At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · May 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hilton Santa Clara - Employee Cafeteria 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 Hilton Santa Clara - Employee Cafeteria?
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
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 Hilton Santa Clara - Employee Cafeteria's team
Is this your place?
Welcome, Hilton Santa Clara - Employee Cafeteria. We'll walk through this together, one item at a time. To log the fixes, claim Hilton Santa Clara - Employee Cafeteria 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 Hilton Santa Clara - Employee CafeteriaWe'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: “Cold holding service line measured to have: -peeled hard boiled eggs at 50F -Cheese at 51F -Roast beef at 50F…”
First step: If food is out of range
Then the next one.
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 our free guides, built on the FDA Food Code your state uses.
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 Hilton Santa Clara - Employee CafeteriaWe'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.
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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).
Fewer points taken off than last time (10 → 8). That takes a team.
Every visit
LatestMay 27, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected May 27, 2026.
1 violation 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
Cold holding service line measured to have: -peeled hard boiled eggs at 50F -Cheese at 51F -Roast beef at 50F -Pasta Salad at 50F -Cut tomatoes at 50F All containers in unit were double stacked inside larger container. Per operator PHFs were stocked for lunch about 1 hour prior. [CA] Keep PHFs at 41F and below for cold holding. Ensure containers of PHFs are stacked directly into cold holding insert and not double stacked. Extra container on outside prevents air cold circulation around PHFs and effective cooling. [COS] All PHFs were moved from double container and measured to be 41F - 42F after 45 minutes.
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 Hilton Santa Clara - Employee Cafeteria? Fix it
EarlierSep 22, 2025Follow-up inspectionGreen placard
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.
EarlierSep 16, 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
Salad bar measured to have: -Ham at 65F -Potato salad at 66F -Sliced cheese at 62F -Cut tomatoes at 66F -Cheddar cheese at 64F Salad bar cold holding unit observed to have been turned off. PHFs observed to be double stacked inside salad bar cold holding insert. [CA] Maintain PHFs at 41F and below for cold holding. Ensure cooler is operational when in use and containers of food are not double stacked. [COS]PHFs are kept for 4 hours and then discarded at the end of lunch period. Per employee cooler was stocked at 10:00AM and service ends at 1:30PM.
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)
Consumer self service does prevent contamination
The department's words
K31 Consumer self service does prevent contamination
Hot bar and salad bar observed to be missing sneeze guard. [CA] Provide sneeze guards for self service food.
EarlierMar 12, 2025Routine inspection92 out of 100 (Green placard)
1 violation 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
Steam table had BBQ ribs measuring 82F. Steam bath for BBQ ribs measured to be 104F. Cold holding insert measured to have: -Pudding at 64F -Cut tomatoes at 54F -Sliced cheese at 55F -Roast beef at 54F -Salad dressing 55F -Pasta salad at 55F All items in cold holding insert observed to be double contained. [CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding. [COS] Per operator ribs were placed there about 1 hour prior for lunch. Ribs were reheated in oven to 165F and shall be placed back into upright warmer. Steam table was turned up and hot water was added to steam table and new ribs were placed into steam table. All PHFs were stocked in cold holding insert the last hour for lunch and pudding came from shelf stable jar and assembled in the last 1.5 hours. Cold holding insert items were moved from their double containment and were placed directly into insert. Insert had ambient temperature of 40F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hilton Santa Clara - Employee Cafeteria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Hilton Santa Clara - Employee Cafeteria
Ask for the manager. Hilton Santa Clara - Employee Cafeteria can only fix what it knows about.
Call Hilton Santa Clara - Employee Cafeteria: (408) 330-0001
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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 Hilton Santa Clara - Employee Cafeteria?
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
- 92 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.