At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
6 problems found · 2 marked critical · Routine county inspection · Jan 13, 2026
At the routine inspection on Jan 13, 2026. The latest visit, on Jan 15, 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. Birriapatro Jaramillo 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 Birriapatro Jaramillo?
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
- Marked critical: Hot food below 135°F K07How to fixFix it
- Hood filters need cleaning K38How 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 Birriapatro Jaramillo's team
Is this your place?
Welcome, Birriapatro Jaramillo. We'll walk through this together, one item at a time. To log the fixes, claim Birriapatro Jaramillo 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 Birriapatro JaramilloWe'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: “MISSING PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. [CA] ENSURE TO HAVE PAPER TOWELS AT ALL TIMES. COS”
First step: Hand sinks are for hands only
Then the next one: Hot food below 135°F
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 3-304.14, Food Code 3-501.13, Food Code 3-305.11.
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 Birriapatro JaramilloWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Birriapatro Jaramillo. 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
LatestJan 15, 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 Jan 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 13, 2026: 76 out of 100 (Yellow placard).
EarlierJan 13, 2026Routine inspection76 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
MISSING PAPER TOWELS AT THE ONLY HAND WASH SINK IN THE KITCHEN. [CA] ENSURE TO HAVE PAPER TOWELS AT ALL TIMES. COS
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 Birriapatro Jaramillo? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
FOUND THE AL PASTOR MEAT AT 83F, THE CHICKEN AT 83F AND THE CARNE ASADA AT 48F STORED AT THE HOT HOLDING UNIT. [CA] KEEP HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE OR COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. SA: THE FOOD WAS RELOCATED TO A WORKING REFRIGERATOR. ACCORDING TO THE OPERATOR: THE FOOD HAS BEEN STORED AT THE HOT HOLDING UNIT LESS THAN 2 HRS. THE HOT HOLDING UNIT WAS NOT TURNED ON.
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 Birriapatro Jaramillo? Fix it
Not critical (4)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
FOUND THE LIGHT SWITCH COVER BROKEN AT THE ENTRANCE TO THE DRY STORAGE ROOM. [CA] REPLACE THE LIGHT SWITCH COVER.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Birriapatro Jaramillo? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE INSIDE METAL PLATE OF THE ICE MACHINE. [CA] CLEAN THIS PART 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 Birriapatro Jaramillo? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH ON THE FOOD PREPARATION TABLE. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
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 Birriapatro Jaramillo? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND A WET CLOTH BEING USED TO COVER THE MASA. [CA] USE FOOD GRADE APPROVED COVERS.
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 Birriapatro Jaramillo? Fix it
EarlierJul 15, 2025Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K26 Approved thawing methods used; frozen food
FOUND CHICKEN BEING THAWED AT ROOM TEMPERATURE AT THE FOOD PREPARATION SINK. [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 A PART OF A COOKING PROCESS.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND FROZEN FRIES STORED NEXT TO RAW BEEF IN THE REACH IN FREEZER. [CA] STORE RAW FOOD OF ANIMAL ORIGIN SEPARATE FROM READY TO EAT FOOD.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND THE ICE SCOOP WITH THE HANDLE TOUCHING THE ICE IN THE ICE MACHINE. [CA] ENSURE THE HANDLE OF THE SCOOP DOES NOT TOUCH THE ICE.
EarlierOct 14, 2024Routine inspection96 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND AN UNPLUGGED REACH IN REFRIGERATOR IN THE DRY STORAGE AREA. [CA] IF THE REFRIGERATOR IS NOT GOING TO BE USED, THEN IT MUST BE REMOVED FROM THE PREMISES.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND FOOD DEBRIS ON THE SHELVES IN THE DRY STORAGE AREA. [CA] CLEAN THIS AREA MORE OFTEN.
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 Birriapatro Jaramillo, 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
- Hot food below 135°F Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Birriapatro Jaramillo
Ask for the manager. Birriapatro Jaramillo 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 Birriapatro Jaramillo?
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.