At a glance
CleanCleaver food safety systematic review results
What happened?
86/ 100 · 14 points taken off
6 problems found · Routine county inspection · Mar 6, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Como Esta Taqueria 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 Como Esta Taqueria?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hand sink not ready to use K06How to fixFix it
- Cooked food not cooled in time K09How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Como Esta Taqueria's team
Is this your place?
Welcome, Como Esta Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Como Esta Taqueria 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 Como Esta TaqueriaWe'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: Hand sink not ready to useThe county found: “*Repeated Violation* Observed the only handwash sink is adjacent to food preparation table and is not separated by a…”
First step: Hand sinks are for hands only
Then the next one: Cooked food not cooled in time
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 3-304.14.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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 Como Esta TaqueriaWe'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.
25 days free. Cancel anytime.
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).
Every visit
LatestMar 6, 2026Routine inspection86 out of 100 (Green placard)
This one: 86 out of 100 (Green placard), inspected Mar 6, 2026.
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K06 Adequate handwash facilities supplied, accessible
*Repeated Violation* Observed the only handwash sink is adjacent to food preparation table and is not separated by a splashguard. [CA] The handwash sink shall be separated from food preparation counters by a minimum 6" high metal splash guard to prevent contamination.
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 Como Esta Taqueria? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed two metal containers of rice cooling at the preparation sink drain board covered with a lid and measuring 115F at the exterior portions of the container and 145F in the center. The PIC stated the rice started the cooling process approximately 40 minutes prior. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. 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. [COS] The PIC removed the lids and continued stirring the rice to facilitate heat transfer
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Como Esta Taqueria? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
A heavy accumulation of grease on the floors below the stove and deep fryer [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
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 Como Esta Taqueria? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*Repeated Violation* Observed use of aluminum foil to line food storage shelves. The use of durable and easily cleanable products such as cutting boards was discussed at this time. [CA] Discontinue the use of aluminum foil. Surfaces of food preparation and equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained 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 Como Esta Taqueria? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
1. Grease on the sides of the stove, deep fryer, and adjacent two door upright cooler 2. Grime on the back wall of the ice machine [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Como Esta Taqueria? Fix it
Show 1 more
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The deep fryer was observed installed not fully below the ventilation hood at the cooks line. An accumulation of grease was observed on the adjacent two door upright cooler and exterior side of the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood 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 Como Esta Taqueria? Fix it
EarlierMay 27, 2025Routine inspection88 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed accumulation of grease and food debris underneath the cook line. [CA] Walls and floors in food preparation areas shall be routinely cleaned to prevent pest harborage.
The department's words
K07 Proper hot and cold holding temperatures
In the right preparation unit, measured cheese at 45-49F. Per PIC, cheese was transferred to the preparation unit insert 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] PIC to keep the preparation unit lid closed. Cheese insert was relocated and moved away from the adjacent heat lamp.
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the only handwash sink is adjacent to food preparation table and is not separated by a splashguard. [CA] The handwash sink shall be separated from food preparation counters by a minimum 6" high metal splash guard to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed use of aluminum foil to line food storage shelves. [CA] Discontinue the use of aluminum foil. Surfaces of food preparation and equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed soiled wiping cloths stored on food preparation counters. [CA] When not in use, wiping cloths shall be stored in an approved sanitizing concentration.
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 Como Esta Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hand sink not ready to use Read the free guide
- Cooked food not cooled in time Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Como Esta Taqueria
Ask for the manager. Como Esta Taqueria 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 Como Esta Taqueria?
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
- 86 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.