At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
3 problems found · 2 marked critical · Routine county inspection · May 21, 2026
At the routine inspection on May 21, 2026. The latest visit, on Jun 25, 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 De Burrito 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 De Burrito?
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: Food not reheated to 165°F for hot holding K11How to fixFix it
- Marked critical: Hot food below 135°F K07How to fixFix it
- Dish sink or dish machine not set up right K34How 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 De Burrito's team
Is this your place?
Welcome, Casa De Burrito. We'll walk through this together, one item at a time. To log the fixes, claim Casa De Burrito 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 De BurritoWe'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: Food not reheated to 165°F for hot holdingThe county found: “1. PHFs within the warmer were measured at 123*F at the time of inspection. Per PIC, they were being cooled and then…”
First step: The rule
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 6-501.112, Food Code 4-603.16, Food Code 3-403.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Food not reheated to 165°F for hot holding
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
The rule
From Food Code 3-403.11
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 De BurritoWe'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.
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Inspections
From County of Santa Clara Department of Environmental Health · 5 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (1 routine, 2 follow-up, 1 other).
Nice work, Casa De Burrito. At the follow-up 35 days later, the county listed no items still open.
You cleared the re-check in 35 days. We're proud of you.
Every visit
LatestJun 25, 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 25, 2026. A follow-up visit re-checks earlier items. The last routine inspection was May 21, 2026: 82 out of 100 (Yellow placard).
EarlierJun 18, 2026Risk Factor InspectionYellow placard
3 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Multiple flies noted around the kitchen area and around the hot holding boxes at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. Recommend working with pest control to eliminate the fly issue. Fly curtains can be installed in the entrances of buildings.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Multiple flies are landing on cutting boards and food contact surfaces at the time of inspection. [CA] Food contacted surfaces must be maintained clean/sanitized at all times. [SA] PIC moved all items to the 3-compartment sink to be wash, rinse, sanitized.
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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Tri-tip within the warmer was placed inside to re-heat and was measured at 112*F at the time of inspection. CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. Hot holding units are not allowed to re-heat food items; should either be done within the microwave or within the cook line. Recommend having coming hot to facility from the main kitchen and placed into larger hot holding units or microwave to re-heat the food that comes from the main kitchen. [SA] Food products are being re-heated in the microwave.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierMay 26, 2026Follow-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.
EarlierMay 21, 2026Routine inspection82 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
1. PHFs within the warmer were measured at 123*F at the time of inspection. Per PIC, they were being cooled and then placed into the warmer to be kept hot. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [SA] Food was taken to the main kitchen to be re-heated to 165*F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-403.11
How can a restaurant or home fix this?
The rule
- Reheat cooked and cooled food to 165°F for 15 seconds in every part, within 2 hours.
- Microwave: 165°F, then rotate or stir, cover, and let stand 2 minutes.
- Store-bought ready-to-eat food from a sealed package (canned chili, hot dogs): 135°F within 2 hours.
From Food Code 3-403.11
Reheat only once
2 more steps in the full guide Read the free guide
Reheating leftovers
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Casa De Burrito? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. PHFs within prep table were measured between 44-46*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods will be placed under TPHC until the unit gets serviced. 2. PHFs within reach in were measured between 55-56*F at the time of inspection. Per PIC, some of the product was cooling and then placed into the reach in [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Products were moved into a different unit.
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 Casa De Burrito? Fix it
Not critical (1)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility is missing a rubber stopper for sink. [CA] Plugs/stoppers shall be available to fill up the ware-washing sink.
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 Casa De Burrito? Fix it
EarlierAug 28, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Personal drinks noted in the dry storage rack at the time of inspection. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
The department's words
K07 Proper hot and cold holding temperatures
PHFs within warmer were measured at 99*F at the time of inspection. Per cook, it was just brought over from the main kitchen. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 De Burrito, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food not reheated to 165°F for hot holding Read the free guide
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Call Casa De Burrito
Ask for the manager. Casa De Burrito can only fix what it knows about.
Share this page
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 De Burrito?
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.