At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Jun 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tasty Pot got about the same as 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.
- Hot food below 135°F K07How to fixFix it
- No hot or cold water at a sink K21How 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 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: Hot food below 135°FThe county found: “Pot of tofu in soybean sauce measured 48F while maintained out of temperature control on a cart to the right of the…”
First step: If food is out of range
Then the next one: No hot or cold water at a sink
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 2-301.14, Food Code 6-501.112.
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.
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (60 → 8). That takes a team.
Every visit
LatestJun 3, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jun 3, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Pot of tofu in soybean sauce measured 48F while maintained out of temperature control on a cart to the right of the cook-line. Per the manager, employees had forgotten to put it back into the refrigerator after using it approximately 25 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Tofu in soybean sauce relocated to lower portion of nearby preparation refrigerator.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at a maximum of 114F from the three compartment warewashing sink. Per the manager, the lowered water temperature was due to the staff using large amounts of water prior to measurement. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Ensure water heater is capable of accommodating all hot water demands of the facility while it is in operation.
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 Tasty Pot? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw fish stored above vegetables in the walk-in cooler. Observed raw beef stored above noodles in the preparation refrigerator to the immediate right of the cook-line. [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.
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 Pot? Fix it
EarlierOct 21, 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.
EarlierOct 13, 2025Follow-up inspectionYellow placard
4 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Fried calamari measured 52F-58F while maintained out of temperature control at the dredging station. No active preparation observed for the span of 20 minutes. Per staff, they had taken it out less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Fried calamari relocated to walk-in cooler.
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
Handwash sink across from the cook-line observed to be completely obstructed by various boxes of food. Handwash sink in the back area next to the mechanical dishwasher lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towel dispenser restocked.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed handling raw meat, cracked a raw shell egg into customer's order (to be served raw or undercooked), then walked over and poured a large container of tea for customer consumption while holding the inside/outside edges (food contact surfaces) of the container. [CA] Employees must change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands. Tea reheated to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K23 No rodents, insects, birds, or animals
Three dead german cockroaches (total) observed in two sticky traps in the dry storage room. *No other evidence of cockroaches observed* Reviewed pest control report from 10/10/2025 conducted by Clark, which noted german cockroach activity. Facility was treated as per the last routine inspection. [CA] Clean and sanitize area of dead cockroaches or old droppings. The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Eliminate contributing factors, including the open sewer connection underneath the three compartment sink, the hole in the wall in the back area, the brick coving that is in disrepair behind the cook-line, and any other structural deficiencies that may allow for vermin harborage. [SA] PIC agreed to monitor sticky traps. If cockroaches are observed, he will call Clark to conduct another round of pest control treatment.
EarlierOct 7, 2025Routine inspection40 out of 100 (Yellow placard)
13 violations listed, 5 marked critical.
Critical (5)
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
Employee observed spraying down dirty dishes with hot water, then stacking them to dry, thereby entirely skipping the sanitizing step. [CA] Dishes shall be cleaned via manual wash, rinse, sanitize in the three compartment sink, OR by running them through a mechanical dishwasher that can output chlorine sanitizer at 50 ppm or a sanitizing rinse that contacts utensils at a minimum of 160F. [COS] Employee ran dishes through the mechanical dishwasher (50 ppm chlorine). _____________ Minor violations: Employee washed dishes, then immediately stacked them up to dry. Multiple stacks of cleaned, wet dishes observed on storage rack across from the mechanical dishwasher. [CA] Clean, wet dishes shall be allowed to adequately air dry. Do not stack wet dishes. Employee observed opening a can of quail eggs with a table-mounted can opener. Table-mounted can opener blade and space behind observed to have large amount of brown/black buildup. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean. Heavy accumulation of black mold on the interior panels of the ice machine. No direct contamination observed. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean.
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
K23 No rodents, insects, birds, or animals
One live german cockroach observed in a sticky trap on the floor in the dry food storage room. *No other evidence of cockroaches observed* Pest control report from Clark from prior month reviewed. Report states that preventative treatment was applied, but no vermin observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [SA] Cockroach abated. PIC agreed to have Clark Pest Control perform a service prior to the follow-up inspection.
