At a glance
CleanCleaver food safety systematic review results
What happened?
3problems found
3 problems found · 1 marked critical · Routine county inspection · Feb 11, 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. La Morenita Restaurant got about the same as most. That's from the last routine visit, on Jan 13, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about La Morenita Restaurant?
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
- Cooked food not cooled in time K09How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Morenita Restaurant's team
Is this your place?
Welcome, La Morenita Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim La Morenita Restaurant 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 Morenita RestaurantWe'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: “At the steam table, measured pinto beans at 127F and refried beans at 125F. Per operator, pinto beans and refried…”
First step: If food is out of range
Then the next one: Cooked food not cooled in time
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 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.
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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 · 3 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 (15 → 13). That takes a team.
Every visit
LatestFeb 11, 2026Routine inspectionGreen placard
This one: Green placard, inspected Feb 11, 2026.
3 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
At the steam table, measured pinto beans at 127F and refried beans at 125F. Per operator, pinto beans and refried beans stored from about 2 hours prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated pinto beans and refried beans at the cookline to 165F and returned to steam table for hot holding. Measured hot water in the steam table at 170F.
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 La Morenita Restaurant? Fix it
Not critical (2)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
By the cookline, on shelving in the area, measured a large container of cooked rice cooling between 115F and 134F. Per operator, cooked rice was prepared an hour prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F and 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator placed rice in bags and fully submerged in ice water to facilitate RAPID cooling. Facility currently does not have an ice machine installed to facilitate cooling and only has bagged ice. Discussed with operator to use baking trays facilitate cooling prior to placement in an ice bath.
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 Morenita Restaurant? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the 3 compartment sink, in the sanitizing compartment, measured quaternary ammonium sanitizer at 100 PPM. [CA] Ensure quaternary ammonium sanitizer is maintained at 200 PPM for proper cleaning and sanitizing of utensils and equipment.
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 Morenita Restaurant? Fix it
EarlierJan 13, 2026Routine inspection87 out of 100 (Green placard)
3 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
At the steam table, measured pinto beans at 130F, refried beans at 118F, and cooked beef at 115F. Per operator, PHFs prepared about 2 hours prior. [CA] Ensure potentially hazardous foods are held hot at 135F and above to prevent bacterial growth. [SA] Operator reheated pinto beans, refried beans, and cooked beef at the cookline, and returned to steam table for hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
In the kitchen area, on the edges of the stainless steel walls and around shelving brackets, observed cracks and crevices. [CA] Ensure all cracks and crevices are sealed to prevent possible harborage of vermin.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
In the walk-in refrigerator, measured multiple stacked bags of cooked rice cooling between 65F and 85F. Per operator, cooked rice was prepared 30 minutes prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F and 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: by adding ice, using an ice bath, separating food into smaller portions, using shallow containers, using ice paddles, and/or using rapid cooling technology. [SA] Operator removed bags of cooked rice from the walk-in refrigerator and placed on top of frozen items in the 2 door reach in freezer to facilitate cooling. Facility currently does not have an ice machine installed to facilitate cooling, and shall use other methods such as shallow containers, and freezers to cool potentially hazardous foods.
EarlierJan 13, 2025Routine inspection85 out of 100 (Green placard)
6 violations listed, 0 marked critical.
Not critical (6)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in refrigerator, observed raw eggs stored above salsa, pico de gallo, and cooked shrimp. In the same area observed raw pork stored next to cooked carnitas. [CA] Ensure raw meat is stored below cooked and ready to eat food. Raw meat shall be stored in the following order from the bottom: raw chicken, raw shelled eggs, raw beef, raw pork, and raw shellfish.
The department's words
K07 Proper hot and cold holding temperatures
In the kitchen area, at the steam table, measured red salsa at 131F and chicken at 131F. Per operator, red salsa and chicken stored for 1.5 hours. [CA] Ensure potentially hazardous foods are held hot at 135F and above. Potentially hazardous foods shall be reheated RAPIDLY to 165F prior to storage in hot holding.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the storage and use of cardboard to line shelving. [CA] Ensure only approved materials and equipment are used within the facility. Remove cardboard to prevent possible harborage of vermin.
The department's words
K01 Demonstration of knowledge; food safety certification
Observed food safety certificate expired as of 2022. [CA] Ensure a valid food safety certificate is obtained and posted within the facility.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
At the 3 compartment sink, measured chlorine sanitizer at 10 PPM. [CA] Ensure food contact surfaces are properly cleaned and sanitized using an applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer. [COS] Operator added chlorine sanitizer and remeasured at 100 PPM.
Show 1 more
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
In the kitchen area, observed FRP panels and stainless steel panels peeling from the wall. In the corridor by the walk-in refrigerator, observed unfinished walls and crevices between FRP panels. [CA] Ensure walls are properly finished and sealed to prevent possible harborage of vermin. Walls shall be smooth, durable, and easily cleanable.
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 Morenita Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Cooked food not cooled in time Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
Call La Morenita Restaurant
Ask for the manager. La Morenita Restaurant 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 Morenita Restaurant?
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.