At a glance
CleanCleaver food safety systematic review results
What happened?
43/ 100 · 57 points taken off
18 problems found · 3 marked critical · Routine county inspection · Mar 30, 2026
At the routine inspection on Mar 30, 2026. The latest visit, on Aug 26, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Hacienda Parrilla Bar 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 Hacienda Parrilla Bar?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Marked critical: Hot food below 135°F K07How to fixFix it
- Marked critical: Food in poor condition K13How to fixFix it
- Marked critical: Food-contact surfaces not cleaned or sanitized right K14How 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 Hacienda Parrilla Bar's team
Is this your place?
Welcome, Hacienda Parrilla Bar. We'll walk through this together, one item at a time. To log the fixes, claim Hacienda Parrilla Bar 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 Hacienda Parrilla BarWe'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: Hot food below 135°FThe county found: “1. Fries were measured at 77F on the lower shelf of a prep table across the fryer. Per cook, they removed them from…”
First step: If food is out of range
Then the next one: Food in poor condition
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 6-501.111, Food Code 4-603.16, Food Code 3-305.11.
Try it yourself
Fix and log it: Hot food below 135°F
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
If food is out of range
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.
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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 · 8 inspections on record · Last checked Oct 6, 2026
The county visited 7 times in the last 12 months (2 routine, 5 follow-up).
Nice work, Hacienda Parrilla Bar. At the follow-up 15 days later, the county listed no items still open.
You cleared the re-check in 15 days. We're proud of you.
Every visit
LatestAug 26, 2026Follow-up inspection
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.
This one: a follow-up inspection on Aug 26, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Mar 30, 2026: 43 out of 100 (Yellow placard).
EarlierAug 21, 2026Follow-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
Observed a live cockroach on the table near utensil storage. Observed a dead cockroach in the walk in cooler on the floor and on the table near the coffee items. [CA] Take effective measures to eliminate the roaches from inside the facility. Facility must remain closed until permission from this department is given to reopen.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 19, 2026Follow-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
FOUND 2 DEAD COCKROACHES INSIDE THE ICE MACHINE OVER THE ICE. [CA] REMOVE THE COCKROACHES, CLEAN AND SANITIZE THE INTERIOR ICE MACHINE. FOUND 1 DEAD COCKROACH INSIDE THE ICE BOX AT THE BAR. [CA] REMOVE THE COCKROACH, CLEAN AND SANITIZE THE INTERIOR ICE MACHINE.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierAug 14, 2026Follow-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
1. Observed Vermin: Documented in the following areas: 4 live cockroaches (behind storage racks, on wall above food prep sink, and on glove box holder), approximately 26 dead cockroaches throughout facility, and cockroach feces on walls behind signs. 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 remain closed. [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.
EarlierAug 11, 2026Routine 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
Major violation- Observed several dead cockroaches and 3 live cockroaches. [CA] Take effective measures to eliminate roaches from the facility and clean and sanitize. Cover all holes in the walls and ceiling to help keep them out. Facility must close due to cockroach infestation. Completer required tasks before calling for a reinspection. Do not reopen until permission from this department is given.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
EarlierApr 3, 2026Follow-up inspectionGreen 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.
EarlierMar 30, 2026Routine inspection43 out of 100 (Yellow placard)
18 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Fries were measured at 77F on the lower shelf of a prep table across the fryer. Per cook, they removed them from the fridge about 2 hours ago. 2. Empanadas were measured at 66F on the prep table across the fryer. Per cook, they removed them from the fridge about 2 hours ago. 3. Eggs were measured at 80F on a shelf across the cookline. Per cook, they were delivered about 2 hours ago. 4. Roasted potatoes measured 77F in an upright steam oven that was turned off. Per cook, the potatoes were in the oven all night and the oven was on when they came in the morning. 5. Ham and breakfast sausages measured at 50-55F in the drawer cooler at the cookline. Per staff, they restock the drawer cooler every morning around 2 hour prior. 6. Pork belly measured between 120-140F under a heat lamp. Per cook, they cooked them about an hour prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] 1.-3. Fries, eggs, and empanadas were placed on time as a control. Discussed use of TPHC for items. Clarified with PIC, that the empanadas cannot be temperature controlled after cooking if they are being held with time before frying. TPHC guidelines were provided. Also discussed replacing the prep table with a prep cooler to allow for temeprature control of PHFs at the cookline area. [COS] 4. Potatoes were discarded. See VC&D report. Staff could not remember what temperature the oven was set to overnight. [COS] 5. Items were moved to the walk in cooler to rapidly chill. [COS] 6. Pork belly was moved to the steam oven to reheat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Hacienda Parrilla Bar? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Ice was found to be adulterated with a pink biological growth accumulation dripping into the ice bin. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Ice was removed from the ice bin and ice machine was cleaned.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-101.11
How can a restaurant or home fix this?
