At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
10 problems found · 1 marked critical · Routine county inspection · Dec 17, 2024
At the routine inspection on Dec 17, 2024. The latest visit, on Jan 27, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Xiangbobo Hunan Cuisine 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 Xiangbobo Hunan Cuisine?
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: No hot or cold water at a sink K21How to fixFix it
- Food on the floor or under drips K30How to fixFix 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 Xiangbobo Hunan Cuisine's team
Is this your place?
Welcome, Xiangbobo Hunan Cuisine. We'll walk through this together, one item at a time. To log the fixes, claim Xiangbobo Hunan Cuisine 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 Xiangbobo Hunan CuisineWe'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: No hot or cold water at a sinkThe county found: “Lack of hot water at three compartment sink, hot water faucet is not functioning. [CA] Hot water shall be supplied at…”
Then the next one: Food on the floor or under drips
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 2-301.15, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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 Xiangbobo Hunan CuisineWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Xiangbobo Hunan Cuisine. At the follow-up one day later, the county listed no items still open.
You cleared the re-check in one day. We're proud of you.
Every visit
LatestJan 27, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jan 27, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Dec 17, 2024: 71 out of 100 (Green placard).
EarlierJan 26, 2026Routine inspectionRed placard
8 violations listed, 4 marked critical.
Critical (4)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water valve at the 3-comp sink is disconnected. hot water is not available [CA] Hot water shall be supplied at a minimum temperature of 120 at the 3-comp sink. [COS] Employee restored hot water, water temperature from the faucet measured above 120F.
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
Old rodent droppings observed in the following areas: below cooking equipment, below food prep sink and below dough making station. Cockroach dropping observed above the food prep sink. Facility is serviced monthly, report was provided for review. [CA] Clean and sanitize area of old droppings, eliminate points of entry, seal all cracks and crevices in structure, continue working with the pest provider to prevent infestation. [COS] Employee immediately eliminated the live cockroach, affected areas were cleaned and sanitized. As this is a change of ownership inspection, the new owner stated they scheduled major deep cleaning prior to starting operation. New manager [name] stated they will schedule a separate pest control service before opening.
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 service station lacks paper towels. [CA] Handwashing towels or drying device shall be provided in dispensers.[COS]
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
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Employees started cleaning the kitchen floor and adding water on the floor, water started accumulating on the floor and overflowing. Water was backing up through the floor sinks, which appear to be clogged and not draining properly. Employee observed scooping up the water with a dust pan into the mop bucket. [CA] Facility shall not operate if there is sewage overflowing or backing up in the kitchen. The food facility shall cease operation in the impacted areas of the food facility immediately until the sewage disposal problem has been repaired. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Any contaminated food product shall be 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 (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Heavy grease buildup on hood filters. [CA] Clean hood filters.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy buildup of grease, grime and dust on the floors, walls and ceiling throughout the kitchen. [CA] Floors, walls, and ceiling in food preparation area shall be maintained clean.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Buildup of mold like substance in the inner panel of the ice machine. [CA] Clean and sanitize ice machine.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the walk in cooler : Observed accumulation of dust and debris on the following areas : Shelves, walls, floor, fan guards. Equipment handles throughout the kitchen are heavily stained. Debris and dust accumulated in between equipment throughout the kitchen.
EarlierDec 17, 2024Routine inspection71 out of 100 (Green placard)
10 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of hot water at three compartment sink, hot water faucet is not functioning. [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. [COS] Hot water faucet was repaired, hot water is accessible and measured at 120F at three compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-103.11
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 Xiangbobo Hunan Cuisine? Fix it
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food containers are stored on floor in walk in cooler and back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Xiangbobo Hunan Cuisine? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Red bean dumpling packaged stored at counter near cash register measured at 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved the dumplings to refrigerator to cool down.
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 Xiangbobo Hunan Cuisine? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris and grease on floors and walls in back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Xiangbobo Hunan Cuisine? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked osmanthus sugar lotus dish cooling in refrigerator in covered deep pot. [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.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Xiangbobo Hunan Cuisine? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*Repeat violation Lack of food manager certificate and food handler cards for employees. [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. 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.
Show 4 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of chlorine test strips. [CA] Provide chlorine test strips.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Xiangbobo Hunan Cuisine? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored in crevice between dumpling prep table and wall. [CA] Properly store utensils and equipment in a clean and sanitary manner.
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 Xiangbobo Hunan Cuisine? Fix it
The department's words
K32 Food properly labeled and honestly presented
Lack of proper labels for dumplings stored at the table near cash register for grab and go. [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.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Xiangbobo Hunan Cuisine? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food debris on equipment that is not in use in dumpling prep area and back storage area. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Xiangbobo Hunan Cuisine? 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 Xiangbobo Hunan Cuisine, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food on the floor or under drips Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food labels missing or wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Xiangbobo Hunan Cuisine
Ask for the manager. Xiangbobo Hunan Cuisine 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.
Do you work at or run Xiangbobo Hunan Cuisine?
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.