At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Dec 2, 2025
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. Vpho got more than most. That's from the last routine visit, on Nov 20, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Vpho?
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 Vpho's team
Is this your place?
Welcome, Vpho. We'll walk through this together, one item at a time. To log the fixes, claim Vpho 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 VphoWe'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: “Raw bean sprouts in insufficient ice bath measured at 47F. Raw bean sprouts placed in ice bath approximately 2.5 hours…”
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 2-301.14, Food Code 7-201.11, Food Code 4-603.16.
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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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
LatestDec 2, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Dec 2, 2025.
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Raw bean sprouts in insufficient ice bath measured at 47F. Raw bean sprouts placed in ice bath approximately 2.5 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: More ice placed in ice bath.
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 Vpho? Fix it
EarlierNov 20, 2025Routine inspection60 out of 100 (Yellow placard)
10 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
*REPEAT VIOLATION* MAJOR: 1. Egg rolls measured between 124F - 131F. Per Employee, it was cooked approximately 15 minutes prior to measurement. 2. Raw bean sprouts in plastic bin container measured at 60F. Employee stated it has been out approximately 1 hour prior to measurement. 3. Spicy mayo sauce at bar area measured at 53F. Employee stated it has been out of the refrigerator approximately 1 hour prior to measurement. MINOR: In the walk in cooler, cooked chicken measured at 48F, garlic noodles measured at 46F, and beef measured at 46F. Ambient temperature of unit measured at 48F. Per PIC, the employees adjusted the thermostat of the unit approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Egg rolls were served within 20 minutes of measurement. Raw beans sprouts were time marked to be discarded 4 hours after it was removed from temperature control. Spicy mayo relocated to bar cooler. Walk in cooler's thermostat was adjusted and ambient temperature was measured at 38F.
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
Hand sink at the front bar area did not have hand soap. [CA]: All hand sinks shall be equipped with hand soap and single use towels. [COS]: PIC provided hand soap.
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
K05 Hands clean, properly washed; gloves used properly
Employee with gloved hands handled raw beef then proceeded to touch/assemble ready to eat food such as banh mi bread without removing gloves and properly washing hands prior. [CA]: Employees shall properly wash hands when contamination occurs, changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Employee removed gloves and washed hands at hand sink. note: banh mi voluntarily discarded.
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)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
At the bar 3 comp sink, Chlorine sanitizer solution measured greater than 200 ppm. [CA]: Maintain Chlorine sanitizer solution at 100 ppm.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop stored in stagnant water that measured at 71F. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. *REPEAT VIOLATION* Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. 3 comp sink with Chlorine available. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer. Discontinue use of dish machine until it is properly dispensing 50 ppm of Chlorine sanitizer. [SA]: Use available 3 comp sink and ensure 100 ppm of Chlorine sanitizer is provided when conducting manual ware-washing. 2. Accumulation of pink grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Water pressure is low at cook line hand sink. [CA]: Repair hand sink and ensure water pressure is sufficient to properly wash hands.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* At the hand sink at cook line, the maximum water temperature measured at 69F. [CA]: Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple food items stored directly on the floor in walk in cooler and walk in freezer. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk in cooler measured at 48F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Thermostat of unit was adjusted and ambient temperature of 38F was measured.
EarlierMar 26, 2025Routine inspectionGreen placard
7 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
-At the front bar area, a condensed milk bottle was left out for approximately less than 3 hours per front staff and measured at 69F. -Raw bean sprouts in white plastic container pan with insufficient ice measured at 53F. Per front staff, raw bean sprouts was taken from the walk in cooler and into the white plastic container approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. [COS]: Condensed milk bottle was relocated to prep line cooler to cool down. More ice was placed into the raw bean sprouts container to properly submerge it and rapidly cool it.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. 3 comp sink with Chlorine available. [CA]: Dish machine shall be capable of dispensing 50 ppm of Chlorine sanitizer. Discontinue use of dish machine until it is properly dispensing 50 ppm of Chlorine sanitizer. Use available 3 comp sink and ensure 100 ppm of Chlorine sanitizer is provided when conducting manual ware-washing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Combination pho and other food containers stored directly on the floor in walk in cooler and walk in freezer. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1. At the hand sink at cook line, the maximum water temperature measured at 66F. [CA]: Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. 2. At the bar 3 comp sink, the maximum water temperature measured at 116F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
A ~5 inch plastic perforated tray with washed lettuce stored on top of the trash can (tray partially submerged in the top portion of trash bin). Contamination of food not determined. [CA]: Food shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. [COS]: Lettuce was voluntarily discarded and tray was relocated to 3 comp sink to be ware-washed.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. At the front bar hand sink, single use towels were stored out of the dispenser. [CA]: Single use towels shall be properly stored in a permanently installed dispenser. 2. At the front bar hand sink, the dispenser was observed in disrepair. [CA]: Single use towel dispenser shall be in good repair.
Show 1 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed from the 3 comp sink drain pipe. [CA]: Repair drain pipe and maintain in good condition. Waste water shall be properly disposed of indirectly through an approved floor sink connected to an approved sewer system.
EarlierNov 5, 2024Follow-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.
EarlierOct 29, 2024Routine inspection71 out of 100 (Yellow placard)
7 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
-At the prep line cooler, cooked shrimp measured at 50F, raw shell egg measured at 49F, and cut tomatoes measured at 44F. Per staff, it's been in the unit approximately 3 hours prior to measurement. Ambient temperature of unit measured at 47F. Unit observed open even during non active preparations. -On the prep counters at the cook line, cooked rice noodles wrapped in plastic measured at 59F and beef soup measured at 104F. Staff and owner stated food items were prepared approximately 3 hours prior to measurement and is kept at room temperature and discarded after 3 pm. No Time As A Public Health Control procedures or time marking observed. -Egg roll near cook line without temperature control measured at 78F for approximately 3 hours per Owner. -Raw bean sprouts on rack measured at 70F for approximately 3 hours prior to measurement per Owner. -Rice in rice cooker at the cook line (near hallway) measured at 120F. Cooked 3 hours prior to measurement per staff. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below OR hot held at 135F or above at all times. [COS]: PHFs were discarded on the 4th hour after it was removed from temperature control. TPHC procedures filled out.
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
MAJOR: At the cook line prep counter, rice noodles in a metal bowl covered by plastic wrapping measured at 89F. Staff stated it's been cooling approximately 3 hours prior to measurement. MINOR: Pho in deep metal container in the walk in cooler was actively cooling for approximately 3 hours with a secure lid. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Cooked noodles voluntarily discarded by Owner. Lid was removed.
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)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing at the time of inspection. [CA]: Dish machine shall be able to dispense at least 50 PPM of Chlorine sanitizer at all times. Discontinue use of dish machine until it is able to dispense at least 50 PPM of Chlorine. Facility to use 3 compartment sink for manual ware-washing and sanitizing. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. 2. Accumulation of grime on the interior surface of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu does not have consumer advisory for undercooked food. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line cooler on the right side's ambient temperature measured at 47F. [CA]: Cooling units shall be able to properly cold hold PHFs at 41F or below at all times. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gaps observed between baffle filters at both hoods. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.
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 Vpho, 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 Vpho
Ask for the manager. Vpho 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.