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 · Sep 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. The Halal Guys - Santa Clara 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 The Halal Guys - Santa Clara?
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
- Wiping cloths left out of sanitizer K40How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Halal Guys - Santa Clara's team
Is this your place?
Welcome, The Halal Guys - Santa Clara. We'll walk through this together, one item at a time. To log the fixes, claim The Halal Guys - Santa Clara 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 Halal Guys - Santa ClaraWe'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: “Major Violation -Chopped tomatoes measured 51F in the top of the prep cooler by the cookline. Chopped tomatoes stored…”
First step: If food is out of range
Then the next one: Wiping cloths left out of sanitizer
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 3-304.14, Food Code 4-603.16, Food Code 6-501.112, 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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim The Halal Guys - Santa ClaraWe'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 2 times in the last 12 months (2 routine).
Every visit
LatestSep 21, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Sep 21, 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
Major Violation -Chopped tomatoes measured 51F in the top of the prep cooler by the cookline. Chopped tomatoes stored in the bottom of this prep cooler measured 46F. Per operator the tomatoes were cut 6 hours ago at the earliest. [CA] Keep all potentially hazardous foods below 41F or above 135F. [COS] Operator VC&D the tomatoes. Falafel measured 125F in the fry basket at the deep fry station. Per operator, falafels are fried and kept 15 minutes after they are cooked and then discarded if not served before then. Per operator falafel is about to be discarded was cooked about 15 minutes prior. [CA] Ensure all potentially hazardous foods are held above 135F for hot holdiong. If using time as a public health control (TPHC), establish a labeling system or use timers to keep track of the safe service time for potentially hazardous foods. For using time as a public health control, food must be served or discarded after four hours have passed from the time they are cooked or removed from temperature control. If using TPHC, submit SOPs to this agency for review and keep a copy in the food facility for staff to follow. [COS] Falafel was VC&D
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 The Halal Guys - Santa Clara? Fix it
Not critical (4)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wiiping cloths observed on the countertop. [CA] Store wash cloths in sanitizer solution of at least 200PPM when not in use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you The Halal Guys - Santa Clara? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer solution in three compartment sink measured to be 100PPM [CA] All food contact surfaces must be fully submerged in a sanitizer solution of 200PPM for at least one minute if using quat. If using chlorine, fully submerge in a solution of 100PPM for at least 30 seconds.
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 The Halal Guys - Santa Clara? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1 dead cockroach observed in trash enclosure area. Trash enclosure are is located down the hall from facility and in separate room.
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 The Halal Guys - Santa Clara? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Pressurized canisters between freezer and shelf in back of kitchen are not securely fastened. [CA] Keep all pressurized canisters chained securely to a fixed, rigid surface.
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 The Halal Guys - Santa Clara? Fix it
EarlierJan 8, 2026Routine inspection94 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Trays of sliced gyro meat measured to be between 61F and 68F. Trays were observed to be stacked staggered on each other. Per label trays of meat were sliced and placed into cooler between 1-2 hours prior. [CA] Keep cooling PHFs unstacked to allow for more airflow and efficient cooling. [COS] Operator placed trays of sliced gyro unstacked on top of cooling rack.
The department's words
K01 Demonstration of knowledge; food safety certification
FSC observed to be missing. [CA] All food facilities shall have at least one employee with a Food Safety Certificate at all times. Keep Food Safety Certificate on site available for review.
EarlierJun 12, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Compressed air tanks observed to be stored unchained. [CA] Secure compressed air tanks to rigid structure.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Gasket 1 door prep cooler observed to be fraying. [CA] Repair gasket and maintain in good condition.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate not available for review at facility. Only food handler's cards observed. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
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 Halal Guys - Santa Clara, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Pests seen inside: roaches Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call The Halal Guys - Santa Clara
Ask for the manager. The Halal Guys - Santa Clara 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 Halal Guys - Santa Clara?
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.