At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
4 problems found · Routine county inspection · Sep 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jack In The Box #3411 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 Jack In The Box #3411?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food in poor condition K13How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- No backflow test on file K41How 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 Jack In The Box #3411's team
Is this your place?
Welcome, Jack In The Box #3411. We'll walk through this together, one item at a time. To log the fixes, claim Jack In The Box #3411 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 Jack In The Box #3411We'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 in poor conditionThe county found: “Can of jalapeño peppers in the dry storage area has a dent in top seal. [CA] Food shall be maintained in good…”
First step: Reject it if you see
Then the next one: Floors, walls or ceilings need cleaning or repair
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 6-501.111, Food Code 6-501.112, Food Code 2-301.14, Food Code 3-501.19.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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?
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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 · 4 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 → 9). That takes a team.
Every visit
LatestSep 17, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Sep 17, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
The department's words
K13 Food in good condition, safe, unadulterated
Can of jalapeño peppers in the dry storage area has a dent in top seal. [CA] Food shall be maintained in good condition, safe, and free from adulteration. Ensure that any cans of food with denting along the hermetically seal are removed from use and/or discarded. [COS] Manager discarded can.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jack In The Box #3411? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed damaged FRP and staining on the back wall of the storage room. Coved tiles near the ice machine are broken. Gaps between the exterior metal panel of the walk-in freezer and the ceiling. [CA] Ensure floors, walls, and ceilings are maintained clean and in good repair to prevent the harborage or attraction of vermin.
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 Jack In The Box #3411? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drain line from ice machine does not have required air gap. Second drain from the same ice machine is draining directly on to the floor. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap of minimum one inch or twice the diameter of the pipe into a floor sink or other approved type of receptor.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Jack In The Box #3411? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Back panel and electrical components of the under-counter cooler in the cooking area contained food debris and grease. [CA] Nonfood contact surfaces shall be maintained clean.
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 Jack In The Box #3411? Fix it
EarlierFeb 16, 2026Routine inspection86 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K07 Proper hot and cold holding temperatures
Numerous potentially hazardous foods (sliced tomatoes, cooked chicken, cheese, etc.) in the walk-in refrigerator measured between 45F and 49F. Ambient of the walk-in refrigerator measured 50F. Manager stated that when she had arrived this morning at 8:00AM (2.5 hours prior to measurement), the walk-in had been maintaining at 41F. Manager stated that the frequent opening and closing of the door could be causing a temperature increase. After leaving the door closed for 20 minutes, ambient of the walk-in refrigerator measured 41F. Potentially hazardous foods measured between 42F and 45F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Continue to monitor potentially hazardous foods in the walk-in using the available probe thermometer to ensure they reach 41F. *Note: Strongly recommend contacting a refrigerator technician Facility has a past history of the walk-in refrigerator not functioning properly
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The following refrigeration units are incapable of maintaining potentially hazardous foods at 41F or below: The reach-in next to the drive-through window, the prep cooler across from the cook-line, and the reach-in directly to the right of the dryer station. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. Repair or replace where necessary. *Note: Strongly recommend scheduling a refrigeration service technician
The department's words
K01 Demonstration of knowledge; food safety certification
Several employees have not completed their food safety training. [CA] Complete and maintain internal food safety training.
The department's words
K23 No rodents, insects, birds, or animals
Dead cockroach observed in a sticky trap in the water heater closet. *No other evidence of cockroaches observed* Facility provided the most recent pest control report, which did not note any cockroach activity. [CA] Clean and sanitize area of dead cockroaches or old droppings.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee mopped the floor, then handled a customer's foil wrapped burrito. Employee observed touching face with gloved hand, then continued on to food preparation. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands.
EarlierJul 16, 2025Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed accumulation of wooden pallets at the dumpster enclosure. [Corrective Action] Ensure pallets are collected regularly.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The ice machine appears to be leaking water from the bottom. [Corrective Action] Ensure equipment is working properly. Repair to stop the leak.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Rubber seal observed damaged on the single door undercounter freezer near the deep fryers. [Corrective Action] Repair or replace rubber seal. 2. Freezer portion Out-of-Order of the cooler/freezer combo near the skillet. [Corrective Action] Maintain equipment in good working order. 3. Single door undercounter cooler Out-of-Order by the drive-thru window. [Corrective Action] Maintain equipment in good working order. 4. Frost observed spewing out from the fan in the walk-in freezer. [Corrective Action] Ensure equipment is working properly.
EarlierNov 6, 2024Routine inspection85 out of 100 (Green placard)
4 violations listed, 1 marked critical.
Critical (1)
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
Observed potentially hazardous food that measured in the temperature danger zone located at a food prep area (sliced tomatoes 72F). The PHFs were supposed to be under time control but were not time-marked. [CA] Ensure PHFs that are subject to TPHC are time marked for 4 hours and TPHC procedures are readily available for review. [COS] PIC discarded the tomatoes.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk-in freezer door does not fully close. Observed several pieces of equipment that were not working (1 small food prep cold hold, 1 low boy, and one refrigerator door replaced with a piece of cardboard). [CA] Repair, replace or remove broken equipment.
The department's words
K07 Proper hot and cold holding temperatures
Observed potentially hazardous food that measured in the temperature danger zone located in the walk-in cooler and reach-in cooler. Per PIC, the doors were open for a while. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed broken and cracked tiles in front of deep fryer. [CA] Replace tiles.
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 Jack In The Box #3411, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
Call Jack In The Box #3411
Ask for the manager. Jack In The Box #3411 can only fix what it knows about.
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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 Jack In The Box #3411?
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
- 91 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.