At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Jan 21, 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. Vietasia got more than most. That's from the last routine visit, on Jan 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Vietasia?
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: 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 Vietasia's team
Is this your place?
Welcome, Vietasia. We'll walk through this together, one item at a time. To log the fixes, claim Vietasia 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 VietasiaWe'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: “Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (bean…”
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 4-603.16, Food Code 3-304.14, Food Code 3-501.19.
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Fewer points taken off than last time (39 → 26). That takes a team.
Every visit
LatestJan 21, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jan 21, 2026.
1 violation 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
Observed potentially hazardous foods that measured in the temperature danger zone located on a food prep surface (bean sprouts 52F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may choose to use time control which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC will discard the bean sprouts at the end of lunch service, which is within the 4 hour mark.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Vietasia? Fix it
EarlierJan 14, 2026Routine inspection74 out of 100 (Yellow placard)
6 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
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (bean sprouts 57F, cooked rice noodles 103F, cooked beef 53F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Minimize the amount of time PHFs are out of temperature holding when preparing. [COS/SA] PIC put the PHFs back into the refrigerator and will discard the remainder of the PHFs once lunch service is done.
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
Lack of paper towels at bar handwash station and kitchen handwash station. [CA] Ensure handwash stations are stocked with soap and paper towels inside dispensers at all times. [CA] PIC refilled paper towels during time of 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 (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed brown, mold-like substance on inside panels of ice machine. [CA] Thoroughly clean and sanitize ice machine on a regular basis.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths on food prep surface. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed ice machine in bar area to be broken. [CA] Repair, replace or remove ice machine.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC not available for review during time of inspection .[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierDec 5, 2024Follow-up inspectionGreen placard
1 violation 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
Observed potentially hazardous food that measured in the temperature danger zone (garlic in oil 70F, bean sprouts 48F). [CA] Ensure PHFs are properly cold held at 41F or below or hot hold at 135F or above. Facility may choose to implement TPHC on these items which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC time marked the food during time of inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierNov 25, 2024Routine inspection61 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
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
Observed potentially hazardous foods that measured in the temperature danger zone. According to PIC, the PHFs were subject to time control but were not time marked (bean sprouts 62F, cooked noodles 86F). [CA] Ensure PHFs that are subject to time control (TPHC) are time marked for 4 hours and discarded at the end of the 4 hour mark. [COS] PIC time marked the PHFs and will discard at the end of 4 hours.
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
K07 Proper hot and cold holding temperatures
Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surfaces (cooked chicken 57F, pork 41F). Also observed chicken in food prep sink being thawed in hot, standing water. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. [COS] PIC put the items back into the refrigerator. PIC also stated that he will cook the chicken right away.
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)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee to touch during cooking. [CA] Ensure employees properly wash hands when there is a chance of contamination. [COS] Employee was instructed to wash hands after employee touched face.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed accumulation of black mold like substance on inside panel of ice machine. [CA] Thoroughly clean and sanitize ice machine and maintain in good condition.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed heavy build up of grease and dust on hood filters. [CA] Clean and sanitize hood filters on a regular basis.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menus did not have a consumer advisory. [CA] Ensure menus have a consumer advisory if selling raw PHFs such as raw beef.
The department's words
K06 Adequate handwash facilities supplied, accessible
The only handwash sink was blocked by a large rack and boxes of oil. [CA] Relocate or remove rack and boxes of oil to keep handwash station clear and accessible to staff at all times.
Show 4 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed open bulk food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping rags stored on food prep surfaces. [CA] Keep rags in sanitizer buckets with either 100ppm of chlorine or 200ppm of quat.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility does not have Food Safety Certificate or Food Handler Cards available for review (both have expired). [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
The department's words
K26 Approved thawing methods used; frozen food
Observed frozen chicken thawing in food 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.
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 Vietasia, 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 Vietasia
Ask for the manager. Vietasia can only fix what it knows about.
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Use CleanCleaver at home
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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.