At a glance
CleanCleaver food safety systematic review results
What happened?
90/ 100 · 10 points taken off
4 problems found · Routine county inspection · Dec 3, 2025
Is that a lot?
Most food places here got 2 to 15 points taken off. La Penita Restaurant 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 Penita Restaurant?
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 K45How to fixFix it
- No person in charge on duty K01How to fixFix it
- Equipment in poor repair K35How 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 Penita Restaurant's team
Is this your place?
Welcome, La Penita Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim La Penita 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 Penita 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: Floors, walls or ceilings need cleaning or repairThe county found: “1) Facility is lacking coved base in kitchen area, preparation area, and restroom. 2) Unapproved flooring observed…”
Then the next one: No person in charge on duty
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 4-603.16, Food Code 3-305.11, Food Code 2-304.11.
Try it yourself
Fix and log it: Hand sink not ready to use
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Hand sinks are for hands only
From Food Code 2-301.15
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim La Penita RestaurantWe'll set it up with you. 25 days free.
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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 (25 → 10). That takes a team.
Every visit
LatestDec 3, 2025Routine inspection90 out of 100 (Green placard)
This one: 90 out of 100 (Green placard), inspected Dec 3, 2025.
4 violations listed, 0 marked critical.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1) Facility is lacking coved base in kitchen area, preparation area, and restroom. 2) Unapproved flooring observed in upstairs storage room (linoleum). 3) Sections of walls have exposed conduit lines, are not easily cleanable, heavy staining observed on walls. [CA] Submit plans to our Plan Check Department by 1/5/25. 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.
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 Penita Restaurant? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food safety manager certificate not available for review. Employee food handler certificates not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Food handlers shall maintain a valid food handler certificate. Ensure food safety manager certificates and food handler certificates are available for review at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Worn gasket observed on 2 door upright freezer door. [CA] Replace gasket 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 Penita Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
1) No paper towel dispenser available in the preparation area. [CA] Ensure paper towels are stored in a dispenser at all times to prevent contamination. 2) No hand sink available in the kitchen/preparation area. Bar hand sink not available. Per operator, no food items are handled in bar area. Further evaluation required. [CA] Submit plans to our Plan Check Department by 1/5/25. 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.
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 Penita Restaurant? Fix it
EarlierDec 16, 2024Routine inspection75 out of 100 (Green placard)
10 violations listed, 0 marked critical.
Not critical (10)
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Beans are being cooled in large deep plastic containers. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. 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.
The department's words
K01 Demonstration of knowledge; food safety certification
Manager Food Safety Certificate is expired. [CA] Provide an up to date FSC. Employees food handler cards are expired. [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.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Chlorine concentration is measured at 50ppm at the 3-comp sink during active warewashing. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Open bags of bulk food are stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Store open bulk foods in approved NSF containers with tight fitting lids.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Accumulation of debris on floors and in between equipments, accumulation of grease and dust debris on walls and ceiling. [CA] Walls and/or floors in food preparation area shall be kept clean.
Show 5 more
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Thermometer is not available inside the prep refrigerator. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of the prep refrigeratoris measured at 44F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
The department's words
K07 Proper hot and cold holding temperatures
PHFs (eggs, ground pork, cheese, sliced tomatoes) held inside the prep refrigerator are measured between 43Fand 44F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Open coffee mug on prep table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shelled eggs are stored next to cooked vegetable inside the prep refrigerator. [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.
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 Penita Restaurant, 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
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
Call La Penita Restaurant
Ask for the manager. La Penita Restaurant 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 La Penita 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
- 90 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.