At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
8 problems found · Routine county inspection · Aug 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Thai Soul 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 Thai Soul?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Thermometer missing or reading wrong K39How to fixFix it
- Wiping cloths left out of sanitizer K40How to fixFix it
- Pests seen inside: roaches K23How 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 Thai Soul's team
Is this your place?
Welcome, Thai Soul. We'll walk through this together, one item at a time. To log the fixes, claim Thai Soul 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 Thai SoulWe'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: Thermometer missing or reading wrongThe county found: “The thermometer in the walk in is missing. [CA] Replace the missing thermometer. The one on the outside seems to not…”
First step: Ice-water method
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 6-501.112, Food Code 2-301.15, Food Code 4-301.12.
Try it yourself
Fix and log it: Thermometer missing or reading wrong
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
Ice-water method
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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 14, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Aug 14, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The thermometer in the walk in is missing. [CA] Replace the missing thermometer. The one on the outside seems to not be working.
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 Thai Soul? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping towels being kept on the table top. [CA] The used wiping towels must be kept in sanitizer between each use. The towels must not be laid out and used in that manner. Use the table so that it can be sanitized afterwards when needed.
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 Thai Soul? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Observed 3 dead cockroaches near the water heater on the floor. [CA] Take effective measures to eliminate roaches from inside the facility. The owner cleaned up the area. Protect food from contamination.
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 Thai Soul? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Th e dish sink reached 110 degrees F. {CA] The water must reach 120 degrees F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Thai Soul? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed cups being used as scoops and stored in the bulk food bins. [CA] Use scoops with handles and store with the handle not touching the food.
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 Thai Soul? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The screen that is on the open back door does not reach the floor [CA] The screen must cover the entire open area of the door to help keep out vermin and insects.
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 Thai Soul? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The walk in is being used for storage since it is not working. It is very dark inside. [CA] A light is needed inside the walk in cooler. Several lights are out in the kitchen. [CA] Replace the missing light bulbs. More light is needed.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Thai Soul? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand washing sink was blocked with a milk crate and dish washing trays. [CA] Do not place items in front of the hand washing sink so that it remains readily accessible.
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 Thai Soul? Fix it
EarlierSep 12, 2025Routine inspection83 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
The clams and crab meat were in the refrigerator at 52-57 degrees F. The chicken and cooked tofu were on the top portion of the refrigerator at 50-56 degrees F. [CA] Potentially hazardous food must be kept at 41 degrees F and below. The other items on the top portion of the refrigerator were on ice and at proper temperatures. The owner threw away all of these food items into the garbage can. Repair the refrigerator so that it holds food in the entire length of it at 41 degrees F maximum.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are no test strips in the facility. [CA] Provide chlorine sanitizer test strips to monitor the concentration of sanitizer in the dish machine and towel buckets.
The department's words
K01 Demonstration of knowledge; food safety certification
There are not any employees with a food safety certificate. Not all of the employees that prepare food have a food handler card. ]CA] At least one employee must have a food safety certificate and all employees that handle food must have a food handler card.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed the used wiping towels stored on table tops in the kitchen. [CA] Store all wiping towels in sanitizer between each use.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed a bowl of raw chicken stored above produce in the walk in refrigerator. [CA] Store all raw meat, seafood, and poultry below all other foods.
EarlierMay 1, 2025Routine inspection83 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
Observed the thermometer in the 2nd prep unit to be at approximately 55 degrees F. Checked the food temperatures to be at 55 degrees shrimp to 64 degrees F fried pork. [CA] The potentially hazardous food must be kept 41 degrees and below. Food thrown away by the owner is the fried pork, cooked eggplant, cut green onion, cooked noodles, tofu, chicken, and shrimp, and mussels, and pork. The walk in cooler had items that were 43 degrees F. [CA] They must all be kept 41 degrees F maximum. The owner stated that they can adjust the temperature lower on the walk in refrigerator. A reinspection will be made for temperature violation correction.
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)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The restroom door does not have a self closing device. According to the owner it has been removed. [CA] Replace the self closing device on the restroom door.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The screen is left open on the back door and allows insects to enter the kitchen. [CA] The screen must remain closed to keep the insects out. Take effective measures to eliminate the insects from entering the kitchen.
The department's words
K01 Demonstration of knowledge; food safety certification
There is not currently a food safety certified employee. [CA] At least one employee must have a food safety certificate.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
There are not any test strips available. [CA] Provide test strips to monitor the concentration of sanitizer.
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 Thai Soul, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Thermometer missing or reading wrong Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Pests seen inside: roaches Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hand sink not ready to use Read the free guide
Call Thai Soul
Ask for the manager. Thai Soul 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
- 81 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.