At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · Routine county inspection · Aug 12, 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. Juancho Parrilla got more than most. That's from the last routine visit, on Jun 3, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Juancho Parrilla?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Floors, walls or ceilings need cleaning or repair K44How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How to fixFix it
- Pests seen inside: roaches K23How 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 Juancho Parrilla's team
Is this your place?
Welcome, Juancho Parrilla. We'll walk through this together, one item at a time. To log the fixes, claim Juancho Parrilla 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 Juancho ParrillaWe'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: Floors, walls or ceilings need cleaning or repairThe county found: “The back premises of the facility have an unused oven in the back premises, charcoal, ashes, and a steam…”
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 6-501.112, Food Code 6-301.11, Food Code 4-301.12, Food Code 3-302.11.
Try it yourself
Fix and log it: Pests seen inside: roaches
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
What to do
From Food Code 6-501.112
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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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestAug 12, 2026Routine inspectionGreen placard
This one: Green placard, inspected Aug 12, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
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 back premises of the facility have an unused oven in the back premises, charcoal, ashes, and a steam table/griddle. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish. Remove items from premises within 48 hours.
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 Juancho Parrilla? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. There is a hole in the wall of the closet facing the storage room. [CA] Keep floors, walls, and ceilings of the facility clean and in good repair. Correct within 48 hours. 2. Facility was to install cove base in the restrooms by 8/8/2026 and has failed to do so. [CA] Ensure to install an approved cove base. Submit the material selected to district specialist at [email] within 48 hours.
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 Juancho Parrilla? Fix it
The department's words
K23 No rodents, insects, birds, or animals
1. A few old dead cockroaches on a sticky trap in the expo room near the bar. 2. Old rodent droppings in the water heater closet. Notes: Per Juan, they have a pest control guy, but no documentation was able to be produced. No other evidence of vermin observed. [CA] Clean and sanitize affected areas of old droppings and dead cockroaches. Provide a pest control report for treatment and verification of complete abatement of a previous rodent and cockroach infestation within 24 hours. Ensure the pest control company is licensed to operate in the state of California.
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 Juancho Parrilla? Fix it
EarlierJul 9, 2026Follow-up inspectionGreen placard
12 violations listed, 0 marked critical.
Not critical (12)
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
The urinals in the men's restroom are not flushing. [CA] Toilet facilities shall be maintained clean, sanitary and in good repair. Repair the urinals and ensure they are functioning properly.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Faciltiy lacks testing materials for their choice of sanitizer, chlorine. [CA] Testing equipment and materials shall be provided to measure the applicable sanitization method.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The FRP near the cook line is in disrepair. [CA] The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. Repair the FRP. 2. The existing restrooms have top set rubber cove base. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches. Submit to plan check within 30 days.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Facility has a non-ANSI upright freezer, counter deep fryer, and microwave. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs were found stored over cilantro in the walk in cooler. [CA] All food shall be separated and protected from contamination. A proper refrigeration storage sticker was provided onsite.
Show 7 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Household insecticide was observed in the facility. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Facility lacks a probe type thermometer. [CA] An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Facility is storing food and food related equipment in the two back rooms that were restrooms. They have had the sinks and toilet removed.
The department's words
K13 Food in good condition, safe, unadulterated
Onions were found to be spoiled and harboring flies. [CA] Moldy food shall be removed immediately from use.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There are numerous old pieces of equipment in the back premises. [CA] The premises of each food facility shall be kept clean and free of litter and rubbish.
The department's words
K23 No rodents, insects, birds, or animals
1. Flies were found present in the facility. 2. Dead cockroaches were found near the lockers. [CA] Keep the facility free of animals, pests, and vermin. Remove and sanitize affected area of dead cockroaches.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The men's restroom lacks a handwash reminder sign. [CA] Handwashing signs shall be posted in each toilet room, directing attention to the need to thoroughly wash hands after using the restroom
EarlierJun 3, 2026Routine inspection58 out of 100 (Yellow placard)
11 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
Tomato chunky salsa was measured at 64F in an undercounter cooler. Per PIC, it was made 5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Salsa was discarded.
