At a glance
CleanCleaver food safety systematic review results
What happened?
69/ 100 · 31 points taken off
11 problems found · 1 marked critical · Routine county inspection · May 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Ume Tea 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 Ume Tea?
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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Pests seen inside: fruit flies K23How to fixFix it
- No person in charge on duty K01How 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 Ume Tea's team
Is this your place?
Welcome, Ume Tea. We'll walk through this together, one item at a time. To log the fixes, claim Ume Tea 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 Ume TeaWe'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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Observed employees washing blenders in the preparation sink without the use of sanitizer. [CA] Manual sanitization…”
First step: Clean first, then sanitize
Then the next one: Pests seen inside: fruit flies
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 4-603.16, Food Code 6-501.112, Food Code 4-301.12, Food Code 3-501.19.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Fewer points taken off than last time (38 → 31). That takes a team.
Every visit
LatestMay 21, 2026Routine inspection69 out of 100 (Green placard)
This one: 69 out of 100 (Green placard), inspected May 21, 2026.
11 violations listed, 1 marked critical.
Critical (1)
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 employees washing blenders in the preparation sink without the use of sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist intervened and directed PIC to set up the 3 compartment sink during inspection. Directed employee to wash blenders and equipment in the 3-compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Ume Tea? Fix it
Not critical (10)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed several flies throughout the food preparation area. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit flies, gnats, weevils, and ants.
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 Ume Tea? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler certification. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1) Observed electric fly control device stored directly above the food preparation counter and service counter. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. 2) Observed back door is kept propped open at the time of inspection. [CA] Keep the back door closed. Facility shall be fully enclosed to prevent pest entrance and harborage.
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 Ume Tea? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leak in the piping underneath the 3-compartment sink. Per PIC, technician will repair the leak today. [CA] Plumbing fixtures shall be maintained in good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Ume Tea? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1) Observed facility has installed an unapproved Emeet Smokeless Fryer (Model: 45BDH-22) for cooking. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). [COS] Equipment was impounded at the time of inspection. 2) Observed the use of unapproved, foreign equipment (hot water and tea boiler) in the facility. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
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 Ume Tea? Fix it
Show 5 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoop handles are making direct contact with food inside bulk ingredient bins. [CA] Scoops with handles shall be stored in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Ume Tea? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Ume Tea? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Facility TPHC written procedures or documentation is not available for review at the time of inspection. [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.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Ume Tea? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
**REPEAT VIOLATION** Observed employees cooking raw chicken inside a smokeless fryer at the time of inspection. Observed excessive heat produced by the unit. No approved exhaust hood ventilation at this facility. [CA] Discontinue cooking of raw chicken. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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 Ume Tea? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxes of fruit stored directly on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.
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 Ume Tea? Fix it
EarlierDec 15, 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.
EarlierDec 11, 2025Routine inspection62 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Measured boba, rice, and mochi stored on preparation counter from 93-110F. Per employee, boba was cooked 1 hour prior to temperature measurement. No evidence of time markings observed. Per employees, rice and mochi was cooked more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per employees, boba will be served or discarded within the next 3 hours (4 hours from time of initial cooking). Rice and mochi was voluntarily condemned and discarded during inspection. See VC&D report.
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
Measured cooked dairy pudding and taro stored at ambient temperature from 78-110F. Per employees, food was cooked more than 4 hours prior to temperature measurement and is cooling. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] Pudding, taro, red rice, and mochi was voluntarily condemned and discarded during inspection. See VC&D form.
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 employees actively washing utensils in the preparation sink and skipping the sanitizer step. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employees on how to utilize and set up the 3-compartment sink for washing, rinsing, and sanitizing.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured maximum water temperature at the 3-compartment sink at 111F. [CA] Hot water shall be supplied at a minimum of 120F from the faucet.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed handwash sink in the kitchen was obstructed at the time of inspection. Nearby handwash sink in the front preparation area was fully stocked and available for use. [CA] Handwash sink shall be fully stocked and accessible at all times.
The department's words
K24 Person in charge present and performing duties
No person in charge present at the time of inspection. [CA] A designated person in charge who is responsible for operation of facility shall be present at all hours of operation.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Per permit condition, facility is approved for the use of ventless AutoFry oven without an exhaust hood system for the heating of precooked food items only. Observed employees cooking raw chicken inside the oven at the time of inspection. Observed excessive heat and smoke produced by the unit. [CA] Discontinue cooking of raw chicken. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks probe thermometer for monitoring internal temperature of food. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of unapproved, foreign equipment (hot water and tea boiler) in the facility. [CA] Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
EarlierDec 9, 2024Routine inspection82 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sinks in the back kitchen are obstructed and not easily accessible with equipment stored in front of the sinks and in the basin of the sinks. [CA] When operating, all handwash sinks shall be kept unobstructed and easily accessible for employees to wash their hands when required. [COS] Employee removed obstructions from the sinks.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Single-use gloves are stored inside container of raw chicken. [CA] Use approved utensils or equipment to handle food. Single-use gloves shall be discarded after use.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The three compartment sink used for manually warewashing is incorrectly prepared in the order of soap, sanitizer, and rinse. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Knife stored on magnetic strip above the three compartment sink is in disrepair where the tip of the blade is damaged. [CA] Remove and replace equipment or utensil that are damaged and maintain in good repair.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the food prep unit located by the back kitchen, raw squids are stored above ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back door of the facility is kept opened. [CA] Keep back door closed when not in use to prevent the entrance of vermin.
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 Ume Tea, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Dish sink or dish machine not set up right Read the free guide
- Time as a control not marked or logged Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Food on the floor or under drips Read the free guide
Call Ume Tea
Ask for the manager. Ume Tea 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
- 69 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.