At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 problems found · 1 marked critical · Routine county inspection · Apr 30, 2026
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. La Plaza Market Taqueria got more than most.
Compared with 534 Santa Clara County markets and grocery stores. Each store's last routine inspection counts.
What was found out about La Plaza Market Taqueria?
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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No hot or cold water at a sink K21How 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 Plaza Market Taqueria's team
Is this your place?
Welcome, La Plaza Market Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim La Plaza Market Taqueria 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 Plaza Market TaqueriaWe'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: “Carnitas in the steam table measured at 100F and beef birria in the steam table measured at 110F. Per cook, they were…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 2-301.15, Food Code 6-501.112.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim La Plaza Market TaqueriaWe'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.
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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 (33 → 18). That takes a team.
Every visit
LatestApr 30, 2026Routine inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Apr 30, 2026.
5 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
Carnitas in the steam table measured at 100F and beef birria in the steam table measured at 110F. Per cook, they were placed there 2 hours and 1.5 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager discarded the carnitas due to quality issues and had the beef birria reheated to 165F.
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 Plaza Market Taqueria? Fix it
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Facility is storing knives behind the prep table in the back of house area. [CA] Ensure to store knives on a clean surface.
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 Plaza Market Taqueria? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Water at the restroom handwash sink measured at a maximum of 82F. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you La Plaza Market Taqueria? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Quaternary ammonia solution in the three compartment sink measured at 100 ppm. No active warewashing was taking place. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Manager remade the solution and it measured at 200 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 Plaza Market Taqueria? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The waste drain pipe of the three compartment sink is leaking. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Plaza Market Taqueria? Fix it
EarlierAug 15, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Facility has repaired cove base at the cook line but lacks a 3/8" radius. [CA] Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans, cartons, sacks, or other original shipping containers.
EarlierAug 13, 2025Routine inspection67 out of 100 (Red placard)
7 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Sanitizer solution at the three compartment sink was measured at 0 PPM while actively warewashing. Per staff, they use quaternary ammonia as a sanitizer. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer solution concentration was adjusted and dishes were sanitized.
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
The only handwash station in the facility is inoperable due to the sink not draining. [CA] All food facilities shall provide an operable handwashing station.
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
K23 No rodents, insects, birds, or animals
1. Observed Vermin: Documented in the following areas: - An adult cockroach was found on a piece of meat on the floor under the cookline equipment. - Several live cockroaches were found on a sticky trap under the prep table to the left of the cookline equipment. - Numerous live cockroaches of all life stages were found behind the stainless steel paneling of the cookline equipment on the right near the switches for the hood. - A live adult cockroach on a sticky trap and one outside of the sticky trap were found on top of the light switch. - A dead cockroach was found floating in the wastewater of the only handwash station. - A dead cockroach was found on top of the microwave. - A sticky trap full of cockroaches was found behind the microwave. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, [Name], has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. 2. Second Repeat Violation: Several flies were observed in the back kitchen area and food service areas. [CA] Ensure to maintain the facility free of animals, pests, and vermin.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (4)
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. The corner paneling of the cookline wall is not flush. 2. The bottom of the stainless steel paneling where it meets the tile cove base is in disrepair. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 3. The floor and wall of the cookline area has an accumulation of grease and food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The handwash sink does not drain and will overflow. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. Note: A plumber arrived onsite to fix the drain.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Several of the exhaust hood filters are in disrepair. [CA] Ventilation hood filters shall be maintained clean and good repair.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Repeat Violation: There is a leak at the three compartment sink faucet. [CA] Repair plumbing fixture and maintain in clean and good repair.
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 Plaza Market Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
Call La Plaza Market Taqueria
Ask for the manager. La Plaza Market Taqueria 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 Plaza Market Taqueria?
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
- 82 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.