At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Nov 19, 2025
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Tea Era Cafe got more than most. That's from the last routine visit, on Nov 5, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Tea Era Cafe?
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
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 Tea Era Cafe's team
Is this your place?
Welcome, Tea Era Cafe. We'll walk through this together, one item at a time. To log the fixes, claim Tea Era Cafe first; we check that you run it.
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This is my place: claim Tea Era CafeWe'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: “Observed several cooling violations in facility: cooked vegetables and seaweed cooling in food prep cold hold unit…”
First step: If you miss a stage
Then the next one.
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 2-301.15, Food Code 3-501.13, Food Code 3-305.11.
Try it yourself
Fix and log it: Cooked food not cooled in time
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0 of 2 done
If you miss a stage
Logged
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What people see now
Today, people see the department's words and nothing from you.
What people see after you fix and log it
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This is not an official update to the health inspection report. The county's record is unchanged.
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What people see next
Under each item here, people see what you fixed, in your words.
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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 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestNov 19, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Nov 19, 2025.
1 violation listed, 1 marked critical.
Critical (1)
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
Observed several cooling violations in facility: cooked vegetables and seaweed cooling in food prep cold hold unit and in lowboy cooler. Also observed cooked chicken that was cooling in a fryer basket above a deep fryer. [CA] Ensure PHFs are properly cooled from 135F or 70F within 2 hours and from 70F to 41F within 4 hours. Use rapid cooling methods such as spreading on to 2 inch pans, frequent stirring, ice baths, ice paddles, ice as an ingredient, and/or blast chiller. Discontinue cooling in large containers with lid on. Discontinue cooling PHFs above heat sources like the deep fryer. [COS] PIC put cooling items on pans and put into reach-in refrigerator.
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 Tea Era Cafe? Fix it
EarlierNov 12, 2025Follow-up inspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
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
Observed potentially hazardous food that was subject to TPHC and was not time marked properly (boba 78F marked for 11am-3pm, PIC stated new boba was put out at 4pm). [CA] Ensure PHFs subject to time control are properly time marked and discarded at the end of the 4 hour mark. [SA] PIC time marked the boba 4-8pm.
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
Observed potentially hazardous food located on a food prep surface that measured in the temperature danger zone (3 tubs of raw chicken 71F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of preparation time and put food back into refrigeration when not actively preparing. [COS] PIC put chicken into refrigerator.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed potentially hazardous food cooling in the food prep cold hold unit (cooked vegetables 56F). [CA] Ensure cooling PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Discontinue using the food prep cold hold unit as cooling location (use walk-in or reach-in units). [SA] PIC will discard be 7pm since the vegetables were cooked at 3pm.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 5, 2025Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MAJOR: No soap in restroom. [CA] Ensure all handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled soap during time of inspection. MINOR: Both kitchen handwash sinks had equipment and/or food in the basin. [CA] Keep handwash stations clear and accessible at all times. [COS] PIC removed food and equipment from handwash stations.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooked bok choy cooling in the food prep cold hold unit across from the cookline (bok choy 117F). Staff stated the food was cooked not too long ago. [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. Discontinue cooling in the food prep cold hold unit. Use rapid cooling methods such as smaller portions, ice baths, ice paddles, ice as an ingredient and/or blast chiller. [COS] PIC relocated cooling PHFs to a refrigerator unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed food container lids to be cracked and in disrepair. [CA] Discard or remove cracked/broken equipment from the facility.
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 large gap under back delivery door. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef thawing on drainboard of 3 comp sink. Observed raw chicken being thawed in the sanitizing compartment of the 3 comp warewash sink. [CA] Discontinue thawing food at room temp. Discontinue thawing foods in the warewash sink; foods shall be thawed in the food prep sink. 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk food in dry storage area (bags of rice directly on floor). [CA] Keep open bulk food in a sealed container and at least 6" off of the floor.
The department's words
K01 Demonstration of knowledge; food safety certification
No FSC available for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed gaps in ceiling tiles, particularly around pipes. Also observed gaps in walls near back door. [CA] Minimize/seal gaps in ceiling and in walls.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed hood filters to be covered in dust and grease. [CA] Thoroughly clean and sanitize filters on a regular basis and maintain in good condition.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,433.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K23 No rodents, insects, birds, or animals
Observed several dead cockroaches in the monitoring traps. Did not observe any other evidence in the facility of live cockroach activity during time of inspection. Facility last serviced by professional pest control on 10/22/2025. [CA] Completely eliminate pests from facility. Work with professional pest control. Discard old traps and recommend setting a minimum of 10 monitoring traps.
EarlierApr 24, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $1,433.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
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 Tea Era Cafe, you can:
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- Cooked food not cooled in time Read the free guide
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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.