At a glance
CleanCleaver food safety systematic review results
What happened?
100/ 100 · 0 points taken off
No problems found · Routine county inspection · Sep 22, 2026
At the routine inspection on Sep 22, 2026. The latest visit, on Sep 22, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Melisa's Catering @ Escuela Popular 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 Melisa's Catering @ Escuela Popular's team
Is this your place?
Welcome, Melisa's Catering @ Escuela Popular. We'll walk through this together, one item at a time. To log the fixes, claim Melisa's Catering @ Escuela Popular 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 Melisa's Catering @ Escuela PopularWe'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 6-501.112, Food Code 7-201.11, Food Code 3-501.17, Food Code 3-304.14.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Melisa's Catering @ Escuela PopularWe'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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (3 routine, 1 follow-up).
Fewer points taken off than last time (15 → 0). That takes a team.
Every visit
LatestSep 22, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 22, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 22, 2026: 100 out of 100 (Green placard).
EarlierSep 22, 2026Routine inspection100 out of 100 (Green placard)
No violations listed in the data.
EarlierSep 3, 2026Routine inspection85 out of 100 (Red placard)
4 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Observed vermin: live adult American cockroach moving from floor sink under ice machine to cold prep fridge. 5-10 dead roaches observed underneath and behind standing coolers. [CA] A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. The kitchen shall not be used for any food preparation. The school must provide other alternatives sources of food for the students. Contact the district inspector for any follow-up inspection.
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)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed drain hose from ice machine extends into the floor sink [CA] Drain lines must be at least 1" above the floor sink or at a height twice the diameter of the drain in order to prevent backflow
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine in wiping cloth sanitizer bucket measured over 200ppm. [CA] Maintain chemical concentration of chlorine sanitizer in wiping cloth sanitizer buckets at 100ppm
The department's words
K01 Demonstration of knowledge; food safety certification
One of the employee does not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
EarlierMar 12, 2026Routine inspection90 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
The department's words
K32 Food properly labeled and honestly presented
Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The large side window of the kitchen was left open. [CA] To prevent insect/rodent infections, keep the back door always closed or install a screen window.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Spider webs and dirt accumulation was observed on the walls above the storage room. [CA] Conduct thorough regular cleaning on the walls.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Boxes of tools and utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The white open top freezer used back in the storage area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
EarlierOct 17, 2025Routine inspection90 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Some food products were stored on the drying counter of the three compartment warewash sink while soiled dishes were being washed with chemicals. [CA] To prevent possible chemical contamination, please do not store any open food products on the three compartment warewash sink while washing dishes.
Permits available
The department's words
K49 Permits available
48 HOUR NOTICE-- Our records indicate this facility has a delinquent account and is operating without a valid Santa Clara County Department of Environmental Health permit|. The facility has an outstanding account balance in the amount of $1,383.75 Payment must be made within 48 hours (2 business days) to the Santa Clara County DEH online at our website which is https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch using an account ID number AR1323388. You may also drop a business check or a crasher's check at our office address written on the top right corner. A re-inspection will not be conducted if your account is paid in full by 10/21/2025. The facility shall remain open, and a new valid permit will be mailed after payment has been received. If your account has not been paid in full by the Comply By date, a re-inspection will be carried out, and the facility owner may be billed at the current hourly rate per County Ordinance Code B11-8. Non-payment of permit fees within 48 hours will result in additional legal actions up to and including facility closure.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two white open top freezer used back in the storage area are a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
EarlierFeb 10, 2025Routine inspection88 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
Cheese on the preparation table was stored 55 oF . The PIC said the cheese was taken from the fridge half an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. The chef said the cheese was taken half an hour ago from the preparation fridge, and the beef was cooked an hour ago. He is told to either time code the food products to be used within the next 3.0 hours or rapid chill the product. The PIC stored the cheese on an ice bath (SA).
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The two white freezer stored back in the storage area are household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved, or ETL/UL sanitation listed one.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.
EarlierOct 15, 2024Follow-up inspectionGreen placard
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 9, 2024Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food from an unapproved supplier
The department's words
K15 Food obtained from approved source
Observed bags of La Junta Empanada in freezer. Requested to review receipt. PIC provided hand written receipt dated on 10/3/2024. Receipt does not show facility information. Unable to verify food is produced and made from approved facility. Later, PIC showed a receipt of City of San Jose sales permit. Unable to verify if it's from restaurant. Per PIC, the lady provided empanada made the empanada from Redwood City. [CA] Food must be from an approved source or properly documented. [SA] Food is impound at this time until PIC could provide food is made from approved facility. Provide health permit of the food where it's made.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
PHF measured between 48-55F in walk-in fridge inside kitchen. (see VC&D report) [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC VC&D 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 (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Walk-in fridge in kitchen ambient temperature showed 56F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Dust built up on fan guard for walk-in fridge in kitchen and reach-in fridge at student grab n go. [CA] Clean and maintain fan.
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 Melisa's Catering @ Escuela Popular, you can:
Let Melisa's Catering @ Escuela Popular know
Ask for the manager. Melisa's Catering @ Escuela Popular can only fix what it knows about.
The department lists no phone for this place.
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Complain directly to the health department
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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 Melisa's Catering @ Escuela Popular?
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
- Follow-up inspection
- Result
- 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.