At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Sep 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Jane Lathrop Stanford Middle School got fewer than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
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 Jane Lathrop Stanford Middle School's team
Is this your place?
Welcome, Jane Lathrop Stanford Middle School. We'll walk through this together, one item at a time. To log the fixes, claim Jane Lathrop Stanford Middle School 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 Jane Lathrop Stanford Middle SchoolWe'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.
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 4-301.12.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Jane Lathrop Stanford Middle SchoolWe'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 · 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 (3 → 0). That takes a team.
Every visit
LatestSep 24, 2026Routine inspection100 out of 100 (Green placard)
This one: 100 out of 100 (Green placard), inspected Sep 24, 2026.
No violations listed in the data.
EarlierMar 2, 2026Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured spaghetti and red sauce at 60 F within a 6 inch covered pan in the walk in refrigerator. Cook stated that the spaghetti was removed from cooking 3 hours prior. Measured quesadillas at 49 F and plated spaghetti meals at 55 F within closed stored boxes in the walk in refrigerator. [CA] Keep storage box doors open while foods within them are cooling. Properly store cooling foods in such a way to allow proper air flow. After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.
EarlierSep 17, 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
Observed the use of cardboard boxes to line shelves within the dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Plan review
The department's words
K48 Plan review
Facility installed the following new equipment: 1. Two unventilated counter top Accutemp Evolution boiler-free steamers within the kitchen 2. Ice machine adjacent to the walk in refrigerator [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The ice machine drain line extends directly into the floor sink. [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 into a floor sink or other approved type of receptor.
EarlierFeb 24, 2025Routine inspection98 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
The sanitizer at the 3 compartment sink has been changed to sink and surface lactic acid sanitizer. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical warewashing. Ensure sanitizer dispenser has been recalibrated to dispense lactic acid sanitizer.
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 Jane Lathrop Stanford Middle School, you can:
Call Jane Lathrop Stanford Middle School
Ask for the manager. Jane Lathrop Stanford Middle School 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 Jane Lathrop Stanford Middle School?
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
- 100 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.