At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
10 problems found · 1 marked critical · Routine county inspection · Aug 10, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. La Esquina Colombiana 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 Colombiana?
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: Hands not washed when needed K05How to fixFix it
- Equipment in poor repair K35How to fixFix it
- Restroom not stocked or needs cleaning K43How 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 Colombiana's team
Is this your place?
Welcome, La Esquina Colombiana. We'll walk through this together, one item at a time. To log the fixes, claim La Esquina Colombiana 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 Esquina ColombianaWe'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: Hands not washed when neededThe county found: “Major 1. Food employee wearing gloves cracked raw shell eggs into pan, then proceeded to serve cooked rice without…”
First step: When to wash
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 2-301.14, Food Code 6-301.11, Food Code 4-603.16, Food Code 3-302.11.
Try it yourself
Fix and log it: Hands not washed when needed
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
When to wash
From Food Code 2-301.14
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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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 (3 routine).
Every visit
LatestAug 10, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Aug 10, 2026.
10 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
Major 1. Food employee wearing gloves cracked raw shell eggs into pan, then proceeded to serve cooked rice without washing hands. Minor 2. Employee observed handling raw meat with gloved hands, then proceeded to remove gloves and put new gloves on without washing hands. [CA] After handling raw foods, gloves shall be removed and hands shall be washed prior to putting on new gloves. Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Food employees properly washed hands before replacing gloves. Rice serving utensil was replaced.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
The full guide has 4 more parts. Sign up to open the full guide in the app.
Are you La Esquina Colombiana? Fix it
Not critical (9)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Large gap observed on top of walk in cooler door. [CA] Repair walk in cooler door and maintain in good condition.
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 Colombiana? Fix it
Restroom not stocked or needs cleaning
The department's words
K43 Toilet facilities: properly constructed, supplied, cleaned
In the employee restroom, toilet paper stored outside of dispenser. [CA] Ensure toilet paper is stored within dispenser at all times to prevent contamination.
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.
Are you La Esquina Colombiana? Fix it
Plan review
The department's words
K48 Plan review
Repeat violation: 1) Water heater installed without prior Plan Check approval. 2) Prep sink installed without prior plan check [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at [phone] or www.ehinfo.org to obtain plan check requirements. SUbmit plans by 9/7/26.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
1. Lack of swing spout faucet at 3 comp sink, only sprayer observed. [CA] Provide a swing spout and maintain in good condition. 2. Ice machine waste line extends into floor sink. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an air gap into a floor sink or other approved type of receptor.
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 Colombiana? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine measured above 200ppm in sanitizer bucket. [CA] Maintain chlorine sanitizer solution in sanitizer bucket at 100 ppm.
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 La Esquina Colombiana? Fix it
Show 4 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Food debris observed throughout floor and behind equipment. [CA] Routinely clean and sanitize floors to prevent buildup.
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 Colombiana? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw meat and raw shell eggs stored above ready to eat foods in the walk in 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 La Esquina Colombiana? Fix it
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Multiple wet wiping cloths found stored out of sanitizer bucket. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not being used. (100 ppm - chlorine)
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 Colombiana? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Sack of potatoes stored directly on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Colombiana? Fix it
EarlierApr 3, 2026Routine inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Plan review
The department's words
K48 Plan review
1) Water heater installed without prior Plan Check approval. 2) Prep sink installed without prior plan check [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at [phone] or www.ehinfo.org to obtain plan check requirements. Submit plans by 4/17/26.
EarlierNov 12, 2025Routine inspection81 out of 100 (Green placard)
6 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Major 1) At the 3 compartment sink, water measured at 70F. Minor 2) At the kitchen hand wash sink, preparation sink, janitorial sink, and restroom hand wash sinks: water measured at 70F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Hand washing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds. Note: Operator stated that water heater had turned off. Water heater was turned back on. [SA] Hot water was remeasured at 113F. Operator agreed to monitor water temperature and will be sending verification that water reached 120F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K06 Adequate handwash facilities supplied, accessible
No paper towels or hand soap available at hand wash sink in employee restroom. [CA] Ensure paper towels and hand soap are stocked at all times. [COS] Food employee restocked paper towels and hand soap.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Lack of plugs/stoppers to fill up the 3 compartment warewashing sink. [CA] Plugs/stoppers shall be available to properly fill up the warewashing sink.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed below 3 composition sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Restroom floors are lacking cove base. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Preparation sink installed without prior plan check approval. [CA] Prior to the installation of any new equipment, submittal is required to our Plan Check Department. Contact DEH Plan Check at [phone] or www.ehinfo.org to obtain plan check requirements. Note: Plan check consultation hours are Monday- Friday: 730AM-10AM and afternoon by appointment only at address above.
EarlierNov 15, 2024Follow-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.
EarlierNov 14, 2024Routine inspection70 out of 100 (Red placard)
6 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K06 Adequate handwash facilities supplied, accessible
Handwashing cleanser is not available at the hand sink. Single use sanitary towels are not available at restroom hand sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee provided hand washing cleanser at the hand sink. Employee restocked sanitary towels dispenser at the restroom.
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
The following Potentially Hazardous Foods (PHFs) were measured at improper holding temperatures : Major : Measured between 50F- 52F held at prep surface at room temperature : Rice, raw chicken, raw pork, raw shelled eggs, cooked corn. PIC stated the PHFs are out for diligent prep for about an 1h-1.5h and the rice is cooked and held at room temperature during lunch time than last no longer than 4hours and discarded after. Minor : Measured between 43F-45F held inside the walk in : hot dogs, empanadas, cooked meat, raw shelled eggs. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep (2h). [COS] Employees relocated the PHFs to the walk in and will use small amounts at a time for diligent prep. Rice will be discarded after 4 cumulative hours from when it was taken out of temperature control.
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
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Hot water at the 3-comp and at the hand washing sinks was measured at 83F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks. Facility is hereby closed due to lack of hot water supply.
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)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Chlorine test strips are not available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Additional plumped faucet with a hose below 3-comp sink used to pressure wash dishes is leaking. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Employee are storing raw chicken and raw meat near ready to eat food. [CA] All food shall be separated and protected from cross-contamination. Separate all raw meat or other raw products of animal origin from ready-to-eat food items to prevent cross-contamination.
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 Colombiana, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hands not washed when needed Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Restroom not stocked or needs cleaning Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- 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
- Raw food not kept apart from ready-to-eat food Read the free guide
- Wiping cloths left out of sanitizer Read the free guide
- Food on the floor or under drips Read the free guide
Call La Esquina Colombiana
Ask for the manager. La Esquina Colombiana 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.
Do you work at or run La Esquina Colombiana?
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
- 73 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.