At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jan 29, 2026
At the routine inspection on Jan 29, 2026. The latest visit, on Mar 5, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. 3 Hermanos Mexican Grill 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 3 Hermanos Mexican Grill?
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: Hand sink not ready to use K06How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Wiping cloths left out of sanitizer K40How 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 3 Hermanos Mexican Grill's team
Is this your place?
Welcome, 3 Hermanos Mexican Grill. We'll walk through this together, one item at a time. To log the fixes, claim 3 Hermanos Mexican Grill 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 3 Hermanos Mexican GrillWe'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: Hand sink not ready to useThe county found: “Only hand wash station within the kitchen area was blocked at the time of inspection with equipment. [CA] Hand…”
First step: Hand sinks are for hands only
Then the next one: Equipment in poor 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 2-301.15, Food Code 3-304.14, Food Code 4-301.12.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 3 Hermanos Mexican GrillWe'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 (2 routine, 1 follow-up).
Nice work, 3 Hermanos Mexican Grill. At the follow-up two days later, the county listed no items still open.
You cleared the re-check in two days. We're proud of you.
Every visit
LatestMar 5, 2026Follow-up inspection
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.
This one: a follow-up inspection on Mar 5, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 29, 2026: 83 out of 100 (Green placard).
EarlierMar 3, 2026Routine inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - live cockroaches of all life stages behind FRP that is detached from the wall - A live nymph crawling near the floor sink - An adult German cockroach on the wall near the single door prep unit - Dead cockroaches near the floor sink 2. Photographs: Taken for documentation purposes. Yes 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJan 29, 2026Routine inspection83 out of 100 (Green placard)
5 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
Only hand wash station within the kitchen area was blocked at the time of inspection with equipment. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Items were removed from the hand wash station; hand wash is now accessible.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
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 3 Hermanos Mexican Grill? Fix it
Not critical (4)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ice machine has a damaged sliding cover. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace broken cover.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you 3 Hermanos Mexican Grill? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths outside of sanitizer noted around the kitchen at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer bucket was made at the time of inspection; measured at 100PPM of chlorine.
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 3 Hermanos Mexican Grill? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility does not have a complete set of test strips for chlorine; concentration indicator is missing. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitation method used during manual or mechanical ware-washing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you 3 Hermanos Mexican Grill? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Knives were being stored in between the steam table and prep table at the time of inspection. [CA] Discontinue this practice since that area does not get cleaned in a regular basis. Recommend obtaining knife holder or magnets. [SA] All knives in this area were moved to the 3-compartment sink (wash, rinse, sanitize).
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 3 Hermanos Mexican Grill? Fix it
EarlierAug 6, 2025Routine inspection88 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple food containers stored on walk in cooler floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Multiple food containers in walk in cooler are lacking lids. [CA] Provide lids for food containers to protect from possible contamination.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed at front hand wash sink. Operator stated it will be repaired this week. [CA] Repair plumbing fixture and maintain in clean and good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wiping cloths stored outside of sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine).
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Light bulbs in ventilation hood observed inoperable. [CA] Replace light bulbs and maintain in good condition.
Show 1 more
The department's words
K26 Approved thawing methods used; frozen food
In the preparation sink, raw beef observed thawing at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain 3) in a microwave oven if immediately followed by immediate preparation 4) as part of a cooking process
EarlierJan 30, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping cloths stored on the counter-top. [CA] Ensure used wiping cloths are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Behind the 3 compartment and prep sinks, observed FRP brackets at the bottom of FRP panels are peeling away. [CA] Ensure FRP panel brackets are reinstalled and sealed to prevent possible harborage of vermin.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed knives stored between the edges of equipment in the kitchen area. [CA] Ensure utensils and equipment are stored in a manner that prevents contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured a large container of cooked pork belly cooling at 66F. In the walk-in freezer, measured a large container of pinto beans cooling at 50F. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one more of the following methods: in an ice bath; by adding ice; in shallow containers; separated into smaller portions; using ice paddles; and/or using RAPID cooling technology.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed use of the drainboard at the 3 compartment sink to prepare food when dirty utensils and equipment are present in the nearby compartments. [CA] Ensure only prep sinks are used for food preparation. Food shall be kept separated from areas that may cause contamination.
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 3 Hermanos Mexican Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Wiping cloths left out of sanitizer Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call 3 Hermanos Mexican Grill
Ask for the manager. 3 Hermanos Mexican Grill 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 3 Hermanos Mexican Grill?
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
- Follow-up 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.