At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Jul 14, 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. Vua Kho Bo & O Mai got more than most. That's from the last routine visit, on Jul 9, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Vua Kho Bo & O Mai?
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: Hand sink not ready to use K06How to fixFix it
- No hot or cold water at a sink K21How 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 Vua Kho Bo & O Mai's team
Is this your place?
Welcome, Vua Kho Bo & O Mai. We'll walk through this together, one item at a time. To log the fixes, claim Vua Kho Bo & O Mai 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 Vua Kho Bo & O MaiWe'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: Hand sink not ready to useThe county found: “The only hand wash station in the food preparation area lacked cold water. Cold water faucet observed inoperable.…”
First step: Hand sinks are for hands only
Then the next one: No hot or cold water at a sink
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 2-301.15, Food Code 3-201.11, Food Code 4-301.12, Food Code 3-501.17.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Vua Kho Bo & O MaiWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 4 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Fewer points taken off than last time (40 → 31). That takes a team.
Every visit
LatestJul 14, 2025Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 14, 2025.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand wash station in the food preparation area lacked cold water. Cold water faucet observed inoperable. [CA] All food facilities shall provide an operable handwashing station with hot and cold water. [SA] Temporarily utilize the food preparation sink to conduct hand washing until cold water at hand wash sink is provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Vua Kho Bo & O Mai? Fix it
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Only hot water is provided at the only hand wash sink at the food preparation area. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Hot water at the food preparation sink measured at 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Vua Kho Bo & O Mai? Fix it
EarlierJul 9, 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
K06 Adequate handwash facilities supplied, accessible
Hand wash station in the food preparation area lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers at all times. Restroom hand wash station lacked paper towel dispenser. Towels were maintained inside box of toilet tissue. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination. Install paper towel 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
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed bag of individually prepackaged frozen yogurt. Item was previously observed during a routine inspection on 12/11/2024 in which owner stated that the item was prepared from a home setting. Owner stated that the yogurt was prepared in the facility. Owner was unaware of the needed for a dairy license from California Department of Food & Agriculture. Observed two hotel pans of wrapped wontons. Owner stated that items were for personal use only, however was stored commingled with other food items offered for sale at the facility. [CA] Food must be from an approved source or properly documented. [COS] Yogurt and wontons were removed from the sales floor to be taken home.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Ware wash sink in the back area observed with heavy clutter on both drain boards and inside the wash basins. Only one basin was empty and available for use. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. Clear clutter on ware wash sink.
The department's words
K32 Food properly labeled and honestly presented
Observed numerous containers of frozen and non-PHF snacks maintained throughout the facility for customer self-service without proper labels. [CA] Food facility’s or manufacturer’s dating information on foods may not be concealed or altered. Bulk food that is available for consumer self-service shall be prominently labeled with either of the following in plain view of the customer: 1) the manufacturer's or processor's label or 2) a card or sign with the common name of the food and list of ingredients in descending order of predominance by weight. Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed insecticide spray maintained below the food preparation sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed build up of grime on floors especially underneath sinks. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
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 facility with heavy clutter of food and other non-food/food facility related items. [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.
Show 2 more
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. ** Repeat violation
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases and bags of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierDec 16, 2024Follow-up inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed bags of frozen yogurt still being offered for sale inside the chest freezer by the cashier. PIC confirmed that yogurt was prepared from a home setting. Observed 10+ bags of frozen tapioca dumplings, approximately 10 lbs each, maintained inside freezer three-door upright freezer. Owner unable to provide invoices for items. Observed 50+ rolls of frozen aluminum wrapped rolls of "cha muc dac biet" (squid rolls). Owner provided payment confirmation from a facility in southern California, however was unable to provide an actual invoice for item. [CA] Food must be from an approved source or properly documented. [COS] Items were removed from sales floor and taken home.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierDec 11, 2024Routine inspection60 out of 100 (Yellow placard)
13 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed large bag of individually bagged frozen yogurt. Owner stated that items were prepared from home. [CA] Food must be from an approved source or properly documented. [COS] Instructed owner to remove items from facility. ** Note: Invoice shall be maintained and readily available for all food items being sold.
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 wash station at the preparation area lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels and hand soap shall be readily available and easily accessible at all times. Hand wash station in the preparation area and inside the restroom partially obstructed with containers maintained in front. Employees are required to reach over in order to conduct hand washing. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Paper towels were maintained outside of dispensers inside the restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed domestic insecticide spray maintained underneath the food preparation sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
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 facility heavily cluttered with items: - Documents, clothing, inoperable soft serve machine. [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.
The department's words
K32 Food properly labeled and honestly presented
Prepackaged food items lacked labels. Owner stated that items are purchased in bulk and is repackaged for sale. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of black sticky residue observed on floor below the ware wash sink. [CA] Walls and/or floors in food preparation area shall be kept clean.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,383.75. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
Show 6 more
The department's words
K13 Food in good condition, safe, unadulterated
Observed two large bags of dried squid with ants inside. One bag also contained mold-like growth inside. Owner stated that the item will be discarded. [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. Moldy food shall be removed immediately from use.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Cases and bags of food items stored directly on the floor throughout the entire facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed heavy food residues on shelving in the back kitchen area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop stored inside ice machine with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Ware wash sink in the back area observed heavily cluttered with prepackaged food, equipment, and documents on the drain boards and inside the compartments. Only one compartment was available for use. Owner stated that the ware wash sink is not used. All utensils are washed at the food preparation sink in the front service area. Owner was unaware of the use of bleach as sanitizer. At time of inspection, no active ware washing was being conducted. [CA] All food facilities that prepares food or multiservice utensils and equipment are used shall provide a three-compartment sink with two integral metal drain boards for manually washing, rinsing, and sanitizing equipment and utensils. - Remove all obstructions from the three-compartment sink. - Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
The department's words
K01 Demonstration of knowledge; food safety certification
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 Vua Kho Bo & O Mai, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Vua Kho Bo & O Mai
Ask for the manager. Vua Kho Bo & O Mai can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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.
Do you work at or run Vua Kho Bo & O Mai?
See the plan to fix each item and show what you did.
Address thisAbout 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.