At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Feb 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tata Teacorn 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 Tata Teacorn?
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: Time as a control not marked or logged K08How to fixFix it
- Pests seen inside: droppings K23How 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 Tata Teacorn's team
Is this your place?
Welcome, Tata Teacorn. We'll walk through this together, one item at a time. To log the fixes, claim Tata Teacorn 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 Tata TeacornWe'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: Time as a control not marked or loggedThe county found: “On the counter-top, measured tapioca pearls at 70F. Per operator, tapioca pearls stored from 12:00pm. [CA]…”
First step: The 4-hour option
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 3-501.19, Food Code 6-501.112, Food Code 3-201.11, Food Code 2-301.14.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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
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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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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 (35 → 18). That takes a team.
Every visit
LatestFeb 5, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Feb 5, 2026.
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
On the counter-top, measured tapioca pearls at 70F. Per operator, tapioca pearls stored from 12:00pm. [CA] Potentially hazardous foods maintained by time shall be time labeled/time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator placed a time label on the container of tapioca pearls to be served within 4 hours or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Tata Teacorn? Fix it
Not critical (4)
The department's words
K23 No rodents, insects, birds, or animals
In the back prep/storage areas, observed dried rodent droppings behind refrigeration and under shelving. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service as necessary.
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 Tata Teacorn? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Underneath the cookline, observed a hole in the floor tile that may provide access for vermin. In the same area, observed debris accumulation. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal any cracks, crevices, holes, and gaps to prevent an entrance for and possible harborage of vermin.
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 Tata Teacorn? 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
At the front entrance, observed a gap at the bottom of the door. [CA] Ensure a door sweep is installed at the bottom of the front door to prevent an entrance for vermin.
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 Tata Teacorn? Fix it
EarlierAug 28, 2025Routine inspectionGreen placard
4 violations listed, 0 marked critical.
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed heavily torn/worn gaskets installed at the 2 door reach in freezer. [CA] Ensure gaskets for the 2 door reach in freezer are replaced. Gaskets for refrigeration shall be maintained in good repair. Observed unapproved wooden shelving installed in the back storage area and unapproved particle board shelving installed at the kitchen area. In the dry storage room, observed several pieces of wood installed to the wall. In the kitchen area, observed the use of cardboard to line shelving. In the kitchen area, and back storage areas, observed the use of metal can lids to seal/black holes in walls. [CA] Ensure only approved materials and equipment are used within the facility. Use only approved smooth, durable, and easily cleanable material.
The department's words
K23 No rodents, insects, birds, or animals
In the small dry storage room, observed a single dead cockroach in a ceiling corner. In the same area, on the installed wooden boards, observed cockroach droppings in the area. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, above the handwash sink, observed peeling FRP panels. To the right of the cookline, observed flat tiles installed as cove base and cracks/crevices present from the improper installation. [CA] Ensure floors, walls, and ceilings are installed with approved materials that are smooth, durable, and easily cleanable. Wall panels shall be installed properly and sealed to prevent cracks/crevices.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the kitchen area, between the large 2 compartment prep sink and the 3 compartment sink, observed potable water supply faucet with backflow/back siphonage protection for the mop sink has been removed. [CA] Ensure a proper potable water supply faucet with backflow/back siphonage protection is reinstalled for the mop sink. [SA] Operator to provide water from the 3 compartment sink until a proper potable water supply faucet with backflow/back siphonage protection may be installed at the mop sink. In the kitchen area, observed large 2 compartment prep sink is plumbed and draining to the mop sink. [CA] Ensure prep sink is plumbed to drain to an approved floor sink installed through plan check. [SA] Current plumbing drainage of the prep sink does not prevent operation of the prep sink. Submit plans to install an approved an approved floor sink
EarlierFeb 6, 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.
EarlierFeb 4, 2025Routine inspection65 out of 100 (Yellow placard)
8 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
In the kitchen, measured a container of bean sprouts stored at 60F, and a container of tea eggs stored at 78F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Per operator, bean sprouts stored for 1.5 hours, and tea eggs stored for 3.5 hours. [SA] Operator moved container of bean sprouts to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures. Operator served tea eggs until 3:00pm for a total of 4 hours from when removed from temperature control and discarded.
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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
In the kitchen area, observed vacuum packaged bags of pork sausage stored in the 2 door prep unit and in the freezer chest. Operator was unable to provide receipts for bags of pork sausage. Per operator, bags of pork sausage were purchased and delivered from a home. [CA] Ensure all food served within the facility is obtained from an approved source. All food related receipts shall be retained within the facility for review. [COS] Operator VC&D vacuumed packages of pork sausage.
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
Underneath the cookline, observed a dead rat. No other live or dead animals observed within the facility. No sources of contamination from rodent droppings noted within the facility. [CA] Ensure facility is kept free of rodent activity to prevent possible contamination of food. Contact pest control to provide service for facility. Seal all open holes and gaps within the facility to prevent access. Keep front and back doors closed to prevent an entrance for vermin.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee did not wash hands after sweeping in the kitchen and proceeded to start food preparation. No direct contamination of food occurred during change of task. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required when hands have been contaminated. Gloves shall be properly used and discarded between tasks. [COS] Operator instructed to wash hands at the handwash station.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease and debris on the floor underneath the cookline. [CA] Ensure cookline is frequently cleaned and maintained to prevent possible harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Observed pork ribs and pork thawing on the drainboard at the 2 compartment prep sink. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
In the back storage area, observed wooden shelving installed. Observed the use of cardboard to line shelving and flooring. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of wooden shelving and replaced with approved material such as stainless steel. Discard cardboard from the facility to prevent harborage of vermin.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed grease accumulation on water knobs at the 3 compartment sink and on refrigerator door handles. [CA] Ensure all non-food contact surfaces are frequently cleaned and maintained. Degrease non-food contact surfaces to prevent possible cross contamination.
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 Tata Teacorn, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
- Pests seen inside: droppings Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Tata Teacorn
Ask for the manager. Tata Teacorn 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
- 82 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.