At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Apr 1, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. Casa Juana got more than most. That's from the last routine visit, on Mar 28, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Casa Juana?
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
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 Juana's team
Is this your place?
Welcome, Casa Juana. We'll walk through this together, one item at a time. To log the fixes, claim Casa Juana 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 JuanaWe'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: “Water from the restroom hand sink measured 90F. [corrective action] Provide warm water, minimum 100F. Note: Water…”
Then the next one.
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 4-301.12, Food Code 3-302.11, Food Code 3-501.13.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestApr 1, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Apr 1, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water from the restroom hand sink measured 90F. [corrective action] Provide warm water, minimum 100F. Note: Water from all other sinks at proper temperature.
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 Casa Juana? Fix it
EarlierMar 28, 2026Routine inspection80 out of 100 (Red placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water from the 3-compartment sink, food preparation sink, and hand sink measured at 85F. [corrective action] Provide hot water at all sinks, minimum 120F. For hand sinks, provide warm water, minimum 100F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available. [corrective action] Provide chlorine test strips.
The department's words
K01 Demonstration of knowledge; food safety certification
Manager's Food Safety Certificate was not available. [corrective action] Provide a Food Safety Certificate and maintain certificate at this facility. Certificate must be available upon request during inspection.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Restroom wall has been completely lined with artificial turf. Turf appeared to be installed over existing FRP. Wall finish must be smooth and easily cleanable. [corrective action] Remove the artificial turf.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed a large pot of pineapple salsa placed on work surface to cool down. Per cook, salsa began cooling at 6 PM. Salsa measured at 129F during time of inspection. [corrective action] Use alternative method to rapidly cool down food. Food must be cooled from 135F to 70F within 2 hours and 70F to 41F within the next 4 hours. [correction] Salsa was split to three shallow pans to facilitate more rapid cooling.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Cooking equipment found to extend beyond hood canopy. Current equipment includes a griddle, 4-burner range with oven, and deep fryer. [corrective action] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
EarlierNov 14, 2024Routine inspection85 out of 100 (Green placard)
3 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
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperature : Held in steam table : cooked hot dogs (99F), held inside prep refrigerator : empanadas (60F). Per PIC, Hot dogs were just cooked about 30min ago, . PIC stated Empanadas were delivered about 15min ago and held inside prep refrigerator. Ambient temperature of the refrigerator was measured at 57F. Steam table is not operational, PIC relocated items held in steam table to the flat top grill, PIC stated they have issues with the steam table, sometimes it is not working, they ordered a replacement. Will use flat top grill for hot holding in the menatime. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC relocated PHFs inside the refrigerator.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw pork stored above ready to eat food inside 2 door reach in. [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.
The department's words
K26 Approved thawing methods used; frozen food
Pork being thawed at room temperature in the 3-comp sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
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 Juana, 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
Call Casa Juana
Ask for the manager. Casa Juana 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.
About 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.