At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Mar 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Angelou's Mexican Grill 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 Angelou's 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.
- Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Thermometer missing or reading wrong K39How to fixFix it
- Food labels missing or wrong K32How 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 Angelou's Mexican Grill's team
Is this your place?
Welcome, Angelou's Mexican Grill. We'll walk through this together, one item at a time. To log the fixes, claim Angelou's 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 Angelou's 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Chlorine in the undercounter dishwasher measured at 0 PPM. Per PIC, they had already called the technician to service…”
First step: Clean first, then sanitize
Then the next one: Thermometer missing or reading wrong
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 4-603.16, Food Code 3-501.17, Food Code Part 5-5, Food Code 2-301.15.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Angelou's 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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 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 (32 → 10). That takes a team.
Every visit
LatestMar 3, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Mar 3, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine in the undercounter dishwasher measured at 0 PPM. Per PIC, they had already called the technician to service the unit. Note: No active warewashing was taking place. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] A chlorine solution at 100 PPM was prepared in the three compartment sink for manual warewashing until unit is repaired.
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 Angelou's Mexican Grill? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The thermometer in the single door prep cooler is marking 5 degrees cooler. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Angelou's Mexican Grill? Fix it
The department's words
K32 Food properly labeled and honestly presented
Facility is prepackaging orange salsa that lacks labeling requirements. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food 2) list of ingredients in descending order of predominance by weight 3) quantity of contents 4) name and place of business of the manufacturer, packer, or distributor.
Food Code 3-302.12
How can a restaurant or home fix this?
What every label shows
- The three must-haves: what it is, when it must be used, and how to store it. Then add:
- Date made, opened or received
- Allergens (for example, "Contains: eggs")
From Food Code 3-501.17
Storage words to use
2 more steps in the full guide Read the free guide
Food labels
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Angelou's Mexican Grill? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Pico de gallo, shredded cheese, chorizo, and other PHFs in the one door prep cooler and two door prep cooler were measured between 42-48F. Ambient temperatures of each unit were measured above 45F. Per cook, all items were moved into the cooler about 2 hours prior. All items were cold in the center and warmer around the edges. Note: per PIC, they had all units serviced a few days ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC check temperature dials and adjusted settings. Ambient temperatures were reduced to 39F and 35F respectively. PHFs were uncovered to rapidly cool down.
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 Angelou's Mexican Grill? Fix it
EarlierJul 9, 2025Routine inspection68 out of 100 (Green placard)
12 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. Chorizo measured 47F in the (under) prep unit adjacent to the steam table. Per one of the cooks, chorizo was cooked approximately one week ago. 2. Repeat Violations: Raw shell eggs measured 50F and shredded cheese measured 55F in the (upper) prep unit inserts in the prep unit next to the steam table. Per the PIC, eggs had been placed in the prep unit > 4 hours ago. [CA] PHF shall be held at or below 41F. [COS] Chorizo, raw shell eggs, and cheese (in the upper prep unit) were VC&D. See VC&D report. ____________ Minor violation: Pico de gallo measured 45F (upper prep insert), flour + egg mix measured 46F, and raw chicken measured 46F (lower prep unit). Per the PIC, these items had been placed into the prep unit < 4 hours prior. [CA] PHF shall be held at or below 41F. [COS] PHF relocated to walk-in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Dumpster lid maintained open. [CA] Dumpster lids shall be kept closed to prevent the intrusion of vermin.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
1. Expired permit is posted. [CA] The current health permit issued by this department shall be posted in a conspicuous place in the food facility. 2. Employee handwash signs are not posted in the restroom. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. Handwash sink in the kitchen observed to have plates and a bowl inside. [CA] Handwash sink shall be used for no other purpose than hand washing. 2. Soap dispenser at bar area is empty. Pump soap bottle was available. [CA] Soap shall be provided in permanent dispenser.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Prep unit adjacent to steam table is unable to keep PHF at or below 41F. Ambient measured 47F. [CA] Repair or replace unit. 2. Gasket on the left door of the 2 door reach-in is in disrepair. [CA] Repair or replace gasket. 3. Rubber spatula observed to be chipped in multiple locations. [CA] Equipment shall be maintained in good condition, so as not to allow foreign objects into food. Replace spatula. 4. Container used to store chips located on top of 2 door reach-in is cracked, and is not food grade. [CA] Containers shall be food-grade or equivalent, and shall be maintained in good condition.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer concentration in dishwasher measured < 50 ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. 2. Table-mounted can opener blade observed to have brown buildup. [CA] Clean and sanitize regularly to prevent accumulation of soil. 3. Soda gun observed to have brown buildup on nozzle. [CA] Clean regularly and maintain. 4. Ice machine observed to have brown buildup on interior panels. [CA] Clean regularly and maintain.
