At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Jul 17, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. El Cabron Kitchen And Cantina 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 Cabron Kitchen And Cantina?
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: Cooked food not cooled in time K09How to fixFix it
- Dish sink or dish machine not set up right K34How to fixFix it
- Pests seen inside: 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 El Cabron Kitchen And Cantina's team
Is this your place?
Welcome, El Cabron Kitchen And Cantina. We'll walk through this together, one item at a time. To log the fixes, claim El Cabron Kitchen And Cantina 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 Cabron Kitchen And CantinaWe'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: Cooked food not cooled in timeThe county found: “Beef birria in the walk in cooler was measured between 45-53F. Per staff, they placed it into the walk in cooler…”
First step: If you miss a stage
Then the next one: Dish sink or dish machine not set up right
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 6-501.112, Food Code 4-603.16, Food Code 2-301.15.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (19 → 18). That takes a team.
Every visit
LatestJul 17, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Jul 17, 2026.
5 violations listed, 1 marked critical.
Critical (1)
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
Beef birria in the walk in cooler was measured between 45-53F. Per staff, they placed it into the walk in cooler yesterday when self-closing and weren't able to ensure proper cooling procedures for it. [CA] 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. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Birria was 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 3-501.14
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 El Cabron Kitchen And Cantina? Fix it
Not critical (4)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you El Cabron Kitchen And Cantina? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Repeat Violation: Small flies were present in the facility. [CA] Keep the facility free of animals, pests, and vermin.
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 Cabron Kitchen And Cantina? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Repeat Violation: The dishwasher in the bar measured at 0 ppm. No active ware washing was occurring. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Dishes to be sanitized at the kitchen dishwasher.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you El Cabron Kitchen And Cantina? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The bar has an accumulation of debris under the wells and sinks. [CA] Keep the floor of the bar and kitchen clean and in good repair.
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 El Cabron Kitchen And Cantina? Fix it
EarlierJul 16, 2026Routine inspectionGreen placard
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The left handwash station in the kitchen was obstructed and has the paper towel dispenser in disrepair. 2. The right handwash station in the kitchen has the paper towel dispenser in disrepair. [CA] Maintain handwash stations in good repair and provide an operable handwash station. [SA] A roll of paper towels was available.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The exhaust hood was not functioning and resulting in uncomfortbale work conditions for employees. The ambient temperature of the kitchen was measured between 100-102F along the cookline. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. [SA] Facility decided to self-close.
EarlierOct 23, 2025Routine inspection81 out of 100 (Green placard)
5 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
1. Several of the alcohol bottles had small flies in them. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Items were discarded. 2. The ice machine had yellow biological growth on the interior upper panel that was dripping into the ice bin. [CA] Ensure to maintain food contact surfaces of clean and sanitized. [COS] Ice was discarded and machine was cleaned.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The handwash sink near the prep sink lacked paper towels. Note: there is another handwash sink near the cookline. 2. The bar lacked paper towels at the only handwash sink. 3. Three of the 4 restrooms had the paper towel roll placed outside of the dispenser. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] All handwash stations were stocked properly.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
The department's words
K23 No rodents, insects, birds, or animals
Small flies were observed in the bar and the hallway area with the janitorial sink. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The dishwasher in the kitchen and the dishwasher in the bar both measured at 0 ppm. No active ware washing was occurring. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] Three compartment sink was set up to sanitize dishes in the meantime.
EarlierNov 21, 2024Follow-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.
EarlierNov 15, 2024Routine inspection72 out of 100 (Yellow placard)
7 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
1. In the bar area, at the only hand wash sink, there was no soap in the soap dispenser. The soap dispenser broke as staff was filling it with soap. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Repair or replace the soap dispenser. [SA] Staff will wash their hands at the hand wash sink in the back of house next to the cook line. 2. In the back of house area, at the hand wash sink next to the prep sink, there is no paper towel dispenser or paper towels available. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [SA] Staff will wash their hands at the hand wash sink in the back of house next to the cook line. 3. In the back of house area, at the hand sink next to the cook line, there is no guard to prevent possible splash contamination of wastewater into foods being cooked or reheated on the stock pot burner. [CA] Provide a guard spanning the full length of the drainboard of the handwash sink to prevent possible contamination.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the bar area, at the undercounter dish washer, chlorine was measured at 0 PPM while actively washing dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Staff will wash, rinse, and sanitize all dishes either manually or with the use of the upright dishwasher in the back of house.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
1. Facility is using a flat grill outside of the exhaust hood to cook tortillas. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. 2. In the kitchen area, there is a large stock pot burner that is not within 6 inches of the exhaust hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility lacks a consumer advisory for the raw or undercooked items on the menu (ceviche, aguachiles, steak). [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the back of house, at the hand wash sink next to the prep sink, turning on the cold water also turns on the cold water at the prep sink and vice versa. [CA] Repair plumbing fixture and maintain in clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing open foods in the hallway that connects to a different facility. Per change of ownership inspection, only non - Potentially Hazardous Foods in their original packaging may be stored in the hallway. Note: Facility is an empty ware house. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Failure to comply may result in permit condition revoked.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
In the back of house area, at the hand sink next to the prep sink, the hot water does not turn on. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
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 Cabron Kitchen And Cantina, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Pests seen inside: flies Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call El Cabron Kitchen And Cantina
Ask for the manager. El Cabron Kitchen And Cantina can only fix what it knows about.
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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.
Do you work at or run El Cabron Kitchen And Cantina?
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
- 82 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.