At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Jan 29, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Teabydo 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 Teabydo?
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
- No person in charge on duty K01How 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 Teabydo's team
Is this your place?
Welcome, Teabydo. We'll walk through this together, one item at a time. To log the fixes, claim Teabydo 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 TeabydoWe'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: “In the kitchen area, at the prep unit, measured taro, purple rice, and red bean between 55F and 60F. Per operator,…”
First step: If food is out of range
Then the next one: No person in charge on duty
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 4-603.16, Food Code 3-305.11.
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 TeabydoWe'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.
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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 (16 → 13). That takes a team.
Every visit
LatestJan 29, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jan 29, 2026.
3 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
In the kitchen area, at the prep unit, measured taro, purple rice, and red bean between 55F and 60F. Per operator, purple rice stored from 1.5 hours prior, and taro and red bean stored 30 minutes prior. Measured ambient air temperature of the prep unit between 52F and 62F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed taro, purple rice, and red bean from the prep unit and placed in an ice bath to facilitate proper holding temperatures.
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 Teabydo? Fix it
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured ambient air temperature of prep unit at
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 Teabydo? Fix it
EarlierMay 5, 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.
EarlierApr 28, 2025Routine 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
In the kitchen area, observed taro, red bean, tea jelly, and grass jelly stored between 48F and 71F. Per operator, taro stored for an hour, and red bean, tea jelly, and grass jelly stored for 2 hours. Observed an improperly prepared ice bath where food containers are not submerged up the height of filled containers. Observed various types of oversized food containers stored in ice bath. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ice bath used to maintain potentially hazardous foods shall be setup where ice level meets the height of the filled containers. Facility shall use containers that may be easily submerged in the ice bath container. [SA] Operator moved food items into smaller containers, and properly submerged into ice bath.
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-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed operator drop ice scoop on the floor and attempt to use scoop without properly cleaning and sanitizing equipment.[CA] Ensure all utensils and equipment are properly cleaned and sanitized using applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator setup chlorine sanitizer compartment at the 3 compartment sink and properly cleaned and sanitized ice scoop.
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
In the kitchen area, observed taro, red bean, tea jelly, and grass jelly stored between 48F and 71F. Per operator, taro stored for an hour, and red bean, tea jelly, and grass jelly stored for 2 hours. Observed an improperly prepared ice bath where food containers are not submerged up the height of filled containers. Observed various types of oversized food containers stored in ice bath. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ice bath used to maintain potentially hazardous foods shall be setup where ice level meets the height of the filled containers. Facility shall use containers that may be easily submerged in the ice bath container. [SA] Operator moved food items into smaller containers, and properly submerged into ice bath.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 16, 2025Routine inspection84 out of 100 (Green placard)
4 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
Observed cooked brown sugar boba pearls and boba pearls stored on the counter without a time label. Per operator, brown sugar boba pearls and boba pearls stored since 11:00am. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator placed a time label on container of brown sugar boba pearls and boba pearls to be served by 3:00pm or discard.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the prep area, measured a container of taro stored in a ice bath at 65F. Ice bath level was not high enough to cover the container of taro. Per operator, taro was stored at 11:00am. [CA] Ensure potentially hazardous foods from a packaged container are RAPIDLY cooled from 70F to 41F within 4 hours. Cooling of opened prepackaged foods shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, or stored in refrigeration. [SA] Operator placed container of taro in a submerged ice bath.
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is available and posted within the facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bags of dry food stored in an open container. [CA] Ensure open bags of dry food are stored in containers with a fitted lid, or transferred into food grade containers and covered with a fitted lid.
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 Teabydo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Teabydo
Ask for the manager. Teabydo 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.
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
- 87 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.