At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
12 problems found · Routine county inspection · Jun 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Tsing Tao Restaurant 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 Tsing Tao Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Food on the floor or under drips K30How 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 Tsing Tao Restaurant's team
Is this your place?
Welcome, Tsing Tao Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Tsing Tao Restaurant 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 Tsing Tao RestaurantWe'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: Equipment in poor repairThe county found: “There are 6 unapproved refrigerator and freezer units. [CA] Replace them with approved type units.”
Then the next one: Chemicals unlabeled or stored near food
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 7-201.11, Food Code 3-305.11, Food Code 3-302.11, Food Code 3-304.14.
Try it yourself
Fix and log it: Chemicals unlabeled or stored near food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Store them away from food
From Food Code 7-201.11
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 Tsing Tao RestaurantWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestJun 26, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Jun 26, 2026.
12 violations listed, 0 marked critical.
Not critical (12)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
There are 6 unapproved refrigerator and freezer units. [CA] Replace them with approved type units.
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 Tsing Tao Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed the spray bottle with degreaser in it unlabeled. [CA] Label this bottles and the others with the contents.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Tsing Tao Restaurant? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bulk food bins unlabeled. [CA] Label the bulk food bins with the contents. Onions observed on the floor outside of the back door. [CA] Do not place the onions on the floor.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tsing Tao Restaurant? Fix it
Permits available
The department's words
K49 Permits available
The posted permit is expired. [CA] Obtain and post the current permit. If it has been misplaced then you may call the main office and request another mailed out to you.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meat stored in the walk in above tofu and cabbage. [CA] Do not store raw meat, seafood, or poultry above any other foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Tsing Tao Restaurant? Fix it
Show 7 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the floor sinks to have accumulation. [CA] Clean the floor sinks.
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 Tsing Tao Restaurant? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths on the table tops. [CA] Keep the towels in the bucket with sanitizer in between each use.
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 Tsing Tao Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
There are bloody cardboard being used as shelf liners in the freezers. [CA] Remove the cardboard, clean, and sanitize the units. Observed the steamed rice being made on shelves that are soiled and also have soiled cardboard on them. [CA] Food prep must be done on clean surfaces.
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 Tsing Tao Restaurant? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed some light bulbs that are out throughout the kitchen and food storage areas. [CA] Replace the missing light bulbs.
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 Tsing Tao Restaurant? 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
Observed the back area outside of the facility to have food storage that are not approved nor vermin-proof. [CA] Remove all food and beverage from outside. Also remove food contact items from outside. Store them inside. The are outside is not an approved storage area for the restaurant items. Please submit to plan check The website is ehinfo.org. any buildings or structures that are going to be proposed for use.
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 Tsing Tao Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
The food in the home type refrigerator near the restrooms is at approximately 44 degrees F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. According to the owner this unit is only for employees food. Seems some items are for restaurant also. This is an unapproved refrigerator. Replace it with approved type unit.
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 Tsing Tao Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The inside panels of the ice machine are turning black. [CA] Thoroughly clean and sanitize the inside of the ice machine when emptied to protect the ice inside.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Tsing Tao Restaurant? Fix it
EarlierSep 4, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meat in the walk in to be stored above containers of tofu. [CA] Store all raw meat, seafood, and poultry below all other foods.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed several wiping towels on table tops. [CA] Store the used wiping towels in the sanitizer buckets between each use.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed a bowl stored in the flour bulk food bin. [CA] The bowl must be removed and may be replaced with a scoop with a handle. Store the scoop with the handle not touching the food inside the bin.
The department's words
K06 Adequate handwash facilities supplied, accessible
The water faucet handles are not working properly [CA] Repair the hand sink in front of the dish washing sink.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The bulk food bins are not meant for direct food contact food storage. [CA] Replace them with approved type food storage bins.
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 Tsing Tao Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Chemicals unlabeled or stored near food Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Tsing Tao Restaurant
Ask for the manager. Tsing Tao Restaurant 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.
Do you work at or run Tsing Tao Restaurant?
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
- 74 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.