At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Aug 19, 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 Jul 14, 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.
- Plan review K48How 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
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Follow the steps for each item, with the rule beside it.
Next: Plan reviewThe county found: “The impounded, unapproved milk tea dispenser and refrigeration without sanitation certification were not apart of the…”
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 6-501.112, Food Code 4-603.16, Food Code 7-201.11, Food Code 3-501.13.
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What people see next
Under each item here, people see what you fixed, in your words.
Left alone, or fixed together
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestAug 19, 2026Follow-up inspectionNo score given
This one: No score given, inspected Aug 19, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
The impounded, unapproved milk tea dispenser and refrigeration without sanitation certification were not apart of the original approved permit evaluation were removed from this facility and replaced with: Westlake KSR-48BM1 reach in refrigeration unit Zeeway NCJ-C5.0-07-B42R22 tea dispensing unit. The originally approved permit evaluation on 11/23/21 included manually activated tea dispensers only (4 x BUNN TDO-N-3.5) [CA] Submittal to plan check will be required. Submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
EarlierJul 15, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
The unapproved milk tea dispenser and refrigeration without sanitation certification were not apart of the original approved permit evaluation and shall be impounded at this time. [CA] Submittal to plan check will be required. Submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
EarlierJul 14, 2026Routine inspection56 out of 100 (Red placard)
12 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 4x 5 lbs bags of chicken at ambient temperature in the back preparation area measured between 59F - 70F. The PIC stated that the chicken was removed from the freezer at approximately 11PM the previous night to thaw at ambient temperature. [CA] Maintain potentially hazardous foods at or below 41F while cold holding. [COS] The chicken was discarded into the trash. 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
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
MAJOR VIOLATION 1. Observed Vermin: Documented in the following areas: - One live nymph, and two adult german cockroaches on the floor between the reach in cooler adjacent to the inoperable preparation sink - Approximately 8 dead adult german cockroaches in the cabinet below the two basin dump sink - 2 dead adult german cockroaches on the floor below the two basin dump sink 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name]. 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. MINOR VIOLATION Observed numerous fruit flies throughout the facility with a large amount at the floor sink below the front hand washing sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
All multiuse utensils are not appropriately washed rinse and sanitized. The PIC disclosed that the blenders and other utensils are cleaned once weekly by soaking in a metal tray and powder cleaner not identified with english text. [CA] All food equipment that comes into contact with PHF shall be washed, rinsed and sanitized every 4 hours or less after initial use. [COS] The PIC was directed to retrieve all multiuse utensils and appropriately wash rinse and sanitize all equipment. The three compartment sink was cleaned and sanitized and set up with 200 ppm quaternary ammonia solution for sanitizer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cooler unit with cold top inserts and refrigerated tea dispensers installed without prior review and approval of this agency. Markings indicating commercial food sanitation could not be located at this time. [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).
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed aerosol bug spray and cockroach gel bait and powder stored throughout the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used, and only applied by commercial pest control.
The department's words
K01 Demonstration of knowledge; food safety certification
Food employees unable to demonstrate adequate knowledge in manual warewashing requirements and minimum and maximum temperature requirements for potentially hazardous foods. [CA] All food employees shall have adequate knowledge of, and shall be properly trained in, food safety as it relates to their assigned duties.
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 large gaps between the wall and counter top junction at the pony wall between the front preparation area and customer service area. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. 2. Observed clutter and unused equipment at the back storage area. [CA] Remove unused equipment to prevent the harborage of vermin.
Show 4 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Preparation sink inoperable at the time of inspection. [CA] Repair plumbing fixture and maintain in clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed accumulation of grime throughout the floors below the equipment at the front preparation line and back storage shelves. 2. Observed the grout to be heavily deteriorated at portions of the floor below equipment at front preparation line, specifically below the three door reach in cooler. [CA] Maintain flooring clean and in good repair. 3. Observed the pony wall between the customer area and front preparation area to be unfinished with an absorbant surface at the preparation side face. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed paper towels stored on wire rack outside of a sanitary dispenser. [CA] Single-use sanitary towels shall be provided in dispensers.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed canned foods and single use cups and utensils stored at the patio behind the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
EarlierJun 11, 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.
EarlierJun 10, 2025Routine inspection65 out of 100 (Yellow placard)
8 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
1) Measured dairy yogurt, cheese, and oat milk in the countertop preparation cooler from 47-55F. Per PIC, foods were stored in the preparation cooler 3.5 hours prior to temperature measurement. 2) Measured opened packet of tofu at 54F stored above the preparation cooler insert. Per employee, tofu was opened 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] 1) Yogurt, cheese, and oat milk relocated to the reach-in refrigeration unit for rapid cooling. 2) Tofu stored under the insert cooling line for rapid cooling.
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
K06 Adequate handwash facilities supplied, accessible
Observed the handwash sink at the front preparation area is lacking soap and paper towels. The handwash sink is obstructed by large working tea containers. [CA] Handwash sink shall be stocked with soap and single use towels and shall be accessible at all times. [SA] Nearby handwash sink in the kitchen is fully stocked and accessible. Facility is to store the tea containers elsewhere and ensure the front handwash sink is stocked and accessible.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Measured boba at 101F on the preparation counter. Per PIC, boba was cooked 1 hour prior to temperature measurement and will be discarded within 4 hours following TPHC procedures. Observed no time markings or written procedures on-site. [CA] When time only, rather than time and temperature is used as a public health control, Potentially Hazardous Foods 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. [COS] PIC added time marking to boba to be discarded within 4 hours. Completed TPHC documentation for boba during inspection.
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)
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 excessive clutter and large pieces of unused equipment in the outdoor storage area (including sinks and cooking equipment). [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks metal probe thermometer for use. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Measured the ambient temperature of the preparation cooler at 57F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods in this preparation cooler until it is repaired.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1) Observed cups and straws stored outside of the food facility. [CA] Food and food contact surfaces shall be stored in approved facility. 2) Observed large pot of Thai tea stored on the floor of walk-in cooler. Observed multiple boxes of food stored on the floor in the walk-in freezer. [CA] Food shall be stored six inches off the floor to prevent contamination and facilitate ease of cleaning.
The department's words
K01 Demonstration of knowledge; food safety certification
Actively working employees lack food handler cards. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment in food facility. A valid food handler card shall be provided within 30 days after the initial date of hire. Food handler cards shall be available for review.
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)
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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
- No score given
- 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.