At a glance
CleanCleaver food safety systematic review results
What happened?
79/ 100 · 21 points taken off
9 problems found · Routine county inspection · Nov 3, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. Burrito Factory #1 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 Burrito Factory #1?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Pests seen inside: fruit flies K23How to fixFix it
- Food thawed the wrong way K26How to fixFix it
- Utensils or dishes stored wet or unwashed K36How 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 Burrito Factory #1's team
Is this your place?
Welcome, Burrito Factory #1. We'll walk through this together, one item at a time. To log the fixes, claim Burrito Factory #1 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 Burrito Factory #1We'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: Pests seen inside: fruit fliesThe county found: “Observed many of what appeared to be fruit flies in the three compartment sink area. [CA] Food facility shall be kept…”
First step: What to do
Then the next one: Food thawed the wrong way
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 6-501.112, Food Code 3-501.13, Food Code 3-302.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Pests seen inside: fruit flies
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Burrito Factory #1We'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
LatestNov 3, 2025Routine inspection79 out of 100 (Green placard)
This one: 79 out of 100 (Green placard), inspected Nov 3, 2025.
9 violations listed, 0 marked critical.
Not critical (9)
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed many of what appeared to be fruit flies in the three compartment sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Burrito Factory #1? Fix it
The department's words
K26 Approved thawing methods used; frozen food
Observed raw beef thawing in preparation sink with no running water or standing water. [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 part of a cooking process.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Burrito Factory #1? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed bowls/cups used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Burrito Factory #1? 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 employee belongings (keys, phones) stored on shelf with cups and other equipment used for service. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Burrito Factory #1? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Warm water at restroom handwash measured 73F after allowing the water to run. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Burrito Factory #1? Fix it
Show 4 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed igloo ice chest used to store ice and beers. [CA] Discontinue use of igloo ice chest. 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).
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 Burrito Factory #1? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety certification was not available at time of inspection. Per PIC, the manager is scheduled to take the test this month. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meat and raw shelled eggs stored over ready to eat foods in walk in fridge. [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.
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 Burrito Factory #1? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be 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 Burrito Factory #1? Fix it
EarlierDec 17, 2024Routine inspection80 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Handwash sink in back preparation area appears to be clogged and is draining slowly. No overflow observed. [CA] Repair handwash sink and maintain in good condition.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef stored above ready to eat food in 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Bowl and spoon being used as scoops in bulk food containers. [CA] Provide scoops with handles. Store scoops handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet and soiled wiping cloths stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine). Wiping cloths shall be free of food debris and visible soil.
The department's words
K07 Proper hot and cold holding temperatures
In the back preparation refrigerator, raw pooled eggs stored in insert measured at 47F. Per operator, eggs were placed in preparation unit at 8am. [CA] PHFs shall be held cold at 41°F or below. [SA] Any remaining raw pooled eggs will be voluntarily discarded at 12pm.
Show 3 more
The department's words
K01 Demonstration of knowledge; food safety certification
Expired food handler certificate observed. [CA] Ensure all food employees maintain a current food handler certificate at all times.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
No label observed on spray bottle. [CA] Chemicals once removed from original container shall be labeled with common name.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
1) Hot water measured between 104-109F in the preparation sink, 3 composition sink, and janitorial sink. 2) Warm water at handwash sink in employee restroom measured at 88F. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Burrito Factory #1, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Pests seen inside: fruit flies Read the free guide
- Food thawed the wrong way Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Raw food not kept apart from ready-to-eat food Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Let Burrito Factory #1 know
Ask for the manager. Burrito Factory #1 can only fix what it knows about.
The department lists no phone for this place.
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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 Burrito Factory #1?
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
- 79 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.