At a glance
CleanCleaver food safety systematic review results
What happened?
75/ 100 · 25 points taken off
9 problems found · 1 marked critical · Routine county inspection · Mar 11, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. La Esquina 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 La Esquina?
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: Cooked food not cooled in time K09How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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 Esquina's team
Is this your place?
Welcome, La Esquina. We'll walk through this together, one item at a time. To log the fixes, claim La Esquina 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 EsquinaWe'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: Cooked food not cooled in timeThe county found: “In the walk in cooler, frijoles in deep metal container measured at 45F. Per Manager, friojles were cooked then cooled…”
First step: If you miss a stage
Then the next one: Equipment in poor 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 3-305.11, Food Code 3-304.14, Food Code 6-501.112, Food Code 6-501.111.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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 · 3 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 (46 → 25). That takes a team.
Every visit
LatestMar 11, 2026Routine inspection75 out of 100 (Green placard)
This one: 75 out of 100 (Green placard), inspected Mar 11, 2026.
9 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
In the walk in cooler, frijoles in deep metal container measured at 45F. Per Manager, friojles were cooked then cooled down last night. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: Frijoles voluntarily discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
How can a restaurant or home fix this?
If you miss a stage
- Missed stage 1 (not 70°F by 2 hours): reheat to 165°F and start over, or throw it out.
- Missed stage 2 (not 41°F by 6 hours): throw it out.
How to cool fast
3 more steps in the full guide Read the free guide
Cooling food in two stages
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you La Esquina? Fix it
Not critical (8)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Bowls used as scoops in bulk storage dry food. [CA]: Discontinue storage of handle-less food equipment not approved for use as scoops. Provide food-grade scoops with handles for scooping. Propane gas tank stored at back storage area. [CA]: Propane gas tank is not an approved equipment. Remove unapproved equipment from facility.
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 La Esquina? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATIONS* 1. Accumulation of grease and debris on floor underneath equipment at front cook line. [CA]: Clean noted area. Maintain floors clean. 2. Hole on floor observed near chest freezer. [CA]: Repair hole. Maintain floors in good condition.
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 La Esquina? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Tub of chips stored directly on the floor at cook line. No contamination at the time of inspection. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks) [COS]: Tub of chips relocated off the floor.
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 La Esquina? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop handles within bulk storage dry food items such as sugar were in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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 La Esquina? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you La Esquina? Fix it
Show 3 more
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Mop sink's hot and cold water valves in disrepair. [CA]: Repair valves and maintain in good condition.
Food Code 5-205.15
How can a restaurant or home fix this?
In CleanCleaver: Backflow device test
Backflow test on file
In CleanCleaver: Backflow device test
Are you La Esquina? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Entry door propped open throughout inspection. No active delivery. [CA]: Facility shall be fully enclosed.
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 La Esquina? Fix it
The department's words
K23 No rodents, insects, birds, or animals
Old rodent droppings observed on floor underneath deep fryer. Per Manager, Terminix comes once/week. Most recent pest control report provided from august 2025. Proof of pest control invoice for service on 02/13/26 provided. Glue traps observed no activity. No other evidence of vermin found after thorough inspection of facility. [CA]: The premises of each food facility must be maintained free of vermin. Eliminate evidence of vermin in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin. Maintain pest control service report available upon request.
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 La Esquina? Fix it
EarlierJun 13, 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.
EarlierJun 11, 2025Routine inspection54 out of 100 (Yellow placard)
15 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
At the back storage area, a dead fly was found in bulk sugar container. [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]: Staff voluntarily discarded sugar.
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
*REPEAT VIOLATION* 1. The only hand sink at the front prep area did not have single use towels in dispenser. 2. The only hand sink at the back prep area did not have single use towels in dispenser. [CA]: Dispensers at hand sink stations must remain supplied with hand soap and single use towels at all times to facilitate proper hand washing. [COS]: Staff placed single use towels in dispensers.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (13)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Several food items (sugar, flour, salt, nachos, etc) are stored without lid or protection from contamination. [CA]: Ensure unpackaged food is protected from contamination (overhead and general) during preparation, storage or display by use of lids, labeled containers, display cases, plastic wrap or dispensers.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
*REPEAT VIOLATION8 Raw items such as raw shell eggs and raw meat stored on shelf above ready to eat food in walk in cooler. [CA]: Properly store raw shell eggs beneath and raw meat items separate from ready to eat food
The department's words
K05 Hands clean, properly washed; gloves used properly
*REPEAT VIOLATION* Manager cleaned front hand sink with gloves on then washed hands with gloves on. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed Manager to remove gloves then properly wash hands prior to donning on new gloves.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Employee restroom does not have adequate lighting. [CA]: Provide adequate lighting at employee restroom.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing testing equipment for Chlorine sanitizer. [CA]: Testing equipment and materials (for ex: test strip) shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Show 8 more
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Soiled wet wiping cloths stored on work surfaces without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.
The department's words
K01 Demonstration of knowledge; food safety certification
Missing and expired food handler certificates. [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
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
A can of Raid pest repellent was stored at the back prep area. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.
No menu note about raw or undercooked food
The department's words
K19 Consumer advisory for raw or undercooked foods
*REPEAT VIOLATION* The facility offers undercooked eggs on their menu and no consumer advisory is present. [CA]: Provide a consumer advisory disclosure and reminder for all food items that can be ordered raw or undercooked.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
*REPEAT VIOLATION* 1. Accumulation of grease and debris on floors at front cook line. [CA]: Clean noted area. Maintain floors clean. 2. Hole on floor observed near chest freezer. [CA]: Repair hole. Maintain floors in good condition.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
*REPEAT VIOLATION* Per Manager, front prep line cooler is not cold holding Potentially Hazardous Food at 41F or below. Ice bath is setup on the prep top of the unit as a temporary option. Ambient temp measure at 55F. [CA]: All cooling units shall be abe to cold hold PHFs at 41F or below.
The department's words
K32 Food properly labeled and honestly presented
Food container of white powder food product missing label with common food name. [CA]: Ensure containers of food items that cannot be easily identified are labeled with the common name.
The department's words
K23 No rodents, insects, birds, or animals
*REPEAT VIOLATION* 3 cockroaches on glue trap at the back prep area observed. No other activities found after thorough inspection of facility. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
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 Esquina, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Wiping cloths left out of sanitizer Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Pests seen inside: droppings Read the free guide
Call La Esquina
Ask for the manager. La Esquina 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.
About 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
- 75 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.