Show 6 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
1. Keys observed on counter in the kitchen area. First aid kit stored directly over food storage/food prep area. [CA] Personal items shall be stored away from food prep/food storage areas. [COS] PIC relocated both items. 2. Unused oven located on a counter in the kitchen area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Unlabeled chemical observed on chemical rack underneath 3 compartment sink. [CA] Chemicals shall be labeled with their common name.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer in wiping cloth bucket measured < 100 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Per the PIC, alcohol bottle in the bar area is refilled and reused. [CA] Single use containers shall not be reused. 2. Observed handle of tongs in direct contact with chips in the front service area. [CA] Handle shall be not be stored in direct contact with food. 3. Multiple CO2 canisters in the bar area are not secured. [CA] Chain or otherwise secure CO2 canisters.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Repeat Violation: Food buildup observed on the floor under cook-line, and on shelves that cutting boards are stored on. [CA] Nonfood contact surfaces shall be kept clean.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed container with white substance that was not labeled. [CA] Food containers shall be labeled if they are not easily identifiable.
EarlierFeb 21, 2025Follow-up inspectionGreen placard
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.
EarlierFeb 14, 2025Routine inspection67 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
In the bar area, at the floor sink near the ice machine, the floor sink was not draining and backing up. PIC tried to use a snake but the floor sink did not start to drain. Note: Ice machine waste pipe had an appropriate air gap. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Contact this office to schedule a follow up inspection at [phone].
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the two door upright cooler, various PHFs that were left over night measured at over 41°F. 2. In the kitchen area, at the one door prep cooler, shredded cheese and pico de gallo were observed to be measured at over 41°F at 1:00 pm. Per staff they placed the items in the cooler at opening ~10:30 am. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were VC&D. See VC&D report. [SA] 2. PIC agreed to time mark the items and discard after 4 cumulative hours. Recommend storing PHFs further away from the steam table side.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. In the kitchen area, at the only hand wash station, there were no paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection. 2. In the bar area, at the only hand wash station, there was no soap available in the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Staff were able to provide a pump bottle of soap.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area, at the cookline, equipment have accumulation of grease and food debris. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
The department's words
K23 No rodents, insects, birds, or animals
In the bar area, in the two door upright cooler, two small dead flies were observed on the plastic mats of the shelving. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Clean the area.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. In the kitchen area the two door upright cooler is not maintaining PHFs at 41°F or below. 2. In the kitchen area the bottom section of the one door prep cooler is pooling water. [CA] Ensure to maintain all equipment clean and in good repair. Repair, service, or replace the affected equipment. [COS] 1. PIC adjusted the thermostat and ambient temperature of the cooler dropped to 40°F. 3. Facility has two non ANSI microwaves in the kitchen. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk in cooler, at the top shelf, raw eggs were stored above ready to eat foods. [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.
EarlierFeb 14, 2025Follow-up inspectionGreen placard
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.
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 Angelou's Mexican Grill, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Food labels missing or wrong Read the free guide
- Hot food below 135°F Read the free guide
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Complain directly to the health department
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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.
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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
- 90 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.