At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · Feb 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Gunn High 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 Gunn High School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Cooked food not cooled in time K09How 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 Gunn High School's team
Is this your place?
Welcome, Gunn High School. We'll walk through this together, one item at a time. To log the fixes, claim Gunn High 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 Gunn High 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 on the floor or under dripsThe county found: “Unlabeled bulk ingredient in white container. [CA] Label bulk containers with ingredient name.”
First step: Where food may never be stored
Then the next one: Cooked food not cooled in time
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 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Gunn High SchoolWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 23, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected Feb 23, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Unlabeled bulk ingredient in white container. [CA] Label bulk containers with ingredient name.
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 Gunn High School? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured covered container of black beans/corn ~4 inches high at 55F and chick peas in covered container in walk in at 52F, where both items were cooling from today. [CA] Cool food rapidly by leaving food uncovered and no more than 2 inches high in containers for solid foods. Locate on top shelf to cool quickly. [COS] Food was placed in shallow containers to cool down rapidly.
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 Gunn High School? Fix it
EarlierSep 2, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured 113-118F in the 2 compartment preparation sink, 1 compartment preparation sink, and the 3 compartment sink. [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.
EarlierFeb 25, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water measured at 117F at faucet of 3 compartment sink. [CA] Maintain a minimum of 120F water.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed partially covered brown rice in container at 4 inches cooling inside walk in. [CA] Cool food rapidly by using shallow pans and no more than 2 inches for solid food or 4 inches for liquids and leave uncovered, stirring frequently. [COS] Rice was transferred to shallow pans.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed ice scoop submerged in ice, where the handle was touching the ice. [CA] Store scoop on interior hook between uses. [COS]
EarlierOct 21, 2024Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hand sink in servery at 68F. [CA] Maintain a minimum water temperature of 100F and above.
The department's words
K06 Adequate handwash facilities supplied, accessible
Trash can found blocking the hand sink. [CA] Keep hand sink accessible at all times. [COS]
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Facility is operating out of a temporary food service area while main cafeteria is under construction. Limit menu to packaged food that requires reheating only where no food equipment is used. Currently Fletcher School picks up food equipment daily in the afternoon to be washed. Produce used such as lettuce and tomatoes are already pre-washed/pre-sliced. To continue current menu, provide a portable 3 compartment sink with prior approval for ware washing.
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 Gunn High School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Cooked food not cooled in time Read the free guide
Let Gunn High School know
Ask for the manager. Gunn High School can only fix what it knows about.
The department lists no phone for this place.
Share this page
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 Gunn High 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
- 95 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.