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
K07 Proper hot and cold holding temperatures
The following potentially hazardous foods measured at improper holding temperatures: - Raw shell eggs (72F) on a cart across from the cook-line. Per an employee, they had been taken out 1 hour prior. - Various raw meats (beef, pork, etc.) and cheese (55F-62F) in the upper prep inserts of the prep unit to the right of the cook-line. All items in the lower portion of the unit measured in the range of 44F-50F. Ambient of the unit measured 45F-47F depending on location. Per the PIC, items had been placed into the upper prep inserts less than 1 hour prior. PIC stated that items had been moved into the lower prep unit 3 hours prior. - Raw, marinated chicken (64F) maintained in a metal insert on cart to the left of the cook-line next to flour intended for dredging. No active prep observed for 35 minutes. Per the PIC, chicken had been taken out 1 hour prior to the arrival of this division. - Flour observed to be used for dredging chicken. Small bits of chicken observed in flour. Presence of chicken in the flour renders the flour a potentially hazardous food. Per the PIC, the flour was used for dredging chicken yesterday, and was reused again today. - Cut tomatoes (64F) maintained in a bowl on a cart to the right of the cook-line. per the PIC, they had been taken out 2 hours prior. - Tomato sauce (61F) in a lid-covered pot on a lower shelf of a cart to the right of the cook-line. per the PIC, it had been taken out 2 hours prior. - Cut hot dogs, imitation crab, and pre-cooked vegetable tempura maintained out of temperature control (64F-72F) in plastic tubs on a shelf above and to the left of the ice machine. Per the PIC, they had been taken out of refrigeration 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Flour used for dredging chicken shall be discarded at minimum once every 4 hours, and the pan used for dredging shall be changed or washed at minimum once every four hours. [COS] All PHF's subsequently cooked within 4 hours of leaving temperature control, or relocated to the walk-in cooler. Flour used for dredging chicken discarded. Two hour window for prep allowance discussed with the PIC.
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
K05 Hands clean, properly washed; gloves used properly
Employee observed sneezing into hands (while using tissues) multiple times, then walked to the front service area and handled multiple types of clean utensils in the uncovered tubs of clean utensils maintained on shelving units near the front door. Employee observed collecting dirty dishes, then proceeded to handle clean dishes full of ready-to-eat food to serve customers. Employee observed cracking raw egg into curry flavor hot soup (to be served raw/undercooked), then proceeded to handle another customer-ordered dish that contained no raw items when served. [CA] Employees must wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] All employees properly washed hands. Affected utensils taken to be properly washed, rinsed, and sanitized in the three compartment dishwashing sink. PIC (person in charge) instructed employees on proper handwashing procedures.
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
K13 Food in good condition, safe, unadulterated
Raw beef maintained on 5+ flat pans on a racked cart observed dripping directly onto uncovered cilantro and scallions in the walk-in. [CA] Food shall be stored separated and protected to prevent cross contamination. Store raw animal products underneath vegetables or ready-to-eat food. [SA] PIC agreed to cook scallions and cilantro to greater than 145F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front doors and back doors maintained open. [CA] Keep doors closed where possible to prevent the intrusion of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Bone broth measured 47F-59F while maintained in a large, uncovered, mostly-full stock pot located on the floor of the walk-in cooler. Per the PIC, it had been cooling for approximately 4 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Bone broth separated into smaller portions to facilitate rapid cooling.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Consumer advisory on the menu contains a reminder (that states that consuming raw animal products may lead to increased risk of foodborne illness) , but lacks a disclosure (i.e. which specific dishes have food that is served raw or undercooked). [CA] Facility shall denote the three specific dishes that contain raw or undercooked food items (asterisk or other indicator referencing the reminder at the bottom of the menu is sufficient).
The department's words
K26 Approved thawing methods used; frozen food
Frozen, cooked clams thawing in a box full of standing water on a lower counter unit to the left of the ice machine. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef stored directly above vegetables in the walk-in cooler. [See K13M. Minor leading to Major violation]. [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. Various containers of food stored on the floor throughout facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 3 more
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Employee observed drinking in the kitchen area from an open-top water bottle. [CA] Employees may drink in the kitchen area from containers with tight fitting lids and straws (or small openings) in order to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep cooler to the right of the cook-line is unable to maintain potentially hazardous foods at or below 41F during times of operation. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F to prevent the growth of bacteria. Recommend calling a refrigerator technician.
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash station in the back kitchen area lacked paper towels. Note: Additional, properly stocked handwash station nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
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.
- Hot food below 135°F Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Raw food not kept apart from ready-to-eat food 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
- Routine inspection
- Result
- 92 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.