At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · Routine county inspection · Nov 4, 2025
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. Galpao Gaucho got about the same as most. That's from the last routine visit, on Oct 27, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Galpao Gaucho?
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
- Food on the floor or under drips K30How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Galpao Gaucho's team
Is this your place?
Welcome, Galpao Gaucho. We'll walk through this together, one item at a time. To log the fixes, claim Galpao Gaucho 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 Galpao GauchoWe'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: “Measured quinoa salad at 52 F above the refrigeration units fill line within a bowl at the salad bar. Item was placed…”
First step: If food is out of range
Then the next one: Food on the floor or under drips
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 3-305.11, Food Code 3-302.11, Food Code 6-501.112, Food Code 4-603.16.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Galpao GauchoWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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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
LatestNov 4, 2025Routine inspectionGreen placard
This one: Green placard, inspected Nov 4, 2025.
3 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
Measured quinoa salad at 52 F above the refrigeration units fill line within a bowl at the salad bar. Item was placed in the salad bar from the walk in refrigerator 20 minutes prior. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] Salad placed on TPHC and is to be discarded following the lunch service (less than 4 hours). If facility intends to continue holding items using TPHC, submit procedures for review and approval.
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 Galpao Gaucho? Fix it
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Bacon and bread displayed for customer self service without protection. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
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 Galpao Gaucho? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken hearts stored directly above smoked salmon within the walk in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Galpao Gaucho? Fix it
EarlierOct 27, 2025Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Pests seen inside: drain flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple small fruit/drain flies observed around the bar area. [CA] Food facility shall be kept free of flies and fly activity.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowls are used as scoops and stored in bulk food containers. [CA] Use approved equipment/utensils with a handle for bulk food to prevent cross-contamination during handling.
The department's words
K07 Proper hot and cold holding temperatures
Half and half inside reach-in cooler located at server station is measured at 47F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Breads and candied bacon are placed out for consumer self-service on a table and are not protected from contamination. [CA] Food that are placed out for consumer self-service shall be protected from contamination by use of a cover or sneeze guard.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment warewashing sink is measured at a maximum of 113F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
EarlierNov 4, 2024Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the bar area, observed liquid accumulation below the ice chest, and accumulation of debris below refrigeration. In the warewash area, observed standing water on the floor. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Discontinue use of unapproved
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the warewash area, observed a brick barrier installed in the area around the floor sink, and wastewater line installed extending into the floor sink. [CA] Remove unapproved brick barrier installed in the area, and reinstall wastewater line with a 1 inch air gap between the top of the floor sink and the bottom of piping.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the bar area, observed a lack of sanitizer for the warewash machine. Equipment was not in use. [CA] Ensure warewash machines are stocked with sanitizer at all times. [COS] Operator replaced sanitizer for the warewash machine and remeasured chlorine sanitizer at 50 PPM.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the bar area, and in the back warewash area, observed automatic soap dispenser was out of battery and unable to dispense soap. Facility was not yet open and operating the areas during time of inspection. [CA] Ensure handwash stations are stocked with hand soap and paper towels at all times to allow for proper handwashing. Ensure all automatic soap dispensers are properly functioning during operating hours. [COS] Operator replaced batteries for the soap dispensers
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the left end compartment of the 3 compartment sink, in an ice bath, measured container of cheese bread batter at 49F. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator added more ice to the compartment to fully surround container of cheese bread batter and facilitate proper holding temperatures. In the employee service area, in the 2 door undercounter refrigerator, measured milk and half & half at 48F. Measured ambient air temperature of refrigerator at 46F. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator moved milk and half & half to nearby refrigeration to facilitate proper holding temperatures. Contact for repairs/maintenance of unit.
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 Galpao Gaucho, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Galpao Gaucho
Ask for the manager. Galpao Gaucho 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 Galpao Gaucho?
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
- 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.