At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Jun 17, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Ume Tea got more than most. That's from the last routine visit, on May 18, 2026.
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.
- Hot food below 135°F K07How 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: Hot food below 135°FThe county found: “Major: 1. Measured the following PHFs holding between holding between 106F - 126F on counter top at service line:…”
First step: If food is out of range
Then the next one.
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 2-301.15, Food Code 3-501.13, Food Code 4-603.16, Food Code 4-301.12.
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.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestJun 17, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jun 17, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Major: 1. Measured the following PHFs holding between holding between 106F - 126F on counter top at service line: boba, sticky rice and mochi. 2. Measured container of sausage holding at 53F in 1 door cold top. 3. Measured container of house cream holding at 58F in 2 door sliding milk tea dispenser refrigerator. Per operator, PHFs placed in unit for less than 4 hours. [SA] Operator opted to use time as a public health control (TPHC). Minor: Measured container of raw chicken holding at 44F in 1 door cold top and milk holding at 43F in 2 door sliding milk tea dispenser refrigerator. [CA] Maintain all PHFs cold held at or below 41F.
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 Ume Tea? Fix it
EarlierMay 18, 2026Routine inspection80 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
K07 Proper hot and cold holding temperatures
Major: 1. Measured the following PHFs holding between 54F - 64F in 2 door sliding/dispenser unit: milk, cream and yogurt for less/more than 4 hours. 2. Measured container of fresh mochi holding at 74F on counter top at service line for more than 4 hours. 3. Measured bags of raw chicken holding at 62F on counter for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F or hot held at or above 135F. [COS] Operator directed to relocate milk, cream and raw chicken to another refrigeration unit. Container of yogurt was discarded. Minor: Measured container of yogurt holding at 47F in walk-in for less than 4 hour. [CA] Maintain all PHFs cold held at or below 41F.
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)
The department's words
K06 Adequate handwash facilities supplied, accessible
Found ice bin partially blocking access to hand wash station located at front station. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate ice bin.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Measured ambient air temperature of 2 door sliding/dispensing refrigeration unit at 58F. [CA] Repair refrigeration unit to maintain all PHFs cold held at or below 41F. [COS] Operator directed to relocate all other PHFs food to another unit and discard of any PHFs placed in unit for more than 4 hours. 2. Facility does not have any type of mechanical exhaust hood on site. - EMEET (Smokeless Fryer) - Electrical Fryer (Avantico) [CA] New and/or replacement 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). *Plan check required*
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 73F at employee restroom. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. Note: To turn on water, must push down on button.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Found drainline for 4-compartment sink directly in floor sink. [CA] Provide a minimum of 1 inch air gap between drain line and floor sink.
The department's words
K26 Approved thawing methods used; frozen food
1. Found bottles of orange juice thawing in 4 compartment sink. Observed soiled utentils in the next compartment. Note: This unit is meant for the purpose of warewash. Facility has a 2-compartment sink meant for prepping. 2. Found 2 bags of raw chicken thawing on counter. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
EarlierMay 26, 2025Routine inspection86 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The temperature display outside the walk-in refrigerator was not functional. [CA] Repair the temperature display.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed opened bags of dry foods (sugar, etc) were clipped shut. [CA] After opening prepackaged foods, store foods in rigid containers with tight-fitting lids.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of white substance inside some soda-dispensing nozzles. [CA] Keep surfaces clean.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips for the chemical dishwasher were not available upon request. [CA] Keep chlorine test strips available and regularly test the dishwasher.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The light inside the walk-in refrigerator was not working. [CA] Repair light.
Show 1 more
The department's words
K06 Adequate handwash facilities supplied, accessible
In the employee restroom: observed: 1) The wall-mounted soap dispenser was taken down. A pump dispenser was at the handsink faucet. 2) The paper towel dispenser was not functioning consistently. Paper towel rolls were stored on a nearby shelf in the restroom. [CA] Keep soap and paper towel dispensers in good condition/functional.
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.
- Hot food below 135°F 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
- Follow-up inspection
- Result
- 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.