At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jul 23, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Cocina Doña Maria Mexican 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 Cocina Doña Maria 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.
- Marked critical: Food in poor condition K13How to fixFix it
- Food thawed the wrong way K26How to fixFix it
- Pests seen inside: fruit flies K23How 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 Cocina Doña Maria Mexican Restaurant's team
Is this your place?
Welcome, Cocina Doña Maria Mexican Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Cocina Doña Maria 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 Cocina Doña Maria 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: Food in poor conditionThe county found: “Observed a large dead black fly floating in a 5-quart container of corn in the two-door upright cooler to the right of…”
First step: Reject it if you see
Then the next one: Food thawed the wrong way
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 6-501.111, Food Code 3-501.13, Food Code 6-501.112, Food Code 4-603.16.
Try it yourself
Fix and log it: Food in poor condition
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Reject it if you see
From Food Code 6-501.111
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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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.
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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 · 2 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 (33 → 20). That takes a team.
Every visit
LatestJul 23, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jul 23, 2026.
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Observed a large dead black fly floating in a 5-quart container of corn in the two-door upright cooler to the right of the dishwashing area. [CA] Any food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health. [COS] Container of corn was voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cocina Doña Maria Mexican Restaurant? Fix it
Not critical (5)
The department's words
K26 Approved thawing methods used; frozen food
Observed raw, frozen chicken thawing on a cart near the back door. [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.
Food Code 3-501.13
How can a restaurant or home fix this?
4 safe ways
- 1. In the fridge (best): on the bottom shelf in a pan, at 41°F or below. Plan about 1 day per 4–5 pounds.
- 2. Under cold running water: fully covered by water that is 70°F or colder, in a clean sink. Cook right away.
- 3. In the microwave: then cook right away.
- 4. As part of cooking: cook straight from frozen. Allow about 50% more time and probe to the usual temperature.
From Food Code 3-501.13
Never
2 more steps in the full guide Read the free guide
Thawing frozen food
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Cocina Doña Maria Mexican Restaurant? Fix it
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed 4+ flies in the kitchen area. Observed a dead fly in a container of corn. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
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
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Are you Cocina Doña Maria Mexican Restaurant? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of old food and debris underneath refrigeration units in the back storage area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the possible attraction of vermin.
Food Code 6-101.11
How can a restaurant or home fix this?
In CleanCleaver: Sweep and mop
Floors, walls and ceilings clean and in repair
In CleanCleaver: Sweep and mop
Are you Cocina Doña Maria Mexican Restaurant? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Observed knives wedged in between the crevice of prep coolers at the cook-line. [CA] Equipment contacting food shall be stored in a sanitary location. 2. Observed the use of grease-stained cardboard to line shelving at the cook-line. [CA] Discontinue the use of cardboard to line surfaces to prevent the possible harborage of vermin. 3. Observed the use of grocery, to-go, and trash bags to store bread in the left-side prep cooler at the cook-line. [CA] Discontinue the use of to-go bags in direct contact with food.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Cocina Doña Maria Mexican Restaurant? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Raw shell eggs, cooked rice, yogurt, and cheeses measured between 46F and 47F while maintained in the large, two door-upright cooler to the right of the dishwashing area. Ambient of the unit measured 46F via probe. Per staff, ambient of the unit had measured at 41F less than 2 hours prior, and elevated temperature was likely due to frequent opening and closing of the unit. Raw shell eggs measured 49F while overfilled in the upper inserts of the right-side prep cooler at the cook-line. Per staff, eggs stored for 2.5 hours. Green and red individually portioned salsas measured 49F while maintained in the rectangular clear display cooler at the front service area. Ambient of the unit measured 48F via probe. Door observed cracked ajar. Per staff, salsas stored for 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure refrigeration is capable of maintaining potentially hazardous foods at 41F or below. [COS] After leaving the upright unit closed for 20 minutes, ambient measured 41F via probe. After leaving the display cooler closed for 15 minutes, ambient measured 38F via probe. Overfilled raw shelled eggs were relocated to the lower portion of the prep cooler.
