At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · Routine county inspection · Aug 13, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Aqui Cal Mex got more than most. That's from the last routine visit, on Mar 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Aqui Cal Mex?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Aqui Cal Mex's team
Is this your place?
Welcome, Aqui Cal Mex. We'll walk through this together, one item at a time. To log the fixes, claim Aqui Cal Mex 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 Aqui Cal MexWe'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: “In the prep line cooler top well, bottled aioli measured at 44F- 45F and placed in the unit (taken from walk in…”
First step: If food is out of range
Then the next one: Food-contact surfaces not cleaned or sanitized right
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 2-301.15, Food Code 3-305.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Aqui Cal MexWe'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.
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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).
Fewer points taken off than last time (28 → 20). That takes a team.
Every visit
LatestAug 13, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 13, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K07 Proper hot and cold holding temperatures
In the prep line cooler top well, bottled aioli measured at 44F- 45F and placed in the unit (taken from walk in cooler) approximately 1 hour prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [SA]: Bottled aioli relocated to prep line reach in to cool down. Discussed ice bath for sufficient cold holding storage when placed at top well.
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 Aqui Cal Mex? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet metal containers stacked on top of each other. [CA]: Food contact surfaces shall be air dried prior to stacking.
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 Aqui Cal Mex? Fix it
EarlierMar 3, 2026Routine 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
The only hand sink at the back prep area did not have single use towels in the dispenser. [CA]: All hand sink stations shall be provided with single use towels in the dispenser. [COS]: Chef provided single use towels in the dispenser.
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)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of food stored at upstairs storage area. Storage area does not have proper floor and ceiling finishes. [CA]: -Discontinue storing open bags of food at upstairs storage area. Only 100% pre-packaged food from its original sealed container shall be allowed. -All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the 2 door under counter cooler at cook line, gaskets of right door observed in poor repair. [CA]: Repair/replace gaskets and maintain in good condition.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* At the cook line, above the hot box, utensils observed stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water temperature at bar 3 comp sink measured between 103F - 111F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Water temperature at women's restroom hand sink measured at 67F. [CA]: Provide at least 100F of warm water at all hand sinks.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
*REPEAT VIOLATION* Washed and wet equipment stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
EarlierFeb 5, 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 3, 2025Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk in cooler, pinto beans stored in deep metal containers measured between 46F - 48F. Chef stated pinto beans were cooked and cooled last night. Chef uncertain if food items were taken out today. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Pinto beans were voluntarily discarded.
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
At the salsa bar within the 1 door under counter cooler, multiple Potentially Hazardous Food (PHFs) measured between 50F - 54F. Per Chef and Manager, all food items have been placed in the unit approximately 3.5 hours prior to measurement. Ambient temperature of unit measured at 55F. [CA]: PHFs shall be cold held at 41F or below or hot held at 135F or above. [COS]: Food items were relocated to walk in cooler to rapidly cool down.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the salsa bar station, 1 door under counter cooler's ambient temperature measured at 55F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. Assess/adjust/repair unit as needed. Discontinue use of unit for PHFs until it is able to properly cold hold PHFs.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the back preparation area near the 2 compartment sink, 1 compartment sink's hot water valve observed leaking when in use. [CA]: Repair hot water valve and ensure it's not leaking.
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. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
The department's words
K01 Demonstration of knowledge; food safety certification
One expired food handler training certificate. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the cook line, utensils are stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.
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 Aqui Cal Mex, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Aqui Cal Mex
Ask for the manager. Aqui Cal Mex can only fix what it knows about.
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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.
About 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
- 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.