At a glance
CleanCleaver food safety systematic review results
What happened?
81/ 100 · 19 points taken off
8 problems found · Routine county inspection · Sep 30, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. El Buen Sazon 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 El Buen Sazon?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Food on the floor or under drips K30How to fixFix it
- Pests seen inside: roaches K23How to fixFix it
- Hot food below 135°F K07How 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 El Buen Sazon's team
Is this your place?
Welcome, El Buen Sazon. We'll walk through this together, one item at a time. To log the fixes, claim El Buen Sazon 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 El Buen SazonWe'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 on the floor or under dripsThe county found: “Observed opened bags of food (cinnamon, baking soda) in the dry storage room. [CA] Keep food fully sealed in…”
First step: Where food may never be stored
Then the next one: Pests seen inside: roaches
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 3-305.11, Food Code 6-501.112, Food Code 2-301.15, Food Code 3-304.14.
Try it yourself
Fix and log it: Food on the floor or under drips
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Where food may never be stored
From Food Code 3-305.11
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?
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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.
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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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).
Every visit
LatestSep 30, 2026Routine inspection81 out of 100 (Green placard)
This one: 81 out of 100 (Green placard), inspected Sep 30, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Observed opened bags of food (cinnamon, baking soda) in the dry storage room. [CA] Keep food fully sealed in bags/containers to prevent contamination.
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 El Buen Sazon? Fix it
The department's words
K23 No rodents, insects, birds, or animals
On the floor right of the 3-compartment sink: observed one slow-moving adult cockroach lying on its back. No other evidence of vermin was observed. Per PIC, the facility had just received treatment on Monday (2 days prior). [CA] Keep facility clear of vermin. A follow-up inspection will be conducted to assess compliance.
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 El Buen Sazon? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Inside the left prep unit: measured internal temperatures of pico de gallo, sliced tomatoes, raw shrimp, and raw fish to be 44-45F. Note: Ambient temperature of the unit measured to be 40F after a probe thermometer was left inside for approximately 15 minutes. Inside the refrigerator drawers under the cookline: measured internal temperature of boiled potatoes to be 41 - 45F. Note: PIC stated the drawers had been opened repeatedly since 9am today (approximately 2 hours prior). The temperature display of the unit read 38F approximately 10 minutes later. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust the temperature of the units to accomodate for busy prep times.
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 El Buen Sazon? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed accumulation of grease/food debris on the griddle under the hood. [CA] Keep surfaces clean.
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 El Buen Sazon? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the rear warewashing area: observed a large garbage bin partially obstructing the hand sink. [CA] Do not place objects in front of hand sinks. Hand sinks shall be accessible to make handwashing not only possible, but likely.
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 El Buen Sazon? Fix it
Show 3 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The hand sink next to the warewashing sink was draining slowly. [CA] Repair the sink and maintain it in good working condition. [SA] Employees may use the left "wash" compartment of the 3-compartment sink to wash hands as needed. Note: the hand sink's soap and paper towel dispensers were next to the wash compartment. A follow-up inspection will be conducted. See comments below.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you El Buen Sazon? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
1) Observed soiled wiping cloth stored directly on counter. [CA] When not in use, wiping cloths must be stored in sanitizer solution. 2) Measured quaternary ammonia in the sanitizer bucket next to the cash register to be less than 100ppm. [CA] Store wiping cloths in 200ppm quaternary ammonia, or per manufacturer directions.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Buen Sazon? Fix it
Garbage uncovered or not taken out
The department's words
K42 Garbage & refuse properly disposed; facilities maintained
Observed the dumpster's lid was open. [CA] Keep the dumpster lid closed to prevent vermin harborage.
Food Code 5-501.113
How can a restaurant or home fix this?
Trash cans
- Use lidded, leak-proof cans lined with bags. Keep them away from food and clean dishes.
- Empty them when full and at the end of the day.
- Wash cans outdoors or at the mop sink, never in a food-prep, dish or hand sink. Rinse, sanitize, air-dry, re-line.
- Wash your hands after handling trash.
From Food Code Part 5-5
Keep two separate sets
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
Are you El Buen Sazon? Fix it
EarlierSep 17, 2025Routine inspection91 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Inside the food prep unit insert, cut tomatoes and shredded chicken measured at 45-48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.
The department's words
K23 No rodents, insects, birds, or animals
1) Fly activity observed near the cook line. [CA] Food facility shall be kept free of flies and fly activity. Keep doors closed when not in use. 2) Infestation of ants observed on wall by the cook line and leading into back kitchen. [CA] Eliminate infestation of non disease carrying pests from the facility.
The department's words
K01 Demonstration of knowledge; food safety certification
1) Food safety certificate for mangers is not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available. 2) Food handler cards for employees are not available. [CA] All employees that handle, prepares, or serves food shall have a valid food handler card available within 30 days from their date of hire.
EarlierOct 29, 2024Routine inspection82 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND THE BOTTOM OF THE CUP REFRIGERATOR WITH WATER AND DEBRIS. [CA] KEEP THIS AREA CLEAN AND DRY. WASH, RINSE AND SANITIZE THE CUPS.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND THE MEXICAN RICE IN A PLASTIC GROCERY BAG AT THE HOT HOLDING UNIT. [CA] DO NOT USE GROCERY BAGS TO HOLD FOOD. USE FOOD GRADE BAGS OR CONTAINER.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
FOUND CARDBOARD LINING THE DRY STORAGE SHELVES IN THE DRY STORAGE ROOM. [CA] REMOVE THE CARDBOARD.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
FOUND A WIPING CLOTH ON THE FRONT FOOD PREPARATION COUNTER. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE INSIDE WHITE PLASTIC FLAP OF THE ICE MACHINE. [CA] CLEAN THIS PART MORE OFTEN.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND THE PAINT ON THE CEILING BY THE ICE MACHINE CHIPPING OFF. [CA] REPAIR THE PAINT.
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 El Buen Sazon, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food on the floor or under drips Read the free guide
- Pests seen inside: roaches Read the free guide
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Hand sink not ready to use Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Wiping cloths left out of sanitizer Read the free guide
- Garbage uncovered or not taken out Read the free guide
Call El Buen Sazon
Ask for the manager. El Buen Sazon can only fix what it knows about.
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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 El Buen Sazon?
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
- 81 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.