At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · County inspection, Follow-up inspection · Sep 17, 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. Fonda Colombiana got more than most. That's from the last routine visit, on Aug 27, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Fonda Colombiana?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Utensils or dishes stored wet or unwashed K36How 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 Fonda Colombiana's team
Is this your place?
Welcome, Fonda Colombiana. We'll walk through this together, one item at a time. To log the fixes, claim Fonda Colombiana 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 Fonda ColombianaWe'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: Utensils or dishes stored wet or unwashedThe county found: “The gas cylinders in the janitorial sink area was not chained to a secure stand. [CA] To prevent possible accident,…”
Then the next one: Floors, walls or ceilings need cleaning or repair
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 2-301.14, Food Code 6-301.11, Food Code 3-305.11, Food Code 2-301.15.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Fonda ColombianaWe'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.
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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 3 times in the last 12 months (1 routine, 2 follow-up).
Every visit
LatestSep 17, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Sep 17, 2026.
2 violations listed, 0 marked critical.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The gas cylinders in the janitorial sink area was not chained to a secure stand. [CA] To prevent possible accident, please brace it to a secure stand.
Food Code 4-901.11
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Utensils and dishes stored clean and dry
In CleanCleaver: Check a room top to bottom
Are you Fonda Colombiana? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some damaged floor tiles below the equipment stands in the janitorial sink/ [CA] Replace the damaged floor tiles immediately.
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 Fonda Colombiana? Fix it
EarlierSep 2, 2026Follow-up inspectionYellow placard
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
Diced tomato stored on the preparation fridge were measured at 51 oF. [CA] All cold-held food products must be stored at or below 41 OF, and any hot food products at or above 135 OF. If any food products are going to be stored in between these temperatures, a proper time/temperature logs/watch/sticker must be maintained that indicate the time the food product was taken out of the safe temperature, and the time food will be discarded. The chef stored the product on ice bath (SA).
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
K05 Hands clean, properly washed; gloves used properly
Employees working back in the kitchen were observed touching unclean surface and an employee in the front area was observed collect soiled dishes, clean tables, and then serve open food for customers without washing hands in between. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. The employee was told to wash his hands and change his gloves (COS).
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)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Repeated violation: The women's restroom door does not have a self-clothing devise installed. [CA] Install self-clothing devise in the restroom door.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Repeated violation: Drainpipe from the ice machine is connected directly to the sewer line. [CA] To prevent possible contamination, from backup of sewage, drain from utensils which produce water from condensation must drain into a floor sink. Please modify the plumbing system of the ice machine so that it will drain into a floor sink. If the drainage system is not modified, the ice machine may be impounded.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager A couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Repeated violation: There was no functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
Show 2 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Repeated violation: The maximum warm water temperature on the women's restroom handwash sink was measured at 65 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Repeated violation: Part of the janitorial sink's wall has a large opening. [CA] For easy cleaning seal the damaged wall part immediately.
EarlierAug 27, 2026Routine inspection65 out of 100 (Yellow placard)
10 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
The handwash station located back in the kitchen was completely blocked by utensils. [CA] Keep the handwash station easily accessible for employees to wash hand when needed.
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
Food preparation was being conducted on the unclean three compartment warewash sink which was also being used for washing dishes. [CA] Food preparation may only be conducted on a clean preparation sink. Any food contact surface must be properly washed, rinsed, and sanitizer before it is used for food preparation. The chicken was moved into the preparation sink which was used to store big pots (COS).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (8)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The women's restroom door does not have a self-clothing devise installed. [CA] Install self-clothing devise in the restroom door.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
There was no functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager A couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Part of the janitorial sink's wall has a large opening. [CA] For easy cleaning seal the damaged wall part immediately.
Show 3 more
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
The maximum warm water temperature on the women's restroom handwash sink was measured at 65 oF. [CA] Raise the water temperature on the handwash sink to 100 oF immediately.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drainpipe from the ice machine is connected directly to the sewer line. [CA] To prevent possible contamination, from backup of sewage, drain from utensils which produce water from condensation must drain into a floor sink. Please modify the plumbing system of the ice machine so that it will drain into a floor sink. If the drainage system is not modified, the ice machine may be impounded.
The department's words
K07 Proper hot and cold holding temperatures
Cole slaw and meat stored on the preparation fridge were measured between 45 o F and 50 oF. [CA] All cold-held food products must be stored at or below 41 OF, and any hot food products at or above 135 OF. If any food products are going to be stored in between these temperatures, a proper time/temperature logs/watch/sticker must be maintained that indicate the time the food product was taken out of the safe temperature, and the time food will be discarded.
EarlierOct 8, 2025Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
The department's words
K01 Demonstration of knowledge; food safety certification
There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager A couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)
The department's words
K06 Adequate handwash facilities supplied, accessible
The handwash station located back in the kitchen was partially blocked by utensils. [CA] Keep the handwash station easily accessible for employees to wash hand when needed.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Mashed potato was being cooled at room temperature back in the kitchen area. [CA] All potentially hazardous food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours using ice bath, rapid chiller, or smaller portions. Since the chicken were more than two hours in the preparation table, the manager voluntarily condemned and destroyed seven counts of roasted chicken (COS). Cooling of freshly cooked rice, beef stew, and beans was done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
One side the janitorial sink has opening. [CA] For easy cleaning seal the gap immediately.
EarlierFeb 4, 2025Routine inspection85 out of 100 (Green placard)
4 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
Diced tomato and cheese stored on the preparation fridge were measured above 50 OF. The owner said the products were taken from the walk-in cooler an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. She is told to either time code the food products to be used within the next three hour or rapid the product inside the walk-in freezer. She relocates the food products into the walk-in cooler (SA).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
Repeated violation Repeated violation: There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager Couple of the employees do not have food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The has brought an ice machine installed without a floor sink. It is using a pump to dispose drain water accumulated from condensation of the machine. [CA]Drain from the ice machine must be disposed into a floor sink. Please submit plan, specification, and the reason why drain from the ice machine is not discharged into a floor sink to our plan check unit within two weeks. Until the unit is approved by our plan check service, it may not be used to make ice. Please contact our plan check service via email at [email] or telephone number [phone]. Ambient air temperature of one of the preparation fridges located back in the kitchen was measured above 50 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There are some damaged wall and floor patches in the dry storage area, below the sinks in the front counter, and below the three compartment sink located in the kitchen. [CA] Replace the damaged wall and floor patches immediately.
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 Fonda Colombiana, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
Call Fonda Colombiana
Ask for the manager. Fonda Colombiana can only fix what it knows about.
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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 Fonda Colombiana?
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.