left wide open. [Corrective Action] Keep back door closed to prevent rodent and vermin entry. A screen door may be installed.
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 Tasty Noodles & Dumplings? Fix it
EarlierMar 18, 2026Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Floor sink in the kitchen observed slow draining. A lot of debris observed in the sink. [Corrective Action] Ensure floor sink drains properly.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1.Multiple refrigeration units not able to maintain ambient air temperature below 41 degrees Fahrenheit. [Corrective Aciton] Ensure refrigeration units are able to maintain ambient air temperature below 41 degrees Fahrenheit. 2. New dough mixer at facility does not appear to be ANSI/NSF approved equipment. [Corrective Action] Ensure new equipments are ANSI/NSF approved.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Missing cove base near the single door upright cooler in the kitchen. Rubber cove base observed used in the restroom and some parts of the kitchen. Multiple areas damaged on the wall at the sinks side of the kitchen. [Corrective Action] Install cove base. Ensure cove base is of approved materials and is properly installed. Repair the wall. Advised operator to install FRP on the walls.
EarlierSep 18, 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.
EarlierSep 17, 2025Routine inspection81 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Unable to verify source of the chicken breast stored in the 2 door upright freezer. The most recent receipt only shows chicken wings. No other receipts were stored in the facility. Per PIC, the chicken breast is purchased from SJ Distributer, processed here at the facility, bagged then placed into the freezer. [Corrective Action] Ensure foods are purchased from an approved source. [Suitable Alternative] The chicken breast will be impounded and remain in the freezer and not used until source is verified.
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)
Hair, rings or clothing not kept food-ready
The department's words
K25 Proper personal cleanliness and hair restraints
Observed employee exiting the restroom while wearing the food apron. [Corrective Action] Ensure food apron is removed prior to using the restroom.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in the dishwasher was measured at 25 ppm. [Corrective Action] Maintain chlorine sanitizer at 50 ppm.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Grime accumulation on the door handles and jams of the refrigeration units. [Corrective Action] Thoroughly clean and maintain clean.
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 the back door left wide open. [Corrective Action] Ensure back door is remained closed when not actively going in or out. Install a screen door if back door is normally left open.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed fried foods stored directly in plastic shopping bags in the single door upright cooler next to the dishwasher. [Corrective Action] Discontinue storing foods directly in plastic shopping bags. These are normally not food grade.
EarlierApr 10, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Home style base board observed used in the kitchen. [Corrective Action] A commercial food facility shall use commercial products.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed a can stored on the faucet of the handwash sink. [Corrective Action] Maintain handwash sink clean, clear and easily accessible at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Fried chicken on the work table measured at 70 degrees Fahrenheit. Per operator, cooling since 12:30 PM. [Corrective Action] Food shall be cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and then to 41 degrees Fahrenheit within another 4 hours. [Suitable Alternative] Operator move the fried chicken into refrigeration.
The department's words
K26 Approved thawing methods used; frozen food
Observed meat thawing in standing water in the 2 compartment sink. [Corrective Action] 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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed green onions drying at the back parking lot area. [Corrective Action] All food prep shall be conducted in the food facility.
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 Tasty Noodles & Dumplings, 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: droppings Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Garbage uncovered or not taken out Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Tasty Noodles & Dumplings
Ask for the manager. Tasty Noodles & Dumplings 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 Tasty Noodles & Dumplings?
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
- 77 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.