At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · Routine county inspection · Apr 2, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. The Melt got more than most. That's from the last routine visit, on Apr 24, 2025.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about The Melt?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How 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 Melt's team
Is this your place?
Welcome, The Melt. We'll walk through this together, one item at a time. To log the fixes, claim The Melt 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 MeltWe'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: Plan reviewThe county found: “Several new pieces of equipment installed without prior Department written approval. [CA] Any new construction,…”
Then the next one.
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, Food Code 3-302.11, Food Code 4-603.16, Food Code 3-304.14.
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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.
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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).
Every visit
LatestApr 2, 2026Routine inspectionGreen placard
This one: Green placard, inspected Apr 2, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
Several new pieces of equipment installed without prior Department written approval. [CA] Any new construction, remodeling or structural change to the food facility, must submit complete electronic plans, application and fee to DEH at [email]. Obtain plan check requirements at www.ehinfo.org. Submit plans to this department immediately. Contact this inspector to further discuss requirements at [phone]. Note: Further office review to be conducted and a full routine inspection will be conducted at a later date.
EarlierMay 2, 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.
EarlierApr 24, 2025Routine inspection69 out of 100 (Yellow placard)
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towel at both hand sinks. The back hand sink was blocked by cardboard boxes and not accessible. [CA] Keep dispensers stocked at all times.
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
Observed full covered containers of pasta, stacked on food prep counter measured between 65-79F. Measured full trays of onions, sliced cooked beef, mushrooms (all items more than 3 inches high) on a rack in walk in cooler that was prepped around 9a-10a. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. Properly cool these items using shallow containers, using no more than 2 inches for solid foods. Provide an additional tall baking rack (with wheels) to cool food using baking sheets so that it can be located inside or outside of the walk in, along with re-usable ice sheets and ice wands. It is highly recommended to provide a Blast Chiller to properly cool foods down. [COS] All food was divided and placed on shallow containers with an ice bath or on additional baking sheets and located on top shelf in walk in.
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
K07 Proper hot and cold holding temperatures
Measured the following items out of temperature at front prep line: Cold station pasta prep: Beef between 41-53F, shredded cheese 43F-45F. These items use ice to keep cold. Food containers were not fully submerged in ice water. Prep unit next to flat grill station: Grilled mushrooms, grilled onions, bacon, sliced tomatoes and raw shelled eggs measured between 52-55F. Prep unit next to hand sink (grilled cheese/sandwich prep): Various sliced cheeses measured between 50-55F. Gallon of milk on counter measured at 45F-50F at milk shake station. [CA] Maintain potentially hazardous food 41F and below. Discussed with manager to utilize time as a public health control and label the food items with time labels. Provided TPHC (time as a public health control) handout- complete hand out by inspection. Provide time labels daily, every 4 hours to the following food items below: Prep unit next to flat grill station- Grilled mushrooms, grilled onions, bacon, sliced tomatoes and raw shelled eggs Prep unit next to hand sink (grilled cheese/sandwich prep)- All containers of sliced cheese. Milk shake station- gallon of milk.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed pasta being drained and prepped at the 3 compartment sink. Observed a tray of bread on top of a trash can in the front prep area. Container of raw beef patty above ready to eat food in walk in . [CA] Prep/rinse pasta at the food prep sink only. Place food trays on counters or provide a mobile cart for the front prep area. Store raw beef below ready to eat food.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The chlorine dishwasher measured at 0 ppm chlorine. [CA] Repair unit to ensure 50 ppm chlorine is reached. Manually sanitize at 3 comp sink.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Several soiled wiping cloths noted throughout the front prep station counters. No red sanitizer buckets were set up. [CA] Provide sanitizer buckets at each station to store cloths in between uses.
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 Melt, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
Call The Melt
Ask for the manager. The Melt 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.
About 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
- 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.