At a glance
CleanCleaver food safety systematic review results
What happened?
89/ 100 · 11 points taken off
4 problems found · Routine county inspection · Jun 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jack In The Box 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?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- No hot or cold water at a sink K21How 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's team
Is this your place?
Welcome, Jack In The Box. We'll walk through this together, one item at a time. To log the fixes, claim Jack In The Box 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 BoxWe'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: Cooked food not cooled in timeThe county found: “Proper cooling methods”
First step: If you miss a stage
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 3-501.19, Food Code 3-304.14, Food Code 4-603.16.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Jack In The BoxWe'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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Jack In The Box. At the follow-up the same day, the county listed no items still open.
You cleared the re-check the same day. We're proud of you.
Every visit
LatestJun 26, 2026Routine inspection89 out of 100 (Green placard)
This one: 89 out of 100 (Green placard), inspected Jun 26, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
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 Jack In The Box? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed the floors to be missing grout in several areas and water and grime accumulation in the cracks. Observed the walls to have deterioration with the FRP falling off of the walls.
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? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The dish sink water reached 118 degrees F and then goes down. [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.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Jack In The Box? Fix it
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Jack In The Box? Fix it
EarlierJun 26, 2026Follow-up inspectionNo score given
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.
EarlierOct 28, 2025Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The gasket on the refrigerator next to the drive thru window is bent and does not allow the door to seal. [CA] Repair the bent gasket or replace it.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed the used wiping towel on the counter top next to the shake making area. [CA] The used wiping towels must be stored in the sanitizer bin between each use.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are black growth on the caulking around the dish sink on the wall. [CA] Remove the black growth from the caulking on the wall. Observed small holes in the walls. [CA] Cover the holes in the walls to help eliminate insects from entering into the restaurant from inside the building walls.
EarlierJul 15, 2025Routine inspection86 out of 100 (Green placard)
3 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
The walk in refrigerator reads 48 degrees F and the food checked at about 47 degrees F. ]CA] the food must be held at a maximum of 41 degrees F. According to the PIC there was a delivery today and the door was held open. The temperature log shown from 7:34a.m was at 37 degrees F. [COS] The PIC asked that the door not be opened and when rechecked at the end of inspection was holding food at 41 degrees F. Monitor that the temperature remains at 41 degrees F maximum.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
The PIC does not have a food safety certificate or food handler card available. [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 readily available upon request.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Front hand sink water temperature reached 84 degrees F. [CA] The temperature must reach 100 degrees F at each hand sink.
EarlierMar 17, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
Current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some damaged/broken or missing floor and coving tiles inside the walk-in cooler and up on the storage room. [CA] Replace the damaged/broken or missing floor and coving tiles immediately.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
There was a very low sanitizer concentration on the manual three-compartment warewashing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.
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, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Time as a control not marked or logged Read the free guide
Call Jack In The Box
Ask for the manager. Jack In The Box can only fix what it knows about.
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 Jack In The Box?
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
- 89 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.