At a glance
CleanCleaver food safety systematic review results
What happened?
77/ 100 · 23 points taken off
7 problems found · 1 marked critical · Routine county inspection · Jan 15, 2026
At the routine inspection on Jan 15, 2026. The latest visit, on Jan 20, 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. Casa Azteca 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 Casa Azteca Restaurant?
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: Sewage or wastewater not disposed of right K22How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Cooked food not cooled in time K09How 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 Casa Azteca Restaurant's team
Is this your place?
Welcome, Casa Azteca Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Casa Azteca 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 Casa Azteca 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: Sewage or wastewater not disposed of rightThe county found: “Observed overflow at the floor sink under the ice machine. [Corrective Action] Ensure water water is properly drained…”
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 2-301.15, Food Code 4-301.12.
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 Casa Azteca 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 · 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, Casa Azteca Restaurant. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestJan 20, 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 20, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Jan 15, 2026: 77 out of 100 (Green placard).
EarlierJan 15, 2026Routine inspection77 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
Observed overflow at the floor sink under the ice machine. [Corrective Action] Ensure water water is properly drained into the floor sink. [Suitable Alternative] Overflow goes into a floor drain nearby.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the lid and rubber seal damaged on the chest freezer at the back storage area. [Corrective Action] Maintain equipment in good condition.
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 Casa Azteca Restaurant? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Tub of beef measured at 71 degrees Fahrenheit in the 2 drawer cooler was cooling. [Corrective Action] For rapid cooling, cool foods in the walk-in cooler.
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 Casa Azteca Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certificate and Food Handler's Card not available for review. [Corrective Action] Ensure Food Safety Certificate and Food Handler's Card are readily available for review.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed gaps in the baffle in the exhaust hood at the cookline. [Corrective Action] Ensure there are no gaps in the baffles.
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 Casa Azteca Restaurant? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Black grime observed in door jams at the 3 door keg cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Observed the blue plastic protective film on the single door upright cooler deteriorated and unable to clean. [Corrective Action] Remove the remaining protective plastic film and maintain clean.
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 Casa Azteca Restaurant? Fix it
Show 1 more
The department's words
K07 Proper hot and cold holding temperatures
Whip cream in the 3 door undercounter cooler in the kitchen was measured at 47 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods below 41 degrees Fahrenheit.
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 Casa Azteca Restaurant? Fix it
EarlierAug 14, 2025Routine inspection81 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K07 Proper hot and cold holding temperatures
Multiple Potentially Hazardous Foods were measured at 45 degrees Fahrenheit in the 2 door open top cooler. [Corrective Action] Ensure Potentially Hazardous Foods are maintained at or below 41 degrees Fahrenheit.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Heavy dust accumulation on the exhaust vent in the restrooms. [Corrective Action] Thoroughly clean and maintain clean. 2. Grime accumulation observed on the door handles of the 2 door upright freezer at the back area. [Corrective Action] Thoroughly clean and maintain clean. 3. Blue protective film on the door of the single door upright cooler in the kitchen observed deteriorating. [Corrective Action] Peel the rest of the film off and maintain clean.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Maintain chlorine sanitizer at 50 ppm in the dishwasher.
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of paper towels in the paper towel dispenser at the handwash sink in the kitchen. Observed a roll of paper towels hung at the cookline nearby the handwash sink. Per chef, the paper towel dispenser is broken. [Corrective Action] Repair or replace the paper towel dispenser and store paper towels inside the paper towel dispenser.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The side door near the rest room was observed left wide open allowing entry of flies. [Corrective Action] Keep the back door closed when not actively going in or out. Discussed installing a screen door.
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Pooling of water in areas of broken floor tiles and deteriorated floor grout observed in the kitchen. 2. Black grime observed on the floor under the ice bin at the bar. [Corrective Action] Thoroughly clean and maintain clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Water accumulation inside the 3 door reach-in cooler at the bar. [Corrective Action] Water should not be accumulating inside the refrigeration unit. Ensure refrigeration is properly functioning.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed pressurized cylinder not secured to a rigid structure. [Corrective Action] Secure the cylinder to a rigid structure.
EarlierOct 23, 2024Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks chlorine test strips. [Corrective Action] Provide chlorine test strips to be able to monitor the chlorine sanitizer concentration.
The department's words
K01 Demonstration of knowledge; food safety certification
1. Expired Food Safety Certificate. [Corrective Action] Provide valid current Food Safety Certificate. 2. An employee lack the Food Handler's Card. [Corrective Action] Each employee shall have valid current Food Handler's Card.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer concentration in the dishwasher was measured at 0 ppm. No active warewashing at the time of inspection. [Corrective Action] Ensure chlorine sanitizer concentration is maintained at 50 ppm.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
1. Chicken in the single door upright cooler was measured at 102 degrees Fahrenheit. Per employee, the chicken was cooked and shredded at 1:00 PM. The chicken was observed in a tall metal container. [Corrective Action] Ensure Potentially Hazardous Foods are cooled in shallow containers. [Corrected on Site] Employee transferred the chicken into shallow containers. 2. Re-fried beans in the walk-in cooler were measured at 93 degrees Fahrenheit. Per employee, the beans were cooked around 12:30 PM and left to cool outside for a little bit before putting into the walk-in cooler. Observed re-fried beans in tall metal container. [Corrective Action] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 4 inches for liquids.
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 Casa Azteca Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Cooked food not cooled in time 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
- Hot food below 135°F Read the free guide
Call Casa Azteca Restaurant
Ask for the manager. Casa Azteca Restaurant can only fix what it knows about.
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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 Casa Azteca 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
- 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.