Reject it if you see
- Frozen food with big ice crystals, frozen liquid in the bottom, or water stains (thawed and refrozen)
- A time-temperature indicator showing it got too warm, even if the food looks fine
- Cans that are swollen, leaking, rusty, deeply dented at the seams, or missing labels
From Food Code 6-501.111
Approved sources only
2 more steps in the full guide Read the free guide
Receiving deliveries
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you Hacienda Parrilla Bar? Fix 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
The soda gun nozzle has an accumulation of black film on it. [CA] Ensure to maintain the food contact surfaces of equipment cleaned and sanitized. [COS] Staff cleaned and sanitized the nozzle.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 4-602.11
How can a restaurant or home fix this?
Clean first, then sanitize
- 1. Scrape off food.
- 2. Wash with detergent and warm water.
- 3. Rinse off the soap (soap weakens sanitizer).
From Food Code 4-603.16
When to clean food-contact surfaces
4 more steps in the full guide Read the free guide
Cleaning vs sanitizing, and sanitizer strengths
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you Hacienda Parrilla Bar? Fix it
Not critical (15)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The gate door to the back entrance has a gap greater than 1/4 inch. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.
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 Hacienda Parrilla Bar? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
1. Facility lacks a probe type 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. 2.The walk in cooler lacks an internal thermometer and the digital thermometer is in disrepair. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hacienda Parrilla Bar? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Several staff are missing food handler cards. Per Juan Carlos, they started working over a month prior. [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.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The sides of the deep fryer have an accumulation of grease and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Hacienda Parrilla Bar? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
1. Facility is storing open bulk foods on the floor of the storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Facility has open bulk foods not in containers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
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 Hacienda Parrilla Bar? Fix it
Show 10 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed residential insecticide cans near the secondary prep sink at the front of house area. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Hacienda Parrilla Bar? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw chicken in a ziplock bag was found stored in the same hotel pan as steaks in the drawer 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.
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 Hacienda Parrilla Bar? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The restroom cove base is detaching from the wall. 2. The FRP is detaching from the wall near the walk in freezer. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
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 Hacienda Parrilla Bar? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The men's room self closer is in disrepair and does not self close. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.
Food Code 6-302.11
How can a restaurant or home fix this?
Check the restroom
- Soap, paper towels or a dryer, toilet paper and warm water at every restroom sink.
- The door closes by itself.
- After the toilet: wash in the restroom, then wash again at the kitchen sink.
From Food Code 6-301.11
Clean it on a schedule
5 more steps in the full guide Read the free guide
Restrooms, mops and rags
The full guide has 5 more parts. Sign up to open the full guide in the app.
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Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Facility has a soft serve machine that is in disrepair. 2. Facility has a Turbofan oven that is in disrepair. [CA] Ensure to maintain equipment clean and in good repair. Repair, replace, remove, or service units. 3. The walk in cooler interior door handle is missing. [CA] Replace, repair, or reinstall the door handle.
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 Hacienda Parrilla Bar? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Both restrooms lack warm water. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Hacienda Parrilla Bar? Fix it
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility's testing materials were expired. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. 2. Facility lacks drain plugs to fill basins of the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
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Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Ceiling tiles around the mechanical ventilation have an accumulation of grease. [CA] Ventilation hood filters shall be maintained clean and good repair. Clean mechanical exhaust hood and/or filters of grease accumulation.
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 Hacienda Parrilla Bar? Fix it
The department's words
K23 No rodents, insects, birds, or animals
A dead oriental cockroach was observed under the ice machine. [CA] Clean and sanitize area of dead cockroaches.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Hacienda Parrilla Bar? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Facility is using small plastic cups as scoops for chimichurri sauce at the prep cooler. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. The ice scooper at the bar ice bin was in direct contact with the ice meant for consumption. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice.
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 Hacienda Parrilla Bar? Fix it
EarlierMar 12, 2025Routine inspection78 out of 100 (Green placard)
7 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee touched face with gloves, without proper handwash, touched the pot on the stove. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee took off gloves, wash hands.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Minor leakage from backflow device from the 1 compartment sink in the back kitchen. [CA] Repair leakage.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Hood was turned off at the beginning of the inspection. Employee was actively cooking without hood on. [CA] Mechanical exhaust ventilation shall be on while cooking is taking place. [COS] Employee turned on hood.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Rice cooking for 1 hour at 73F on the counter with covers. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Debris built up in soda gun nozzle. [CA] Clean and sanitize soda gun nozzle. Chlorine in dishmachine measured at 0ppm. Dishmachine is not actively in used. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. No active warewash [SA] PIC set up 3 compartment sink with 100ppm of chlorine.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Broken floor tile at cookline that may cause water accumulate. [CA] Repair or replace broken floor tile.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing stopper for 3 compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
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 Hacienda Parrilla Bar, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Food in poor condition Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Thermometer missing or reading wrong Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Chemicals unlabeled or stored near food Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Restroom not stocked or needs cleaning Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Dish sink or dish machine not set up right Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Pests seen inside: roaches Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Hacienda Parrilla Bar
Ask for the manager. Hacienda Parrilla Bar can only fix what it knows about.
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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.
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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.