At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
5 problems found · 1 marked critical · Routine county inspection · Aug 12, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. De Los Altos Grill got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about De Los Altos Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Hands not washed when needed K05How to fixFix it
- Food thawed the wrong way K26How 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 De Los Altos Grill's team
Is this your place?
Welcome, De Los Altos Grill. We'll walk through this together, one item at a time. To log the fixes, claim De Los Altos Grill first; we check that you run it.
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This is my place: claim De Los Altos GrillWe'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: Hot food below 135°FThe county found: “*REPEAT VIOLATION* On a prep table at the back kitchen area, a tub of raw beef measured 55F. Per an employee, he was…”
First step: If food is out of range
Then the next one: Hands not washed when needed
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 3-501.13, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
Logged
That's one done. We'll be here for the next.
What people see now
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What people see after you fix and log it
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 12, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Aug 12, 2026.
5 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* On a prep table at the back kitchen area, a tub of raw beef measured 55F. Per an employee, he was actively preparing it and just about to start cooking it. However, aforementioned employee observed warewashing in the three compartment sink while stating that he was actively preparing beef. Employee stated beef was removed from refrigeration 10-15 minutes prior. Raw chicken measured 50F in a plastic bucket full of standing water while maintained on boxes in the back kitchen area. Per staff, they had begun thawing the chicken 25 minutes prior. [Minor thawing to Major holding violation] In the prep cooler across from the cook-line, sliced tomatoes measured 54F while maintained in a container placed on top of another insert. Per employees, tomatoes had been relocated there less than 10 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Raw beef was placed into a stock pot and subsequently cooked. Raw chicken in standing water was relocated to the walk-in cooler. Sliced tomatoes were relocated to the lower portion of the unit.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 De Los Altos Grill? Fix it
Not critical (4)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed owner open case of raw chicken, touched chicken to verify that it was still frozen, then proceeded to dry hands on a cloth. Owner was stopped and asked to wash hands prior to any contamination occurring. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Owner properly washed hands with soap.
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
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Are you De Los Altos Grill? Fix it
The department's words
K26 Approved thawing methods used; frozen food
On a stack of boxes at the back preparation area, observed raw chicken thawing in a bucket of standing water. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you De Los Altos Grill? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Observed an accumulation of black and brown slime-like substance on the interior panel of the ice machine. [CA] Ensure that the ice machine is cleaned regularly to prevent buildup. 2. Chlorine sanitizer measured greater than 200 ppm while actively warewashing in the three compartment warewashing sink. [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] Instructed employees to add water to dilute solution. Chlorine remeasured at 100 ppm.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you De Los Altos Grill? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
*REPEAT VIOLATION* Beans measured between 51F and 53F while maintained in a large, lid-covered stock pot on a dunnage rack in the walk-in cooler. Per staff, beans had been cooked between 4.5 and 5 hours prior. In the walk-in cooler, a container of pastor measured 55F while maintained in a lid covered container. Per staff, pastor had been cooked less than an hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Owner removed lid and relocated beans to the walk-in freezer for rapid cooling. Pastor was uncovered to facilitate cooling.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you De Los Altos Grill? Fix it
EarlierFeb 24, 2026Routine inspection85 out of 100 (Green placard)
4 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
Multiple Potentially Hazardous Foods were measured between 100 - 117 degrees Fahrenheit in the steam table. Per PIC, the foods were re-heated and put on the steam table less than an hour ago and the steam table is not working properly. [Corrective Action] Maintain hot Potentially Hazardous Foods above 135 degrees Fahrenheit. [Suitable Alternative] The foods were re-heated above 165 degrees Fahrenheit and placed onto a makeshift steam table on the 6 burner stove.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Steam table not maintaining properly hot holding temperature. [Corrective Action] Ensure equipment is properly functioning. 2. Rubber seal on the left door of the 2 door prep cooler in the kitchen observed damaged. [Corrective Action] Repair or replace the rubber seal.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy dust on the fan guard on the evaporator in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Heavy dust on the exhaust vent in the restroom. [Corrective Action] Maintain clean.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beans observed cooling in the walk-in cooler in a large pot. [Corrective Action] Cool foods in 4 inches shallow pans.
EarlierApr 11, 2025Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed pool of blood on top of the box of beer in the walk-in cooler. [Corrective Action] Discontinue storing beer under raw meat.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient air temperature in the 2 door prep cooler at the service area was measured at 54 degrees Fahrenheit. [Corrective Action] Ensure refrigeration equipment is able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. 2. Rubber seal on the left door of the 2 door prep cooler observed misaligned. [Corrective Action] Ensure rubber seal is properly aligned.
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 De Los Altos Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Food thawed the wrong way Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Cooked food not cooled in time Read the free guide
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Ask for the manager. De Los Altos Grill can only fix what it knows about.
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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.
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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
- 81 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.