At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Mar 12, 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. Ygf Malatang got more than most. That's from the last routine visit, on Mar 9, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Ygf Malatang?
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 Ygf Malatang's team
Is this your place?
Welcome, Ygf Malatang. We'll walk through this together, one item at a time. To log the fixes, claim Ygf Malatang 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 Ygf MalatangWe'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: “Braised belly measured 56F, shrimp balls measured 54F, and braised tripe measured 59F while maintained in containers…”
First step: If food is out of range
Then the next one.
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 2-301.14, Food Code 3-302.11, Food Code 4-603.16, Food Code 2-301.15.
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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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Every visit
LatestMar 12, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 12, 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
Braised belly measured 56F, shrimp balls measured 54F, and braised tripe measured 59F while maintained in containers on top of prep inserts at the self-service line. Per staff, items had been placed out for service 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that foods are not held over the load limit in refrigeration units. [COS] Items were relocated to the upright cooler in the kitchen.
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 Ygf Malatang? Fix it
EarlierMar 9, 2026Routine inspection61 out of 100 (Yellow placard)
12 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
*REPEAT VIOLATION* Noodles measured 69F while maintained in the two-door upright cooler at the entrance of the kitchen. Per staff, noodles had been left out in ambient to thaw last night, before then being placed into the unit earlier this morning. Numerous potentially hazardous foods, including hot dogs, crab sticks, raw fish, raw beef, and raw chicken measured between 46F and 54F while maintained in the two-door upright cooler at the entrance of the kitchen. Ambient of the unit measured 46F via a probe placed inside. Per staff, some of the items had been maintained in the unit overnight, and the rest had been placed into the unit earlier this morning, less than 2 hours prior. Braised pork belly measured 55F while maintained in a container on top of the prep inserts at the far-right prep cooler at the self-service line in the dining area. Sirloin measured 49F, shrimp measured 49F, and squid measured 45F while overfilled in the prep inserts in the far-right prep cooler at the self-service line in the dining area. Per staff, all items in the self service line had been placed out at 11AM in preparation for lunch service. *Note: Ensure that potentially hazardous foods are not held over the load limits, as the unit may be unable to maintain their temperature at or below 41F. Numerous potentially hazardous foods, including crab, quail eggs, potato noodles, vermicelli, and fried egg measured between 61F and 62F while maintained in the prep cooler second to the right at the self-service line in the dining area. Ambient of the unit measured 62F via probe. Per staff, all items in the self service line had been placed out at 11AM in preparation for lunch service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Noodles were voluntarily discarded. Hot dogs, uncanned baby corn, and crab legs maintained in the unit overnight were voluntarily discarded. All items that measured out or proper holding temperatures in the self-service line to be served or discarded by the end of lunch (2:30PM). Facility will continue to serve or discard potentially hazardous items after each period of operating hours (11:30AM-2:30PM, and 5PM-9PM) in the prep cooler second to the right until the unit can be repaired to hold foods at 41F or below.
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 observed handling a bowl full of raw meat with her thumbs inside the bowl, and then immediately proceeded to handle the insides/outside of a bowl of cooked, ready to eat food intended for customer service. When instructed to wash their hands, employee attempted to wash their hands with gloves still donned. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged 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) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility 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 food. (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. [COS] Employee properly washed their hands. ____________ Minor violation: Employees observed touching their face, then continuing onto food preparation. [CA] Employees shall wash their hands in the scenarios listed above.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink discharges directly into the floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch into a floor sink or other approved type of receptor.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Bag of raw chicken stored on top of a bucket of sauce in the right-side under-counter cooler across from the cook-line. Per an employee, it is his personal food. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Employee's personal foods shall be stored separately from foods intended for customer consumption.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sink at the front service area is unable to dispense any hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Employees could not provide valid food handler cards. [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. Ensure food handler cards are available for review at all times.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Employee observed manually warewashing in the three compartment sink using chlorine sanitizer that measured 10 ppm. Employee observed sanitizing each container for less than 3 seconds each. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added more bleach to the sanitizing compartment. Chlorine sanitizer re-measured at 100ppm.
