At a glance
CleanCleaver food safety systematic review results
What happened?
74/ 100 · 26 points taken off
9 problems found · 1 marked critical · Routine county inspection · Sep 3, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Los Jefe's 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 Jefe's 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
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- Raw food not kept apart from ready-to-eat food K27How 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 Jefe's Taqueria's team
Is this your place?
Welcome, Los Jefe's Taqueria. We'll walk through this together, one item at a time. To log the fixes, claim Los Jefe's 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 Jefe's 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: “Carne Asada in front left cooler measured 123F. Per PIC, left side of steam table is not functioning and in need of…”
First step: If food is out of range
Then the next one: Utensils or dishes stored wet or unwashed
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 3-302.11, Food Code 3-501.13.
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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Every visit
LatestSep 3, 2026Routine inspection74 out of 100 (Green placard)
This one: 74 out of 100 (Green placard), inspected Sep 3, 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
Carne Asada in front left cooler measured 123F. Per PIC, left side of steam table is not functioning and in need of repair. [CA] Maintain all PHFs above 135F for proper hot holding. [SA] PIC voluntarily discarded the carne asada.
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 Jefe's Taqueria? Fix it
Not critical (8)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Rice was being stored in grocery bag in 2 door upright cooler. [CA] Store food in food grade bags/containers.
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 Los Jefe's Taqueria? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
Pot of beans observed to be cooling on the floor in back prep area. [CA] Store all foods at least 6 inches above the floor on approved shelving/surfaces.
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 Los Jefe's Taqueria? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
Food handler cards not available for review during inspection. [CA] Ensure food handler cards are readily available for review.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Left side steam table was unable to maintain proper hot hold temperature. [CA] Repair or replace the steam table.
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 Jefe's Taqueria? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Ice machine in storage room has drain pipe running directly into floor drain. [CA] Ensure that drain pipe is indirectly plumbed to a floor sink with at least a 1 inch air gap.
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 Los Jefe's Taqueria? Fix it
Show 3 more
Floors, walls or ceilings need cleaning or repair
The department's words
K44 Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Coolers in hallway observed to be unclean and leaking water onto floor. [CA] Ensure coolers are not leaking and that they are cleaned when brought into the hallway.
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 Jefe's Taqueria? Fix it
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
Accumulation of food grime on 2 door upright cooler in back prep area as well as single door upright cooler in front prep area. [CA] Keep door handles and equipment clean.
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 Jefe's Taqueria? Fix it
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Cooked rice cooling inside tightly wrapped plastic bag. [CA] When cooling, ensure that food has room for heat to ventilate efficiently.
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 Jefe's Taqueria? Fix it
EarlierFeb 5, 2026Routine inspection90 out of 100 (Green placard)
2 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Lack of cold water at the handwash sink in the kitchen due to broken knob. The hot water is very hot making handwashing impossible at this handwash sink. [Corrective Action] Provide cold water at the handwash sink. Repair the cold water knob. [Suitable Alternative] Employees may temporarily wash hands at the wash compartment of the 3 compartment sink.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (1)
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
The electronic thermometer display on the single door upright cooler shows the temperature at 41 degrees Fahrenheit however the ambient temperature in the refrigerator was measured at 54 degrees Fahrenheit. [Corrective Action] Provide an accurate thermometer.
EarlierJul 30, 2025Routine inspection95 out of 100 (Green placard)
2 violations listed, 0 marked critical.
Not critical (2)
The department's words
K01 Demonstration of knowledge; food safety certification
Lack of manager Food Safety Certification. Per operator, course has been taken but not the exam. [Corrective Action] 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. Take the exam and pass.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed large gap between the baffles in the exhaust hood at the cookline. [Corrective Action] Ensure there are no gaps between the baffles.
EarlierJan 23, 2025Routine inspection89 out of 100 (Green placard)
5 violations listed, 0 marked critical.
Not critical (5)
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Rubber gasket on the left door of the 2 door prep cooler observed damaged. [Corrective Action] Repair or replace the rubber gasket.
The department's words
K26 Approved thawing methods used; frozen food
Observed meat thawing at room temperature under the steam table. [Corrective Action] 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
1. Ceiling panel above the exhaust hood observed not properly installed. [Corrective Action] Properly install the ceiling panel. 2. Observed browning of the wall where the flat top grill is outside of the exhaust hood. [Corrective Action] Maintain walls in good condition.
The department's words
K01 Demonstration of knowledge; food safety certification
Food Safety Certification not available for review. [Corrective Action] Food Safety Certificate shall be readily available for review.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Observed the flat top grill about 10 inches outside of the exhaust hood. [Corrective Action] There shall be at least 6 inches exhaust hood overhang over cooking equipments.
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 Jefe's 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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Raw food not kept apart from ready-to-eat food Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- No backflow test on file In CleanCleaver: Backflow device test
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Shelves and surfaces need cleaning In CleanCleaver: Check a room top to bottom
- Cooked food not cooled in time Read the free guide
Call Los Jefe's Taqueria
Ask for the manager. Los Jefe's Taqueria can only fix what it knows about.
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Families clean together. Chores and food dates for everyone at home.
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 Los Jefe's 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
- 74 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.