At a glance
CleanCleaver food safety systematic review results
What happened?
95/ 100 · 5 points taken off
2 problems found · Routine county inspection · May 27, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hilton Santa Clara - La Fontana Restaurant 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 - La Fontana Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Shelves and surfaces need cleaning K33How to fixFix it
- Hand sink not ready to use K06How 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 - La Fontana Restaurant's team
Is this your place?
Welcome, Hilton Santa Clara - La Fontana Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Hilton Santa Clara - La Fontana Restaurant 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 - La Fontana RestaurantWe'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: Shelves and surfaces need cleaningThe county found: “Fan guards observed observed to have built up debris in beer walk in cooler. [CA] Clean fan guards and maintain in…”
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 3-302.11, Food Code 6-501.112, Food Code 3-501.19.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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).
Fewer points taken off than last time (14 → 5). That takes a team.
Every visit
LatestMay 27, 2026Routine inspection95 out of 100 (Green placard)
This one: 95 out of 100 (Green placard), inspected May 27, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Fan guards observed observed to have built up debris in beer walk in cooler. [CA] Clean fan guards and maintain in good repair.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Hilton Santa Clara - La Fontana Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwash sink in front cookline area observed to have wall mounted soup dispenser off of wall and on shelf nearby. Other handwash sinks are available and front cookline is only being used to batch fry foods at this time. [CA] Ensure hand soap dispenser is mounted in an area that is easily accessible in a way easy to use.
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 Hilton Santa Clara - La Fontana Restaurant? Fix it
EarlierJan 21, 2026Routine inspection86 out of 100 (Green placard)
4 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
Side prep cooler by cookline measured to have: -Shrimp at 44F -Creamy pesto sauce at 45F Per operator PHFs have been stored inside prep cooler reach in since last night and no temperature has been taken of the ambient temperature of cooler. Leafy greens and salad dressings in the prep cooler inserts were stocked within the last 15 minutes for lunch service. [CA] Keep PHFs at 41F and below for cold holding. [COS] Shrimp and pesto were VC&D. Leafy greens and salad dressings were moved to a different unit for storage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Walls observed to have minor holes in cookline area by handwash sink, behind cooking equipment and by end of cookline wall. 2) Ceiling tile observed to be missing above walk in beer cooler. [CA] Replace ceiling tile.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Open containers of sugar and corn starch observed to be stored on shelf. [CA] Keep open bulk foods in containers with tight fitting lids or other sealed container to prevent cross contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Fan in beer walk in cooler observed to have dust accumulation. [CA] Clean fan guards of cooler.
EarlierSep 22, 2025Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Sink between two steam tables observed to have a leak. [CA] Repair link and maintain in good condition.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Places in walls observed to be chipped and discolored. [CA] Repair walls and maintain in good condition.
EarlierMar 13, 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.
EarlierMar 12, 2025Routine inspection67 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1 live adult cockroach observed in kitchen hallway by walk in cooler. [CA] [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). Ensure that signs and evidence of vermin have been removed; any contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Ensure to monitor for vermin daily and provide regular pest control. RECOMMNED: Immediately call pest control to service facility and place sticky traps to monitor vermin activity. [COS] Operator killed cockroach and discarded it.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Half and half measured to be 57F inside reach in cooler. Per operator half and half is left out for breakfast service used and should have been discarded. [CA] When using time rather than temperature, PHFs kept out shall not be returned to cold holding and MUST be discarded. [CA] Half and half was VC&D.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Frozen stewed beef and raw chicken observed to be stored in ROP in drawer cooler on side of kitchen. Per operator beef is cooked and cooled and then placed in ROP and frozen and chicken ROP sealed then frozen. Per operator all items were sealed in the last 72 hours. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Facility shall submit SOPs to this Agency for any ROP that is used within 48 hours. Facility shall submit to CDPH for all ROP used over 48 hours. Facility shall discontinue use of ROP until HACCP is approved. [COS] All ROP sealed foods were removed from packaging and placed back into cooler. Email was sent to operator with information regarding submitting to state and requirements for ROP.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Filters for front cookline observed to be bent and have gaps. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1) Some boxes of sugar and spices observed to be open on shelves. [CA] Store foods in containers with tight fitting lids and keep lids closes th prevent cross contamination. 2) Boxes of food observed to be stored on the floor of walk in freezer. [CA] Ensure boxes of food are stored at least 6 inches off of the floor
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Shelves under prep tables observed to have dust and some food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu observed to have steak that are cooked to order without consumer warning. [CA] Provide a consumer warning, to denote which menu items contain raw or under cooked meats or animal products (a description of the item as containing raw meat, a foot noted label by the menu item, etc)
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 - La Fontana Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
Call Hilton Santa Clara - La Fontana Restaurant
Ask for the manager. Hilton Santa Clara - La Fontana Restaurant can only fix what it knows about.
Call Hilton Santa Clara - La Fontana Restaurant: (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 - La Fontana Restaurant?
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.