At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · Sep 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Sjsu Student Union - Panda Express 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 Sjsu Student Union - Panda Express?
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
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 Sjsu Student Union - Panda Express' team
Is this your place?
Welcome, Sjsu Student Union - Panda Express. We'll walk through this together, one item at a time. To log the fixes, claim Sjsu Student Union - Panda Express 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 Sjsu Student Union - Panda ExpressWe'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: Garlic in Oil was measured at 60F on an improperly sized ice bath at the cookline. [CA] PHFs shall…”
First step: If food is out of range
Then the next one.
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 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.
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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).
Fewer points taken off than last time (13 → 8). That takes a team.
Every visit
LatestSep 11, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Sep 11, 2026.
1 violation 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: Garlic in Oil was measured at 60F on an improperly sized ice bath at the cookline. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Discussed with PIC about potentially using TPHC for the garlic in oil mixture. TPHC guidelines provided. [SA] Per staff, it was removed from refrigeration at 9 am. PIC agreed to time mark the item for discard after 4 hours of removal from temperature control.
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 Sjsu Student Union - Panda Express? Fix it
EarlierAug 19, 2025Routine inspection87 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
1. Brown rice in the warmer measured between 100-110°F. Per PIC, they're not sure when it was restocked. 2. White rice in the rice warmer measured around 90°F. Per PIC, they're not sure when it was restocked. 3. Garlic in oil mixture measured around 72-74°F at 12:30 pm. Per staff, it had been out of temperature control since 9 am. 4. A bowl of fried rice was measured between 125-131°F. Per staff they made it for a catering order but didnt need it anymore. It was in a turned off warming unit. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. & 2. - The rice was discarded. See VC&D report. [COS] 3. PIC agreed to place garlic in oil mixture on time as a public health control and discard after 4 cumulative hours. [COS] 4. Rice was reheated to 165°F and hot held at a working warming unit.
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 walk in cooler was not functioning properly and measured around 74°F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Per Maria, facilities has told it will take another 2 weeks to repair.
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the kitchen staff lacks food handler cards. [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 provided within 30 days of after the date of hire.
EarlierNov 26, 2024Routine 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
At the cook line, there was a container of garlic in oil left out of temperature control. Mixture was measured at 67°F at around 11:50 am. Per staff they took it out of the walk in cooler around 9:45 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Staff agreed to time mark the mixture for discard after 4 hours of removal from temperature control.
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
K06 Adequate handwash facilities supplied, accessible
The paper towel dispenser at the hand sink near the online order service line and ware wash area was not working. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff changed the batteries of the dispenser at time of the inspection.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the hand sink near the online order service line and ware wash area was not working. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. [SA] Staff will use the other hand sink located at the entrance of the unit until it is repaired.
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 Sjsu Student Union - Panda Express, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Sjsu Student Union - Panda Express
Ask for the manager. Sjsu Student Union - Panda Express can only fix what it knows about.
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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 Sjsu Student Union - Panda Express?
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
- 92 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.