At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
6 problems found · Routine county inspection · Dec 23, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. 3 Potrillos Taqueria 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 3 Potrillos Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Chemicals unlabeled or stored near food K29How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Potrillos Taqueria's team
Is this your place?
Welcome, 3 Potrillos Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim 3 Potrillos Taqueria 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 Potrillos TaqueriaWe'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: “FOUND CLEAN CONTAINERS STORED BELOW THE HAND WASH SINK. [CA] RELOCATE THE CLEAN CONTAINERS. AND KEEP THE HAND WASH…”
First step: Hand sinks are for hands only
Then the next one: Chemicals unlabeled or stored near food
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 2-301.15, Food Code 7-201.11, Food Code 3-304.14, Food Code 3-302.11.
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 Potrillos TaqueriaWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (14 → 13). That takes a team.
Every visit
LatestDec 23, 2025Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Dec 23, 2025.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
FOUND CLEAN CONTAINERS STORED BELOW THE HAND WASH SINK. [CA] RELOCATE THE CLEAN CONTAINERS. AND KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.
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 Potrillos Taqueria? Fix it
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
FOUND 2 SPRAY CLEANER BOTTLES ON THE SHELF NEXT TO FOOD ITEMS. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you 3 Potrillos Taqueria? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND THE BOTTOM OF THE SLIDING DOOR REFRIGERATORS IN THE FRONT SERVICE AREA WITH FOOD DEBRIS. [CA] CLEAN THIS AREA MORE OFTEN.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you 3 Potrillos Taqueria? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREPARATION COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS
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 Potrillos Taqueria? Fix it
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.
Show 1 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A CO2 TANK NOT FASTENED TO A RIGID STRUCTURE IN THE FRONT SERVICE AREA. [CA] FASTEN TANK TO A RIGID STRUCTURE.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you 3 Potrillos Taqueria? Fix it
EarlierJan 30, 2025Routine inspection86 out of 100 (Green placard)
4 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
1. In the kitchen area, near the fryers, there was a container of fries measuring at 62°F. Per staff they had it out for a lunch rush and have been removed for about 20 minutes. 2. In the kitchen area, at the prep cooler, fish ceviche was measured at 48°F. Per staff, they had the prep cooler open as they were restocking the cooler for shift change. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] 1. Fries were moved to the walk in cooler to rapidly cool down. [COS] 2. The lid was closed and ceviche was measured at 41°F.
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
In the walk in cooler, on the back storage rack, there was a container of raw beef above produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, behind the cook line equipment, there is an accumulation of grease and food debris. [CA] Ensure to maintain the floor, walls, and ceilings of the facility clean and in good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility was found thawing tripe in one of the compartments of the ware wash sink. [CA] The food prep sink shall be used for food preparation purposes including cooling, thawing, washing, etc. Cease using the three compartment sink for food preparation.
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 Potrillos Taqueria, 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
- Chemicals unlabeled or stored near food Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call 3 Potrillos Taqueria
Ask for the manager. 3 Potrillos Taqueria 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 Potrillos Taqueria?
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.