At a glance
CleanCleaver food safety systematic review results
What happened?
92/ 100 · 8 points taken off
3 problems found · Routine county inspection · Dec 3, 2025
At the routine inspection on Dec 3, 2025. The latest visit, on Feb 2, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most markets and grocery stores here got 2 to 13 points taken off. La Plaza Market - Taqueria got about the same as 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.
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Time as a control not marked or logged K08How to fixFix it
- No person in charge on duty K01How 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: Utensils or dishes stored wet or unwashedThe county found: “Scoops are stored in container with stagnant water, water measures 82F. [CA] Utensils shall be stored in a container…”
Then the next one: Time as a control not marked or logged
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 3-501.19, Food Code 2-301.14, Food Code 3-302.11.
Try it yourself
Fix and log it: Time as a control not marked or logged
A practice run. Nothing is saved. Tap each step when it's done.
0 of 4 done
The 4-hour option
From Food Code 3-501.19
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 4 times in the last 12 months (2 routine, 2 follow-up).
Nice work, La Plaza Market - Taqueria. At the follow-up ten days later, the county listed no items still open.
You cleared the re-check in ten days. We're proud of you.
Every visit
LatestFeb 2, 2026Follow-up inspection
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.
This one: a follow-up inspection on Feb 2, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Dec 3, 2025: 92 out of 100 (Green placard).
EarlierJan 28, 2026Follow-up inspectionYellow placard
3 violations listed, 2 marked critical.
Critical (2)
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
1. MAJOR - REPEAT VIOLATION Measured cooked rice in separate plastic bags with knot between 79F - 84F inside the walk-in cooler ; per PIC rice was cooked and cooled more than 3 hours ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. 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. [COS] rice was voluntarily discarded, see VC&D. - Discussed with manager and staff to not cool rice inside plastic bags, cool in large tub without lid inside walk-in cooler. 2. MINOR Cooked beans cooling inside tall plastic container with lid inside the walk-in cooler for 1 hour; temperature of beans 97F - 101F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [CA] When cooling PHF's, stir frequently to facilitate rapid cooling. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. [SA] Bean container was relocated to food prep sink in an ice bath to cool.
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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
REPEAT VIOLATION 0.0 ppm quaternary ammonium measured at 3 comp sink during active ware washing. Sanitizer chemical hose not working at time of inspection. [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 manually added quat sanitizer in 3rd basin and measured 200 ppm quat.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
Cooked birria has temperature of 47F; birria is close to walk-in cooler door. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] An ice paddle was used to bring down temperature to 41F.
EarlierJan 23, 2026Routine inspectionYellow placard
9 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
MAJOR 1. Observed employee wash large pot at the 3 comp sink with soap and water only. Employee skipped sanitizing step and placed pot to dry. [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] Specialist intervened, provided education and observed employee sanitize pot. MINOR 2. Observed knives with food residue stored in clean knife holder. Knives not being used at time of inspection. [CA] Wash, rinse and sanitize knives after use and store when clean. [SA] Knives were relocated to 3 comp sink. 3. Observed food stains and residue on cutting boards; cutting boards not being used at time of inspection. [CA] Wash, rinse and sanitize cutting boards after use and maintain clean when not in use.
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
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
MAJOR 1. Cooked beans cooling on drain board of food prep sink in deep plastic 18 qt. container; beans measured 94-F - 116F cooling for more than 2 hours. Separate metal medium sized container of refried beans cooling for more than 2 hours; measured beans at 75F; container covered with aluminum foil. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. 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. [COS] see VC & D report Discussed approved cooling procedures. MINOR 2. About 2 lbs of cooked rice are stored in a plastic bag with knot; rice measured betwen 140F - 156F. Per cook, rice was made about 1.5 hour ago. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [CA] Properly store cooling foods in such a way to allow proper air flow. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. 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. [COS] Rice was removed from bags, moved in a wide tub and placed in an ice bath. Discontinue storing hot rice in plastic bags, cool first.
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
Several PHFs measured between 56F - 64F at top well. Per PIC, foods were placed in unit about 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Foods shall be discarded in 3 hours (time stamp created during inspection).
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (6)
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
REPEAT VIOLATION No time stamp/ mark observed for pork meat on vertical broiler. Per PIC, meat has been on vertical broiler for about 3 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] 4 hour mark expired, PIC discarded meat during inspection.
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee working with raw chicken took off gloves and proceeded to place new clean gloves on. [CA] 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] Specialist intervened and directed employee to wash hands at hand sink.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Prepackaged raw chicken is stored directly on top of prepackaged beef inside the grocery store 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. [COS] Raw chicken was relocated to the bottom shelf.
Eating or drinking in a food area
The department's words
K04 Proper eating, tasting, drinking, tobacco use
Observed employee eating in food prep area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. [COS] Employee stopped eating in food prep area.
The department's words
K01 Demonstration of knowledge; food safety certification
Food handlers unable to answer correctly multiple PBIs or demonstrate food safety knowledge practices. Observed food handler card for both employees. [CA] Food safety certified person shall re-train employees about food safety knowledge relative to their tasks.
Show 1 more
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Styrofoam cup is used to scoop chicken seasoning from container. [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. 2. Refrigerated top well is not working, has ambient of 75F. [CA] Repair unit and ensure it is capable of maintaining PHFs at 41F or below. Use 4 hour rule as alternative.
EarlierDec 3, 2025Routine inspection92 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops are stored in container with stagnant water, water measures 82F. [CA] Utensils shall be stored in a container of water at 135°F or above.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
No time stamp observed for meat on vertical broiler. Per manager, meat was placed on vertical broiler about 3 hours ago. Meat measured between 92F - 125F. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Provide a time stamp for meat and discard in 1 hour.
Food Code 3-501.19
How can a restaurant or home fix this?
The 4-hour option
- Start with food at 41°F or below, or 135°F or above.
- Mark the container with the discard time: 4 hours after it left temperature control.
- Cook and serve, serve, or throw it out by that time.
- Throw out any container with no time marked.
From Food Code 3-501.19
The 6-hour option (cold food only)
2 more steps in the full guide Read the free guide
Time as a public health control (the 4-hour rule)
The full guide has 2 more parts. Sign up to open the full guide in the app.
Are you La Plaza Market - Taqueria? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Only 1 food handler card is provided for an employee. [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.
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.
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Time as a control not marked or logged Read the free guide
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
- Follow-up 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.