At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
8 problems found · 1 marked critical · Routine county inspection · Apr 8, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. La Victoria got more than most.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about La Victoria?
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
- Equipment in poor repair K35How to fixFix it
- Floors, walls or ceilings need cleaning or repair K45How 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's team
Is this your place?
Welcome, La Victoria. We'll walk through this together, one item at a time. To log the fixes, claim La Victoria 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 VictoriaWe'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: “1. Sliced cheese, salsa, and sliced tomatoes were not in an ice bath at the kitchen area. Items measured between…”
First step: If food is out of range
Then the next one: Equipment in poor repair
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 3-305.11, Food Code 4-301.12, Food Code 6-501.112, Food Code 6-501.111.
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?
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestApr 8, 2026Routine inspection76 out of 100 (Green placard)
This one: 76 out of 100 (Green placard), inspected Apr 8, 2026.
8 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. Sliced cheese, salsa, and sliced tomatoes were not in an ice bath at the kitchen area. Items measured between 50-60F. Per staff, they were in the middle of replacing the melted ice bath but got a rush of people. 2. A hotel pan of chicken was being stored on top of the steam table inserts. Chicken measured at 131F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] An ice bath was made for the line items. [COS] Grilled chicken was moved back to the upright warmer.
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 Victoria? Fix it
Not critical (7)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The paper towel dispenser at the handwash station in the kitchen has the handle broken. [CA] Ensure to maintain equipment in good repair. Repair or replace the dispenser.
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 Victoria? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
The basement area has had the door separating the grease trap and water heater room from the area permitted for dry storage of unopened non PHFs. The water heater and grease trap room has unapproved finishes for food storage and bears gaps/holes in the finishes. [CA] Reinstall the door and seal any gaps.
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 Victoria? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeat Violation: In the outside premises of the facility a black cambro was found containing cooked rice and beans. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Ensure deliveries are left inside the facility. [COS] Staff brought the food inside to hot hold in the cabinet.
Food Code 3-305.11
How can a restaurant or home fix this?
Where food may never be stored
- Keep food at least 6 inches off the floor.
- Never in restrooms, locker or dressing rooms, garbage rooms, or mechanical rooms (furnace, water heater, electrical).
- Never under stairs, or under sewer lines, leaking water lines or fire sprinkler lines.
From Food Code 3-305.11
Top to bottom
3 more steps in the full guide Read the free guide
Fridge and freezer storage order
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you La Victoria? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
1. Staff were observed using the same serving spoon for several different proteins. [CA] Provide a dedicated serving utensil to each food item to prevent risk of cross contamination. 2. The CO2 tank was found unrestrained. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.
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 Victoria? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Nacho cheese was found cooling in the deep pots. Per staff they had been cooling for almost two hours. Cheese was measured between 90-100F. [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 reheated cheese to 165F and restarted the cooling process. Cheese was moved to shallow pans.
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 Victoria? Fix it
Show 2 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks drain plugs for the three compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you La Victoria? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Second Repeat Violation: Facility lacks a Food Safety Certificate. [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. Failure to comply may result in further enforcement actions from this department. The presented certificate is for the completion of the course and not for passing the exam.
EarlierJul 4, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of grease on the side of the cooking equipment. [Corrective Action] Thoroughly clean and maintain clean. Implement a deep cleaning schedule for areas that typically accumulate a lot of grease.
EarlierJul 3, 2025Routine inspection86 out of 100 (Red placard)
4 violations listed, 1 marked critical.
Critical (1)
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: In the kitchen area behind the undercounter cooler under the prep table and under the cold hold refrigeration unit for the salsas and cheese. 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. In the basement dry storage area several flies were observed. [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 (3)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
In the kitchen area there are several grease accumulation areas near the cookline equipment. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
In the basement area there is a leak from one of the pipes that receive waste water through an air gap. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
The restroom hand wash station lacks an employee reminder. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.
