At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
7 problems found · 1 marked critical · Routine county inspection · May 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tea Garden Chinese Kitchen 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 Tea Garden Chinese Kitchen?
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
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Plan review K48How 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 Garden Chinese Kitchen's team
Is this your place?
Welcome, Tea Garden Chinese Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Tea Garden Chinese Kitchen 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 Tea Garden Chinese KitchenWe'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: “Observed shrimp out at approximately 80 degrees F. [CA] Keep PHF at 41 degrees F and below or at 135 degrees F and…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-301.11, Food Code 3-304.14, Food Code 6-501.112, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Tea Garden Chinese KitchenWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 6 inspections on record · Last checked Oct 6, 2026
The county visited 5 times in the last 12 months (3 routine, 2 follow-up).
Every visit
LatestMay 26, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected May 26, 2026.
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
Observed shrimp out at approximately 80 degrees F. [CA] Keep PHF at 41 degrees F and below or at 135 degrees F and above. [COS] The shrimp was discarded by the owner.
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 Tea Garden Chinese Kitchen? Fix it
Not critical (6)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors, walls, and ceiling are deteriorated in several areas. [CA] Repair/replace where needed. Submit to plan check.
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 Tea Garden Chinese Kitchen? Fix it
Plan review
The department's words
K48 Plan review
The resubmittal to the plan check department has not been received. [CA] Submit the required items to the plan check department within 2 weeks from today. The owner agreed to have it in to this department plan check unit within 2 weeks. Food prep sink and hand sink have been installed by new owner before plan check approval. Submit to plan check for these items also.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
There is not a self closing device on the restroom door. [CA] Install the self closing device on the restroom door and the door separating the kitchen from the restroom is left open.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Tea Garden Chinese Kitchen? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The scoops in the bulk food bin are in the food. There are bowls being used as scoops and stored in the bin. [CA] Use scoops with handles and only store inside if the handle can be upright and not touching the food inside.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Tea Garden Chinese Kitchen? 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
Gap under back door. [CA] Close the gap to help keep out 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 Tea Garden Chinese Kitchen? Fix it
Show 1 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Towels in about 600ppm chlorine. [CA] Correct it to 100ppm chlorine. [COS] corrected.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tea Garden Chinese Kitchen? Fix it
EarlierFeb 12, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
Current owner is operating without a permit for several months. [CA] Obtain a permit from this department in your name.
EarlierFeb 12, 2026Follow-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 11, 2026Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Several rodent droppings observed under the front upright 2 door refrigerator. There is a hole in the wall behind the refrigerator. [CA] The facility must remain closed and clean and sanitize. Close any holes in walls and ceilings to prevent rodent entrance. Call for a reinspection and remain closed until permission is given from this department. Take effective measures to eliminate rodents from inside the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierFeb 3, 2026Routine inspection87 out of 100 (Red placard)
3 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed evidence of a rodent infestation. Several droppings on shelf near bach door, dry food storage area floor, and on box of the to-go boxes. Facility must close and follow the requirements and submit the needed paper work before requesting a reinspection prior to opening. Clean and sanitize, protect food and take effective measures to eliminate rodents from inside the facility.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The hot water at the dish sink only reached 112 degrees F. [CA] The temperature must reach 120 degrees F.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Floors and walls deteriorated in several areas throughout the facility. [CA] Repair and close the holes in the walls to help keep out the vermin.
EarlierNov 13, 2024Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping towels on the table tops. [CA] The used towels must be in sanitizer between each use.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The food storage area where all the bulk food bins are located is very dim. [CA] Replace all the light bulbs to brighten up the area for proper cleaning.
The department's words
K01 Demonstration of knowledge; food safety certification
No FSC or food handler cards available. [CA] At least one employee must have the food safety certificate and all others that prepare food must have a food handler card.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The back kitchen floor is deteriorated concrete. [CA] The floor must be an approved type floor. Submit to plan check for this correction.
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 personal belongings on a cutting board in the food prep area. [CA] Store all personal belongings in a separate designated area.
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
There is no food prep sink so hand washing, dish washing, and food prep is currently done in one sink. [CA] Submit to plan check for the installation of a needed food prep sink.
The department's words
K06 Adequate handwash facilities supplied, accessible
There is not a hand sink in the back area where food is prepared. [CA] Hand sink is needed in the back kitchen.
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 Garden Chinese Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Restroom not stocked or needs cleaning Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
Call Tea Garden Chinese Kitchen
Ask for the manager. Tea Garden Chinese Kitchen can only fix what it knows about.
Share this page
Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Tea Garden Chinese Kitchen?
See the plan to fix each item and show what you did.
Address thisAbout 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
- 80 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.