At a glance
CleanCleaver food safety systematic review results
What happened?
73/ 100 · 27 points taken off
9 problems found · 1 marked critical · Routine county inspection · Aug 19, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Los Altos 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 Los Altos 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: Hot food below 135°F K07How to fixFix it
- Shelves and surfaces need cleaning K33How 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 Los Altos Taqueria's team
Is this your place?
Welcome, Los Altos Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Los Altos 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 Los Altos 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: Hot food below 135°FThe county found: “Major: Horchata (milk based) measured at 52 F within an ice bath at the serving line. PIC stated that the horchata was…”
First step: If food is out of range
Then the next one: Shelves and surfaces need cleaning
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 2-301.15, Food Code 3-305.11, Food Code 4-603.16, Food Code 3-302.11.
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
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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 · 5 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestAug 19, 2026Routine inspection73 out of 100 (Green placard)
This one: 73 out of 100 (Green placard), inspected Aug 19, 2026.
9 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
Major: Horchata (milk based) measured at 52 F within an ice bath at the serving line. PIC stated that the horchata was made from 1 to 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Ice added to Horchata, Temperature remeasured at 37 F. Sliced tomatoes measured at 50 F on top of lettuce within the top portion of the preparation refrigerator. Cook was unsure what time the tomatoes were sliced. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomatoes were voluntarily condemned and discarded. Measured PHF's within the walk in refrigerator at 43 F to 52 F (see measured observations). Ambient temperature of the unit measured at 48 F to 51 F. Observed front glass doors and entry door opened frequently. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep doors to the unit closed as much as possible when not in use. Avoid stacking boxes in front of the condenser unit to help increase airflow. [COS] Doors to the unit kept closed. Ambient temperature of the unit re-measured at 41 F. Minor: Measured rice at 133 F and beans at 133 F within the right side of the steam table. Cook stated that the items were placed within the unit 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Beans and rice reheated to 165 F. Steam table temperature increased to maintain foods at 135 F or above.
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 Los Altos Taqueria? Fix it
Not critical (8)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Observed a build-up of a mold like material on the wall behind the three compartment sink and janitorial sink. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Food Code 4-602.13
How can a restaurant or home fix this?
In CleanCleaver: Check a room top to bottom
Shelves, handles and outsides of equipment clean
In CleanCleaver: Check a room top to bottom
Are you Los Altos Taqueria? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed a missing ceiling panel above the rear walk in refrigerator. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed a wood board in use to cover the floor/ grease trap below the three compartment sink. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.
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 Los Altos Taqueria? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked beef at 53 F within covered and stacked containers within the walk in fridge. Cook stated that the beef was removed from cooking 3 hours prior. [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] Beef uncovered and rearranged to allow for adequate airflow.
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 Los Altos Taqueria? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the white chest freezer within the rear preparation area to be in disrepair, with paint peeling off. [CA] Equipment shall be maintained in good repair. Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.
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 Los Altos Taqueria? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Observed a personal jacket stored on top of bottles within the rear dry storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.
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 Los Altos Taqueria? Fix it
Show 3 more
The department's words
K06 Adequate handwash facilities supplied, accessible
Observed the use of the hand wash sink adjacent to the three compartment sink to dry lids. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Dry wares within approved areas. [COS] Hand wash sink made accessible.
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 Los Altos Taqueria? Fix it
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Container of sugar stored on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
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 Los Altos Taqueria? Fix it
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Measured the chlorine sanitizer concentration at 10 ppm within the sanitizing compartment of the 3 compartment sink during active use. [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 level increased to 100 ppm.
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 Los Altos Taqueria? Fix it
EarlierSep 4, 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 2, 2025Routine inspection78 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
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 partially cooked/ raw beef at 75 F within stacked containers in the walk in refrigerator. PIC stated that the beef was placed within the unit 4 hours prior. Measured cooked pork at 59 F within stacked containers in the walk in fridge. Cook stated pork was removed from cooking 3 hours prior. [CA] After cooking, 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] Partially cooked beef placed on the flat top grill and cooked to a measured 200 F. Cooked pork uncovered and placed in ice baths to allow for rapid cooling. *Repeat violation.
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
Measured sliced tomatoes at 54 F, shredded cheese at 52 F, salsa at 50 F, sour cream at 52 F and pico de gallo at 52 F within the top portion of the food preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. Keep lids and doors to the unit closed when not actively in use. Do not fill items above the refrigerator fill level. [COS] Doors kept closed, ambient temperature remeasured at 40 F.
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)
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Observed raw chicken stored above RTE cilantro and onions within the walk in fridge. [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 on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Single use food containers stored on the floor of the dry storage areas. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
The top lids for the cook line preparation refrigerator are in disrepair. [CA] Repair or replace preparation refrigerator lids so that they securely close.
EarlierApr 10, 2025Routine inspectionGreen placard
3 violations listed, 0 marked critical.
Not critical (3)
The department's words
K05 Hands clean, properly washed; gloves used properly
Employee washed gloved hands with the spray nozzle of the three compartment sink after food preparation. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required. [COS] Employee properly washed gloved hands with soap and water at the hand wash sink.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Measured cooked pork (Al Pastor) at 85 F to 92 F within containers covered and stacked 5 pans high within the walk in refrigerator. Cooked stated that the pork was cooked, and began the cooling process 1 hour prior. [CA] Properly store cooling foods in such a way to allow proper air flow. 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] Pork placed into 2 inch pans and placed uncovered within the walk in refrigerator for rapid cooling. *Repeat violation
The department's words
K06 Adequate handwash facilities supplied, accessible
The hand wash sink at the cook line was obstructed by tortillas and a preparation table. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Hand wash sink made accessible.
EarlierJan 21, 2025Routine inspection81 out of 100 (Green placard)
5 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
Measured cooked beef at 60 F to 68 F within stacked covered containers within the in the walk in fridge. PIC stated that the beef was cooked 5 to 6 hours prior. [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] Beef reheated to 165 F to re-start the cooling process. Beef placed within shallow pans on ice to facilitate 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 (4)
The department's words
K07 Proper hot and cold holding temperatures
Measured sliced tomatoes at 47 F stored above the fill line at the preparation refrigerator. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tomatoes reduced below the fill line to be held at 41 F or below.
The department's words
K01 Demonstration of knowledge; food safety certification
Some employee food handler cards are missing or 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.
Pests seen inside: fruit flies
The department's words
K23 No rodents, insects, birds, or animals
Observed drain fly activity throughout the rear dry storage and janitorial areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
The mop rack above the janitorial sink is broken. Mops are stored within a bucket. [CA] Mop rack or other devices not made available to hang and store cleaning tools. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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 Los Altos Taqueria, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Cooked food not cooled in time Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Hand sink not ready to use Read the free guide
- Food on the floor or under drips Read the free guide
- Food-contact surfaces not cleaned or sanitized right Read the free guide
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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.
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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
- 73 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.