At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · May 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Campus Burgers 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 Campus Burgers?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hands not washed when needed K05How to fixFix it
- 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 Campus Burgers' team
Is this your place?
Welcome, Campus Burgers. We'll walk through this together, one item at a time. To log the fixes, claim Campus Burgers 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 Campus BurgersWe'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: Hands not washed when neededThe county found: “Observed employee switching gloves and did not wash hands before putting on new gloves. [CA] Properly wash hands with…”
First step: When to wash
Then the next one: Hot food below 135°F
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 4-603.16, Food Code 2-301.15, Food Code Part 5-5.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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?
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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 once in the last 12 months (1 routine).
Fewer points taken off than last time (10 → 6). That takes a team.
Every visit
LatestMay 5, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected May 5, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee switching gloves and did not wash hands before putting on new gloves. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Specialist informed employee about washing hands and washed hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Campus Burgers? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Under counter refrigeration by the cook line was measured at 44*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Recommend having unit serviced if temperature does not go down.
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 Campus Burgers? Fix it
EarlierSep 11, 2025Follow-up inspectionGreen placard
2 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
**REPEAT VIOLATION** 1. In the 4-drawer refrigeration unit, measured multiple raw beef patties from 43-48F. Per employees, the beef patties were transferred from the walk-in cooler to the 4-drawer refrigeration unit than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per employees, raw beef patties will be cooked, served, and replaced every hour. Recommend to turn down all refrigeration units to maintain foods at 41F or below. 2. In the hot holding warmer, measured hamburgers and fries at 108-115F. Per employees, hamburgers and fries were cooked and moved to the warmer less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Observed hamburgers and fries were served within 15 minutes of temperature measurement. Facility cooks burgers in batches and practices a "first-in, first-out" policy. Completed TPHC procedure for cooked burgers and fries during inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
**REPEAT VIOLATION** Facility lacks metal probe thermometer for use. [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.
EarlierSep 3, 2025Routine inspection90 out of 100 (Green placard)
2 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
1. In the 4-drawer refrigeration unit, measured multiple raw beef patties from 43-49F. Per employees, the beef patties were stocked less than 1 hour prior to temperature measurement. In the 2-door preparation unit, measured cheese from 45-67F. The cheese is overstacked above the insert cooler line. Per PIC, cheese is transferred as needed and was moved from the walk-in cooler less than 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per PIC, raw beef patties and cheese will be cooked, served, and replaced within an hour. Any remaining beef patties and cheese after 4 hours will be discarded. Facility to rearrange cheese and ensure that all pieces are making direct contact with insert cooler. Recommend to turn down all refrigeration units to maintain foods at 41F or below throughout service. 2. In the hot holding warmer, measured hamburgers and fries from 110-125F. Per employees, hamburgers and fries were cooked and moved to the warmer less than 10 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Observed hamburgers and fries were served within 10 minutes of cooking. Facility practices a "first-in, first-out" policy. Recommend to turn up the temperature on the food warmer.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks metal probe thermometer for use. [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.
EarlierJan 23, 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.
EarlierJan 17, 2025Routine inspection57 out of 100 (Yellow placard)
13 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
In the back of house area, on a plastic rack, dishware stored in a clear plastic tub were contaminated by rodent droppings. [CA] The food contact surfaces of equipment and utensils shall be kept clean and free from contamination. [COS] Staff washed, rinsed, and sanitized the affected items.
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
In the kitchen area, on a speed rack near the fryer, a tub of cooked and cooled potato wedges were measured between 46-52°F. Per staff, they leave the fries out for a couple hours during rush and cook fries by order. Per cook, they removed from the walk in about 30 minutes prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Potatoes were moved to the walk in cooler for rapid cool down.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
The department's words
K06 Adequate handwash facilities supplied, accessible
In the back patio area, at the hand sink by a server station, there were no paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the tri-fold dispenser at time of the inspection.
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
The dumpster enclosure has an accumulation of rodent droppings and were left uncovered. [CA] Refuse containers shall be covered at all times when not in use and enclosures shall be kept clean and free of debris.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
On the side of the premises, behind a fence door, there is an outdoor storage area where the facility has a three door upright cooler storing prepackaged drinks. [CA] Equipment shall be stored within an approved facility to prevent contamination. Move the cooler inside the permitted facility or remove.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the small prep room, on the bottom storage space of a prep table, a bulk bag of flour was found open. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
The department's words
K23 No rodents, insects, birds, or animals
Rodent droppings were observed throughout the facility. Per PIC, they recently switched pest control service. [CA] The facility shall be kept free of animals, pests, and vermin. Clean and sanitize ALL affected areas.
Show 6 more
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The fans guards in the left walk in cooler have an accumulation of dust. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
At the front counter, near the cash register, quaternary ammonia solution measured at 100 PPM. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATIONS: 1. A Food Safety Certificate is unavailable upon request. [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 are unavailable upon request. [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. Failure to comply with repeat violations will result in further enforcement from this department.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers several items (side of eggs, huevos rancheros, etc) for sale that do not disclose they are served undercooked. [CA] Add the disclosure to these items on the menu in conjunction with the existing consumer advisory.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
On the side of the premises, behind a fence door, there is an outdoor storage area where the facility is storing several pieces of unused equipment and has a general unkempt clutter. [CA] The premises of a food facility 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. Clear the area of unused items and organize.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the patio area, at the hand sink, there is no hot water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Campus Burgers, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Hot food below 135°F Read the free guide
Call Campus Burgers
Ask for the manager. Campus Burgers 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 Campus Burgers?
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
- 94 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.