EarlierDec 6, 2024Follow-up inspectionGreen placard
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.
EarlierDec 3, 2024Routine inspection65 out of 100 (Yellow placard)
7 violations listed, 3 marked critical.
Critical (3)
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 Violation: In the back of house area, on a prep surface, 3 metal tubs of melted cheese were found cooling and measured at 89°F at around 4:30 pm. Per staff they finished cooking it at 12 pm. [CA] All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Staff VC&D the items. See VC&D report. 2. Minor Violation: In the walk in cooler, on one of the shelves, a vary large plastic tub of chunky salsa was found cooling with the lid on. [CA] Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. [COS] Staff uncovered to facilitate faster cooling. Per staff it had been cooling for about an hour an all ingredients were at room temperature.
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
K13 Food in good condition, safe, unadulterated
In the downstairs basement a bag of rice was found adulterated with small insects. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] Staff discarded the food. See VC&D report. Note: Facility no longer cooks their own rice and beans. Cooked rice and beans are delivered from their Santa Clara St location.
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
1. In the kitchen area, a 1/2 hotel pan of scrambled eggs were found between 89°F - 100°F. Per staff they removed the eggs from the steam table about two hours prior. 2. In the kitchen area, on a shelf under the flat grill, a hotel pan of raw beef was found between 44°F - 49°F. Per kitchen staff they took it out of the walk in cooler around 30 minutes prior. 3. In the kitchen area, near the deep fryers, a bag of french fries were found between 50°F - 54°F. Per staff it had been out for about an hour. 4. REPEAT VIOLATION: In the walk in cooler, on the lowest shelf near the entrance, raw chicken was found at 43°F. [CA] Potentially hazardous foods shall be held at or below 41°F or at or above 135°F. [COS] 1. Staff agreed to place the eggs on Time as a Public Health Control. [COS] 2. Beef was returned to the walk in cooler to rapidly chill. [COS] 3. French Fries were returned to the walk in cooler to rapidly chill. [COS] 4. The door was kept closed for a period of time and temperature dropped. Reorganizing to maintain the chicken further in the walk in cooler to prevent temperature variances is recommended.
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)
The department's words
K01 Demonstration of knowledge; food safety certification
REPEAT VIOLATION: Facility lacks a Food Safety Certificate. [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. Failure to comply may result in further enforcement actions from this department.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the outside premises of the facility a black cambro was found containing cooked rice and beans. Per staff they get deliveries from the East Santa Clara St location and no longer cook them onsite. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. [COS] Staff brought the food inside to hot hold in the cabinet.
The department's words
K06 Adequate handwash facilities supplied, accessible
1. The front of house hand wash sink was observed to be inoperable for proper hand washing due to a lack of hot water. [CA] A fully stocked and operable hand wash station shall be provided at all times. Restore the hot water to the hand sink to provide an operable hand wash station. [SA] Staff are to use the centrally located hand wash station which was fully stocked with soap, paper towels, and both hot and cold water. 2. REPEAT VIOLATION: Major Violation: The only functional hand wash sink was found blocked by a plastic bucket in the basin. [CA] Ensure to maintain all hand wash stations fully stocked, operable, and easily accessible. [COS] Staff removed the obstructions at time of the inspection.
The department's words
K23 No rodents, insects, birds, or animals
In the basement area of the facility there is a missing door that leads to an area where the grease trap is located. In this space several cockroaches of all life stages were observed. No evidence of cockroaches were observed where the food storage is in the basement. [CA] Ensure to maintain the facility free of animals, pests, and vermin. Provide a door to separate the storage areas with approved flooring finishes from the unfinished areas and adequately vermin proof the area.
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, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Food on the floor or under drips Read the free guide
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
- Dish sink or dish machine not set up right Read the free guide
Let La Victoria know
Ask for the manager. La Victoria can only fix what it knows about.
The department lists no phone for this place.
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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.
About 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
- 76 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.