At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
6 problems found · 2 marked critical · Routine county inspection · Mar 25, 2026
At the routine inspection on Mar 25, 2026. The latest visit, on Apr 1, 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. Tay Ho 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 Tay Ho?
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
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Equipment in poor repair K35How 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 Tay Ho's team
Is this your place?
Welcome, Tay Ho. We'll walk through this together, one item at a time. To log the fixes, claim Tay Ho 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 Tay HoWe'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) In the center 2-door preparation unit, measured multiple Potentially Hazardous Foods including shrimp, beef, etc.…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 2-301.15.
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 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Tay Ho. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Every visit
LatestApr 1, 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 Apr 1, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 25, 2026: 75 out of 100 (Yellow placard).
EarlierMar 25, 2026Routine inspection75 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) In the center 2-door preparation unit, measured multiple Potentially Hazardous Foods including shrimp, beef, etc. from 50-53F. Per employee, foods in the preparation unit were stocked 3.5 hours prior to temperature measurement. Measured the ambient temperature of the preparation unit at 50F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] All Potentially Hazardous Foods were relocated to the walk-in cooler to facilitate rapid cooling. 2) Measured cooked beef flank inside the countertop warmer at 68F. Per employee, cooked beef was transferred from the walk-in cooler less than 2 hours prior to temperature measurement. The countertop warmer was not turned on. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cooked beef was reheated to 165F on the stovetop before being transferred to the countertop warmer. 3) On the preparation counter, measured cooked pork rinds stored at ambient temperature at 68F. Per employee, pork rinds were cooked 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Pork rinds were relocated to the 2-door preparation unit to facilitate rapid cooling. Discussed keeping pork rinds on TPHC for future use. 4) On the preparation counter, measured beansprouts stored at ambient temperature at 71F. Per employee, beansprouts were relocated from the walk-in cooler less than 2 hours prior to temperature measurement. Observed beansprouts are placed into an ice bath that has melted. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] The remainder of beansprouts was discarded.
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 Tay Ho? Fix it
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 cooler, measured large, deep tray of cooked pork bone from 88-92F and cooked ginger/vegetable broth from 77-82F. Per employee, pork bone was cooked more than 2 hours prior to temperature measurement and the ginger/vegetable broth was cooked more than 4 hours prior to temperature measurement. Observed both containers of food were fully covered with plastic wrapping with condensation build-up. [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] Improperly foods were voluntarily condemned and discarded during inspection.
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 Tay Ho? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Measured the ambient temperature of the center 2-door preparation unit at 50F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired. 2) Observed facility is using a countertop Cadco oven without a ventilation hood or prior approval from this Department. Per PIC, oven is used for toasting bread for banh mi. [CA] Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Facility to relocate oven under the hood or apply for approval and hood exemption to Plan Check Department.
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 Tay Ho? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed refrigeration units lack internal thermometers for monitoring temperature. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tay Ho? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
At the handwash sink in the main cook line, observed paper towel dispenser is empty. Nearby napkins are stored in an open, uncovered container. [CA] Handwash stations shall be fully stocked and accessible at all times. Paper towels shall be stored in a safe and sanitary condition inside dispenser. [COS] Employee restocked the paper towel dispenser during inspection.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Tay Ho? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed active leak in the plumbing underneath the 3-compartment sink. Per employee, a work order has already been placed. [CA] Plumbing fixtures shall be maintained in good repair.
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 Tay Ho? Fix it
EarlierJul 15, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Inner upper board of the ice machine has a black mold like debris. [CA] Clean the internal of the ice machine to maintain.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack splash guard for the front hand washing sink. [CA] A minimum 6" high metal splash guard spanning the full length of the drainboard shall be installed if the hand wash sink is installed next to a place where clean glasses and dishes are drying.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Two burner stoves were outside the canopy-type hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. [SA] Adjust the equipments to provide 6 inches of clearance.
EarlierApr 28, 2025Routine inspection82 out of 100 (Green placard)
5 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
Inside the walk-in refrigerator: measured internal temperatures of various PHFs (meats, banh cong, pork, blood...) to be 47F. Some foods had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above [COS] Foods that were held for more than 4 hours were discarded. Other foods were moved to a different refrigerator or freezer. See VCD form. _____________ Minor violations: Inside the middle prep unit's prep insert: measured internal temperature of bi (shredded pork skin) to be 48F. Employee stated bi had been held since 11am today (less than 4 hours prior). Inside the rightmost prep unit: measured internal temperatures of shrimp and meat loaf to be 47F. Note: other PHFs in this unit measured 41F and below. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the front handwash sink: observed lack of a splash guard, and clean wares were stored next to the sink. [CA] Install an approved splash guard at the handwash sink and/or store clean equipment away from the sink to prevent contamination.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
In the rear dry storage area, inside dry bulk food bins: observed bowls/cups without handles being used as scoops, and observed handle of scoop was in contact with the food. [CA] Use approve scoops with handles. Ensure scoops are stored so that the handle is not in contact with the food.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the walk-in refrigerator measured 46F with a metal probe thermometer after the door was kept closed for 30 minutes. [CA] Repair refrigerator so that it can keep foods at 41F and below.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu offers undercooked egg (for rice plate dishes) but no consumer advisory was available. [CA] If a menu offers undercooked animal product, a consumer advisory must be provided on the menu. The consumer advisory consists of BOTH: 1) "Disclosure": Clearly indicate WHICH menu items contain undercooked animal products. AND 2) "Reminder": The following statement in writing on the menu: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
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 Tay Ho, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Thermometer missing or reading wrong Read the free guide
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call Tay Ho
Ask for the manager. Tay Ho 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.