At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Sep 29, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Westmont High School 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 Westmont High School?
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
- Pests seen inside: roaches K23How 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 Westmont High School's team
Is this your place?
Welcome, Westmont High School. We'll walk through this together, one item at a time. To log the fixes, claim Westmont High School 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 Westmont High SchoolWe'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* At one of the carts near the boy's restroom, cut cantaloupe in a bag measured at 53F, placed out from…”
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 6-501.112, Food Code 3-302.11, Food Code 4-603.16, Food Code 6-501.111.
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.
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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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 29, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Sep 29, 2026.
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
*MAJOR* At one of the carts near the boy's restroom, cut cantaloupe in a bag measured at 53F, placed out from refrigeration approximately 35 minutes prior to measurement. PIC [name] stated Cantaloupe was cut this morning and placed in the refrigerator to cool down. In one of the hot boxes, chicken tenders measured between 126F - 131F, cooked then placed into the unit approximately 1 hour prior to measurement. *MINOR* At one of the salad bars, ranch (placed on top of ice pack and only bottom part of container touching ice pack) measured at approximately 48F - 49F. PIC stated it was placed on the salad bar approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [SA]: All mentioned PHFs to be discarded at the end of lunch service, no longer than 4 hours after it was removed from temperature control. note: PICs stated all hot food items are discarded at the end of lunch time and some cold food items such as ranch from salad bar, cut cantaloupes from satellite carts, and hot food items in hot boxes but no proper Time As A Public Health Control (TPHC) procedures observed on site.
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 Westmont High School? Fix it
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Front entry door near salad bar propped open. No active delivery or service observed at the time. [CA]: Facility shall be fully enclosed. Per PIC, doors are required to be propped open at a specific time for students to come in.
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 Westmont High School? Fix it
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed on the floor underneath salad bar at service area. No other evidence of cockroaches (live or dead) observed after thorough inspection of the facility. One large fly observed in kitchen. No direct contamination observed. [CA]: The premises of each food facility must be maintained free of vermin. [COS]: Dead cockroach was removed from facility and affected area was sanitized.
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 Westmont High School? Fix it
EarlierFeb 27, 2026Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, raw shell eggs were stored on shelving above ready to eat food. [CA]: Properly store raw shell eggs beneath and separate from ready to eat food.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet equipment stacked on top of each other at drying rack area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
EarlierOct 15, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
At both salad bars by the entrance, cantaloupes measured between 45F and 46F. Per Staff, cantaloupes were cut today, placed into the walk in cooler to cool down, then relocated to the salad bar approximately 40 minutes prior to measurement. No ice pack observed underneath cantaloupe container on the left salad bar. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: PIC stated leftover cantaloupes will be discarded at the end of lunch period (within 4 hours after it was removed from temperature control). In the future, PIC stated cantaloupes will be placed into the salad bar in smaller batches and closer to lunch period. Note: other PHFs in the salad bars were in approved cold holding temperatures.
The department's words
K13 Food in good condition, safe, unadulterated
Minor dents on canned coconut milk, canned peaches, and canned garbanzo beans located at dry storage room. [CA]: Food shall be maintained in good condition at all times. Thoroughly inspect food and ensure packaging is not damaged. [COS]: PIC decided to discard cans as a precautionary action.
Permits available
The department's words
K49 Permits available
Facility is operating without a valid health permit. [CA]: Facility shall maintain a valid health permit.
EarlierJan 21, 2025Routine inspection80 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the warewashing area, observed tray of cleaned dishes stored on top of the only nearby handwash sink. [CA] Handwash sink shall be unobstructed and accessible at all times. [COS] Employee moved tray away from the handwash 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
Observed multiple wet wiping cloths stored on the food preparation counter. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use.
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee touching hair with gloves, then proceeding to handle utensils and stirring foods. Observed no direct contact with food. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed food stored on top of plastic crates on the floor. [CA] Food shall be stored at least six inches elevated from the floor on approved and easily cleanable shelving (ex. Dunnage racks).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed scoop handle stored inside the ice machine and making direct contact with ice. [CA] Ensure scoop handles and utensils are properly stored to prevent direct contact with food.
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility has a vacuum packaging machine. Per PIC, facility conducts vacuum packaging for chow mein sauce and chicken and stores packaged products in the walk-in cooler and freezer for up to a week. At the time of inspection, no foods were vacuum sealed. [CA] When conducting vacuum packaging, food product must be prepared in accordance with the following standard operating procedures (SOPs): 1) The food is labeled with the production time and date. 2) The food is held at 41 degrees Fahrenheit or lower during refrigerated storage. 3) The food is removed from its package in the food facility within 48 hours after packaging. No SOPs were available for review on-site. [CA] The food facility shall maintain the SOPs on-site at all times. [COS] During inspection, PIC printed out a copy of SOP for review and will keep document on-site.
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 Westmont High School, 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
- Pests seen inside: roaches Read the free guide
Let Westmont High School know
Ask for the manager. Westmont High School can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Westmont High School?
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
- 87 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.