At a glance
CleanCleaver food safety systematic review results
What happened?
72/ 100 · 28 points taken off
7 problems found · 2 marked critical · Routine county inspection · May 26, 2026
At the routine inspection on May 26, 2026. The latest visit, on Jun 2, 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. Cali Spartan Mexican Kitchen 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 Cali Spartan Mexican Kitchen?
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: Cooked food not cooled in time K09How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Floors, walls or ceilings need cleaning or repair K44How 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 Cali Spartan Mexican Kitchen's team
Is this your place?
Welcome, Cali Spartan Mexican Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Cali Spartan Mexican Kitchen 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 Cali Spartan Mexican KitchenWe'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: Cooked food not cooled in timeThe county found: “Potentially hazardous foods were found still cooling in covered 1/3 hotel pans in the walk in cooler. Pans were…”
First step: If you miss a stage
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 4-603.16, Food Code 6-501.111, Food Code 3-304.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 Cali Spartan Mexican KitchenWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 6 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, Cali Spartan Mexican Kitchen. At the follow-up seven days later, the county listed no items still open.
You cleared the re-check in seven days. We're proud of you.
Fewer points taken off than last time (37 → 28). That takes a team.
Every visit
LatestJun 2, 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 Jun 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 26, 2026: 72 out of 100 (Yellow placard).
EarlierMay 26, 2026Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Potentially hazardous foods were found still cooling in covered 1/3 hotel pans in the walk in cooler. Pans were stacked up to 4 hotel pans high and side by side. Al pastor meat measured between 70-80F at 3:30 pm. Per cook, they started cooling items at 8 am. Chicken was measured between 58-65F at 3:30 pm, per cook, they began cooling at 10 am. Asada was measured at 68-70F and had began cooling at 11 am. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Chicken and al pasotr were discarded. Asada was placed into ice baths to rapidly chill. Discussed with PIC about their cooling process. PIC deferred to cook. Cook stated that after cooking they place meats on a sheet tray and let it cool for 3 hours. After the three hours they place into 1/3 hotel pans, cover, stack, and place into the walk in cooler. The walk in cooler is on the smaller side does not have adequate space to cool open foods. Educated cook and PIC on alternative cooling practices and methods. Provided cooling logs. Facility to fill out and provide cooling logs to verify proper cooling parameters are met. Facility to use ice baths to cool down foods.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cali Spartan Mexican Kitchen? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Numerous PHFs in the walk in cooler measured between 43-49F. Per PIC, the cooler has been functioning properly. The exterior thermometer was measuring at 47F, the three internal thermometers measured between 45-48F, ambient air of the cooler was measured at 44F with a probe type thermometer, and the air blowing out of the cooler was measured at 42F with an IR thermometer. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned the temperature down in the cooler. After 15 minutes the ambient air of the cooler was measured at 39 with a probe thermometer. Foods were opened to cool back down rapidly.
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 Cali Spartan Mexican Kitchen? Fix it
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Facility is propping open the back door of the facility. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.
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 Cali Spartan Mexican Kitchen? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Cali Spartan Mexican Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
The wall mounted soap dispensers in the restroom handwash station and the handwash station in the front of house were both empty. Note: Pump bottles of soap were available at each. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Cali Spartan Mexican Kitchen? Fix it
Plan review
The department's words
K48 Plan review
Repeat Violation: Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department within 1 month.
The department's words
K01 Demonstration of knowledge; food safety certification
Some of the staff's food handler cards were unavailable for review upon request. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
EarlierAug 14, 2025Follow-up inspectionGreen placard
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.
EarlierAug 12, 2025Routine inspection63 out of 100 (Yellow placard)
9 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Staff were observed skipping the sanitizing step of ware washing. Per staff they wash dishes with a solution of soap and chlorine and then rinse it water. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] A sanitizer solution of chlorine at 100 PPm was made and dishes were sanitized properly. 2. The deli slicer had an accumulation of dried food debris near the blade. Per staff they used it the day prior. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Numerous PHFs (beef, pork, chicken, cheese, beans) were measured above 41°F for an undetermined amount of time in the walk in cooler. 2. Numerous PHFs (shrimp, beef, pork, etc) were measured above 50°F for less than 4 hours at the two prep cooler across the cook line equipment. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Items were discarded. See VC&D. [COS] 2. Items were moved to ice baths to rapidly chill.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Strawberries were found stored directly on top of raw white fish 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. [COS] Strawberries were discarded. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Plan review
The department's words
K48 Plan review
Facility has built the outdoor shed area to be fully finished without submitting plans for plan check approval. Facility is storing beverages, produce, and salsa cups in a cooler. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department within 1 month.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The three compartment sink faucet is leaking when turned on and there is leak at the bottom of the three compartment sink. Obsrved a tub used to catch the drippings. [CA] Repair plumbing fixture and maintain in clean and good repair.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
A 1/6 hotel pan was found being used as a scoop for cooked beans and a bowl was found being used as a scoop for dry beans. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet wiping cloths were found stored on the prep table counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 1 more
The department's words
K23 No rodents, insects, birds, or animals
Several flies were observed throughout the facility. Some in the indoor dining area and some in the back near the dishes storage rack and water heater. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
EarlierFeb 7, 2025Follow-up inspectionGreen placard
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.
EarlierFeb 4, 2025Routine inspection66 out of 100 (Yellow placard)
10 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the kitchen area, on the prep table near the three compartment sink, a large pot of pinto beans were found measuring at 120F in the interior and 98F on the exterior. Per staff they pinto beans had been there for about 4 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pinto beans were VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 prep cooler across the flat griddle, the bottom section of the cooler contained numerous PHFs above 41F. Per staff, the food had been there since sunday (they were closed on monday). [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Items were VC&D. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility was observed storing food in a self-constructed shed outside of the facility. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
REPEAT VIOLATION: The prep cooler across the flat griddle is not maintaining PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Facility was observed wet stacking dishes. [CA] Equipment and utensils shall be allowed to adequately drain of sanitizer before reuse.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility offers raw food (ceviche) without a conusmer advisory or disclosure. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility is storing numerous refrigeration equipment and a ice machine in the storage shed outside of the facility. [CA] Equipment shall be stored within an approved facility to prevent contamination. 2. REPEAT VIOLATION: Facility is using deli containers as scoops for beans, birria broth, coffee, etc. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the outside area of the facility, behind the gate to the unpermitted storage area, there are several pieces of equipment (deep fryer, 4 burner range, prep cooler) that are no longer needed for the operation of the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, next to the three compartment sink and mop sink, there is a hole in the wall. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.
Plan review
The department's words
K48 Plan review
Facility has added several pieces of equipment including coolers, freezers, and a new ice machine in the back storage area outside of the facility. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans to this department for the addition of the equipment and the storage area within 1 week. Failure to do so may result in further enforcement actions from this department.
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 Cali Spartan Mexican Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
- Hand sink not ready to use Read the free guide
Call Cali Spartan Mexican Kitchen
Ask for the manager. Cali Spartan Mexican Kitchen 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 Cali Spartan Mexican Kitchen?
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.