At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Mar 25, 2026
Is that a lot?
Too few food places here for ranges. Colours show points.
Most food places here got 2 to 15 points taken off. El Cielo Bar & Grill got more than most. That's from the last routine visit, on Mar 20, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about El Cielo Bar & Grill?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Plan review K48How 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 Cielo Bar & Grill's team
Is this your place?
Welcome, El Cielo Bar & Grill. We'll walk through this together, one item at a time. To log the fixes, claim El Cielo Bar & Grill first; we check that you run it.
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Follow the steps for each item, with the rule beside it.
Next: Plan reviewThe county found: “The bar has not gone through plan check. Ensure to submit plans to this department within 30 days for the addition of…”
Then the next one.
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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 6-501.111, Food Code 6-501.112, Food Code 4-603.16.
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Under each item here, people see what you fixed, in your words.
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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 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestMar 25, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Mar 25, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
The bar has not gone through plan check. Ensure to submit plans to this department within 30 days for the addition of the bar. Note: The bar has unapproved floors and walls. The bar also lacks a handwash sink, three compartment sink, and any floor sinks. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Please visit our website at www.ehinfo.org for more information on the plan check process. You may also visit our office Monday - Friday from 7:30 am - 10am for help from our plan check desk duty. Plan check desk duty consults are limited to 20 minutes.
EarlierMar 20, 2026Routine inspection38 out of 100 (Red placard)
15 violations listed, 5 marked critical.
Critical (5)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
The only handwash sink in the kitchen area was blocked off. [CA] Ensure to maintain the handwash sink fully stocked with soap and paper towels. Keep unobstructed and easily accessible. [COS] PIC removed the obstructions.
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
K13 Food in good condition, safe, unadulterated
Staff used an unsanitized blender to blend a smoothie for customers. [CA] No employee shall commit any act that may cause the contamination or adulteration of food, food-contact surfaces, or utensils. [COS] While blender was running EH inspector informed kitchen staff of blender not being properly sanitized as there was no chlorine solution made and the dishwasher was in disrepair. Kitchen staff discarded the smoothie. PIC sanitized the blender cup.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Live cockroaches of all life stages were observed in the condenser area of the non ANSI upright white freezer. - Live cockroaches of all life stages were observed near electrical conduit by the dry storage area near the bar. - Dead cockroaches were observed behind clear tape holding a poster in the kitchen. - Dead cockroaches were observed in the ceiling above the heat lamp for to go orders. - A dead cockroach was observed near a hole in the cove base by the undercounter dishwasher. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: [name] 4. Notification: The person in charge during inspection, [name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.
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
1. Dishwasher measured at 0 PPM while actively warewashing. Staff took one of the bowls to serve food prior to EH inspector verifying concentration of sanitizer solution. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Staff to manually wash, rinse, and sanitize dishes. 2. Staff were observed skipping the sanitizing step of warewashing manually. [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. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS] PIC set up a chlorine solution at 100 PPM to sanitize the dishes.
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
1. Rice stored on the counter measured between 120-130F. 2. Ground beef in a pan stored on a shelf above the range measured at 99F. 3. Beef soup measured at 120F on the range with the flame off. 4. Eggs in the upright one door cooler measured at 48F. Per PIC they had been there since the day before. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Rice was reheated to 165F on the griddle. [COS] 2. Ground beef was transferred to a metal hotel pan to cool. [COS] 3. Soup was transferred to a cambro to cool . [COS] 4. Eggs were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The three compartment sink faucet leaks from the handle. [CA] Repair plumbing fixture and maintain in clean and good repair.
The department's words
K26 Approved thawing methods used; frozen food
1. Facility was thawing foods in the prep sink at ambient temperatures. 2. Facility was thawing foods on the drainboard of the three compartment sink. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The floors under the cookline equipment have an accumulation of grease and grime. 2. The wall by the heat lamp for to go orders has the FRP peeling. 3. The cove base near the dishwasher is in disrepair. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The restrooms lack handwash reminder signs for staff. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food was found stored on the floor in the kitchen area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 5 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw eggs were found stored above produce in the one door upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Facility's menu lacks a consumer advisory and warning for menu items served raw or undercooked. [CA] Ensure to provide both a disclosure and reminder for undercooked or raw foods. Disclosure means a written statement that clearly includes either of the following: (1) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “raw-egg Caesar salad,” and “hamburgers (can be cooked to order).” (2) Identification of the animal-derived foods marked by an asterisk denoting a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. (c) “Reminder” means a written statement that identifies the animal-derived foods by an asterisk that denotes a footnote that includes either of the following disclosure statements: (1) Written information regarding the safety of these food items is available upon request. (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Faciltiy has several non ANSI accredited equipment: - 1x one door upright freezer - 1x ninja slushie machine - 1x vevor slushie machine [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for staff are unavailable. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The ceiling tiles around the exhaust hood and the filters have an accumulation of grease. [CA] Ventilation hood filters shall be maintained clean and good repair.
EarlierNov 7, 2024Routine inspection72 out of 100 (Green placard)
10 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
FOUND THE FLANS IN THE COUNTER REFRIGERATOR BY THE BAR AT 56F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. NOTE: THE REFRIGERATOR WAS SET AT A HIGH TEMPERATURE. THE TEMPERATURE WAS LOWERED AND THE REFRIGERATOR IS NOW AT 38F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (9)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
FOUND A CONTAINER WITH RAW CHICKEN STORED ABOVE LETTUCE AND TOMATOES IN THE REACH IN REFRIGERATOR. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED AND READY TO EAT FOOD.
The department's words
K26 Approved thawing methods used; frozen food
FOUND GROUND BEEF THAWED IN STANDING WATER AT THE FOOD PREPARATION SINK. [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 A PART OF A COOKING PROCESS.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE PLASTIC FLAP INSIDE THE ICE MACHINE. [CA] WASH, RINSE AND SANITIZE THIS PART MORE OFTEN. COS
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
FOUND A SMALL DOG IN THE DRY STORAGE ROOM CONTAINING BEER AND SODAS. [CA] ANIMALS PETS ARE NOT ALLOWED TO BE INSIDE A FOOD FACILITY.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
FOUND A CELL PHONE ON THE FOOD PREPARATION COUNTER IN THE KITCHEN AND A FEW BOTTLES OF MEDICINE ON A SHELF IN THE KITCHEN. [CA] STORE PERSONAL ITEMS SEPARATE AND AWAY FROM FOOD STORAGE AND FOOD PREPARATION AREAS. COS
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND OCTOPUS BEING THAWED IN THE 3 COMPARTMENT SINK. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO THAW FOOD USE THE FOOD PREPARATION SINK TO THAW FOOD.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
THE SERVICE REFRIGERATOR IS MISSING THE THERMOMETER. [CA] PROVIDE A THERMOMETER. COS
Permits available
The department's words
K49 Permits available
THE PERMIT TO OPERATE HAS EXPIRED. [CA] PROVIDE A CURRENT PERMIT TO OPERATE.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
FOUND A CONTAINER WITH RICE STORED ON THE FLOOR IN THE KITCHEN. [CA] KEEP FOOD 6 INCHES ABOVE THE FLOOR.
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
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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
- Follow-up inspection
- Result
- 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.