At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
1 problem found · 1 marked critical · Routine county inspection · Jun 1, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Iguanas Santa Clara got about the same as most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Iguanas Santa Clara?
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
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 Iguanas Santa Clara's team
Is this your place?
Welcome, Iguanas Santa Clara. We'll walk through this together, one item at a time. To log the fixes, claim Iguanas Santa Clara 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 Iguanas Santa ClaraWe'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: “MAJOR: 1) Horchata measured to be 54F. Per employee horchata containers condensed milk and evaporated milk. No ice…”
First step: If food is out of range
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 6-501.111, Food Code 6-501.112, Food Code 4-603.16, Food Code 3-302.11.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
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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 · 6 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (11 → 8). That takes a team.
Every visit
LatestJun 1, 2026Routine inspection92 out of 100 (Green placard)
This one: 92 out of 100 (Green placard), inspected Jun 1, 2026.
1 violation 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
MAJOR: 1) Horchata measured to be 54F. Per employee horchata containers condensed milk and evaporated milk. No ice observed inside horchata. Per employee ice was in horchata about until about 30 minutes prior. [CA] PHFs shall be kept at 41F and below for cold holding. Facility may use ice bath to keep horchata cold as well as adding ice directly into horchata. [COS] Ice was added to horchata. MINOR: 2) Shrimp and shredded cheese measured to be 46F in drawer under griddle. Per employee he had been cleaning cooler and doors had been opened during cleaning. Ambient temperature did not change during 30 minutes of keeping cooler shut. [CA]Keep PHFs at 41F and below. Ensure cooler can maintain ambient temperature at 41F and below. [COS] Ice was added to shredded cheese bag and to raw shrimp.
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 Iguanas Santa Clara? Fix it
EarlierJan 14, 2026Routine inspection89 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large covered containers of beans observed in 2-door reach in cooler in the back. Beans measured to be 67F and per employee beans were cooked in the last 3 hours. [CA] Cool beans in shallow beans and stir frequently to facilitate cooling. PHFs shall be left uncovered [COS] Beans were reheated to 165F and then cooling was restarted by placing beans into shallow chaffing dishes and placing in ice bath and will be placed into reach in cooler.
The department's words
K13 Food in good condition, safe, unadulterated
Dishwasher observed to wash dishes with soap and warm water and 50ppm chlorine. [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 or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds..
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Gaps observed in ventilation hood filter over cookline. [CA] Filters shall be fitted in the mechanical exhaust ventilation over cooking equipment, provide spacer or correct sized filters.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Flies observed in back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
EarlierSep 4, 2025Follow-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.
EarlierSep 2, 2025Routine inspection81 out of 100 (Yellow placard)
3 violations listed, 2 marked critical.
Critical (2)
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
Dishwasher observed to wash dishes with soap and warm water without sanitizing. [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 or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
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
K07 Proper hot and cold holding temperatures
1) 3-door upright cooler in the back area observed to have: -Eggs at 66F -Salsa fresca at 75F (per chef salsa was prepped within the last 30 minutes) -Broth at 92F (per chef broth was made within the last 1 hour) -Ambeint temperature at 65F. 2) Prep cooler insert by soda machine measured to have: -Chorizo at 92F (per chef chorizo was done cooking within the last 30-15 minutes) -Pooled eggs at 50F. Other items in prep cooler reach in area measured to be less than 41F. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] 1)Upright 3-door cooler was emptied of PHFs. PHFs were placed into 3 door upright meat cooler with ambient temperature of41F. 2) Prep cooler was missing containers to cover the fans of the prep cooler insert. Operator added empty containers to seal up insert portion of prep cooler to keep cold air in.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Large pot of broth observed to be stored in 3 door upright vegetable cooler measuring 92F. Per chef, food was cooked in the last hour [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids and stir frequently.
EarlierApr 17, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Dried bulk foods, such as beans and rice, observed in 3 container bin observer to be missing lid. [CA] Provide tight fitting lids to bulk food containers to protect foods from contamination.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Trays of cooked beans observed to be stacked and cooling inside 3 door reach in cooler. Beans measured to be 64F-72F. Per operator beans were made about 2 hours prior. [CA] When cooling foods ensure foods are unstacked to increase air flow. When cooling foods stir foods frequently to evenly cool foods. [COS] After stirring beans measured to be 69F. Top tray of beans was moved to another shelf inside reach in cooler.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Some floor tiles observed to be cracked. [CA] Repair cracked quarry tiles.
EarlierDec 17, 2024Routine 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
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Nacho cheese measured to be 105F in the center and at 154F on the sides inside steam table. [CA] RTE food from commercially processed, hermetically sealed container may be reheated to >135°F for hot holding. [COS] Nachoes was reheated to 165F on griddle.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Handwash sink measured to be 67F in bathroom. Other handwash sinks have hot water. [CA] Maintain handwash sink at 100F.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Freezer and soda machine observed to be broken. Neither piece of equipment is in use. [CA] Repair equipment.
Permits available
The department's words
K49 Permits available
Facility has a over 3 month delinquent for the annual permit fee. [CA] --48 HOUR NOTICE— Our records indicate this facility is operating without a valid permit and has a delinquent account. Your balance due is $2,153.75. 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 12/19/2029) 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.
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 Iguanas Santa Clara, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
Call Iguanas Santa Clara
Ask for the manager. Iguanas Santa Clara 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 Iguanas Santa Clara?
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
- 92 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.