At a glance
CleanCleaver food safety systematic review results
What happened?
0No problems found
No problems found · Routine county inspection · Aug 8, 2025
Is that a lot?
Too few markets and grocery stores here for ranges. Colours show points.
Most markets and grocery stores here got 2 to 13 points taken off. Gilroy Valley Market Taqueria got more than most. That's from the last routine visit, on Jul 29, 2025.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
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 Gilroy Valley Market Taqueria's team
Is this your place?
Welcome, Gilroy Valley Market Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Gilroy Valley Market Taqueria 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 Gilroy Valley Market TaqueriaWe'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.
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 6-501.112, Food Code 2-301.15, Food Code 3-305.11, Food Code 6-301.11.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Gilroy Valley Market TaqueriaWe'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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CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
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Inspections
From County of Santa Clara Department of Environmental Health · 7 inspections on record · Last checked Oct 6, 2026
The county lists no visits in the last 12 months.
Every visit
LatestAug 8, 2025Routine inspectionGreen placard
This one: Green placard, inspected Aug 8, 2025.
No violations listed in the data.
EarlierAug 6, 2025Follow-up inspectionRed 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.
EarlierAug 4, 2025Follow-up inspectionRed 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.
EarlierAug 1, 2025Follow-up inspectionRed placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
Couple of live cockroaches were observed on the Taqueria's steam table. A live one was also observed on the restroom's handwash station. In addition to these, multiple dead cockroaches were observed on the floor below the counters and below the warewash sink located below the exhaust hood. [CA] Eliminate all insects/rodents from the facility by a legal method. Until the live cockroaches are all eliminated and verified by a district inspector, both the Taqueria and the grocery store shall remain closed. Please contact the district inspector for a follow-up inspection. During a follow-up inspection, no live or dead vermin, indication of the dropping, gnawing, or rat rub marking should be observed. The owner of the facility must provide a pest control company report which indicate what interventions were conducted and observed violations and recommendations. The structural issues including the cracks, crevices, and gaps between the wall and the sinks and the preparation areqa and the walls must be caulk or sealed. To prevent vermin hiding and breading and easy cleaning of the floor area, all food products must remove from the floor and stored on shelves or dunnage racks. Any operational and structural issues that contribute to the vermin infestation must also be addressed.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierJul 30, 2025Follow-up inspectionRed 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.
EarlierJul 29, 2025Routine inspection76 out of 100 (Red placard)
6 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - Adults noted within the kitchen area - Around the walls of the kitchen, around equipment (microwave), on top of containers of food - Dead ones noted around the microwave. - Adults around the grease trap - Note: last pest control report is from 4/23/25. Per PIC, they have ended contractor with pest control and not had a pest control company come into the facility. 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
The department's words
K06 Adequate handwash facilities supplied, accessible
Only hand wash station within the kitchen area has no paper towels within dispenser at the time of inspection. [CA] Hand wash stations must be fully stocked and operational at the time of inspection.
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)
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Grease built up noted on the fan guards at the time of inspection. [CA] Ventilation hood filters shall be maintained clean and good repair.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food noted within the reach in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Restrooms have damaged floor tiles within restrooms. [CA] Repair restrooms accordingly.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Multiple holes noted around the kitchen area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Damaged floor tiles noted in the front of the 3-compartment sink. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable. 3. Grease built up noted around the kitchen area on the walls. [CA] Walls and/or floors in food preparation area shall be kept clean.
EarlierJan 27, 2025Routine inspection81 out of 100 (Green placard)
6 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) Only handwash sink in food preparation area is lacking hand soap and paper towel dispenser observed inoperable. A roll of paper towels is stored on counter next to handwash sink. 2) No paper towels available in restroom. [CA] Ensure hand soap and paper towels are available at all handwash stations at all times. Paper towels shall be stored in paper towel dispensers at all times to prevent contamination. [COS] Operator provided hand soap and paper towels.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1) 3 compartment sink is lacking plugs/stoppers. Facility is using wiping cloths to plug all compartments of warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink. 2) No chlorine sanitizer test strips available. [CA] Provide chlorine sanitizer test strips to measure the sanitization method used during manual warewashing. (100ppm chlorine)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food stored on floor of walk in cooler and walk in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine sanitizer measured at 25ppm in the 3 compartment sink. [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. [COS] Food employee added chlorine to third compartment, chlorine remeasured at 100ppm.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility is lacking a metal probe thermometer. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Aluminum foil is being used to line multiple shelves and cooking equipment. [CA] Discontinue the use of aluminum foil to line shelves/equipment. Surfaces of shelves/equipment shall be easily cleanable.
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 Gilroy Valley Market Taqueria, you can:
Call Gilroy Valley Market Taqueria
Ask for the manager. Gilroy Valley Market Taqueria 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 Gilroy Valley Market Taqueria?
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
- 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.