At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
4 problems found · 1 marked critical · Routine county inspection · Jun 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Hyatt Regency Santa Clara - Evolution 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 Hyatt Regency Santa Clara - Evolution Restaurant?
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
- Plan review K48How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Hyatt Regency Santa Clara - Evolution Restaurant's team
Is this your place?
Welcome, Hyatt Regency Santa Clara - Evolution Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Hyatt Regency Santa Clara - Evolution 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 Hyatt Regency Santa Clara - Evolution 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: Hot food below 135°FThe county found: “MAJOR: 1) Cooked chicken breast measured to be 115F in hot holding container. Chicken observed to be in a container…”
First step: If food is out of range
Then the next one: Plan review
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 7-201.11, Food Code 3-501.19.
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.
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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 2 times in the last 12 months (2 routine).
Every visit
LatestJun 2, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Jun 2, 2026.
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
MAJOR: 1) Cooked chicken breast measured to be 115F in hot holding container. Chicken observed to be in a container stacked on a container inside steam table. Other items directly placed in steam table measured to be 158F. 2) Salad bar measured to have: -Cut tomatoes at 51F -Eggs salad 51F -Salad dressing at 51F -Beets at 52F 3) Roasted vegetables in self service hot holding measured to be 115F. 4) Soup on griddle measured to be 123F. Per chef soup was from start of banquet, approximately 3.5 hours prior. MINOR: 5) Cut melons at the prep cooler at front cookline measured to be 46F. Other items in cooler measured to be 41F and below. Melons were in a container stacked inside another container. [CA] PHFs shall be held at 41°F or below for cold holding and at 135°F or above for holding. [COS]1) Chicken is to be kept on TPHC. Chicken service started for lunch at about 3 hours prior. Using TPHC operator must discard the chicken after 4 hours. Facility does not intend to use TPHJ long term and well keep oven hot. 2) Per operator salad restocked at 1:00PM (2 hours prior) Keep PHFs sing TPHC (time as publich health control) out of temperature contol for up to 4 hours and then all PHFs shall be discarded if not consumed. 3) Roasted vegetables were VC&D 4) Soup 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.
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 Hyatt Regency Santa Clara - Evolution Restaurant? Fix it
Not critical (3)
Plan review
The department's words
K48 Plan review
Kitchen observed to be operating employee feeding area in back through back hallway. No history of employee area observed during file review[CA]Facility shall submit for employee feeding area to this department. Facility has until 06/08/2026 to submit plans for employee cafe. See EHinfo.org Plan Check for more information.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Walls and floors at dishwashing area especially behind 3-comp sink observed to have black biuild up. [CA] Keep walls clean and maintain in good condition. 2) Ceiling at dishwashing room observed to be leaking [CA] Repair ceiling and ensure ceiling is not leaking 3) Ceiling in walk in cooler in middle of cookline observed to have dust and debris build up. [CA] Clean ceiling.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Hyatt Regency Santa Clara - Evolution Restaurant? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Compressed air tank in back employee feeding area not chained to rigid structure. [CA] Chain compressed air to rigid structure.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Hyatt Regency Santa Clara - Evolution Restaurant? Fix it
EarlierJan 8, 2026Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
Corner prep cooler at cookline measured to have: -Heavy Cream at 50F -Pooled eggs at 47F -Garlic in oil at 47F 2 door under counter cooler across from cookline measured to have: -cooked potatoes at 50F -Spicy ranch at 50F -Ambient temperature of 50F Per operator coolers at cookline were just restocked in the last hour for lunch service. [CA] Keep PHFs at 41F and below for cold holding. [COS] Employee moved PHFs in each cooler to either another prep cooler or 2 door upright at cookline.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
EarlierSep 11, 2025Routine inspection87 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Some food handler cards observed to be expired [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Floor in dishwashing area observed to have standing water and cracks in floor. Floor and walls observed to be stained with black substance. [CA] Clean and repair floors in back dishwashing area. 2) Back door to left of server area observed to have large gaps at bottom and around sides of door. [CA] Seal any gaps larger than 1/4" to prevent entry.
The department's words
K07 Proper hot and cold holding temperatures
1) Prep cooler across from front grill measured to have: -Onion Jam at 48F -Shrimp at 47F -Raw beef at 47F -Cooked chicken at 48F -Cut tomatoes at 52F (per operator tomatoes were just cut) Back of cooler observed to be frosted over. 2) Pizza prep cooler measured to have: -Fresh mozzarella at 47F -Cut tomatoes at 48F -Mortadella at 47F -Sausage at 47F -Diced chicken at 47F. 3)Walk in immediately next to back cookline measured to have: -Ambient temperature of 46F -Pooled eggs at 45F -Cooked chicken (from previous day per operator) at 46F -Seared Salmon (from 4 hours prior) at 46F -Garlic at 46F [CA] PHFs shall be held at 41°F or below for cold holding. [COS] 1 & 2) Per operator prep coolers at front cookline were stocked within the last 2.5 hours for lunch service and food was kept in walk in prior to service. All items in each unit were placed on ice bath in unit to keep cold. Facility shall check temperature to ensure PHFs are in temperature. 3) Per temperature log cooler was in temperature 3 hours prior. Cooler was emptied and all food was moved to other walk in coolers available in the facility.
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Storage area beverage walk in cooler observed to have large frozen ice block in back of walk in cooler. [CA] Defrost and repair cooler.
EarlierMar 10, 2025Routine 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
Left most walk in cooler in storage area observed to have about 2 ft tall frozen ice block by back wall. [CA] Defrost cooler and repair cooler wall.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Fish observed to be thawing in walk in cooler under ROP [CA] Fish shall not be placed into reduced oxygen packaging unless fish is to be frozen before, during, and after ROP packaging. [COS] Operator cut seal open from ROP vacuum sealed bag.
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 Hyatt Regency Santa Clara - Evolution Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Chemicals unlabeled or stored near food Read the free guide
Call Hyatt Regency Santa Clara - Evolution Restaurant
Ask for the manager. Hyatt Regency Santa Clara - Evolution Restaurant can only fix what it knows about.
Call Hyatt Regency Santa Clara - Evolution Restaurant: (408) 200-1234
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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 Hyatt Regency Santa Clara - Evolution 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
- 86 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.