At a glance
CleanCleaver food safety systematic review results
What happened?
91/ 100 · 9 points taken off
3 problems found · Routine county inspection · Jul 29, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. La Catalana A Traditional Spanish R 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 La Catalana A Traditional Spanish R?
It's fair to care about this. Here's what the county found. Tap any item to see how a kitchen fixes it.
- Hot food below 135°F K07How to fixFix it
- Hand sink not ready to use K06How to fixFix it
- Hands not washed when needed K05How 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 La Catalana A Traditional Spanish R's team
Is this your place?
Welcome, La Catalana A Traditional Spanish R. We'll walk through this together, one item at a time. To log the fixes, claim La Catalana A Traditional Spanish R 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 La Catalana A Traditional Spanish RWe'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: “Potentially hazardous foods, including sausage, lamb, octopus, and beef measured between 43F and 44F while maintained…”
First step: If food is out of range
Then the next one: Hand sink not ready to use
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 2-301.15, Food Code 2-301.14, Food Code 3-304.14, Food Code 6-501.111.
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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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Fewer points taken off than last time (26 → 9). That takes a team.
Every visit
LatestJul 29, 2026Routine inspection91 out of 100 (Green placard)
This one: 91 out of 100 (Green placard), inspected Jul 29, 2026.
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K07 Proper hot and cold holding temperatures
Potentially hazardous foods, including sausage, lamb, octopus, and beef measured between 43F and 44F while maintained inside the prep cooler to the right of the fryer. Per staff, elevated temperature was due to consistent opening and closing of the unit during service. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] PIC turned the temperature of the unit down. After leaving the door closed for approximately 20 minutes, ambient of the unit measured 40F. Continue to monitor using available internal and probe thermometers.
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 La Catalana A Traditional Spanish R? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Hand sink in the kitchen lacked soap in its pump dispenser. Per staff, this sink is seldom used. *Note: Additional, properly stocked hand wash sink located nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [SA] Pump bottle of soap provided. Entirety of wall-mounted hand wash station/sink at the bar is becoming detached from the wall. [CA] Re-secure hand wash station.
Food Code 5-205.11
How can a restaurant or home fix this?
Hand sinks are for hands only
- Wash only at a handwashing sink.
- Never wash hands in the dish sink, a food prep sink, a mop sink, or a drink cooler.
- Never dump drinks, rinse utensils or fill pitchers at the hand sink.
From Food Code 2-301.15
Soap and hand sanitizer
4 more steps in the full guide Read the free guide
Handwashing
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you La Catalana A Traditional Spanish R? Fix it
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee observed handling soiled dishes, than attempted to take clean dishes out of the mechanical dishwasher before being stopped and instructed to wash their hands. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee properly washed their hands.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
4 more steps in the full guide Read the free guide
Handwashing
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Are you La Catalana A Traditional Spanish R? Fix it
EarlierOct 17, 2025Routine inspection74 out of 100 (Green placard)
8 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
*REPEAT VIOLATION* Octopus measured 52F and chipotle sauces (garlic in oil) measured 47F in the upper prep inserts of the prep cooler to the right of the cook-line. Various potentially hazardous foods (lamb, garlic in oil sauces, patties, etc.) measured in the range of 45F-47F in the lower portion of the aforementioned prep cooler. Per staff, some of the items had been prepared the day prior, and some had been prepared today (3 hours prior). Ambient measured 45F. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Some PHF's relocated to working refrigeration units. All other PHF's VC&D into the trash. See VC&D report.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* Wiping cloth sanitizer solution measured 0 ppm chlorine in sanitizer bucket. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
The department's words
K06 Adequate handwash facilities supplied, accessible
*REPEAT VIOLATION* Only handwash sink in the kitchen partially obstructed with a bucket of food placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction removed.
The department's words
K13 Food in good condition, safe, unadulterated
Bottles of wine are being stored in ice that is intended for consumption. [CA] Do not store items (except for the ice scoop) in ice that is intended for consumption.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Ambient of the single-door prep cooler to the right of the cook-line measured 45F. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at 41F or below.
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Employee handled raw meat and attempted to handle peppers and olives before being stopped. [CA] Gloves must be changed and hands must be washed in the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands.
Show 2 more
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shrimp stored above vegetables and ready-to-eat foods in the two door upright 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. Whole cured ham observed to be on display without any coverage or other method of preventing contamination. Per the PIC, the ham is occasionally sliced up for consumer service. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Black mold-like buildup observed on interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize regularly to prevent buildup.
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 La Catalana A Traditional Spanish R, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hand sink not ready to use Read the free guide
- Hands not washed when needed Read the free guide
Call La Catalana A Traditional Spanish R
Ask for the manager. La Catalana A Traditional Spanish R can only fix what it knows about.
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Complain directly to the health department
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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 La Catalana A Traditional Spanish R?
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
- 91 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.