At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
9 problems found · 1 marked critical · Routine county inspection · Oct 14, 2025
At the routine inspection on Oct 14, 2025. The latest visit, on Oct 24, 2025, 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. Naschmarkt Campbell got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Naschmarkt Campbell?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Pests seen inside: flies K23How 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 Naschmarkt Campbell's team
Is this your place?
Welcome, Naschmarkt Campbell. We'll walk through this together, one item at a time. To log the fixes, claim Naschmarkt Campbell 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 Naschmarkt CampbellWe'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: Hot food below 135°FThe county found: “*REPEAT VIOLATION* 1. Stored on top of the under counter cooler in front of the grill, sausages measured between 67F -…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 4-603.16, Food Code 6-501.112, Food Code 3-305.11, Food Code 2-301.15.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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 lists no visits in the last 12 months.
Nice work, Naschmarkt Campbell. At the follow-up ten days later, the county listed no items still open.
You cleared the re-check in ten days. We're proud of you.
Every visit
LatestOct 24, 2025Follow-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 Oct 24, 2025. A follow-up visit re-checks earlier items. The last routine inspection was Oct 14, 2025: 73 out of 100 (Green placard).
EarlierOct 14, 2025Routine inspection73 out of 100 (Green placard)
9 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
*REPEAT VIOLATION* 1. Stored on top of the under counter cooler in front of the grill, sausages measured between 67F - 69F, cut tomatoes measured at 72F, and sour cream measured at 73F. Per Cook, all food items were relocated from the walk in cooler and placed on top of the unit approximately 2.5 hours prior to measurement. 2. Within the under counter cooler in front of the grill, multiple Potentially Hazardous Food (PHFs) measured between 47F - 53F. Per Cook, all food items were relocated from the walk in cooler and placed within the unit approximately 2.5 hours prior to measurement. Ambient temperature of unit measured at 50F. 3. On the prep table next to deep fryer, beef gulash measured at 118F and chicken gulash measured at 89F. Per Cook, food items were reheated approximately 40 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below and hot held at 135F or above. [SA]: Sausages and food items within the unit relocated to walk in cooler to cool down. Cut tomatoes and sour cream time marked to be discarded on the 4th hour after it was removed from temperature control. Beef gulash and chicken gulash reheated to at least 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.16(A)(1)
How can a restaurant or home fix this?
If food is out of range
- Hot food below 135°F for less than 2 hours: reheat to 165°F.
- Cold food above 41°F for less than 2 hours: chill it right away.
- Unknown time or longer: throw it out.
Which foods need temperature control (TCS)
3 more steps in the full guide Read the free guide
Hot and cold holding
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Naschmarkt Campbell? Fix it
Not critical (8)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Accumulation of residue on the interior of nozzles from fountain beverage dispenser. [CA]: Remove, clean, and sanitize nozzles. Nozzles should be maintained clean regularly to prevent the accumulation of residues.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Naschmarkt Campbell? Fix it
The department's words
K23 No rodents, insects, birds, or animals
A fly was observed at the cook line and back prep area. No direct contamination observed. [CA]: Eliminate evidence of flies in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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 Naschmarkt Campbell? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient temperature of under counter cooler in front of grill measured at 50F. Gaskets in poor repair. [CA]: Repair/assess/adjust unit as needed. All cooling units shall be able to cold hold PHFs at 41F or below. Discontinue use of unit until is properly working. Repair/replace gaskets. 2. Gasket of the mini fridge door at bar in poor repair. [CA]: Maintain gaskets in good repair. Repair/replace gaskets.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Naschmarkt Campbell? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Handle of ice scoop in direct contact with ice meant for consumption. [CA]: [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Naschmarkt Campbell? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.
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 Naschmarkt Campbell? Fix it
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Within the walk in cooler, food containers stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Naschmarkt Campbell? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Roll of single use towels stored outside of dispenser at hand sink station by dish machine. [CA]: Single use towels shall be properly stored within the dispenser.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Naschmarkt Campbell? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAT VIOLATION* 1. In the walk in cooler, raw food items such as raw shell eggs stored on shelving directly above ready to eat food. [CA]: Properly store raw shell eggs and raw food items beneath and separate from ready to eat food. 2. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Naschmarkt Campbell? Fix it
EarlierFeb 18, 2025Routine inspectionGreen placard
6 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 prep line cooler (right side) near the doors, mushroom cream soup measured at 45F. Per Cook, food item has been in the unit since last night and was not taken out. Ambient temperature of unit measured at 42F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Mushroom cream soup was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K05 Hands clean, properly washed; gloves used properly
Cook washed hands at the hand sink for approximately 5 seconds. [CA]: Employees shall thoroughly wash their hands with cleanser and warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10 to 15 seconds and thoroughly rinsing with clean running water followed by drying of cleaned hands. [COS]: Employee throughly re-washed hands for approximately 20 seconds.
The department's words
K23 No rodents, insects, birds, or animals
About 5 old rodent droppings observed on floor near dish machine. No other activity found after thorough inspection of facility. Owner provided pest control receipt for rodent treatment after seeing activity outside. Pest control receipt did not have a date. Pest control technician stated via phone call that pest control visit for rodents occurred on 02/11/2025. [CA]: Eliminate evidence of rodent droppings in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing method for Chlorine sanitizer. [CA]: Provide testing method (for ex: test strips) for Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. In the walk in cooler, pot of cooked onion for sauerkraut stored directly on the floor. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing at the time of inspection. [CA]: Dish machine shall be able to dispense 50 ppm of Chlorine sanitizer. [COS]: Owner called dish machine technician. 50 ppm of Chlorine sanitizer observed at the end of inspection.
EarlierOct 30, 2024Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler on the speed rack, raw chicken was stored on top of ready to eat food. [CA]: Properly store raw meat beneath and separate from ready to eat food to avoid potential contamination. [COS]: Staff relocated raw chicken on the bottom of the speed rack.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Accumulation of dried debris on the counter-top slicer. [CA]: Maintain food contact surfaces clean and free from debris. Clean and sanitize food contact surfaces every 4 hours. 2. Washed and wet equipment stacked on top of each other. [CA] Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Naschmarkt Campbell, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: flies Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Hand sink not ready to use Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
Call Naschmarkt Campbell
Ask for the manager. Naschmarkt Campbell 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 Naschmarkt Campbell?
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.