At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
3 problems found · 1 marked critical · Routine county inspection · Aug 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Aqui Cal Mex 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 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.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 kitchen area, measured improper holding temperatures for the following: 1. At the cookline, in the storage…”
First step: If food is out of range
Then the next one: Floors, walls or ceilings need cleaning or 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 4-603.16.
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.
25 days free. Cancel anytime.
Inspections
From County of Santa Clara Department of Environmental Health · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestAug 24, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Aug 24, 2026.
3 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
In the kitchen area, measured improper holding temperatures for the following: 1. At the cookline, in the storage shelf above the flat top grill, measured cooked shrimp at 126F. Per operator, cooked shrimp was prepared 30 minutes prior. 2. At the steam table, measured cooked pork between 126F and 131F. Per operator, cooked pork stored for about 35 minutes. 3. In the 2 door prep unit, measured feta cheese at 52F. Per operator, feta cheese stored for 4 hours. 4. In the prep unit, measured vegetable medley at 50F. Per operator, vegetable medley stored for 4 hours. 5. In the 2 drawer undercounter refrigerator, measured two types of cooked chicken at 52F and 55F. Per operator, cooked chicken stored for 3 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of cooked shrimp and cooked pork to microwave to reheat and placed in hot holding unit. Operator discarded container of feta cheese and vegetable medley. Operator placed containers of cooked chicken on ice baths and placed in the walk-in refrigerator to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the back prep area, observed broken cove base floor tiles and billowing stainless steel panels. In the warewash area, observed heavily cracked and broken cove base tiles below the 3 compartment sink. [CA] Ensure flooring is properly repaired and maintained. Flooring shall be approved, smooth, durable, and easily cleanable.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
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
In the ice machine, observed mold-like growth on the inner panel. [CA] Ensure ice machine is frequently cleaned and sanitized to prevent possible contamination of food (ice).
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
EarlierOct 28, 2025Routine inspection89 out of 100 (Green placard)
2 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
In the kitchen area, at the hot holding unit, measured cooked rice at 115F, refried beans at 128F, cooked chicken at 130F, and tomato sauce/soup at 120F. Per operator, potentially hazardous foods stored in the hot holding unit from about 30 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator removed cooked rice, refried beans, cooked chicken, and tomato sauce/soup from the hot holding unit and reheated to 165F using microwave and stove. In the kitchen area, in the insert prep top, measured corn salsa, firecracker sauce (red pepper sauce), and chipotle sauce at 45F. In the same area, in the 2 door prep unit, measured firecracker sauce at 55F, and chipotle sauce at 58F. Per operator, corn salsa, firecracker sauce, and chipotle sauce stored for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed corn salsa, firecracker sauce, and chipotle sauces from the insert prep top, and the 2 door prep unit, and replaced with new containers and bottles.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the back prep area, at the ice machine, observed mold-like growth in the inner panel. [CA] Ensure ice machine and inner panel are frequently cleaned and sanitized to prevent possible contamination of food (ice).
EarlierJan 16, 2025Routine inspection87 out of 100 (Green placard)
3 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
At the cookline, in the holding slot above the flat-top grill, measured cooked zucchini at 120F and cooked salmon at 115F. Per operator, cooked zucchini and cooked salmon was prepared 15 minutes prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator moved container of cooked zucchini and cooked salmon to nearby hot holding unit to facilitate proper holding temperatures.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in freezer, measured a large container of soup cooling at 145F. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; by adding ice; using shallow containers; separating food into smaller portions; using an ice paddle; and/or using rapid cooling technology.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
At the bar area, underneath the counter, observed gaps between the FRP panels and the underside of the counter. In the kitchen area, observed gaps around knife racks. [CA] Ensure all cracks and crevices are sealed to prevent harborage of vermin.
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
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- 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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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.
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
- 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.