At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
2 problems found · 1 marked critical · Routine county inspection · Sep 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Guadalupe Elementary School 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 Guadalupe Elementary School?
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: Food not cooked to the right temperature K10How 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 Guadalupe Elementary School's team
Is this your place?
Welcome, Guadalupe Elementary School. We'll walk through this together, one item at a time. To log the fixes, claim Guadalupe Elementary School 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 Guadalupe Elementary SchoolWe'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: Food not cooked to the right temperatureThe county found: “The employee cooking chicken said the chicken was done even though not all pieces were at 165 degrees F. [CA] The…”
First step: Minimum inside temperatures
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 3-401.11, Food Code 3-501.19, Food Code 2-301.15.
Try it yourself
Fix and log it: Food not cooked to the right temperature
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Minimum inside temperatures
From Food Code 3-401.11
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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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 2 times in the last 12 months (2 routine).
Every visit
LatestSep 2, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Sep 2, 2026.
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
The employee cooking chicken said the chicken was done even though not all pieces were at 165 degrees F. [CA] The chicken must be 165 degrees F minimum. [COS] The chicken was put back into the oven to 165 degrees F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-401.11
How can a restaurant or home fix this?
Minimum inside temperatures
- Probe the thickest part. The food must stay at the temperature for the hold time.
- Poultry (chicken, turkey), stuffed meat, fish or pasta, stuffing with meat, hunted game: 165°F, instant
- Ground meat and ground fish (burgers, sausage), eggs cooked to hold for later, injected or tenderized meat: 155°F for 17 seconds
From Food Code 3-401.11
Burgers: check every batch
3 more steps in the full guide Read the free guide
Cooking temperatures
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Guadalupe Elementary School? Fix it
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Observed a parfait on the warming unit for serving. According to the employee it was put there briefly for service. [CA] The parfaits with yogurt are PHF and must be kept cold at 41 degrees F and below. You may use a larger container and put them in the bin with ice as discussed with the school principle.[COS] The parfait was discarded by the employee.
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 Guadalupe Elementary School? Fix it
EarlierMar 18, 2026Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The dish sink is one compartment and has only a spray arm. [CA] The sink must have a faucet, not only a spray arm. According to the manager the sink will be changed to an approved 3 compartment. sink. Please be sure to submit plans to the department plan check unit first for approval before starting.
The department's words
K07 Proper hot and cold holding temperatures
The potatoes in the warmer at 131 degrees F maximum. [CA] Please keep the PHFs at 135 degrees F minimum. During service keep the hot food in the steam table and the cold food at the salad bar on ice. PHFs must be kept at proper temperature 135 degrees F minimum or 41 degrees F maximum for cold.
EarlierOct 2, 2025Routine inspection86 out of 100 (Green placard)
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 boiled eggs at 60F and cheese sticks at 53F on table. Employee stated eggs/cheese are served for breakfast daily and will re-served later. [CA] Maintain potentially hazardous food 41F and below or 135F and above at all times if product will be served again. [COS] Food was 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 (2)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Unable to locate temperature logs/time marking labels/for potentially hazardous food (PHF)that is discarded after breakfast/lunch service. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. TPHC handout provided.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed mobile rack in front of hand sink. [CA] Keep hand sink accessible/unobstructed at all times.
EarlierMar 14, 2025Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierOct 11, 2024Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of food safety managers certificate and food handler cards on site. [CA] [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. At least one person shall be food safety certified.
The department's words
K07 Proper hot and cold holding temperatures
Measured meat and veggie tacos between 97-100F. [CA] Maintain hot food hot 135F and above. Per operator, all food is going to be discarded at end of lunch service.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink was blocked by a cart. [CA] Keep hand sink unobstructed at all times. [COS]
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 Guadalupe Elementary School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not cooked to the right temperature Read the free guide
- Hot food below 135°F Read the free guide
Let Guadalupe Elementary School know
Ask for the manager. Guadalupe Elementary School can only fix what it knows about.
The department lists no phone for this place.
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Use CleanCleaver at home
Families clean together. Chores and food dates for everyone at home.
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 Guadalupe Elementary School?
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
- 89 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.