At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 28, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Square Pie Guys - 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 Square Pie Guys - 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
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Square Pie Guys - Campbell's team
Is this your place?
Welcome, Square Pie Guys - Campbell. We'll walk through this together, one item at a time. To log the fixes, claim Square Pie Guys - 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 Square Pie Guys - 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: “On the prep table, multiple sauces that contain dairy were placed in insufficient ice and measured between 57F - 63F.…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.15, Food Code 7-201.11.
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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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 visited once in the last 12 months (1 routine).
Every visit
LatestApr 28, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Apr 28, 2026.
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
On the prep table, multiple sauces that contain dairy were placed in insufficient ice and measured between 57F - 63F. Ice was only touching the bottom of the sauce bottles. PIC stated sauces were placed on ice approximately 2.5 hours prior to inspection and are discarded on the 4th hour as part of their procedure. No Time As A Public Health Control (TPHC) written procedure provided. [CA]: Potentially Hazardous Food shall be cold held at 41F or below. [SA]: Sauces to be discarded on the 4th hour after it was removed from temperature control. TPHC procedure provided to PIC. Email completed TPHC procedure to Specialist via email at [email]
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 Square Pie Guys - Campbell? Fix it
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Both entry doors propped open. [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 Square Pie Guys - Campbell? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
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 Square Pie Guys - Campbell? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking 2. 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. 3. Accumulation of dried food residue on the the blade of table mounted can opener. [CA]: Disassemble, clean, and sanitize can opener blade between uses or as often as necessary to prevent the accumulation of food 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 Square Pie Guys - Campbell? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at front line hand sink measured at 73F. Warm water of at least 100F at the rest of hand sinks observed. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Square Pie Guys - Campbell? Fix it
EarlierAug 12, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Rigid drain line for ice machine floor sink not installed. [CA]: Install rigid drain line for ice machine floor sink.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized cylinders not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
EarlierNov 8, 2024Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Less than 6 inches overhang of ventilation hood over american range one burner stove. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood. Owner stated stove will be removed.
EarlierNov 7, 2024Routine inspection68 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MINOR: 1. Hand sink at the cook line did not have soap and single use towels. "Do not use" sign observed. Per Staff and Owner, hand sink is currently leaking and a work order has been placed. Another nearby hand sink with hand soap and single use towels available. [CA]: Hand sinks shall be operable and have soap and single use towels at all times. [SA]: Nearby hand sink will be used until hand sink at cook line is repaired. MAJOR: *REPEAT VIOLATION* 2. Hand sink at the front bar area did not have single use towels. [CA]: Hand sinks shall have single use towels at all times. [COS]: Single use towel was provided in the dispenser.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the prep line cooler at the cook line, rice measured at 90F. Rice was stored in a deep metal insert completely covered with saran wrap. Per Owner and staff, rice was cooked and started cooling approximately 3 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Rice 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 (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler training not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Inoperable 3 light bulbs at the cook line hood. [CA]: Provide operable light bulbs.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Probe thermometer not provided. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas Missing temperature measuring device in refrigeration units. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Chlorine sanitizer solution in the sanitizer buckets at the cook line and ware wash area measured above 200 ppm. [CA]: Chlorine sanitizer solution in the sanitizer buckets shall be maintained at 100 PPM of Chlorine. [COS]: Instructed staff and owner to replace sanitizer bucket with 100 ppm of Chlorine.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the prep line cooler next to the warmers measured at 47F. [CA]: Cooling units shall be able to cold hold Potentially Hazardous Food (PHFs) to 41F or below at all times. Discontinue use of unit for cold holding PHFs. Assess/repair/adjust unit as needed.
Show 2 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the 3 comp sink, waste liquid was leaking from the drain pipes and being collected in plastic container. [CA]: Repair drain pipe.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Dish machine was dispensing 0 ppm of Chlorine sanitizer. No active ware-washing/sanitizing observed during inspection. [CA]: Dish machine shall be able to dispense 50 PPM of Chlorine sanitizer at all times. Discontinue use of dish machine until it is able to properly dispense 50 PPM of Chlorine. [SA]: Facility has a 3 compartment sink and Chlorine sanitizer for manual ware-washing and sanitizing. Ensure 100 PPM of Chlorine sanitizer is maintained when conducting manual ware-washing and sanitizing. 2. Accumulation of pink and black grime on the interior surface of the 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. 3. Wet plastic containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking. 4. Plastic container had debris and was stacked and stored with clean dishes. [CA]: Ensure soiled food contact surfaces are properly washed and cleaned prior to storing with clean dishes. 5. Beverage spray holder at the bar had an accumulation of debris/ [CA]: Routinely clean beverage spray holder. Maintain food contact surfaces clean.
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 Square Pie Guys - 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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
Call Square Pie Guys - Campbell
Ask for the manager. Square Pie Guys - 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 Square Pie Guys - 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
- Routine inspection
- Result
- 82 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.