Show 5 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Numerous, large gaps observed in the ventilation hood filters above the cook-line. [CA] Close gaps to allow for adequate ventilation of heat/grease.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
All refrigeration units lack thermometers placed inside. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient of the upright cooler at the entrance of the kitchen measured 46F via probe. Ambient of the three-door prep cooler second-to-the-right at the consumer self service line measured 62F via probe. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Chili oil, garlic, and cilantro are offered for consumer self service at the front service line, but lack any method of preventing sneeze/splash contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Tubs used for storing raw vegetables observed stored directly on the floor. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Open box of uncovered paper towels stored in a rack in the restroom. [CA] Paper towels intended for use after handwashing shall be stored in a sanitary location, or else kept sealed to prevent contamination.
EarlierNov 10, 2025Routine 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
At the self-service line, in the 3 door prep units, measured overfilled containers of marinated beef, crawfish, shrimp, tofu, tripe, and spam between 45F and 56F. Per operator, potentially hazardous foods stored from an hour prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved excess marinated beef, crawfish, shrimp, tofu, tripe, and spam to a separate container and stored in nearby refrigeration to maintain proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierOct 27, 2025Routine inspectionGreen placard
3 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
-- Inside the kitchen upright refrigerator: measured raw chicken at 56F, PIC stated raw chicken was stored int he same unit to defrost overnight, ambient temperature measured below 41F. --Held at room temperature: boiled quail eggs measured at 60F, PIC stated they were cooked about 2.5 hour ago and kept at room temperature to serve per order. --Held at room temperature for less than 4 hours per PIC : Tomato broth measured at 117F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC was directed to put a time marking to discard broth and boiled eggs within 4 hours of removal from temperature control. Raw chicken was VC&D by employee.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand sink available in the kitchen area was being used to defrost raw fish. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.[COS]
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken and raw fish stored inside the kitchen upright refrigerator directly above ready to eat foods. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
EarlierJul 2, 2025Follow-up inspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K06 Adequate handwash facilities supplied, accessible
At the rear kitchen handsink: observed stacks of clean bowls placed on a table in front of the handsink. [CA] Store clean equipment away from handsinks to prevent contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed the handsink in the front service area was draining slowly. [CA] Repair handsink and maintain in good condition.
EarlierJun 26, 2025Routine inspection64 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee washing and rinsing plastic food containers, then stacking them to dry on the shelf without a sanitization step. [CA] Wares must be washed, rinsed, sanitized (in 100ppm chlorine or 200ppm quaternary ammonia), then air-dried. [SA] Employee was instructed to set up sanitizing solution in 3-compartment sink, then sanitize dishes again.
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
1) Observed the front handsink's paper towel dispenser was empty. [CA] Keep paper towel dispenser stocked at all times. [COS] The dispenser was restocked. 2) Observed open containers of condiments (chili oil, sauces) were stored directly in front of the main kitchen's handsink, making it extremely difficult to wash hands without contaminating the condiments. [CA] Store open foods/clean equipment away from handsink and/or install an approved splashguard to prevent contamination. [COS] Condiment containers were moved 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
K07 Proper hot and cold holding temperatures
Inside the 2-door upright refrigerator in the kitchen: measured internal temperatures of fish cake sticks, crab sticks, and meat to be 45-49F. PIC stated the door had been constantly opening since 10am today (approximately 90 minutes prior). Note: Inspector observed operators constantly opening door throughout inspection and then immediately closing the door. Ambient air temperature of unit measured 40 - 41F per the digital reading display. [CA] Keep potentially hazardous foods at 41F and below or 135F and above.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Inside the rear 2-door upright freezer: observed raw fish stored above ready-to-eat foods (tofu). [CA] Store raw meats below/away from ready-to-eat foods to prevent contamination.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touch side of garbage bin without washing hands afterward. Observed employee wipe back of hand on face without washing hands. [CA] Wash hands after contaminating hands and before resuming food preparation.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard used as lining on the floor under the large meat slicer. [CA] Discard cardboard. All surfaces must be smooth, durable, and easily cleanable.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed clean plastic food bins stored directly on the floor. [CA] Store food containers 6 inches above the floor on approved shelving.
Show 4 more
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 mop stored with head inside mop sink. [CA] Store mop so that it can air-dry without contamination surfaces.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
At the front counter: observed self-serve condiment containers lacked lids or sneeze guards to prevent contamination. [CA] Protect food from contamination via lids, sneeze guards, etc.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips to measure sanitizer concentration.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed accumulation of grease on hood filters. Observed gaps between hood filters. [CA] Keep hood filters clean. Eliminate gaps between filters.
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 Ygf Malatang, you can:
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- Hot food below 135°F Read the free guide
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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.