Santa Clara County, CA

Ug Tea

Name: Ug Tea
Address: 212 Barber Ct, Santa Clara County, CA

212 Barber Ct

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine Inspection

Jul 21, 2026

Pass

6 recorded violations

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

1. A valid food safety certificate could not be provided. [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. 2. Food handler cards could not be provided. [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.

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 issues

minorCode K13Contamination

Official wording

Food in good condition, safe, unadulterated

Inspector’s notes

Observed 6 heavily dented cans of orange pulp (including denting along hermetic seal) maintained in a cardboard box on a rack in the dry storage room. Per the PIC, an employee had probably dropped the box of canned foods by accident. [CA] Canned food with denting along the hermetic seal shall be immediately removed from use. [COS] Dented cans of orange pulp were separated and labeled not to be used.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode K34Cleaning and sanitizing

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Chlorine test strips (or other approved method) could not be provided for testing the sanitizer concentration of chlorine sanitizer during manual warewashing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

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 problems

minorCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Hand wash sink at the middle of the preparation area observed obstructed by a trash can and a fan placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were moved to the side.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Accumulation of brown buildup in floor sinks throughout the facility. [CA] Nonfood contact surfaces shall be maintained clean to prevent the attraction 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 problems

minorCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Employee observed spraying down dirty dishes/utensils with water, then placing them into sanitizing solution during manual warewashing, thereby skipping the "wash" step (using soap) of the manual warewashing process. [CA] 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).

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 problems

Official record from Santa Clara County Department of Environmental Health, Jul 21, 2026 · Original Source

Follow-Up Inspection

Aug 15, 2025

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from Santa Clara County Department of Environmental Health, Aug 15, 2025 · Original Source

Routine Inspection

Aug 12, 2025

Conditional Pass

10 recorded violations

minorCode K24Permits, training, and postings

Official wording

Person in charge present and performing duties

Inspector’s notes

Lacking a person in charge (PIC) at the time of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

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 issues

minorCode K49Permits, training, and postings

Official wording

Permits available

Inspector’s notes

--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.

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 issues

minorCode K30Other

Official wording

Food storage: food storage containers identified

Inspector’s notes

Found several boxes of food items stored on the floor in the back storage room and in the prep area. [CA] Food shall be stored a minimum of 6 inches off floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K14Cleaning and sanitizing

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed an employee ONLY rinsing a blender container at warewash station and then placing equipment onto clean rack. Operator did not wash with soap and skipped sanitizing steps. [CA] 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). [COS] Operator was directed to stock what they were doing, set up warewash station and rewash all equipments/utensils at rack near warewash station.

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 problems

minorCode K23Pests

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Found a few flies near the front service line. Observed front door open during inspection. [CA] Each food facility shall be free of pest such as flies. Provide approved pest control services.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

criticalCode K08Other

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Found 2 containers of boba sitting on table in back prep area. Per operator, PHFs is under time as a public health control (TPHC). Observed no time mark, timer and/or time log provided. Per employee, employee knows when to make a new batch of PHFs. [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. [COS] Operator directed to provide time marks on PHFs containers.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

criticalCode K06Handwashing

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Major: 1. Lacking soap at the ONLY hand wash station at cash register. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator directed to restock. 2. Lacking single use paper towel at the ONLY hand wash station at cash register. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator directed to restock. 3. Found ONLY hand wash station located in back prep area blocked by a big bottle of soap. [CA] Ensure hand wash station is accessible at all times. [COS] Operator directed to relocate soap bottle. Minor: Lacking soap in mounted dispenser at hand wash station located in back prep area. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Found several bags of fruits being thawed in stagnant water at warewash sink. [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.

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 temperature

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Found several food handlers card expired. [CA] Renew food handlers card.

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 issues

minorCode K43Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed, supplied, cleaned

Inspector’s notes

Found toilet tissue stored outside of mounted dispenser in employees restroom. [CA] Toilet tissue shall be provided in a permanently installed dispenser at each toilet.

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 problems

Official record from Santa Clara County Department of Environmental Health, Aug 12, 2025 · Original Source

Routine Inspection

Dec 16, 2024

Pass

3 recorded violations

minorCode K45Cleaning and sanitizing

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

In the back storage area by the water heater, observed food debris on the walls and cobwebs in the area. [CA] Ensure facility walls and ceilings are frequently cleaned and maintained.

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 problems

minorCode K01Permits, training, and postings

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Employee food handler cards unavailable upon request. [CA] Ensure all employees obtain food handler cards and are available within the facility for review.

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 issues

criticalCode K07Food temperature

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the kitchen area, in an ice bath, measured a large container of red bean stored at 49F. On the counter-top, measured a container of milk stored at 46F, a container of tapioca pearls stored at 75F and sago stored at 75F. Per operator, tapioca pearls and sago was prepared about 3.5 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator transferred red bean to smaller containers to fit ice bath container and facilitate proper holding temperatures. Operator moved milk to nearby refrigeration to facilitate proper holding temperatures. Tapioca pearls and sago to be served within 30 minutes for a total of 4 hours from when removed from temperature control or discard. Operator started on a new batch of tapioca pearls and sago, and was instructed to time label containers to be discarded within 4 hours.