At a glance
CleanCleaver food safety systematic review results
What happened?
60/ 100 · 40 points taken off
10 problems found · 3 marked critical · Routine county inspection · Feb 18, 2026
At the routine inspection on Feb 18, 2026. The latest visit, on Feb 24, 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 En El Aire Gastrobar 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 En El Aire Gastrobar?
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: Hot food below 135°F K07How to fixFix it
- Marked critical: Hand sink not ready to use K06How to fixFix it
- Marked critical: Hands not washed when needed K05How 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 En El Aire Gastrobar's team
Is this your place?
Welcome, Casa En El Aire Gastrobar. We'll walk through this together, one item at a time. To log the fixes, claim Casa En El Aire Gastrobar 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 En El Aire GastrobarWe'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: Hot food below 135°FThe county found: “1) Measured sancocho stored on the preparation counter at 84F. Per employee, sancocho was cooked 30 minutes prior to…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.14, Food Code 4-301.12, Food Code 3-302.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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
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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.
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What people see next
Under each item here, people see what you fixed, in your words.
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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, Casa En El Aire Gastrobar. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestFeb 24, 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 Feb 24, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Feb 18, 2026: 60 out of 100 (Yellow placard).
EarlierFeb 18, 2026Routine inspection60 out of 100 (Yellow placard)
10 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Measured sancocho stored on the preparation counter at 84F. Per employee, sancocho was cooked 30 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sancocho was reheated on the stovetop to 165F for hot holding, then served during inspection. 2) Measured fried yucca stored next to the cook line from 100-135F. Per employee, yucca was cooked less than 15 minutes prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Per employee, fried yucca will be served or discarded within 4 hours from time of initial cooking.
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 En El Aire Gastrobar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the kitchen, observed the only handwash sink in the kitchen lacked paper towels. [CA] Handwash stations shall be fully accessible and stocked with soap and single use at all times. [COS] Employee restocked the paper towel dispenser.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Casa En El Aire Gastrobar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employee come from outside of the facility and begin handling clean dishes without washing hands. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur. [COS] Specialist instructed employee to properly wash hands. Dishes were washed, rinsed, and sanitized again.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Casa En El Aire Gastrobar? Fix it
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
1) Facility lacks Food Safety Certificate for review. [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. 2) Actively working employees lack food handler cards for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1) Observed gaps in the ventilation hood over cook line. [CA] All hood ventilation filters shall be in place and maintained in good repair. 2) Observed soup burner extends outside of the ventilation hood. [CA] The ventilation hood shall have a minimum of 6-inches overhang over cooking equipment.
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 En El Aire Gastrobar? Fix it
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 sanitizer of choice. [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 Casa En El Aire Gastrobar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw meat stored over ready-to-eat produce 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.
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 Casa En El Aire Gastrobar? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed employee wiping knife on a used wiping cloth prior to use. No direct contamination of food observed. [CA] Utensils shall be properly washed, rinsed, and sanitized in between use.
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 Casa En El Aire Gastrobar? Fix it
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed bag of potatoes stored directly on the floor of the storage room. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Casa En El Aire Gastrobar? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks probe thermometer for measuring internal temperatures. [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 Casa En El Aire Gastrobar? Fix it
EarlierJun 9, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
-Walk in cooler measured to have: Block of cheese at 42F Raw fish at 43F Sausage at 45F Raw beef at 43F Ambient temperature 46F Observed employee stocking shelves in walk in with door propped open. [CA] Keep PHFs at 41F and below for cold holding. When stocking cooler keep walk in cooler door closed to keep temperature cold. Recommend installing cooler curtains to prevent heat loss when opening door to walk in cooler [COS] After 40 minutes of keeping the walk in cooler measured to be 41F.
EarlierJun 3, 2025Routine inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Paper towel dispenser in kitchen was jammed and not working. [CA] Ensure handwash stations are stocked with soap and paper towels at all times; dispensers must be functional at all times. [COS] PIC got key to open dispenser and fix jam.
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
K05 Hands clean, properly washed; gloves used properly
Observed employee to wash dishes with gloves on, then proceed to handle arepas, then go handle dirty dishes. [CA] Employees must wash their hands prior to any food handling where contamination can occur. [COS] PIC had staff wash their hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Obseved potentially hazardous food stored in the walk-in cooler to measure in the temperature danger zone (raw beef 44F). Per PIC, the walk-in has been open a lot for deliveries. [CA] Ensure PHFs are properly cold held at 41F or below. Repair or adjust unit to properly cold hold at 41F or below. [COS] PIC adjusted unit during time of inspection and will have a repair person come out as well. PIC had staff add ice to food in the meantime.
EarlierFeb 13, 2025Routine inspection83 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
K07 Proper hot and cold holding temperatures
Measured mashed potato dish at 90 F within a pan at the preparation counter. Cooked stated that the potatoes were cooked 3.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Mashed potatoes were voluntarily discarded following a total serving time of four hours. Facility intends to use TPHC going forward. Submit procedures for review and approval.
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)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Observed an unapproved corn grinder on a preparation table in the rear storage room (not in use at the time of inspection). Grinder lacks an approved sanitation listing. [CA] Remove unapproved equipment. All utensils and 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). The storage room shall not be used for food preparation due to the lack of a hand wash sink. 2. The one compartment food preparation sink lacks a drain board or adjacent preparation table. [CA] All food facilities that prepares food shall provide a food preparation sink with an integral metal drain board or preparation table directly adjacent to the preparation sink.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The pot stove at the cook line extends past the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. One light bulb is non-functional within the ventilation hood. [CA] Repair/ replace light bulb.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured salsa at 120 F within a covered plastic container at the cook line. Cook stated that the salsa began the cooling process 30 minutes prior. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The kitchen floor coating is chipping. Portions of the kitchen flooring cove base is top set. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. 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. The walls adjacent to the mop sink are in disrepair. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
EarlierFeb 7, 2025Risk Factor InspectionGreen placard
2 violations listed, 0 marked critical.
Not critical (2)
Permits available
The department's words
K49 Permits available
The operational permit of the facility has expired and a new owner has taken over the business more than two weeks ago. He has not applied for a change of ownership yet. [CA] The owner is told to submit a change of ownership application to our office within 48 working hours. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit.
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash sink that was located in the bar area as well as the other one which was located by the stairs were both removed. The maintenance crew were working to replace the handwash station in the bar and install soap and paper towel dispenser. The handwash sink in the kitchen and restrooms are working. [CA] If there is no handwash sink with soap and paper towel dispenser, the bar shall be restricted from serving any drink. Please stop using the bar to serve any drinks until a district inspector allows to do so upon an inspection.
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 En El Aire Gastrobar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Dish sink or dish machine not set up right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Food on the floor or under drips Read the free guide
- Thermometer missing or reading wrong Read the free guide
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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.
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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.