Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Hilton Santa Clara - Employee Cafeteria last inspected?
The most recent inspection on record was on May 27, 2026. The result listed by Santa Clara County Department of Environmental Health was “Pass”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
4 inspections on record, from Mar 12, 2025 to May 27, 2026.
Has Hilton Santa Clara - Employee Cafeteria ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Mar 12, 2025.
The Full Inspection History
4 inspections
Routine Inspection
May 27, 2026
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Cold holding service line measured to have:
-peeled hard boiled eggs at 50F
-Cheese at 51F
-Roast beef at 50F
-Pasta Salad at 50F
-Cut tomatoes at 50F
All containers in unit were double stacked inside larger container. Per operator PHFs were stocked for lunch about 1 hour prior.
[CA] Keep PHFs at 41F and below for cold holding. Ensure containers of PHFs are stacked directly into cold holding insert and not double stacked. Extra container on outside prevents air cold circulation around PHFs and effective cooling.
[COS] All PHFs were moved from double container and measured to be 41F - 42F after 45 minutes.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Santa Clara County Department of Environmental Health, May 27, 2026 · Original Source
Follow-Up Inspection
Sep 22, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from Santa Clara County Department of Environmental Health, Sep 22, 2025 · Original Source
Routine Inspection
Sep 16, 2025
Pass
2 recorded violations
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Salad bar measured to have:
-Ham at 65F
-Potato salad at 66F
-Sliced cheese at 62F
-Cut tomatoes at 66F
-Cheddar cheese at 64F
Salad bar cold holding unit observed to have been turned off. PHFs observed to be double stacked inside salad bar cold holding insert.
[CA] Maintain PHFs at 41F and below for cold holding. Ensure cooler is operational when in use and containers of food are not double stacked.
[COS]PHFs are kept for 4 hours and then discarded at the end of lunch period. Per employee cooler was stocked at 10:00AM and service ends at 1:30PM.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Hot bar and salad bar observed to be missing sneeze guard. [CA] Provide sneeze guards for self service food.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Official record from Santa Clara County Department of Environmental Health, Sep 16, 2025 · Original Source
Routine Inspection
Mar 12, 2025
Pass
1 recorded violation
criticalCode K07Food temperature
Official Wording
Proper hot and cold holding temperatures
Inspector’s Notes
Steam table had BBQ ribs measuring 82F.
Steam bath for BBQ ribs measured to be 104F.
Cold holding insert measured to have:
-Pudding at 64F
-Cut tomatoes at 54F
-Sliced cheese at 55F
-Roast beef at 54F
-Salad dressing 55F
-Pasta salad at 55F
All items in cold holding insert observed to be double contained.
[CA] PHFs shall be held at 41°F or below for cold holding or at 135°F or above for hot holding.
[COS] Per operator ribs were placed there about 1 hour prior for lunch. Ribs were reheated in oven to 165F and shall be placed back into upright warmer. Steam table was turned up and hot water was added to steam table and new ribs were placed into steam table.
All PHFs were stocked in cold holding insert the last hour for lunch and pudding came from shelf stable jar and assembled in the last 1.5 hours. Cold holding insert items were moved from their double containment and were placed directly into insert. Insert had ambient temperature of 40F.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.