At a glance
CleanCleaver food safety systematic review results
What happened?
87/ 100 · 13 points taken off
5 problems found · Routine county inspection · Jun 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Celia's Mexican Restaurant got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Celia's Mexican Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- No menu note about raw or undercooked food K19How to fixFix it
- Hood filters need cleaning K38How to fixFix 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 Celia's Mexican Restaurant's team
Is this your place?
Welcome, Celia's Mexican Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Celia's Mexican 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 Celia's Mexican 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: No menu note about raw or undercooked foodThe county found: “Menu does not indicate which foods that are served raw/undercooked. [CA] Include disclosure of served…”
Then the next one: Hood filters need cleaning
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 2-301.15, Food Code 4-603.16.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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 Celia's Mexican 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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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (37 → 13). That takes a team.
Every visit
LatestJun 23, 2026Routine inspection87 out of 100 (Green placard)
This one: 87 out of 100 (Green placard), inspected Jun 23, 2026.
5 violations listed, 0 marked critical.
Not critical (5)
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu does not indicate which foods that are served raw/undercooked. [CA] Include disclosure of served raw/undercooked on the menu via asterisk to reference reminder statement in foot note.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Grill not fully under ventilation hood at right side of cooks line. A heavy accumulation of grime and soot can be observed at the ceilings above and around the right side of the cooks line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. 2. Lights above food preparation area in room in front of walk in coolers to be uncovered/unshielded. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles. 3. Light bulb at ventilation hood was removed. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.
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 Celia's Mexican Restaurant? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at handwashing sink across from walk in coolers measured at 71F. The hot water line was closed at this time. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
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 Celia's Mexican Restaurant? Fix it
The department's words
K23 No rodents, insects, birds, or animals
6 dead, adult american cockroaches on a glue trap in the dry storage room. No other evidence of vermin activity was observed at this time. It was discussed with the PIC that pest control services are conducted monthly. [CA] The premises of each food facility must be maintained free of vermin. [COS] The glue trap was thrown in the trash.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Celia's Mexican Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the gaskets at the produce walk in cooler and reach in chest freezer in the dry storage room to be damaged/torn. [CA] Replace the gaskets. Maintain equipment in good repair.
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 Celia's Mexican Restaurant? Fix it
EarlierAug 21, 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 13, 2025Routine inspection63 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
In the main cooking/warewashing area: observed the paper towel dispenser was empty. [CA] Keep the paper towel dispenser stocked at all times. [COS] Paper towels were restocked.
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
Inside the small prep unit inserts near the cookline: measured internal temperature of sliced/diced tomatoes and sour cream to be 51F. Ambient temperature of the unit measured 52F. Operator stated the foods had been held in this unit since 10am today (approximately 2 hours prior at the time). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were relocated to a functioning refrigerator.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Inside the walk-in refrigerator: measured internal temperature of red enchilada sauce to be 48 - 51F. Operator stated the sauces had been cooked yesterday. Note: ambient temperature of refrigerator and other foods in the same refrigerator measured 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [COS] Sauce was voluntarily discarded. See VCD form.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Measured hot water at the bar's 3-compartment sink to be 107F. [CA] Provide hot water (120F) at the bar 3-compartment sink.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Observed brown mold-like substance on the metal panel inside the ice machine. [CA] Keep ice machine clean.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The small prep unit in the cooking area was unable to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust unit so that it can keep foods at 41F and below. Do not store potentially hazardous foods inside this unit until it is repaired.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease/food debris on floor behind the cooking equipment, especially left of the deep fryer. [CA] Keep floors clean.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Observed the menu offered tilapia ceviche (operator stated the ceviche is only "cooked" via lime juice and no heat is involved); the menu had the "Reminder" statement, but no disclosure was available. [CA] Provide a disclosure, which clearly indicates WHICH menu items contain raw/undercooked animal products.
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 Celia's Mexican Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Pests seen inside: roaches Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Let Celia's Mexican Restaurant know
Ask for the manager. Celia's Mexican Restaurant can only fix what it knows about.
The department lists no phone for this place.
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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 Celia's Mexican 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
- Routine inspection
- Result
- 87 out of 100 (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.