At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
8 problems found · 1 marked critical · Routine county inspection · May 19, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Vit Dong Que 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 Vit Dong Que?
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
- Eating or drinking in a food area K04How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Vit Dong Que's team
Is this your place?
Welcome, Vit Dong Que. We'll walk through this together, one item at a time. To log the fixes, claim Vit Dong Que 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 Vit Dong QueWe'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: “Steaming tray with approximately 5-10 small plates of steamed flour cake measured at 78F. Owner stated that items were…”
First step: If food is out of range
Then the next one: Eating or drinking in a food area
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 2-304.11, Food Code 2-301.14, Food Code 6-501.112.
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
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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.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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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 · 1 inspection on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestMay 19, 2025Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected May 19, 2025.
8 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
Steaming tray with approximately 5-10 small plates of steamed flour cake measured at 78F. Owner stated that items were steamed approximately 2 hours prior and is usually discarded after two hours, or taken home to be eaten. Plastic container with approximately 20-30 small plates of steamed flour cake measured at 78F. Owner stated that items were steamed in the morning at approximately 8:00 AM. Owner stated that items will be consumed by employees. Large container of cooked duck bones maintained out in ambient temperature measured at 75F. Owner stated that the duck is usually maintained out till the end of the day, in which the bones are refrigerated to be used to make stock the following day. Container of cooked marinated duck maintained inside the food preparation refrigerator measured at 48F. Owner stated that the duck was prepared yesterday and has been inside the refrigerator since the night before. Numerous PHF items (cooked duck, coagulated pork blood, cooked chicken/duck gizzards, and soups) maintained inside the preparation refrigerator measured between 48F to 65F. Owner stated that some items were prepared in the morning and/or were recently prepared. Ambient temperature of the preparation refrigerator measured between 51F to 53F via probe thermometer placed inside. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Steamed rice cakes were separated for personal use. Container of cooked marinated duck was VC&D due to time and temperature abuse. All other food items were relocated into the two-door upright refrigerator to immediately cool.
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 Vit Dong Que? Fix it
Not critical (7)
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed cook line employee chewing food while conducting food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Food Code 2-401.11
How can a restaurant or home fix this?
Clothes, eating and drinking
- Wear clean outer clothes and a clean apron.
- Eat, drink, smoke or vape only in a designated area (the break area), away from food and clean dishes.
- The one exception: you may drink from a closed drink container (a lid and a straw is the easy way) if it is handled so it can't contaminate your hands, the container, food, clean dishes or single-service items. Keep it away from food and prep tables.
From Food Code 2-304.11
Nails
3 more steps in the full guide Read the free guide
Hair, jewelry, nails and clothes
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Vit Dong Que? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed container of sliced bittermelon maintained at the three-compartment sink. [CA] Utilize sinks for their designated purposes. Food preparation shall be conducted at the food preparation sink.
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 Vit Dong Que? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [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. Employees' three-year food handler cards unavailable for review. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the preparation refrigerator measured between 51F to 53F via probe thermometer placed inside. Cook line employee stated that elevated temperature might be due to constant opening and closing of the preparation refrigerator. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. ** Repeat violation
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 Vit Dong Que? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed cook line employee using personal cellphone and continuing onto food preparation without changing gloves and washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Vit Dong Que? Fix it
Show 2 more
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed steady leak on the waste drain pipes below the far left basin of the three-compartment sink. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Investigate cause and repair in an approved manner.
The department's words
K23 No rodents, insects, birds, or animals
One dead German cockroach observed on the top of the vertical beam of the metal storage rack next to the two-door upright refrigerator. One dead American cockroach observed on monitoring trap on the floor at the corner of the beverage preparation/cash register area. Owner stated that facility is serviced monthly. No other activity was observed. [CA] Clean and sanitize area of dead cockroaches.
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 Vit Dong Que? Fix it
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 Vit Dong Que, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Eating or drinking in a food area Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hands not washed when needed Read the free guide
- Pests seen inside: roaches Read the free guide
Call Vit Dong Que
Ask for the manager. Vit Dong Que 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
- 73 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.