At a glance
CleanCleaver food safety systematic review results
What happened?
94/ 100 · 6 points taken off
2 problems found · Routine county inspection · Feb 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Los Gatos High School 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 Los Gatos High School?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: roaches K23How to fixFix it
- Cooked food not cooled in time K09How 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 Los Gatos High School's team
Is this your place?
Welcome, Los Gatos High School. We'll walk through this together, one item at a time. To log the fixes, claim Los Gatos High 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 Los Gatos High 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.
Next: Pests seen inside: roachesThe county found: “In the packaging storage room, by the entrance, observed a single dead oriental cockroach. [CA] Ensure facility is…”
First step: What to do
Then the next one: Cooked food not cooled in time
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 6-501.112, Food Code 3-305.11, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Los Gatos High 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.
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Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestFeb 10, 2026Routine inspection94 out of 100 (Green placard)
This one: 94 out of 100 (Green placard), inspected Feb 10, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K23 No rodents, insects, birds, or animals
In the packaging storage room, by the entrance, observed a single dead oriental cockroach. [CA] Ensure facility is kept free of vermin. Clean and sanitize areas with activity. Contact pest control to provide service as necessary.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Los Gatos High School? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large covered container of cooked macaroni cooling at 76F. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, using shallow containers, separating food into smaller portion and/or using ice paddles. Leave containers of cooling food uncovered to allow heat to ventilate.
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 Los Gatos High School? Fix it
EarlierOct 20, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the use of a disposable container for scooping oats. [CA] Ensure only approved scooping utensils with a handle are used for scooping dry food. Handle for scooping utensil shall be stored away from the food item to prevent possible contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large covered container of cooked ground beef cooling between 85F and 135F. Per operator, cooked ground beef stored from 10:30am. [CA] Ensure potentially hazardous food is RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath, using shallow containers, separating food into smaller portions, using ice paddles, by adding ice, and/or using rapid cooling technology. [SA] Operator separated large container of cooked ground beef onto three baking sheets and moved into the walk-in refrigerator to facilitate RAPID cooling.
EarlierApr 1, 2025Routine inspection81 out of 100 (Green placard)
5 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
In the kitchen area, in the undercounter hot holding unit, measured black beans at 115F. In an upright hot holding unit, measured pepperoni pizza at 105F. Per operator, black beans stored for 3 hours, and pizza stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. Potentially hazardous foods that cannot be maintained by temperature shall be maintained by time where food is time labeled/time logged when removed from temperature control, and served within 4 hours, or discard. [SA] Operator served black beans and pepperoni pizza by the end of lunch service at 12:45 and discarded all leftover food.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the dry storage room, observed an open box of mashed potato flakes stored. [CA] Ensure all open food packages are transferred to food grade containers and covered with a fitted lid.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large covered container of ground beef 113F. Per operator, ground beef was prepared and placed in a container for cooling about 30 minutes prior, and stored outside of refrigeration prior to moving into refrigeration. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the of the following methods: in an ice bath; by adding ice; using shallow containers; separated into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator separated large container of ground beef into 3 shallow containers and placed in the walk-in freezer to facilitate RAPID cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the warewash room, at the warewash machine, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer at the warewash machine is maintained at 50 PPM to allow for proper cleaning and sanitizing of utensils and equipment.
The department's words
K06 Adequate handwash facilities supplied, accessible
In the prep room, at the handwash station, observed a lack of paper towels at the paper towel dispenser. Handwash station and prep room was not in use during time of inspection. Observed nearby handwash stations available stocked with hand soap and paper towels. [CA] Ensure handwash stations are provided with hand soap and paper towels to allow for proper handwashing.
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 Los Gatos High School, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: roaches Read the free guide
- Cooked food not cooled in time Read the free guide
Call Los Gatos High School
Ask for the manager. Los Gatos High 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 Los Gatos High 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
- 94 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.