At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · County inspection, Follow-up inspection · Feb 5, 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 Muchacho Alegre Restaurant got more than most. That's from the last routine visit, on Feb 2, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about El Muchacho Alegre Restaurant?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Permits available K49How 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 Muchacho Alegre Restaurant's team
Is this your place?
Welcome, El Muchacho Alegre Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim El Muchacho Alegre Restaurant first; we check that you run it.
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This is my place: claim El Muchacho Alegre 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: Permits availableThe county found: “At time of follow-up inspection, permit fee had not been paid. [CA] A food facility shall not be open for business…”
Then the next one.
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 4-603.16, Food Code 3-302.11.
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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 · 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
LatestFeb 5, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Feb 5, 2026.
1 violation listed, 0 marked critical.
Not critical (1)
Permits available
The department's words
K49 Permits available
At time of follow-up inspection, permit fee had not been paid. [CA] A food facility shall not be open for business without a valid health permit. CEASE AND DESIST ALL ACTIVITIES. A permit shall be issued by this department when investigation has determined that the proposed facility and its method of operation meets the specifications of the approved plans or conforms to the requirements set forth by this department. Please contact local health department at [phone] to obtain a valid health permit. [COS] Payment was made at time of follow-up inspection. Receipt# 3915051128
EarlierFeb 2, 2026Routine inspection74 out of 100 (Yellow placard)
6 violations listed, 2 marked critical.
Critical (2)
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
Container of cooked carnitas maintained inside the walk-in refrigerator measured at 54F. Manager stated that the meat was prepared three-days prior and had not been removed from the refrigerator since. Plastic container of cooked menudo maintained inside the walk-in refrigerator measured at 45F. Manager stated that the item was prepared the day before. Container of cooked carne asada cooling inside the preparation refrigerator kept covered. Item measured at 145F and had not yet reached cooling temperature. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 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. *Discontinue cooling PHF items inside the preparation refrigerator to prevent raising ambient temperature inside refrigerator. [COS] Cooked carnitas and menudo were VC&D due to improper cooling. Container of carne asada was placed on ice bath to expedite cooling process.
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
K06 Adequate handwash facilities supplied, accessible
Hand wash station at the front service area by the cook line lacked paper towels and hand soap. Hand wash station in the back of the kitchen by the three-compartment sink lacked paper towels. Hand wash station inside the restroom lacked paper towels. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Warm water, hand soap, and paper towels shall be readily available and easily accessible at all times. [SA] Napkins were provided at all hand wash stations. Large squeeze bottle of hand soap was provided at all sinks.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Plates (for rice) and to-go cups (for soups/sauces) were observed used as scoops for food. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
The department's words
K01 Demonstration of knowledge; food safety certification
Employee's three-year food handler card unavailable for review. [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. Food safety certifications shall be readily available for review upon request.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
New menu provided containers items that are served raw and/or undercooked. Menu lacks consumer advisory and disclosure. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
Permits available
The department's words
K49 Permits available
--48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $ 1,975.00. Payment must be made immediately to DEH at the address at the top of this report or via our website at www.Ehinfo.org. A facility that submits payment of the outstanding balance within 48 hours (2 business days) of this notice will be issued and mailed an operating permit by this department. Failure to comply within 48 hours will result in facility closure and additional enforcement, including but not limited to reinspection(s) and additional cost recovery fees. A facility found to be in continued operation without a permit may incur a penalty of three (3) times the operating permit fee, and fee(s) for re-inspection(s) charged at the current hourly rate approved by the Santa Clara County Board of Supervisors. Penalties and fees incurred due to enforcement activities must be paid in full prior to the issuance of an operating permit. **** - Facility is operating under a new Facility name: El Boss. - Manager stated that the owner is still the same. **** Submit written request to Environmental Health to update facility name. Owner shall submit business tax license indicating that ownership has not changed and that facility is operating under a new DBA. **** If facility is operating under new ownership, new owners is to submit permit application within 48-hours.
EarlierMay 21, 2025Routine inspection75 out of 100 (Green placard)
8 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
Both hand wash stations in the front kitchen and ware wash area lacked paper towels and hand soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Paper towels shall be stored inside the dispenser to prevent potential contamination. [COS] Squeeze bottle hand soap and paper towel rolls were provided.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K01 Demonstration of knowledge; food safety certification
Five-year Food Safety Certified (FSC) manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. ** Repeat violation. Maintain FSC at facility for review at all times. Only one employee food handler card was available for reivew. [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.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Heavy accumulation of food debris and grime observed in the following areas : - On floors underneath the food preparation refrigerators, steam table, preparation table, and cook line at the front service area. - On floor underneath the three-compartment sink - On walls between the hand wash sink and three-compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy accumulation of grime observed on refrigerator door handles, equipment surfaces at the preparation line (rice cooker, preparation refrigerators), and metal shelving maintained inside the walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Pick growth like matter observed on the plastic white battle inside the ice machine. Soiled surface was not in contact with consumable ice. [CA] Clean, sanitize, and maintain ice machine.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Ice scoops maintained with handle in direct contact with consumable ice inside the ice machine as well as the small Igloo ice chest in front of the cash register. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed metal bowl used as scoop and maintained inside soup pot. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food.
Show 2 more
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
Menu lacks consumer advisory and disclosure statement for oysters that are served raw or undercooked. [CA] Consumer advisory shall be provided on menus, brochures, deli case, label statements, table tents, placards, or other effective written means with a disclosure and reminder. (1) Disclosure: clearly written statement that includes either a description of the animal-derived foods, such as “oysters on the half shell (raw oysters), or identification of animal derived foods marked by an asterisk (*) directing to a footnote that items are served raw or undercooked, or contain raw or undercooked ingredients (2) Reminder: clearly written statement that identifies animal-derived foods by asterik that marks a food note includes one of the following: "Written information regarding the safety of these food items is available upon request " or "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness, especially if you have certain medical conditions.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed plastic bag of raw ground meat with various holes stored above ready-to-eat bread inside the food preparation refrigerator closes to the griddle. [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. Observed whole raw frozen tilapia maintained direct on top of cardboard box inside the two-door upright freezer in the back kitchen. [CA] All food shall be separated and protected from possible contamination. Separate and protect food using food grade containers and or wraps.
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 Muchacho Alegre Restaurant, you can:
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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 Muchacho Alegre Restaurant?
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
- 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.