At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · Routine county inspection · May 27, 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. Walden West got about the same as most. That's from the last routine visit, on Mar 6, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Walden West?
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: Hands not washed when needed K05How 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 Walden West's team
Is this your place?
Welcome, Walden West. We'll walk through this together, one item at a time. To log the fixes, claim Walden West 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 Walden WestWe'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: Hands not washed when neededThe county found: “1. Observed a food employee return from the restroom and attempt to don gloves to resume food service. 2. Observed a…”
First step: When to wash
Then the next one.
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 2-301.14, Food Code 3-305.11, Food Code 6-501.112, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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 Walden WestWe'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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (3 routine).
Fewer points taken off than last time (13 → 9). That takes a team.
Every visit
LatestMay 27, 2026Routine inspectionGreen placard
This one: Green placard, inspected May 27, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Observed a food employee return from the restroom and attempt to don gloves to resume food service. 2. Observed a food employee remove their gloves, wash their hands, touch their face and drink water (in a non-food preparation area), and attempt to don gloves to put away clean dishes. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] 1. The food employee was directed to wash their hands prior to donning gloves when resuming food service, even after washing hands in the restroom. 2. The food employee was directed to wash their hands prior to donning gloves, and was explicitly noted after eating, drinking, or touching their face.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Walden West? Fix it
EarlierMar 6, 2026Routine inspection91 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Lighting was not available in the walk in freezer unit. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed boxes of orange juice concentrate on the floor in the walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings on the floors in the back corner of the dry storage area. Other evidence of rodent activity was not observed at this time. It was discussed with the PIC that pest control services are provided by Aantex. [CA] Clean and sanitize area of old droppings.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
*Repeated Violation* Observed fly zappers (x2) on shelf above the two compartment preparation sink. [CA] Relocate to another area, closer to the back door away from food prep surfaces and food.
EarlierOct 28, 2025Routine inspection87 out of 100 (Green placard)
3 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
Measured all potentially hazardous food in walk in cooler between 53F-60F. Per chef, he received an alert/notification that the walk in cooler was out of temperature around 2:00am this morning. A technician was contacted early this morning to repair the unit today. [CA] Maintain potentially hazardous food 41F and below. Technician arrived on site during inspection. [COS] All potentially hazardous food was discarded in the dumpster. See VC&D form. Contact this inspector once walk in cooler is repaired. Keep all copies of invoices/receipts for food purchases for review. Note- the walk in freezer was measured at 3F and there is adequate space to store food for the remaining week for camp attendees (breakfast/lunch/dinner is served daily). For dinner menu tonight, frozen chicken will be thawed at sink and cooked for dinner, along with fresh steamed rice. Chef will purchase ingredients tomorrow morning for breakfast and lunch. A 2 door reach in unit is available/operable and can be used for food storage.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of walk in cooler measured at 58F.[CA] Repair walk in cooler so potentially hazardous food is maintained 41F and below. A refrigeration technician arrived on site during inspection. [COS] At end of inspection, the walk in unit was repaired and measured between 38F-41F. EMAIL COPY OF SERVICE REPORT TO: [email]
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager's certificate not available for review. [CA] At least one person shall be food safety certified. Renew immediately.
EarlierMar 10, 2025Routine inspection97 out of 100 (Green placard)
1 violation listed, 0 marked critical.
Not critical (1)
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Observed fly zapper (x2) noted on shelf above 2 compartment prep sink. [CA] Relocate to another area, closer to the back door away from food prep surfaces and food.
EarlierNov 1, 2024Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Observed fly catching electrical unit noted on top of ice machine. [CA] Relocate away from food (ice) in another area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw eggs above ready to eat food in walk in . [CA] Store raw eggs below ready to eat food. Note- Eggs are used as boiled eggs.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed pink/black mold like debris on interior stainless steel panel inside the ice machine. [CA] Clean and sanitize this regularly.
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 Walden West, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
Let Walden West know
Ask for the manager. Walden West can only fix what it knows about.
The department lists no phone for this place.
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.
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.