Follow-Up Inspection
Feb 9, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Feb 9, 2026 · Original Source
Santa Clara County, CA
Mint Leaf Cuisine
14420 Big Basin Wy
Last inspected Feb 9, 2026 · View Map ↗ · Compare ↗
Pass
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine Inspection
Feb 6, 2026
Conditional Pass
4 recorded violations
criticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the kitchen area, on the counter-top, measured a large container of tofu at 65F. Per operator, cooked tofu stored for about 2.5 hours. In the insert prep top for the 3 door prep unit, measured an over-sized container of bean sprouts stored at 46F. Per operator, bean sprouts stored for about 2.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator placed cut tofu into a small insert container with ice water and stored in the insert top of the 3 door prep unit. Operator changed container for bean sprouts and added ice water to facilitate proper holding temperatures.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode K14Cleaning and sanitizing
Official wording
Food contact surfaces clean, sanitized
Inspector’s notes
In the kitchen area, observed employee drop a knife onto to floor and place it back onto a knife rack. [CA] Ensure all utensils and equipment are properly cleaned and sanitized using an applicable sanitizer such as chlorine sanitizer OR quaternary ammonium sanitizer. [COS] Operator moved knife to be cleaned and sanitized at the warewash machine.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode K01Permits, training, and postings
Official wording
Demonstration of knowledge; food safety certification
Inspector’s notes
Employees in the kitchen did not have valid food handler cards. Four food handler cards that were available for review were expired. [CA] Ensure employees that handle food obtain valid food handler cards.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
In the kitchen area, on the counter-top, measured containers of cooked vegetable stored at 80F. Per operator, cooked vegetables prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portions, using ice paddles, and/or using rapid cooling technology. [SA] Operator added ice water to the containers of cooked vegetable to facilitate rapid cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Santa Clara County Department of Environmental Health, Feb 6, 2026 · Original Source
Routine Inspection
Feb 20, 2025
Pass
6 recorded violations
minorCode K27Other
Official wording
Food separated and protected
Inspector’s notes
In the back prep area, in the 2 door reach in refrigerator, observed packages of raw chicken stored on top of eggplant. In the kitchen area, at the 2 door prep unit, observed raw chicken stored next to raw shrimp and cooked chicken. [CA] Ensure raw meats are stored separately from cooked food to prevent possible cross-contamination. In refrigeration, raw meats shall be stored in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw sefood.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode K09Food temperature
Official wording
Proper cooling methods
Inspector’s notes
Observed cooked vegetables cooling in a large container at 95F. Per operator, cooked vegetables prepared about 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; and/or using rapid cooling technology. [SA] Operator moved cooked vegetables into shallow containers to facilitate cooling.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K45Cleaning and sanitizing
Official wording
Floor, walls, ceilings: built,maintained, clean
Inspector’s notes
In the kitchen area, observed cracks and crevices between FRP panels installed. Observed FRP panels installed and overlapping onto trim installed to the wall. [CA] Ensure all FRP panels are properly installed flush and line up with edges of walls. Cracks and crevices shall be sealed to prevent harborage of vermin.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode K07Food temperature
Official wording
Proper hot and cold holding temperatures
Inspector’s notes
In the 2 door reach in refrigerator, measured container of bean sprouts at 60F and container of tofu at 58F. Per operator, bean sprouts and tofu removed from refrigeration for 1.5 hours to use and stored on the counter-top. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator placed ice into containers of bean sprouts and moved back into refrigeration.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode K35Equipment and utensils
Official wording
Equipment, utensils: Approved, in good repair, adequate capacity
Inspector’s notes
In the kitchen area, observed the use of foil to cover and line shelving. Noted accumulation o food and deterioration on foil used. In the kitchen area, observed the use of a can to balance prep table leg. [CA] Ensure only approved materials and equipment are used within the facility. All materials and equipment shall be smooth, durable, and easily cleanable.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode K30Other
Official wording
Food storage: food storage containers identified
Inspector’s notes
In the kitchen area, observed cans of coconut milk stored on the floor below the prep tables. [CA] Ensure food is stored at least 6" above the floor on approved shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Santa Clara County Department of Environmental Health, Feb 20, 2025 · Original Source