At a glance
CleanCleaver food safety systematic review results
What happened?
96/ 100 · 4 points taken off
2 problems found · Routine county inspection · Apr 14, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Good Salad 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 The Good Salad?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Equipment in poor repair K35How to fixFix it
- No person in charge on duty K24How 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 The Good Salad's team
Is this your place?
Welcome, The Good Salad. We'll walk through this together, one item at a time. To log the fixes, claim The Good Salad 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 The Good SaladWe'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: Equipment in poor repairThe county found: “Induction burner used for reheating pre-packaged cooked soup observed at back kitchen next to prep sink. No mechanical…”
Then the next one: No person in charge on duty
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 3-501.17, Food Code 3-305.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim The Good SaladWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (11 → 4). That takes a team.
Every visit
LatestApr 14, 2026Routine inspection96 out of 100 (Green placard)
This one: 96 out of 100 (Green placard), inspected Apr 14, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Induction burner used for reheating pre-packaged cooked soup observed at back kitchen next to prep sink. No mechanical ventilation exemption provided for induction burner. [CA]: Relocate induction burner underneath existing type 1 hood or submit a completed application for exemption from mechanical ventilation.
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 The Good Salad? Fix it
The department's words
K24 Person in charge present and performing duties
No person in charge available during inspection. [CA]: A person in charge shall be available during all hours of operation.
EarlierAug 6, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Cold water valve at 3 comp sink observed loose. [CA]: Secure cold water valve.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
A warmer is being used to reheat lentil soup. [CA]: Warmer is not approved for reheating food items. Discontinue use of warmer for reheating food.
The department's words
K32 Food properly labeled and honestly presented
Pre-packaged watermelon juice within 2 door reach in cooler does not have a label. Manager stated that the juice is made at their headquarters in San Jose and packaged on site for sale. [CA]: Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor. NOTE: Unpasteurized juice shall bear a warning label.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Multiple open bags of dry food observed at dry storage area. [CA]: Open bags of dry food shall be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.
The department's words
K07 Proper hot and cold holding temperatures
*REPEAT VIOLATION* At the prep line cooler top wells, homemade dressings (contains dairy) measured at 47F. Per Manager, dressings were stored in the prep line bottom reach in and placed in the top wells approximately 10-15 minutes prior to measurement. Dressings observed stored beyond the fill lines of the top well inserts. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below. [SA]: Homemade dressings that were beyond the overfill lines were relocated to the bottom reach in to cool down. Note: dressings in the middle and bottom of the inserts measured at 41F.
EarlierOct 22, 2024Routine inspection90 out of 100 (Green placard)
2 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
MAJOR: At the vegetable prep line cooler top wells, ranch sauce measured at 51F. Manager stated sauce was relocated from walk in cooler to unit approximately 30 minutes prior to measurement. Ambient temperature of top well measured at 50F. MINOR: At the vegetable prep line cooler top wells, pesto caesar sauce measured at 48F. Manager stated sauce was relocated from walk in cooler to unit approximately 30 minutes prior to measurement. Ambient temperature of top well measured at 50F. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below at all times. Discontinue use of the top wells of the unit for PHF's until it is able to properly cold hold PHFs. [COS]: PHFs were relocated to rapidly cool down.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
At the dry storage rack, open bags of dry food were observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid
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 The Good Salad, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call The Good Salad
Ask for the manager. The Good Salad can only fix what it knows about.
Share this page
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 The Good Salad?
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
- 96 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.