At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Jan 21, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Burrito Factory #3 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 Burrito Factory #3?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No hot or cold water at a sink K21How to fixFix it
- Equipment in poor repair K35How 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 #3's team
Is this your place?
Welcome, Burrito Factory #3. We'll walk through this together, one item at a time. To log the fixes, claim Burrito Factory #3 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 #3We'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: No hot or cold water at a sinkThe county found: “Measured water temperature holding at 96F at hand wash station located in employee restroom and fluctuating down to…”
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 4-603.16, Food Code 2-301.14, Food Code 4-301.12.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 #3We'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 once in the last 12 months (1 routine).
Fewer points taken off than last time (18 → 10). That takes a team.
Every visit
LatestJan 21, 2026Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Jan 21, 2026.
4 violations listed, 0 marked critical.
Not critical (4)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 96F at hand wash station located in employee restroom and fluctuating down to 94F. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. Note: Measured hot water greater than 120F at warewash sink.
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 #3? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found crate used to elevate food item off the floor in storage room [CA] Discontinue using crates, use approved shelvings.
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 #3? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found scoop handles in direct contact with food items in bulk bin located in back area. 2. Found tong handles in direct contact with chips at front service line. [CA] Store scoop/tong 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 #3? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured chlorine concentration at 10ppm at dish machine. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.
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 Burrito Factory #3? Fix it
EarlierAug 21, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed an employee outside of the food facility near exterior door. Observed employee walked back into kitchen with gloves on and was about to go cook immediately. The ONLY hand wash station in kitchen area is located at the fronts cooks line. Employee was directed to remove their gloves and wash their hands. Said employee washed hands with water only and went back to cooking. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee was directed to stop what they were doing again and wash their hands with soap and dry with single use paper towels.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Found a tray of tamales cooling in walk-in-cooler. Observed plastic wrap fully covering PHFs. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured water temperature holding at 85F at hand wash station in employee restroom. Final reading at 80F. [CA] Provide an adequate, pressurized, potable supply of warm water to be held between 100F - 108F. [SA] Operator directed to rewash hands upon entering kitchen.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Found cooked rice stored in grocery bags. [CA] Discontinue storing PHFs in grocery bags, stored in approved food grade containers and/or bags.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Found broken coved based tile near mop sink. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. 2. Found missing floor tile under 1-compartment sink. [CA] Replace broken/missing floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
EarlierDec 9, 2024Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Found broken cove based tile at mop sink. [CA] Replace broken coved based tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking goose neck faucet at warewash sink. Observed ONLY a spray nozzle in place, no means to keep nozzle in one compartment at a time. [CA] Provide gooseneck sprayer nozzle at warewash sink.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Found several single use containers of sour cream being reused for food storage in walk-in-cooler and 3 door upright freezer. [CA] Single use food container (e.g. sour cream) shall not be reused to store food. 2. Found 2 loose CO2 tank in small storage room. [CA] Secure CO2 tank to rigid structure to prevent accidental discharge.
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 #3, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Let Burrito Factory #3 know
Ask for the manager. Burrito Factory #3 can only fix what it knows about.
The department lists no phone for this place.
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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.
Do you work at or run Burrito Factory #3?
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
- 90 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.