At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 25, 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. Campbell Pizza Company got more than most. That's from the last routine visit, on Jan 28, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Campbell Pizza Company?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How 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 Campbell Pizza Company's team
Is this your place?
Welcome, Campbell Pizza Company. We'll walk through this together, one item at a time. To log the fixes, claim Campbell Pizza Company first; we check that you run it.
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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: Plan reviewThe county found: “Permit owner has not submitted plans to DEH Plan Check regarding unapproved installation of prep sink with no drain…”
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
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Each fix step comes from the rule it names: Food Code 3-501.19, Food Code 3-302.11, Food Code 2-301.15, Food Code 4-603.16.
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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
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Inspections
From County of Santa Clara Department of Environmental Health · 10 inspections on record · Last checked Oct 6, 2026
The county visited 8 times in the last 12 months (2 routine, 6 follow-up).
Every visit
LatestFeb 25, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Permit owner has not submitted plans to DEH Plan Check regarding unapproved installation of prep sink with no drain board (directly plumbed) and hand sink at dining area. Per Owner, hand sink at dining area will be removed and plans will be submitted to Plan Check for the prep sink. Specialist to follow up with Owner regarding removal of hand sink at dining area. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. 30 days noticed (03/25/2026) issued to submit plans for prep sink at kitchen.
EarlierFeb 3, 2026Follow-up inspectionGreen placard
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.
EarlierJan 30, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Pizza prep line unit's bottom reach in provided an ambient temperature of 46F. [CA]: All cooling units shall be capable of cold hold PHFs at 41F or below. Assess/repair/adjust unit as needed. Discontinue use of bottom reach in until it is properly working.
EarlierJan 29, 2026Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Prep line unit's bottom reach in has an ambient temperature of 51F. [CA]: All cooling units shall be capable of cold holding Potentially Hazardous Food at 41F or below at all times. Comply by date: 01/30/2026
EarlierJan 28, 2026Routine inspection59 out of 100 (Red placard)
11 violations listed, 3 marked critical.
Critical (3)
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
Maximum water temperature at all sinks measured at 61F. [CA]: Provide hot water of at least 120F at all sinks. Hand wash sinks shall be able to provide at least 100F of warm water.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Cheese pizza is under Time As A Public Health Control but is not time marked. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: Employee voluntarily discarded cheese pizza as a precaution. Specialist was unable to ask further questions due to employee's decision to discard the pizza.
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
*REPEAT VIOLATION* In the only prep line cooler, multiple Potentially Hazardous Food (PHFs) measured between 53F - 58F. Ambient temperature of unit measured at 60F. PHFs were placed in the unit approximately 4 hours prior to measurement per employee. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: PHFs were 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 (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Knives stored in between crevice of 3 comp sink and wall as well as between 3 comp sink and prep sink. [CA]: Clean utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Evidence of fire burn on the wall behind pizza oven. 2. Stainless steel around 3 comp sink has began to erode. [CA]: Repair walls and maintain in good condition. Walls shall be smooth, easily cleanable, nonabsorbent and durable.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* 1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training certificates not provided on site. [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.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Accumulation of dust and debris on baffle filters. [CA]: Clean baffle filters.
Permits available
The department's words
K49 Permits available
Unpermitted Food Vending being operated on the dining area. Business is called Mariscos Los Osunas owned by Raul. Separate transaction observed. [CA]: Facility shall not operate without obtaining a health permit from this department. CEASE AND DESIST OPERATION. Obtain health permit for Mariscos Los Osunas on ehinfo.org.
Show 3 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Ambient temperature for prep line unit used for pizza measured at 60F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/repair/adjust unit as needed. Comply by date: 01/30/2026 2. Walk in cooler door is in disrepair. Walk in cooler door is shut closed using a keg. [CA]: Repair walk in cooler door 3. In the back of the facility, observed the following: a single burner, two door under counter cooler, and a white van with coolers inside. [CA]: Remove unused equipment. 4. Unapproved household 1 door freezer at back storage area near ice machine. [CA]: All equipment must be certified for sanitation by ANSI accredited certification program (NSF, UL EPH, UL Sanitation, CSA Sanitation, ETL Sanitation), smooth, easily cleanable, nonabsorbent and durable
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas.
Plan review
The department's words
K48 Plan review
Observed the installation of the following equipment WITHOUT obtaining approval from DEH Plan Check: -two prep line coolers on dining area -one hand sink on dining area -single compartment prep sink with no drain board (directly plumbed) note: frozen seafood observed in chest cooler. Facility is not approved to be serving seafood to customers due to lack of prep sink. Per employee, frozen seafood is for Mariscos Los Osunas. [CA]: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check regarding the above equipment installation. Plan Check General and Technical Questions: Email: [email] [phone]
EarlierDec 19, 2025Follow-up inspectionGreen placard
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.
