At a glance
CleanCleaver food safety systematic review results
What happened?
2problems found
2 problems found · 1 marked critical · County inspection, Follow-up inspection · Jul 22, 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. Lobo's Tacos got more than most. That's from the last routine visit, on Jul 14, 2026.
Compared with 9,600 Santa Clara County food places. Each place's last routine inspection counts.
What was found out about Lobo's Tacos?
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: Cooked food not cooled in time K09How to fixFix it
- Equipment in poor repair K35How 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 Lobo's Tacos' team
Is this your place?
Welcome, Lobo's Tacos. We'll walk through this together, one item at a time. To log the fixes, claim Lobo's Tacos 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 Lobo's TacosWe'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: Cooked food not cooled in timeThe county found: “A 1/3 hotel pan of beans were measured at 47F. Per PIC, they were cooled last night. [CA] All potentially hazardous…”
First step: If you miss a stage
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 6-501.111, Food Code 4-603.16, Food Code 4-301.12, Food Code 3-304.14.
Try it yourself
Fix and log it: Cooked food not cooled in time
A practice run. Nothing is saved. Tap each step when it's done.
0 of 2 done
If you miss a stage
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
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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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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 2 times in the last 12 months (1 routine, 1 follow-up).
Every visit
LatestJul 22, 2026Follow-up inspectionGreen placard
This one: Green placard, inspected Jul 22, 2026.
2 violations listed, 1 marked critical.
Critical (1)
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
A 1/3 hotel pan of beans were measured at 47F. Per PIC, they were cooled last night. [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. [COS] Beans were VC&D
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Food Code 3-501.14
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 Lobo's Tacos? Fix it
Not critical (1)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Ambient temperature at the walk in cooler shelving dedicated to the facility was measured at 45F. Ambient temperature for the rest of the unit was measured at 38F. Shelving with foods has a plywood covering one side of the shelving and the top was also covered with boxes, possibly restricting airflow. [CA] Investigate the temperature discrepancy. Ensure refrigeration is able to maintain PHFs at 41F or below.
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 Lobo's Tacos? Fix it
EarlierJul 14, 2026Routine inspection65 out of 100 (Yellow placard)
8 violations listed, 3 marked critical.
Critical (3)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K13 Food in good condition, safe, unadulterated
Staff were observed using an unsanitized spoon to stir beans on the range. [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] Beans were 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
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Staff were observed skipping the sanitizing step of dishwashing. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] A chlorine solution was made to sanitize dishes.
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
1. Carne asada was found cooling in the walk in cooler in two 1/3 hotel pans and measured between 72-85F at around 4 pm. Per PIC, they were pulled from the flat top to cool at 12 pm. 2. Chicken was found in the walk in cooler measuring at 48F. Per PIC, it was cooked the day before. [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] Items were discarded. Went over cooling process with PIC. Facility to transfer cooling items to shall pans and cool in the walk in cooler. Note: no ice machine is available to the facility to facilitate use of ice to cool.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards for staff are expired or unavailable. [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.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Facility lacks drain plugs to fill basin of three compartment sink, facility was observed using rags. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. Provide within 24 hours.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Wet cloth rags were found stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Second Repeat Violation: In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice was found. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Repeat Violation: Raw chorizo was found stored above cooked meats in the 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. 2. Repeat Violation: Pickled jalapeños were found to not be protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
EarlierSep 10, 2025Follow-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.
EarlierSep 8, 2025Routine inspection72 out of 100 (Yellow placard)
8 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
Sewage or wastewater not disposed of right
The department's words
K22 Sewage and wastewater properly disposed
The floor sink of the three compartment sink overfilled as the basin was drained. The three compartment floor sink was evaluated to be draining slowly. Floor sinks did not over fill when the faucets of the hand sink and three compartment sink were left running. When the faucets of the three compartment sink, prep sink, and handwash sink were left on the prep sink floor sink would overflow. [CA] Food facility shall not operate if there is sewage overflowing or backing up in the food facility. The food facility, or impacted areas, shall remain closed until all plumbing problems have been corrected and all contaminated surfaces have been cleaned and sanitized. [SA] Facility to limit use of the prep sink or wash produce in the three compartment sink in a container/strainer. Facility to fix the floor sinks within 24 hours.
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 not reheated to 165°F for hot holding
The department's words
K11 Proper reheating procedures for hot holding
Beef in the steam table measured at 105F. Per cook they reheated the meat on the griddle before placing it in the steam table. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] Beef was reheated on the griddle to a minimum of 165F.
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)
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Facility was using a scented chlorine bottle for sanitizing dishes. [CA] Use non-scented chlorine intended for use at a food facility. [COS] Facility provided non scented bleach.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Repeat Violation: In the walk in cooler, above the plastic container of rice, rice was observed to be stored in plastic grocery bags. [CA] Ensure to use food grade materials and equipment only. Cease use of the grocery bags and replace with either containers with lids or other food grade plastic bags.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
1. Raw chorizo was found stored above cooked meats in the 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. 2. Pickled jalpenos were found to not be protected from contamination. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Repeat Violation: In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice was found. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
The drain pipe of the prep sink has a leak when turned on. [CA] Repair plumbing fixture and maintain in clean and good repair.
Show 1 more
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Second Repeat Violation: Facility lacks chlorine test strips. They have quat test strips available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
EarlierJan 28, 2025Routine inspection92 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
At the hand sink, the drain pipe has a leak. [CA] Repair plumbing fixture and maintain in clean and good repair.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
REPEAT VIOLATION: Facility lacks chlorine test strips. They have quat test strips available. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
In the storage shelves next to the hand sink, on the lower shelf, a bulk bag of rice and beans were found. [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
In the walk in cooler, above the plastic container of rice, rice was observed to be stored in plastic grocery bags. [CA] Ensure to use food grade materials and equipment only. Cease use of the grocery bags and replace with either containers with lids or other food grade plastic bags.
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 Lobo's Tacos, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Lobo's Tacos
Ask for the manager. Lobo's Tacos 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.
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
- 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.