At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Jul 28, 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. Urban Momo got more than most. That's from the last routine visit, on Jul 20, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Urban Momo?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: flies K23How to fixFix it
- Food in poor condition K13How 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 Urban Momo's team
Is this your place?
Welcome, Urban Momo. We'll walk through this together, one item at a time. To log the fixes, claim Urban Momo first; we check that you run it.
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This is my place: claim Urban MomoWe'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: Pests seen inside: fliesThe county found: “1. Observed Vermin: Documented in the following areas: - Flies on open foods that are cooling - Flies on produce …”
First step: What to do
Then the next one: Food in poor condition
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 6-501.112, Food Code 6-501.111, Food Code 2-301.15, Food Code 3-501.13.
Try it yourself
Fix and log it: Pests seen inside: flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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
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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.
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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
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 · 5 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
LatestJul 28, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 28, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Flies on open foods that are cooling - Flies on produce - Flies in sanitizer buckets - Flies on food contact surfaces (cutting board of prep cooler) - Flies throughout facility - Flies coming out of a hole near a damaged wall under the three compartment sink and prep sink. 2. Photographs: Taken for documentation purposes. [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.
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 Urban Momo? Fix it
The department's words
K13 Food in good condition, safe, unadulterated
Food in the prep cooler ready for service were found adulterated with flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Food items were VC&D. See VC&D report.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Urban Momo? Fix it
EarlierJul 20, 2026Routine 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
K13 Food in good condition, safe, unadulterated
1. Three hotel pans of cooling curry were found adulterated with flies. 2. A hotel pan of cooling chicken was found adulterated with flies. 3. A bus bin of vegetables was found adulterated with excessive flies. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.
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
The only handwash station in the facility lacked soap at the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the dispenser.
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
Chicken in the upright cooler was measured at 60F. Per staff, they cooked it last night and placed it into the cooler to cool. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken was vc&d.
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
K26 Approved thawing methods used; frozen food
Thawing foods were found in standing water at the prep sink. [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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bulk food items are not in containers in the remote storage room. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
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 their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Flies on open foods that are cooling - Flies on produce - Flies in sanitizer buckets - Flies on food contact surfaces (cutting board of prep cooler) - Flies throughout facility - Flies coming out of a hole near a damaged wall under the three compartment sink and prep sink. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [Supervisor’s 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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is a hole in the wall under the three compartment sink and prep sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
EarlierSep 12, 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.
EarlierSep 10, 2025Routine inspection69 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Cooked chicken and fried cauliflower were found stored on top of the underocunter freezer without temperature control and measured at 75°F. Per staff they cooked it about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC agreed to place the food items on TPHC for a cumulative of 4 hours from removal of temperature control.
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
K23 No rodents, insects, birds, or animals
Observed Vermin: Documented in the following areas: One live cockroach on the back of the undercounter freezer. One dead cockroach under the prep table next to the undercounter freezer. Note: Facility received pest control this morning. Pest control report stated there were 2 live cockroaches observed in this facility, 1 live in the facility next door and 2 live in the facility two units over. No other evidence of vermin were observed in the facility at time of the inspection. [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. [COS] Staff eliminated the live cockroach. The affected areas were cleaned. A follow up inspection will be conducted.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed washing their hands at the prep sink while there was a handwash sink available. [CA] Ensure to wash hands at the dedicated handwash sink. [COS] Inspector instructed staff to wash their hands at the handwash sink.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Disposable utensils available for customer self service had the lip contact portions of forks and spoons up. [CA] Utensils (spoons, forks, knives) shall be stored so only the handles are touched by consumers to prevent cross contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the upright cooler raw eggs were found stored above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Proper refrigeration storage sticker was provided.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The three compartment sink is missing the left faucet. The remaining right faucet does not reach to fill up the third basin of the sink. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Replace, reinstall, or correct in a another matter the facuets of the three compartment sink to allow all basins to be filled.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Handles of refrigeration units had an accumulation of grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility has an upright freezer outside of its permitted premises. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Relocate the freezer within 1 week.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The FRP behind the prep table and the undercounter cooler (where the cockroaches were observed) is lifting from the wall. 2. The floors of the facility have an accumulation of food debris and grime. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
EarlierNov 12, 2024Routine inspection80 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety certificates are readily available for review at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked chicken observed cooling in a deep metal container. Per operator, chicken was removed from temperature control 45 minutes prior. [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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken was transferred to sheet pans.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple soiled wiping cloths observed. [CA] Wiping cloths shall be free of food debris and visible soil.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Multiple refrigerations units are lacking thermometers. [CA] Provide thermometers for all refrigeration units and place them where it is easily visible while checking refrigerator temperature.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed aluminum foil used to line the top of under counter freezer. [CA] Discontinue use of unapproved materials to line equipment/shelves.
Show 3 more
The department's words
K07 Proper hot and cold holding temperatures
In the preparation refrigerator, raw tandoori chicken measured at 47F. Per operator, chicken was prepped and marinated less than two hours prior. [CA] PHFs shall be held cold at 41°F or below. [SA] Chicken was relocated to upright cooler for rapid cooling.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls used as scoops in bulk storage containers. [CA] Provide scoops with handles and ensure scoop handle is stored in such a way that the handle does not come in direct contact with the food to prevent contamination.
The department's words
K06 Adequate handwash facilities supplied, accessible
Container stored in handwash sink basin. [CA] Ensure handwash station is unobstructed and accessible at all times.
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 Urban Momo, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: flies Read the free guide
- Food in poor condition Read the free guide
Call Urban Momo
Ask for the manager. Urban Momo 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.