At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Aug 20, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Yummy Tofu & Bbq got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Yummy Tofu & Bbq?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches K23How to fixFix it
- Thermometer missing or reading wrong K39How 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 Yummy Tofu & Bbq's team
Is this your place?
Welcome, Yummy Tofu & Bbq. We'll walk through this together, one item at a time. To log the fixes, claim Yummy Tofu & Bbq 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 Yummy Tofu & BbqWe'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: Pests seen inside: roachesThe county found: “Three dead cockroaches in the back room with hot water heater. [CA] Clean and sanitize area of dead cockroaches or old…”
First step: What to do
Then the next one: Thermometer missing or reading wrong
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 3-501.13, Food Code 2-301.15, Food Code 3-501.19.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Yummy Tofu & BbqWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (37 → 14). That takes a team.
Every visit
LatestAug 20, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Aug 20, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K23 No rodents, insects, birds, or animals
Three dead cockroaches in the back room with hot water heater. [CA] Clean and sanitize area of dead cockroaches or old droppings. NOTE: - Facility must keep pest control report on site for review. - If find a dead or live cockroach in the kitchen area facility will be immediately closed down. - Back storage has a lot of unnecessary items. Get rid of unnecessary items and clan the storage area throughly.
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 Yummy Tofu & Bbq? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Refrigeration units lack monitoring thermometers. [CA] The thermometer in the reach-in refrigerator shall be placed where it is easily visible while checking refrigerator temperature.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Yummy Tofu & Bbq? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Dirty pot was left in a food prep sink. [CA] Food preparation sink can only be used for washing/rinsing, thawing, etc. food. Dirty utensils and pans shall always be stored at the warewash sink only.
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 Yummy Tofu & Bbq? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Food prep sink drain pipe lack airgap. [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 into a floor sink or other approved type of receptor. [SA] Trim or replace drain pipe to provide minimum 1 inch airgap.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Yummy Tofu & Bbq? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Mop bucket with dirty water and wet mop was left in a back room. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Back storage room has too much stuff that is making it hard to clean the area. [CA] The back storage room 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. NOTE: Keep everything 6 inches off floor for easy cleaning purpose.
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 Yummy Tofu & Bbq? Fix it
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Beef, pork, and tofu container at the middle food prep cooler was measured 58F, 48F, & 52F. Per PIC, it was precooked 30 minutes ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Rapid chill PHF before placing inside the prep cooler.
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 Yummy Tofu & Bbq? Fix it
EarlierDec 23, 2025Routine inspectionGreen placard
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K23 No rodents, insects, birds, or animals
No cockroaches was observed in the dry storage room.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The department's words
K26 Approved thawing methods used; frozen food
Frozen meat was left at a shelving. [CA] Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand washing sinks were equipped with soap and paper towel.
The department's words
K07 Proper hot and cold holding temperatures
Food was measured 44F in the middle food prep unit. [CA] Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
EarlierNov 13, 2025Routine inspection63 out of 100 (Yellow placard)
11 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Lack time marking for the Glass noddles, stored at room temperature. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review.
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
K07 Proper hot and cold holding temperatures
Food prep cooler in the middle of a kitchen was measured 50F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Facility can only keep small portions at the food prep cooler until it has been fixed. Can not store perishable food at the bottom. Perishable food (bean sprout, tofu) was transfer to the refrigeration.
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
K26 Approved thawing methods used; frozen food
Meat was thawing in the shelving was measured 39F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Back screen door has a broken screen and there was a opening in the back storage room. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin. Dirty mop with dirty water was left in a hall way. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A drink was stored inside the ice machine for cooling. [CA] Ice intended to be used for food or beverages shall not come in direct contact with materials that may cause contamination. Oil scooper handle was submerged in oil. [CA] Handle to scoop food shall be stored so that it is not in direct contact with food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed back storage room and kitchen has food products on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
Back storage room next to the restroom has two kinds of dead cockroaches. [CA] Clean and sanitize area of dead cockroaches or old droppings immediately. [SA] Close all the opening and gaps. Keep everything on shelving for proper cleaning and sanitizing.
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certification is not available 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 lack food handlers card except for one employee had e-copy. [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.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Chicken was stored above beef and a package sea weeds was below chicken shelve. [CA] Follow the instructions from the sticker on the refrigeration door and store chicken on the bottom shelve. Ready to eat food and vegetable shall be stored at top shelve followed by beef.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack soap dispenser for both hand washing sinks. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Lack probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
EarlierApr 17, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. Employees shall pay attention to the areas underneath the fingernails and between the fingers when washing hands. – Corrected
The department's words
K06 Adequate handwash facilities supplied, accessible
One of the two kitchen hand sinks is missing a soap dispenser [CA] Provide a soap dispenser
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Underside of the shelf at cook line shows food debris buildup [CA] Clean the shelf
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
A few wall tiles are missing in the storage room [CA] Install the tiles.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Mop sink is missing a vacuum breaker [CA] Install a vacuum breaker
EarlierMar 28, 2025Routine inspection77 out of 100 (Green placard)
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
Frozen Beef was left over night at room temperature for thawing. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Frozen potentially hazardous food shall only be thawed in one of the following approved ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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)
The department's words
K23 No rodents, insects, birds, or animals
Three dead cockroaches in the storage room with pot and pans. [CA] Clean and sanitize area of dead cockroaches or old droppings.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The expired health permit issued by the department was posted. [CA] The valid health permit issued by this department shall be posted in a conspicuous place in the food facility.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Large containers of rice and flour with out common name. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Large hole in the wall on the other side of the refrigeration and freezer. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Many food container with raw and cooked food were uncovered inside the refrigeration. [CA] Containers of food shall be covered with lid and plastic wrap to prevent cross contamination.
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Burned out tube lights inside the kitchen area. [CA] Replace burned out tube light for visibility.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Build up of grease debris behind equipment. [CA] Clean hard to reach areas more frequently to prevent build ups.
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 Yummy Tofu & Bbq, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Hot food below 135°F Read the free guide
Call Yummy Tofu & Bbq
Ask for the manager. Yummy Tofu & Bbq 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 Yummy Tofu & Bbq?
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
- Routine inspection
- Result
- 86 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.