At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
5 problems found · 3 marked critical · Routine county inspection · Jan 29, 2026
At the routine inspection on Jan 29, 2026. The latest visit, on Feb 4, 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. Tasty Pot 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 Pot?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Marked critical: Hot food below 135°F K07How 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 Pot's team
Is this your place?
Welcome, Tasty Pot. We'll walk through this together, one item at a time. To log the fixes, claim Tasty Pot 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 PotWe'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: “In the walk-in refrigerator, measured a large pot of pork bone broth at 58F, a large pot of pork bone broth at 120F,…”
First step: If you miss a stage
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 3-501.13, Food Code 2-301.15, Food Code 3-305.11.
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.
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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 · 3 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, Tasty Pot. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestFeb 4, 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 Feb 4, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 29, 2026: 72 out of 100 (Yellow placard).
EarlierJan 29, 2026Routine inspection72 out of 100 (Yellow placard)
5 violations listed, 3 marked critical.
Critical (3)
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
In the walk-in refrigerator, measured a large pot of pork bone broth at 58F, a large pot of pork bone broth at 120F, and container of cooked pork bones between 85F and 115F. Per operator, large pot of pork bone broth measured at 58F was stored from the previous night. Per operator, large pot of pork bone broth measured at 120F and pork bones stored from less than 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135 to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling large containers of soup shall be facilitated by one the following methods: using ice paddles, by adding ice, using an ice bath, and keeping uncovered to ventilate heat. [SA] Large pot of pork bone broth stored from the previous night was VC&D due to time and temperature abuse. Large pot of pork bone broth and pork bones prepared on the same day were cooled by adding ice and using an ice bath.
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 Tasty Pot? Fix it
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
At the warewash machine, measured a lack of chlorine sanitizer. Observed the dispensing line was non-functioning during the priming functioning for the dispensing line. [CA] Ensure chlorine sanitizer is provided at 50 PPM at the warewash machine to allow for proper cleaning and sanitizing of utensils and equipment. Contact for maintenance of warewash machine. [SA] Operator to sanitize using quaternary ammonium sanitizer in the 3 compartment sink until warewash machine may be repaired.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Tasty Pot? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
At the front counter, on the counter-top, measured sliced beef at 60F, quail eggs at 58F, and tapioca pearls at 85F. Per operator, sliced beef stored for 30 minutes, quail eggs stored for an hour, and tapioca pearls stored for an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed a time label on tapioca pearls and to be served within 4 hours from when removed from temperature control. Operator moved container of sliced beef into refrigeration to facilitate proper holding temperatures. Operator added ice to container of quail eggs 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 Tasty Pot? Fix it
Not critical (2)
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 employee food (open container of cooked crab) stored in the kitchen prep unit amongst food used for food service. [CA] Ensure all employee food is stored separately in a labeled area to prevent possible contamination.
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 Pot? Fix it
The department's words
K26 Approved thawing methods used; frozen food
In the kitchen, on the counter-top, observed a frozen container of chicken wings thawing. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 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 Tasty Pot? Fix it
EarlierFeb 17, 2025Routine inspection78 out of 100 (Green placard)
7 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 a container of raw shelled eggs at 56F and a pot of pork broth at 130F. At the front counter, measured a container of whipped garlic butter at 54F. Per operator, container of raw shelled eggs, pork broth, and whipped garlic butter stored for 1.5 hours.[CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above. [SA] Operator placed ice water in container of raw shelled eggs and moved container of whipped garlic butter to refrigeration to facilitate proper holding temperatures. Operator to serve container of pork broth within 2.5 hours, for a total of 4 hours from when removed from temperature control or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
In the back prep area, at the handwash station, observed a pot lid stored in the wash basin. [CA] Ensure handwash station is accessible at all times to allow for proper handwashing. [COS] Pot lid was removed from the wash basin at the handwash station.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the back prep area, measured a lack of chlorine sanitizer from the warewash machine. Machine was not in use during time of inspection. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [COS] Warewash machine was primed and provided chlorine sanitizer at 50 PPM.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the kitchen area, observed a pot of pork broth stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed tongs stored on the edge of a garbage bin by the cookline. [CA] Ensure equipment and utensils are stored in a manner that prevents contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the back prep area, observed a container of noodles stored on the drainboard next to the warewash machine. [CA] Ensure food is stored separately to prevent possible contamination.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back storage area, observed the use of cardboard and particle board as a splash guard around shelving. At the front counter, observed the use of wooden boards to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of cardboard and wooden materials within the 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 Pot, 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food thawed the wrong way Read the free guide
Call Tasty Pot
Ask for the manager. Tasty Pot 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.
About 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.