At a glance
CleanCleaver food safety systematic review results
What happened?
80/ 100 · 20 points taken off
6 problems found · 1 marked critical · Routine county inspection · Jun 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Las Cazuelas Taqueria 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 Las Cazuelas 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: Food-contact surfaces not cleaned or sanitized right K14How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How to fixFix it
- Hand sink not ready to use K06How 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 Las Cazuelas Taqueria's team
Is this your place?
Welcome, Las Cazuelas Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Las Cazuelas 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 Las Cazuelas 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: Food-contact surfaces not cleaned or sanitized rightThe county found: “Sanitizer concentration in mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash…”
First step: Clean first, then sanitize
Then the next one: Raw food not kept apart from ready-to-eat food
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 3-302.11, Food Code 2-301.15, Food Code 3-501.13.
Try it yourself
Fix and log it: Food-contact surfaces not cleaned or sanitized right
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Clean first, then sanitize
From Food Code 4-603.16
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 Las Cazuelas 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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestJun 3, 2026Routine inspection80 out of 100 (Green placard)
This one: 80 out of 100 (Green placard), inspected Jun 3, 2026.
6 violations listed, 1 marked critical.
Critical (1)
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 concentration in mechanical dishwasher measured at 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [COS}
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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 Las Cazuelas Taqueria? Fix it
Not critical (5)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw food of animal origin stored above ready to eat food in walk-in 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.
Food Code 3-302.11
How can a restaurant or home fix this?
Top to bottom
- 1. Top: ready-to-eat food (salads, desserts, cut fruit, cooked leftovers, deli meat, cheese, drinks)
- 2. Raw fish and seafood (cooked to 145°F)
- 3. Whole cuts of beef, pork and lamb; raw shell eggs (145°F)
From Food Code 3-302.11
Keep raw meat types apart
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 Las Cazuelas Taqueria? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
Lack of liquid hand cleanser at hand wash station in kitchen/food preparation. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.
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 Las Cazuelas Taqueria? Fix it
The department's words
K07 Proper hot and cold holding temperatures
Raw beef held in drawer refrigerator measured >41F,<135F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
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 Las Cazuelas Taqueria? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Lack of airgap at floor sink and drain lines at beverage machine. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.
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 Las Cazuelas Taqueria? Fix it
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoops in bulk food containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
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 Las Cazuelas Taqueria? Fix it
EarlierNov 12, 2025Routine inspection80 out of 100 (Green placard)
8 violations listed, 0 marked critical.
Not critical (8)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards are not available for review at time of inspection. [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.
Plan review
The department's words
K48 Plan review
Walk-in refrigerator appears to have changed from a refrigerator & Freezer to a walk-in refrigerator. Single door refrigerator added at service area. 2 door refrigerator added at service area. There appears to be a bar/service structure under construction in the patio area. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. Submit plans for newly added equipment within 60 days and receive final approval for added equipment within 180 days
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cutting boards are heavily scored and don't appear to be clean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
The department's words
K07 Proper hot and cold holding temperatures
Raw shrimp held at preparation table measured 49F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Deep container of cooked beans found cooling in walk-in refrigerator. [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.
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Dispenser at hand wash sink has detached from wall. [CA] All food facilities shall provide an operable handwashing station.
The department's words
K26 Approved thawing methods used; frozen food
Frozen meat found thawing under food preparation table. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Wall next to 3 compartment sink is missing tiles/FRP. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
EarlierJun 20, 2025Routine inspection79 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
Raw beef held in drawer refrigerator measured >41F,<135F,<2hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] Per PIC, PHF held for <2hrs. PHF was moved to walk in refrigerator for rapid cooling.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Temporary beverage service area set up on the outside patio. [CA] Food preparation shall be conducted within an approved fully enclosed food facility.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature of drawer refrigerator and standing refrigerator measured above 41F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Do not use these refrigerators for storage of PHF until repaired/replaced. Cardboard used to line shelves in dry storage room. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Plastic shopping/grocery/ “to-go”/garbage bags used in direct contact with food (such as shopping bag to store raw meats) [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. Standing refrigerator added to outside storage shed. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Employee personal effects found stored on preparation table. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage. Unused equipment (fryer) found stored at rear of facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Scoop in bulk food container lacks a handle.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
Food not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Reheating of pork observed in steam table. [CA] Reheating for hot holding shall be done rapidly, and the time the food is between 41°F and 165°F shall not exceed two hours.
Show 1 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxed food stored directly on the floor in kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
EarlierDec 23, 2024Routine inspection94 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Boxed food stored directly on the floor of the walk-in freezer.[CA] Food shall be stored at least 6 inches above the floor to prevent contamination. White crystalline substance held at rear preparation table. is not labeled.[CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. Cooked foods stored uncovered in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Cardboard used to line shelves in rear storage room.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Raw shrimp stored above ready to eat food in standing 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 Las Cazuelas Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hand sink not ready to use Read the free guide
- Hot food below 135°F Read the free guide
- No backflow test on file In CleanCleaver: Backflow device test
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
Call Las Cazuelas Taqueria
Ask for the manager. Las Cazuelas 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 Las Cazuelas 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
- 80 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.