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
1. Staff were observed skipping the sanitizing step of warewashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] EH Inspector educated staff on proper wasrewash technique and aided setting up a chlorine solution of 100 ppm. Dishes were sanitized for a minimum of 30 seconds in the chlorine solution. 2. The interior of the ice machine has biological growth accumulation. [CA] Clean and sanitize the ice machine.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beans were found cooling in a sealed container in the walk in cooler and measured between 90-100F at 6 pm. Per PIC, they had started cooling at 1:00 pm. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Beans were discarded.
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)
Permits available
The department's words
K49 Permits available
Facility has changed ownerships. The environmental health permit is non-transferable. Per Juan, they have been operating the kitchen for about a month and a half. [CA] Submit a Facility Evaluation application within 48 hours. A 25% late penalty will be applicable 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.
The department's words
K26 Approved thawing methods used; frozen food
Pork was found being thawed in the back alley on a prep table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
Facility has converted the bathroom in the back to dry storage, taking out the handwash station and toilet. [CA] Reinstall the toilet and handwash lavatory.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. The prep sink is being used as a handwash station and lacks a drainboard or adjacent prep table. [CA] All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink. The food preparation sink shall have a drainboard or an adjacent prep table that is at least 18x18 inches. 2. A two door undercounter cooler is not maintaining PHfs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
There is an accumulation of grease and grime on the walls and floors throughout the facility. [CA] Maintain the floors, walls, and ceilings of the facility clean and in good repair.
Show 3 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
1. Facility lacks testing materials for their choice of sanitizer, chlorine. [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 the basins of the warewash sink. Paper towels and plastic were found being used. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
The department's words
K23 No rodents, insects, birds, or animals
Flies are present in the facility. [CA] Maintain the facility free of animals, pests, and vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Facility lacks a food safety certificate. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
EarlierMay 5, 2025Routine inspection88 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1 compartment sink is directly plumbed and without drainboard or table. [CA] The food preparation sink shall have a minimum dimension of 18”x18” and 12” deep with an integral drainboard or adjacent table at least 18”x18.” Food preparation sink shall be indirectly plumbed.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw beef was stored on top of vegetable in walk-in fridge. [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. [COS] PIC relocate items.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Yellow liquid spray bottle is not labeled. Per PIC, liquid is detergent. [CA] Chemicals once removed from original container shall be labeled with common name. [COS] PIC labeled spray bottle.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing thermometer in counter fridges in kitchen. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Goose neck faucet is not operating at 3 compartment sink. Only sprayer is operating. [CA] Repair 3 compartment sink to ensure hot and cold water supply for both goose neck faucet and sprayer.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing stoppers for 3 compartment sinks. PIC used plastic wraps as stopper. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
EarlierMar 11, 2025Routine inspection70 out of 100 (Green placard)
11 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
2 pots of cooked beans in walk-in fridge measured between 46F-50F. Per PIC, beans were cooked last night and cool in walk-in fridge. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC VC&D beans
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (10)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Cold water temperature measured at 93F at 3 compartment sink. Observed employee defrosting chicken with 98F water. (See thawing violation). Employee unable to turned off hot water knob. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Debris and grease built up throughout kitchen area. Pills and personal items (jackets, phone, purse) observed in kitchen near food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Broken fridge door gasket at beverage sliding door fridge in the front. [CA] repair gasket.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Food items were stored on the floor in walk-in freezer. A bucket of cooked pork were stored on the floor at cookline. A bag of raw onion were stored on the floor at the back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Heavy dust built up on fans actively in used in kitchen. [CA] Clean and maintain fans.
Show 5 more
The department's words
K32 Food properly labeled and honestly presented
Prepackaged baked items at cashier area do not have proper label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand wash station was blocked by a bowl. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC relocated bowl and put to 3 compartment sink for warewash.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Several bottles of chemical (Graffiti removal, ant killer spray bottle) were placed near food contact surfaces. [CA] Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.
The department's words
K26 Approved thawing methods used; frozen food
Raw chicken thawing at 98F warm water in 3 compartment sink. [CA] Water temperature shall be under 70°F while thawing food. A bucket of marinated raw chicken was placed on shelf outside walk-in fridge. Per employee, defrosting chicken for tomorrow use. Internal temperature measured at 37F. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Employee relocated chicken to walk-in fridge.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Missing probe thermometer to measured internal temperature of food item. [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.
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 Juancho Parrilla, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Pests seen inside: roaches Read the free guide
Call Juancho Parrilla
Ask for the manager. Juancho Parrilla 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 Juancho Parrilla?
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.