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
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Are you Cocina Doña Maria Mexican Restaurant? Fix it
EarlierSep 15, 2025Routine inspection67 out of 100 (Green placard)
12 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 measured at improper holding temperatures: - Pico de gallo, cheese, tomatoes in guacamole (54F-57F) in the upper prep inserts of the left-side prep cooler across from the cook-line. Pico de gallo, cojita cheese, and tomato sauce (52F-56F) in the lower portion of the left-side prep cooler across from the cook-line. Ambient of the unit measured 57F. Per staff, food had been inside of the unit since 9AM this morning (greater than 4 hours elapsed). - Cooked beef (109F) in the steam table across from the cook-line. Per an employee, she had heated it up in the microwave and then forgot about it (2 hours prior), and then placed it into the steam table 15 minutes prior to the arrival of this division. - Cheese, pico de gallo, cut tomatoes in guacamole, raw shell eggs (47F-59F) in the upper inserts of the right-side prep cooler across from the cook-line. Various meats, including carne asade, cooked chicken, carnitas, and cooked shredded beef (44F-45F) in the lower portion of the right-side prep cooler across from the cook-line. Ambient of the unit measured 45F. Per staff, items had been inside of the unit since yesterday. - Cotija cheese, and 4 hotel pans of refried beans (44F-45F) in the sliding glass-door cooler in the back storage area. Per staff, items had been inside of the unit since yesterday. - Flan and salsa (47F) in the glass display cooler facing the dining area. Ambient of the unit measured 47F. Per staff, items had been inside of the unit for longer than 4 hours. [CA] Potentially hazardous foods (PHFs) shall be held at or below 41F, or at or above 135F to prevent the growth of bacteria. [COS] Various PHF's VC&D (cooked beef, carnitas, carne asade, cotija cheese, tomato sauce, flan, etc.). See VC&D report. Other PHF's that had been inside of units and/or not at proper holding temperatures for less than 4 hours were relocated to other, working refrigeration units. Cooked beef in steam table reheated to 165F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (11)
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. Chlorine sanitizer in the three compartment sink measured 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Cutting board observed to have large amounts of black, mold-like build-up. Cutting board maintained on counter while not actively in use. [CA] Replace cutting boards when they become too scored/damaged to be cleaned properly.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe thermometer. [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.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Ambient of the left-side prep unit across from the cook-line measured 57F. Lid of the unit observed to be broken. Ambient of the right-side prep unit across from the cook-line measured 45F. Large amounts of water observed pooling inside. Ambient of the glass, sliding-door cooler in the back measured 45F. Ambient of the glass-door display cooler in the front dining area measured 47F. [CA] Refrigeration must be capable of maintaining PHF's at or below 41F. 2. Knives stored in the crack between the counter and the prep unit. [CA] Equipment contacting food shall be stored in a sanitary location. 3. Foil and cardboard are being used to line various shelves/surfaces. [CA] Discontinue the use of foil/cardboard to line surfaces. Use material that is smooth, durable, and easy to clean, so as to discourage the attraction of vermin. 4. Cup used as scoop in bulk food container. [CA] Discontinue the use of a cup as scoop. Use a scoop with a handle.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Lids of bulk food containers maintained open. [CA] Keep lids closed to prevent potential contamination of food.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoop handle in direct contact with ice in the ice machine. [CA] Keep scoop handle out of ice to prevent contamination.
Show 6 more
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. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Large amount of grease build-up on hood screens above the cook-line. [CA] Clean hood screens regularly to ensure adequate ventilation of heat/grease.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Phones and keys observed to be stored in the prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Chicken measured 60F while cooling a plastic wrapped container in the 2-door upright freezer. Per staff, it had started cooling 2 hours prior. [CA] When cooling PHF's, food shall be left uncovered or loosely covered to allow rapid cooling.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Dry, soiled wiping cloths maintained out on various surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
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 Cocina Doña Maria Mexican Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food in poor condition Read the free guide
- Food thawed the wrong way Read the free guide
- Pests seen inside: fruit flies Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
Call Cocina Doña Maria Mexican Restaurant
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Complain directly to the health department
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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
- Routine inspection
- Result
- 80 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.