At a glance
CleanCleaver food safety systematic review results
What happened?
83/ 100 · 17 points taken off
4 problems found · 1 marked critical · Routine county inspection · May 26, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. lDONA MARIA MEXICAN RESTAURANT 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 lDONA MARIA MEXICAN RESTAURANT?
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
- No person in charge on duty K01How to fixFix it
- Cooked food not cooled in time K09How 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 lDONA MARIA MEXICAN RESTAURANT's team
Is this your place?
Welcome, lDONA MARIA MEXICAN RESTAURANT. We'll walk through this together, one item at a time. To log the fixes, claim lDONA MARIA MEXICAN RESTAURANT 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 lDONA MARIA MEXICAN RESTAURANTWe'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 compartment with containers soaking measured to have 0ppm chlorine. [CA] Manual sanitization shall be…”
First step: Clean first, then sanitize
Then the next one: No person in charge on duty
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.
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
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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.
Most kitchens get something cited at some point. What people remember is that you fixed it.
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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 (29 → 17). That takes a team.
Every visit
LatestMay 26, 2026Routine inspection83 out of 100 (Green placard)
This one: 83 out of 100 (Green placard), inspected May 26, 2026.
4 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 compartment with containers soaking measured to have 0ppm chlorine. [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] Chlorine was added to 3-comparment sink until 100ppm was reached.
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 lDONA MARIA MEXICAN RESTAURANT? Fix it
Not critical (3)
The department's words
K01 Demonstration of knowledge; food safety certification
2 Food handler cards are expired. [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.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked beef bones measured to be 118F at cooling rack in back room next to coolers. Per operator beef bones were cooked about 1.5 hours prior. [CA] Ensure PHFs can cool from 135F to 70F within the first two hours of cooling. Keep PHFs in small units to more effectively cool PHFs. [COS] Per employee beef was is placed in upright freezer after a few hours on rack and cold enough to move. Employee immediately split tray into 2 portions and moved both portions into top of reach in freezer to continue cooling.
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 lDONA MARIA MEXICAN RESTAURANT? Fix it
The department's words
K07 Proper hot and cold holding temperatures
1)Prep cooler across from cookline measured to have: -Rice at 46F -Chicken at 44F -Shredded chicken at 47F -Pulled pork at 47F -Shredded cheese at 47F -Sour cream at 48F Per employee cooler was stocked today within the last 3 hours around opening at 9:00AM and rice was made today and pulled around 8:00AM to cool. [CA] PHFs shall be kept at 41F and below for cold holding. [COS] Operator moved all PHFs below in reach portion of prep cooler moved to other prep cooler and other upright coolers. PHFs in reach in portion of cooler was put into ice bath to keep cold. 2) Refried beans measured to be 146F internally and 130F externally at edge of pan. [CA] Stir refried beans to ensure beans are reaheated and kept hot evenly. [COS] After stirring the bean meausured to be 139F
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 lDONA MARIA MEXICAN RESTAURANT? Fix it
EarlierJan 14, 2025Follow-up inspectionGreen placard
1 violation listed, 0 marked critical.
Not critical (1)
The department's words
K07 Proper hot and cold holding temperatures
1. Measured container of rice holding at 44F in 3 door reach in at cooks line. 2. Measured a container of tripe holding at 45F in 3 door upright. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.
EarlierJan 9, 2025Routine inspection71 out of 100 (Yellow placard)
5 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
Measured several containers of cooked rice holding between 46F - 52F in 3 door reach in at cooks line. Per operator, PHFs were cooled since yesterday. [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] Operator voluntarily discarded PHFs in trash.
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
1. Found ONLY hand wash station in prep area blocked by container of vegetables. [CA] Ensure hand wash station is accessible at all times. [COS] Operator relocated container. 2. Found mounted paper towel dispenser at ONLY hand wash station in prep area currently inoperable. [CA] Replace battery for mounted paper towel dispenser. [COS] Operator provided single use paper towel outside of dispenser.
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
Major: Measured the following PHFs holding between 114F - 122F at hot holding inserts: chicken and beef. Observed PHFs container stored on top of other inserts and not in hot holding insert itself for less than 4 hours. [CA] Maintain all hot PHFs held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Minor: Measured the following PHFs holding between 45F - 46F in 3 door upright for less than 4 hours: raw beef, refried beans and raw shrimp. [CA] Maintain all cold PHFs held at or below 41F.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Found bags of manufactured fish sealed in reduced oxygen packaged when thawed. [CA] When in process of being thawed/already thawed, fish content shall be removed from bag. [COS] Operator directed to open ROP bags.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Found a knife stored in between prep table and 2 door cold top. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.
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 lDONA MARIA MEXICAN RESTAURANT, 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
- Cooked food not cooled in time Read the free guide
- Hot food below 135°F Read the free guide
Call lDONA MARIA MEXICAN RESTAURANT
Ask for the manager. lDONA MARIA MEXICAN RESTAURANT can only fix what it knows about.
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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.
Do you work at or run lDONA MARIA MEXICAN RESTAURANT?
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
- 83 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.