At a glance
CleanCleaver food safety systematic review results
What happened?
1problem found
1 problem found · 1 marked critical · County inspection, Follow-up inspection · Aug 26, 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 Victoria #2 got more than most. That's from the last routine visit, on Aug 19, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about La Victoria #2?
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: Time as a control not marked or logged K08How 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 Victoria #2's team
Is this your place?
Welcome, La Victoria #2. We'll walk through this together, one item at a time. To log the fixes, claim La Victoria #2 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 Victoria #2We'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: Time as a control not marked or loggedThe county found: “1. Prep station (salsa, cheese, cut tomatoes) were not being time marked. [CA] When time only, rather than time and…”
First step: The 4-hour option
Then the next one.
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 3-501.19, Food Code 3-501.17, Food Code 6-501.112, Food Code 3-305.11.
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
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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.
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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 3 times in the last 12 months (2 routine, 1 follow-up).
Every visit
LatestAug 26, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Aug 26, 2026.
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
1. Prep station (salsa, cheese, cut tomatoes) were not being time marked. [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] Items were in proper holding temperature. Reminded cook that the timer shall be started when removed from temperature control and placed on time control. 2. Breakfast items subject to TPHC were found cooling in the walk in cooler. [CA] PHFs utilizing time as a public health control (TPHC) shall be discarded within 4 hours from the point in time when food is removed from temperature control. [COS] Cook was reminded of TPHC requirements to discard food items after 4 hours. Items were discarded.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.19
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 Victoria #2? Fix it
EarlierAug 19, 2026Routine inspection67 out of 100 (Yellow placard)
9 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1. Repeat Violation: Pico de Gallo, cheese, and salsa in an improper ice bath measured between 48-55F. Per staff it had been on the ice bath for about 30 minutes. 2. PHFs in the walk in cooler measured between 44-50F. Per cook they had been in the walk in cooler for two days. Note: Ambient temperature of the unit was measured twice, each measuring at 44F. Integrated thermometer readout measured at 40F. 3. Repeat Violation: Raw beef on the bottom shelf of the cookline table measured between 50-60F. Per cook, he took it out to cook some portions about 30 minutes prior and hadn't returned the tray to the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to time mark the salsa for discard after 4 hours of removal from temperature control. [COS] 2. PHFs were discarded. See VC&D report. [COS] 3. Raw meat was discarded.
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
Time as a control not marked or logged
The department's words
K08 Time as a public health control; procedures & records
Per Bianca, the kitchen is using TPHC for the breakfast ingredients and pre-portioned salsa bowls. No time markings or written procedures were available. [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. Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). [COS] Written procedures were filled out and approved onsite.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (7)
The department's words
K32 Food properly labeled and honestly presented
Orange sauce bottles lack required information on the labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.
The department's words
K23 No rodents, insects, birds, or animals
Small flies are present in the downstairs storage room. [CA] Maintain the facility free of animals, pests, and vermin.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
The exhaust hood at the main cookline was not functioning. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. [COS] Facility already had a vendor coming out. Vendor fixed the ventilation hood onsite.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeat Violation: In the basement area fried dried chilis were in a cardboard box. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooling cooked vegtables for a salsa were found cooling with a tight plastic wrapping. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.
Show 2 more
The department's words
K01 Demonstration of knowledge; food safety certification
2nd Repeat Violation: There is no food safety certificate available upon request. The posted Food Safety Certificate is for completion of a course and states "This certificate does not replace the Certifies Professional Food Manager Certification". [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The walk in cooler is not maintaing PHFs at 41F or below. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.
EarlierJan 19, 2026Routine inspection84 out of 100 (Green placard)
4 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
1. Pico de Gallo in an improper ice bath measured between 47-50F. Per staff it had been on the ice bath for about 3 hours. 2. Chile verde in the walk in cooler measured between 45-47F. Per cook, it had been in the walk in cooler since last night. Item had yesterday's date marked on it. All other PHFs in the walk in cooler were in appropriate time and temperature relationships. 3. Raw beef on the bottom shelf of the cookline table measured between 50-60F. Per cook, he took it out to cook some portions about 30 minutes prior and hadn't returned the tray to the walk in cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Staff agreed to time mark the salsa for discard after 4 hours of removal from temperature control. [COS] 2. Chile Verde was discarded. See VC&D report. [COS] 3. Raw meat was returned to the walk in cooler for rapid cool down.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
The department's words
K05 Hands clean, properly washed; gloves used properly
Staff were observed picking up a tortillas that fell on the floor, throwing it in the garbage can, and attempt to return to handle food without washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Inspector intervened and instructed staff to wash their hands before returning to handle food.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the basement area fried dried chilis were in a cardboard box. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
EarlierApr 30, 2025Routine inspection76 out of 100 (Green placard)
7 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
1. In the kitchen area, at the cook line, blocked cheese, diced tomatoes, and a chunky salsa were found above 50°F. Per cook, they moved them out of the walk in cooler about 20 minutes prior. 2. In the kitchen area, on the bottom shelf of a prep table, raw beef was measured at 55°F. Per cook, they removed it from the undercounter cooler about 30 minutes prior. 3. In the walk in cooler several food items were found above 41 but less than 50. Ambient air of the cooler was measured at 45. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] 1. Food items were placed on an ice bath. [COS] 2. Beef was moved back to the cooler. [COS] 3. The door of the walk in cooler was kept closed and measured at 40°F about 15 minutes later. Food temperatures began to drop as well.
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)
The department's words
K23 No rodents, insects, birds, or animals
In the basement, in the shared hallway, a dead and dried rodent was observed under a pallet. Note: No food or food related equipment is stored in the area. All food storage is in a room separated by a self closing door. [CA] Clean and sanitize area of dead rodent body.
The department's words
K06 Adequate handwash facilities supplied, accessible
The women's restroom hand washing station automatic paper towel dispenser wasnt working [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] PIC changed the batteries at time of the inspection.
The department's words
K01 Demonstration of knowledge; food safety certification
Repeat Violation: There is no food safety certificate available upon request. The posted Food Safety Certificate is for completion of a course and states "This certificate does not replace the Certifies Professional Food Manager Certification". [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
A large hotel pan of black beans were found cooling at ambient temperature. Beans were measured between 120-150°F. [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. [COS] Staff separated the beans into three shallow hotel pans.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the basement storage area numerous buckets of salsa were found open on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
Show 1 more
The department's words
K32 Food properly labeled and honestly presented
Facility uses animal derived ingredients in menu items branded as "veggie" versions of regular items. [CA] Any food is misbranded if its labeling is false or misleading, if it is offered for sale under the name of another food, or if it is an imitation of another food for which a definition and standard of identity has been established by regulation. Disclose that the rice used in the facility is not vegetarian or denote that "veggie" items are not vegetarian.
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 Victoria #2, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Time as a control not marked or logged Read the free guide
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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.
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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.