EarlierDec 17, 2025Follow-up inspectionGreen placard
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.
EarlierDec 9, 2025Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Unapproved makeshift prep area for seafood observed setup at the corner of dining room. Area has two ice chests and salad bar unit. Exposed ceiling observed above prep area. One ice chest had Potentially Hazardous Food items. No food preparation at the time of inspection. [CA]: Food preparation shall only occur in approved areas. Immediately cease operation of the seafood section in unapproved areas of the facility AND remove all equipment from the dining area. Salad bar may remain if used for intended purpose only (cold holding salsas for self service). No open food shall be stored in an unapproved area. Operate in approved areas or submit plans to this department to approve the area. note: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. PHFs in the ice chest relocated to walk in cooler.
EarlierJul 11, 2025Follow-up inspectionGreen placard
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.
EarlierJul 8, 2025Routine inspection60 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
At the back restroom hand sink, no single use towels were provided in the dispenser. [CA]: Hand wash sinks shall be equipped with single use towels within the dispenser at all times. [COS: Single use towels were provided to the restroom hand sink.
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
1. At the prep line cooler, multiple Potentially Hazardous Food (PHFs) measured above 41F. Ambient temperature measured at 67F. 2. At the 1 door reach in cooler next to pizza prep table, multiple PHFs measured above 41F. Per Owner, PHFs were placed in the unit approximately 2.5 hours prior to measurement. Ambient temperature measured at 62F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: At the prep line cooler, PHFs that have been out of temperature for more than 4 hours were voluntarily discarded. PHFs at the prep line cooler and at the 1 door reach in unit that have been out of temperature for less than 4 hours were relocated to walk in cooler. PHF's will temporarily be placed on ice bath until units are able to properly cold hold PHFs. 3. Cheese pizza stored in room temperature (measured at 80F). Per Owner, cheese pizza has been out since 3 hours prior to measurement. Owner stated cheese pizza is usually discarded 2 hours after it's cooked. No time markings observed nor Time As A Public Health Control (TPHC) documents provided. [CA]: PHFs shall be hot held at 135F or above at all times. Discussed TPHC with Owner. TPHC procedures provided. [COS]: Pizza time marked to be discarded on the 4th hour after it was removed from temperature control.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. MAJOR: Employee rinsed soiled knife (after using for preparing raw shrimp) and placed back on knife rack with cleaned knives without properly sanitizing knife prior. [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]: Knife was relocated to 3 comp sink to be ware-washed and sanitized. 2. MINOR: Dish machine is dispensing 0 ppm of Chlorine sanitizer. Chlorine sanitizer observed empty. No active ware-washing at the time. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. [SA]: Sanitizer compartment sink with 100 ppm of Chlorine sanitizer was set up. *REPEAT VIOLATION* 3. Accumulation of black debris on the interior of ice machine. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.
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
K26 Approved thawing methods used; frozen food
*REPEAT VIOLATION* Raw shrimp was thawing in stagnant water at the back 3 comp sink. Raw shrimp measured at 31F. Raw octopus thawing in basket on floor next to 3 comp sink. Raw octopus measured at 30F [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Raw shrimp and and raw octopus relocated to walk in cooler.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAT VIOLATION* Unapproved makeshift prep area for seafood observed setup at the corner of dining room. Area has two ice chests and cold holding prep line unit storing PHFs (PHFs measured at 41F or below). Exposed ceiling observed above prep area. [CA]: Food preparation shall only occur in approved areas. Immediately cease operation of the seafood section in unapproved areas of the facility. Operate in approved areas or submit plans to this department to approve the area. note: A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATION* Exposed ceiling observed over pizza prep area and bar area. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal cellphone and unsecured beverage bottle stored on prep table where employee was preparing shrimp. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* Flies observed at prep areas. No direct contamination observed. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination
Show 2 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* 1. Prep line unit's ambient temperature measured at 67F and 1 door reach in's ambient temperature measured at 62F. [CA]: Cooling units shall be able to cold hold PHFs at 41F or below at all times. Discontinue use of units for PHFs until it is able to properly cold hold PHFs. Assess/repair/adjust unit as needed. 2. Walk in cooler door is in disrepair. Walk in cooler door is shut closed using a keg. [CA]: Repair walk in cooler door. 3. At the back outdoor area of the facility, there are unused equipment stored underneath a canopy. [CA]: Remove unused equipment.
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION 1. Food safety manager certificate not provided on site. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training certificates not provided on site. [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.
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)
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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.