At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
8 problems found · Routine county inspection · Oct 5, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Freedom Burrito 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 Freedom Burrito?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hood filters need cleaning K38How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- No person in charge on duty K01How 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 Freedom Burrito's team
Is this your place?
Welcome, Freedom Burrito. We'll walk through this together, one item at a time. To log the fixes, claim Freedom Burrito 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 Freedom BurritoWe'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: Hood filters need cleaningThe county found: “Walk-in lighting was very dark. A flashlight was needed to read labels or identify food in areas not immediately…”
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 3-304.14, Food Code 7-201.11, Food Code 4-301.12.
Try it yourself
Fix and log it: Raw food not kept apart from ready-to-eat food
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Top to bottom
From Food Code 3-302.11
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?
Claim Freedom BurritoWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (2 routine).
Every visit
LatestOct 5, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Oct 5, 2026.
8 violations listed, 0 marked critical.
Not critical (8)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Walk-in lighting was very dark. A flashlight was needed to read labels or identify food in areas not immediately under the light bulb. [CA] Maintain lighting in all food prep/storage areas sufficient to illuminate the walk-in (i.e. at least 10 foot candles).
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Freedom Burrito? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Multiple items stored uncovered inside of walk-in including 3 trays of beans and pans of various cooked meats. Tub of ice cream inside reach-in freezer was uncovered. [CA] Keep food covered and protected to prevent contamination or adulteration of food. Packaged ice cream and packaged cooked and breaded fish in reach-in freezer is stored in contact with raw packaged fish. [CA] Raw animal products shall be stored below and away from ready-to-eat foods.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Freedom Burrito? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for employees were not available at the time of inspection. [CA] Valid food handler cards for all employees shall be kept on site and readily available for inspection.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Flashing on the walls near stove in back kitchen pulling away from walls. Slight gaps in coving grout where floor tile meets the wall throughout kitchen. Gap in ceiling of dry storage room around sprinkler system. [CA] Seal gaps or holes in walls, floors, and ceilings and maintain these surfaces throughout facility in good condition.
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 Freedom Burrito? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Under counter prep fridge door had damaged door gasket. Cutting board on prep table above was loose and prevented the cover for cold holding from closing fully. [CA] Maintain all equipment in the facility in good repair.
Food Code 4-101.11
How can a restaurant or home fix this?
In CleanCleaver: Look over the equipment; report anything broken
Equipment in good repair
In CleanCleaver: Look over the equipment; report anything broken
Are you Freedom Burrito? Fix it
Show 3 more
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT* Knives being stored in gap between wall and prep counter near back cook line and between cold prep fridge and prep counter near front griddle. [CA] Food contact surfaces shall be stored in a manner where the food contact part of the utensil is protected and maintained free from contamination. [COS] Knives were removed from the gaps and washed and sanitized. *REPEAT* Pressurized cylinders under counter near beverage dispenser were unsecured. [CA] All pressurized cylinders shall be securely fastened to a rigid structure. Handles on scoops inside of bulk bins making contact with bulk foods. [CA] Handles of utensils used to scoop bulk items shall be stored in such a way that prevents contamination of foods. Bowl being used to scoop cooked beans stored inside pan of beans inside walk-in. [CA] Use approved handled utensils for scooping and serving foods and store them in such a way that prevents contamination of foods.
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 Freedom Burrito? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Diced tomatoes in cold holding prep counter measured at 45F. Employee swapped out the tomatoes for new ones which measured 38F. Ambient temperature of the refrigeration unit below measured at 40F. [CA] All potentially hazardous foods shall be held cold at or below 41F. [SA] PIC closed the lid of the pre counter and was instructed to either remove some items from the prep fridge to allow adequate airflow to cool the items in the counter. PIC was made aware that items remaining out of temperature for more than 4 hours must be discarded. Measured the following items in the walk-in: Cooked Beans - 44F Chile Verde - 43 Cooked Beef - 44 During time of inspection employees were walking in and out of walk-in and specialists observed ambient temperature on probe thermometer increased up to 48F every time door was opened. Door curtains were broken off. [CA] All potentially hazardous foods shall be held cold at or below 41F. Make any adjustments to the unit necessary to maintain temperature including replacing door curtains. [SA] PIC turned down the ambient temperature of the walk-in to accommodate for temperature fluctuations and was instructed to continue monitoring the ambient temperature of the fridge and internal temperatures of foods stored within. Ambient temperature initially measured 41F and measured 40F after adjustment.
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 Freedom Burrito? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer concentration in wiping cloth buckets near cook line measured at 25PPM. Per PIC they were swapped out every hour. [CA] Maintain concentration of chlorine sanitizer in wiping cloth buckets at 100PPM
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 Freedom Burrito? Fix it
EarlierMar 6, 2026Routine 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
Bag of cheese observed stacked on top of the prep unit inserts is measured at 54F. [CA] Potentially hazardous foods when cold holding shall be properly stored and held at 41F or below. [COS] Employee relocated the bag of cheese into the reach-in of the food prep unit.
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)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Knife is stored with blade in the crevice between steam table and food prep unit. [CA] Utensils shall be stored in a manner where the food contact part of the utensil is protected and only touches clean surfaces. 2) Pressurized cylinders are not secured. [CA] Pressurized cylinders are not securely fastened to a rigid structure.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the three compartment sink is measured at 114F. [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.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles in the kitchen are not labeled. [CA] Chemical spray bottles used in a food facility shall be labeled to identify it's contents.
EarlierFeb 28, 2025Routine inspection92 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1) Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface. 2) At the prep table, knives are stored with the blade in the crevice between the table and the wall. By the steam table, spread knife is stored with the blade in crevice between the steam table and the food prep unit. [CA] Food contact utensils shall be stored in a manner and location that is clean and sanitized.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lacking chemical test strips to measure sanitizer used in facility. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Chlorine sanitizer in bucket for wiping towels located by the grill is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Spray bottles in the prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.
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 Freedom Burrito, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hood filters need cleaning In CleanCleaver: Hood filters
- Raw food not kept apart from ready-to-eat food Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Hot food below 135°F Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
Call Freedom Burrito
Ask for the manager. Freedom Burrito can only fix what it knows about.
Share this page
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 Freedom Burrito?
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.