At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
8 problems found · 2 marked critical · Routine county inspection · Jun 8, 2026
At the routine inspection on Jun 8, 2026. The latest visit, on Jun 11, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Double Tree By Hilton Campbell - Pruneyard Plaza 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 Double Tree By Hilton Campbell - Pruneyard Plaza?
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
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Food on the floor or under drips K30How 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 Double Tree By Hilton Campbell - Pruneyard Plaza's team
Is this your place?
Welcome, Double Tree By Hilton Campbell - Pruneyard Plaza. We'll walk through this together, one item at a time. To log the fixes, claim Double Tree By Hilton Campbell - Pruneyard Plaza 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 Double Tree By Hilton Campbell - Pruneyard PlazaWe'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* MAJOR: At the breakfast service line, cut cantaloupe measured at 54F, cut honeydew measured at 49F,…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 3-305.11, Food Code 6-501.112, 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
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.
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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
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Double Tree By Hilton Campbell - Pruneyard Plaza. At the follow-up three days later, the county listed no items still open.
You cleared the re-check in three days. We're proud of you.
Every visit
LatestJun 11, 2026Follow-up inspection
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.
This one: a follow-up inspection on Jun 11, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jun 8, 2026: 70 out of 100 (Yellow placard).
EarlierJun 8, 2026Routine inspection70 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* MAJOR: At the breakfast service line, cut cantaloupe measured at 54F, cut honeydew measured at 49F, half and half measured at 50F, yogurt measured at 47F- 50F, and boiled eggs measured at 50F. All food items were placed out approximately 3.2 hours prior to measurement per employee and are usually left out from 6 am - 10 am. MINOR: At the grab n go open display case, pre-packaged cured meat measured at 49F, placed in the unit approximately 2 hours prior to measurement per PIC. Ambient temperature measured between 47F - 50F. [CA]: All Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Food items time marked to be discarded at 10 am, 4 hours after it was removed from temperature control. Pre-packaged cured meat relocated to walk in cooler to cool down. Time As A Public Health Control guidance provided. Completed and signed TPHC guidance to be provided to Specialist.
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 Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only hand sink at employee women's restroom did not have liquid soap. [CA]: All hand sinks shall be equipped with hand soap in permanently installed dispensers. [COS]: Employee restocked hand sink with liquid soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the walk in freezer, food containers observed to be stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks).
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Ambient temperature of grab n go open display case measured between 47F - 50F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit for PHFs until it is working properly. Asses/repair/adjust unit as needed.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Small flies observed at bar area. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
Plan review
The department's words
K48 Plan review
Facility upgraded their 2 comp sink to a 3 comp sink without submitting plans to and getting an approval from DEH Plan Check. 3 comp sink is missing a left drain board. [CA]: Discussed with person in charge that any new construction, remodeling or structural change to the food facility, removing or installing new equipment, or any significant menu change, must submit complete plans to DEH Plan Check. Plan check requirements may be obtained at www. https://deh.santaclaracounty.gov/ Plan Check General and Technical Questions: Email: [email] [phone] Facility shall submit plans and complete installation of 3 comp sink by comply by date.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
No sneeze guards or covers provided for self-service food station. [CA]: Food on display shall be protected from contamination by the use of packaging, covers, sneeze guards, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee with gloved hands was preparing food, changed tasks by going to the walk in cooler, and returned to preparing food without removing gloves and washing hands prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [CO]: Employee removed gloves 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 Double Tree By Hilton Campbell - Pruneyard Plaza? Fix it
EarlierOct 7, 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
At the grab n go open display case, chicken caesar wrap and cob salad with cut tomatoes measured between 46F - 48F. Per PIC, food items have been in the unit since yesterday. Ambient temperature measured at 41F. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Food items 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 (1)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* Less than 6 inches overhang of ventilation hood over cooking equipment at cook line. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood
EarlierOct 8, 2024Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Less than 6 inches overhang of ventilation hood over cooking equipment at cook line. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine that uses Chlorine as sanitizer shall be able to provide 50 ppm of Chlorine sanitizer at all times. [SA]: Facility shall use available 2 compartment sink with 200 ppm Quat Ammonium as sanitizer for manual ware-washing/sanitizing until dish machine is able to provide 50 ppm of Chlorine sanitizer.
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel roll not stored inside the approved paper towel dispenser at the kitchen hand sink. Staff stated dispenser is not operable due to lack of battery. [CA]: Single use towels shall be properly stored in approved dispenser at hand sinks at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Unapproved Vacmaster VP 210. Staff stated it was used to vacuum package frozen fish but the equipment has not been used for the last couple of weeks. HACCP Plan and approval not provided during inspection. [CA]: Remove unapproved equipment or provide a approved HACCP Plan for vacuum packaging Potentially Hazardous Food.
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 Double Tree By Hilton Campbell - Pruneyard Plaza, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests seen inside: flies Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hands not washed when needed Read the free guide
Call Double Tree By Hilton Campbell - Pruneyard Plaza
Ask for the manager. Double Tree By Hilton Campbell - Pruneyard Plaza can only fix what it knows about.
Call Double Tree By Hilton Campbell - Pruneyard Plaza: (408) 559-4300
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Complain directly to the health department
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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.
Do you work at or run Double Tree By Hilton Campbell - Pruneyard Plaza?
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.