At a glance
CleanCleaver food safety systematic review results
What happened?
71/ 100 · 29 points taken off
13 problems found · Routine county inspection · Oct 2, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Birrieria Tepa Mexican Restaurant 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 Birrieria Tepa Mexican Restaurant?
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
- Equipment in poor repair K35How to fixFix it
- Restroom not stocked or needs cleaning K43How 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 Birrieria Tepa Mexican Restaurant's team
Is this your place?
Welcome, Birrieria Tepa Mexican Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Birrieria Tepa Mexican Restaurant 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 Birrieria Tepa Mexican RestaurantWe'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: “Observed creama measured at 46F in prep line reach in cooler. Observed green salsa measured at 47F in prep line…”
First step: If food is out of range
Then the next one: Equipment in poor 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 6-301.11, Food Code 3-302.11, Food Code 3-501.17, Food Code 2-301.14.
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 Birrieria Tepa Mexican RestaurantWe'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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestOct 2, 2026Routine inspection71 out of 100 (Green placard)
This one: 71 out of 100 (Green placard), inspected Oct 2, 2026.
13 violations listed, 0 marked critical.
Not critical (13)
The department's words
K07 Proper hot and cold holding temperatures
Observed creama measured at 46F in prep line reach in cooler. Observed green salsa measured at 47F in prep line counter top cooler. [CA] Potientially hazardous foods shall be held at temperature of 41F or below.
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 Birrieria Tepa Mexican Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed prep line cooler ambient temperature measured at 46F [CA] Repair or lower the holding temperature in prep line cold holding unit to 41F or below. 2. Observed chest freezer door damaged. [CA] Repair chest freezer. 3. Observed rust build up on wire shelving in the following... - 2 sliding door upright reach in cooler (front area) - 2 door upright reach in cooler (kitchen) - 2 door upright reach in freezer (kitchen) [CA] Repair or replace all rusted wiring shelves. 4. Observed unused 2 door upright reach in cooler, per employee cooler broken. [CA] Repair, replace, or remove. 5. Observed unused ice machine in the kitchen. [CA] If not in use, remove from premise. 6. Observed chipped bowl and plates at cook line. [CA] Discard. 7. Observed green beans inside chipped plastic strainer in 2 door upright reach in cooler. [CA] Discard and replace chipped plastic strainer.
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 Birrieria Tepa Mexican Restaurant? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
1. Observed dust build up on ventilation in employee restroom and men's restroom. [CA] Clean and maintain dust build up in all restrooms. 2. Observed toilet paper properly not placed in dispenser. [CA] Provide and install all toilet paper in dispenser. 3. Observe lack of self-closing on door. [CA] Install self-closing device.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you Birrieria Tepa Mexican Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Observed broken cove based tile by dirty dishes rack. [CA] Repair or replace broken cove based tile on wall. 2. Observed white debris build up under water heater. [CA] Clean and maintain floor to prevent debris build up.
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 Birrieria Tepa Mexican Restaurant? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
ObservedRaw meats stored above ready to eat foods in walk-in cooler. [CA] Store raw meat products below vegetables or ready to eat foods to prevent cross contamination.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Birrieria Tepa Mexican Restaurant? Fix it
Show 8 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed salsas in used single-use food containers. [CA] Single use food container (salsa) shall not be reused to store food. Use approved reusable food containers.
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 Birrieria Tepa Mexican Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed mold like build up in the following... - Rubber gasket in 2 door up right reach in freezer (kitchen) - Walls in reach in freezer (kitchen) - Walls in reach in cooler (kitchen) - Walls in 2 sliding door reach in cooler (front area) - Inside of ice machine by the ice chute (front area) [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of mold, dust, dirt, food residue, and other debris.
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 Birrieria Tepa Mexican Restaurant? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Observed prep sink pipe line in floor drain. [CA] All water supply inlets attached at the prep sink shall have an air gap at least twice the diameter of the water supply inlet and may not be less than one inch from the flood level rim of the plumbing fixture.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you Birrieria Tepa Mexican Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed mop stored directly on the floor next to handwash sink in the kitchen. Observed no mop hanger at mop sink. [CA] Install mop hanger at the mop sink and hang the mop to allow to drip dry into the mop sink.
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 Birrieria Tepa Mexican Restaurant? Fix it
The department's words
K32 Food properly labeled and honestly presented
Observed unlabeled containers of white powders stored under prep table. [CA] All bulk foods shall be properly labeled with common name on food containers.
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 Birrieria Tepa Mexican Restaurant? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee take out garbage, washed their hands in the prep sink without soap, and as she was returning to active food prep, stopped her to properly wash her hands in handwashing sink. [CA] Properly wash hands with soap after bare contact with contaminated equipment before entering to active food preparation. [COS] Employee properly washed hands in handwash sink.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Birrieria Tepa Mexican Restaurant? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Observed unavailable chlorine test strips. [CA] Testing equipment and materials shall be available and provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Birrieria Tepa Mexican Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed the sanitizer compartment in the 3 compartment sink with chlorine sanitizer measured at 25ppm. [CA] Chlorine sanitizer shall maintain a sanitizer level of 100ppm in the 3 compartment sink for manuel warewashing.
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 Birrieria Tepa Mexican Restaurant? Fix it
EarlierAug 7, 2025Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available for use. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Ensure chlorine sanitizer is at least 100ppm when sanitizing.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Table mounted can opener blade has encrusted food debris; can opener was not in use during inspection. [CA] Washed, rinsed and sanitized can opener blade after use to to prevent contamination.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken is stored above cooked sauce in the walk-in cooler. [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.
The department's words
K23 No rodents, insects, birds, or animals
Specialist observed old, dry rodent droppings behind a freezer chest located in the hallway outside of the kitchen; no other activity observed in other locations. Per PIC, facility did have issues with rodents a few years ago, but has resolves and continues to receive monthly pest control service. Specialist observed last pest control invoice that indicated no vermin activity observed. [CA] The premises of each food facility must be maintained free of vermin and droppings. [COS] floor was cleaned and sanitized during inspection.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Show 2 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease accumulation observed on hood baffles. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of dust observed on wall behind the 3 door freezer reach in. Accumulation of grease observed under cooking equipment. [CA] Walls and/or floors in food preparation area shall be kept clean.
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 Birrieria Tepa Mexican Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Raw food not kept apart from ready-to-eat food Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- No backflow test on file In CleanCleaver: Backflow device test
- Food labels missing or wrong Read the free guide
- Hands not washed when needed Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call Birrieria Tepa Mexican Restaurant
Ask for the manager. Birrieria Tepa Mexican Restaurant 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.
Do you work at or run Birrieria Tepa Mexican Restaurant?
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
- 71 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.