At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
9 problems found · 1 marked critical · Routine county inspection · Feb 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Stacks 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 Stacks 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
- Equipment in poor repair K35How 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 Stacks Campbell's team
Is this your place?
Welcome, Stacks Campbell. We'll walk through this together, one item at a time. To log the fixes, claim Stacks 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 Stacks 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: “*Repeated Violation* 1. Measured the following foods at their respective temperatures in the main preparation cooler…”
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 3-305.11, Food Code 2-301.14, Food Code 3-302.11, 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 · 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 (28 → 25). That takes a team.
Every visit
LatestFeb 10, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Feb 10, 2026.
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
*Repeated Violation* 1. Measured the following foods at their respective temperatures in the main preparation cooler inserts: - Diced tomatoes at 49F at the top layers of the insert and 40F at the lower portions of the insert - Multiple containers of shredded cheese at 56F at the top layers of the insert and 41F at lower portions of the insert - Containers of ham and sausages at 59F at the top layers of the insert and 40F at lower portions of the insert A food worker stated the containers were filled approximately 1 hour prior and the lid for the cold top inserts was observed removed. [CA] PHFs shall be held at 41°F when cold holding. [COS] The violation was corrected by removing the top portions of the above foods and relocating them into the walk in cooler to cool to 41F and the person in charge stated they would cover the cold top inserts. 2. Measured whipped butter at the front service counter at 51F. The person in charge stated the whipped butter was placed out approximately 1 hour prior [CA] PHFs shall be held at 41°F when cold holding. [COS] The violation was corrected by creating a large ice bath in a bus bin that adequately covered the sides of the whipped butter containers.
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 Stacks Campbell? Fix it
Not critical (8)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Observed an uncovered employee beverage at the main preparation cooler 2. Observed an employee cellphone stored at a back preparation table near the stand mixer [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. [COS] The violations were corrected by relocating the beverage and cell phone. The use and storage of a covered beverage container was discussed at this time. 3. Observed the CO2 cylinders to be unsecured in the back storage area [CA] Maintain pressurized CO2 cylinders secured to a rigid structure.
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 Stacks Campbell? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed cardboard being used to line the wire shelf at the back dry storage area. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
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 Stacks Campbell? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*Repeated Violation* Multiple bags of open food stored at 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 3-305.11
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 Stacks Campbell? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
*Repeated Violation* Observed a food worker rinse their hands with water and subsequently dry their hands with a paper towel without using soap. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] The food worker was directed and successfully washed their hands with water, soap, and dry with a single use paper towel.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Stacks Campbell? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the ventilation hood filters to not be installed while equipment was in use below the hood. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Stacks Campbell? Fix it
Show 3 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed leaks at the piping below the right compartment of the two compartment preparation sink and below the three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Stacks Campbell? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*Repeated Violation* Observed boxes of batter mix stored on a trash bin in the back dry storage area. No direct contamination observed. [CA]: Discontinue storing food items on top of trash can. Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. *New Violation* Observed raw bacon stored above ready to eat food in the walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
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 Stacks Campbell? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed an ice scoop stored directly on top of the ice bin at the back preparation area. [CA] Clean equipment and utensils shall be stored in a manner to prevent contamination of the food contact surface. [COS] A clean container was placed to hold the ice scoop between uses.
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 Stacks Campbell? Fix it
EarlierJan 22, 2025Follow-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.
EarlierJan 20, 2025Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
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. At cook line, vegan beef measured at 67F, potatoes used for hash browns measured at 50F, and sausage measured at 55F. Food items stored without temperature control. Per employees, vegan beef, hash browns, and sausage have been out for approximately 2 hours, 30 minutes, and 20 minutes respectively. No time markings observed. 2. At the 2 door under counter cooler unit at cook line, multiple Potentially Hazardous Food (PHFs) measured between 53F - 58F. Ambient temperature of unit measured at 63F. Unit observed turned off. Employees do not know how long PHFs have been in the unit. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above at all times. Discussed Time As A Public Health Control (TPHC). TPHC form provided. [COS]: PHFs that were out of temperature for less than 4 hours to be discarded on the 4th hour after it was removed from temperature control. PHFs that were out of temperature for more than 4 hours were voluntarily discarded. Unit was turned on and observed at 36F by the end of inspection.
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
K06 Adequate handwash facilities supplied, accessible
At the hand sink next to 2 comp sink prep sink, the cold water valve was observed inoperable and was not dispensing cold water. The maximum water temperature at the hand sink measured at 124F. Hand sink is too hot to be used. No other hand sink in close proximity is available. [CA]: Hand sinks shall be operable at all times. [SA]: Employees may temporarily use nearby 3 comp sink (first basin) as a hand sink.
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)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* 1. Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used. 2.Solution inside the sanitizing bucket at the front service area was measured below the approved sanitizer level. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Box of vegetables stored on top of trash can during preparation near 2 comp sink. No direct contamination observed. [CA]: Discontinue storing food items on top of trash can. Ensure food is stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination or adulteration, and at least six inches above the floor. [COS]: Box of vegetables relocated.
The department's words
K05 Hands clean, properly washed; gloves used properly
Cook line employees use cloth to wipe hands in between cooking/preparing food. [CA]: Discontinue using cloth to wipe hands. Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable single use towels when washing hands.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple bags of open food stored at 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.
The department's words
K13 Food in good condition, safe, unadulterated
3 cans of diced green chile peppers and 1 can on chipotle peppers observed dented. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: Cans were voluntarily discarded.
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 Stacks 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food on the floor or under drips Read the free guide
- Hands not washed when needed Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- No backflow test on file In CleanCleaver: Backflow device test
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Stacks Campbell
Ask for the manager. Stacks Campbell can only fix what it knows about.
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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 Stacks 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
- 75 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.