At a glance
CleanCleaver food safety systematic review results
What happened?
67/ 100 · 33 points taken off
10 problems found · 2 marked critical · Routine county inspection · Sep 10, 2026
At the routine inspection on Sep 10, 2026. The latest visit, on Sep 15, 2026, was a follow-up inspection. No notes were taken at it.
Is that a lot?
Most food places here got 2 to 15 points taken off. Lucy's Mexican Grill 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 Lucy's Mexican Grill?
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
- Marked critical: Hot food below 135°F K07How to fixFix it
- Dish sink or dish machine not set up right K34How 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 Lucy's Mexican Grill's team
Is this your place?
Welcome, Lucy's Mexican Grill. We'll walk through this together, one item at a time. To log the fixes, claim Lucy's Mexican Grill 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 Lucy's Mexican GrillWe'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: “1. In the walk-in fridge, rice and carnitas cooked and cooled down last night measured at 50F and 49F respectively. 2.…”
First step: If you miss a stage
Then the next one: Hot food below 135°F
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 4-301.12, Food Code 6-501.112, Food Code 3-305.11, Food Code 3-302.11.
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
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 Lucy's Mexican GrillWe'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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (1 routine, 1 follow-up).
Nice work, Lucy's Mexican Grill. At the follow-up five days later, the county listed no items still open.
You cleared the re-check in five days. We're proud of you.
Every visit
LatestSep 15, 2026Follow-up inspection
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.
This one: a follow-up inspection on Sep 15, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 10, 2026: 67 out of 100 (Yellow placard).
EarlierSep 10, 2026Routine inspection67 out of 100 (Yellow placard)
10 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
1. In the walk-in fridge, rice and carnitas cooked and cooled down last night measured at 50F and 49F respectively. 2. On the floor by the walk-in fridge, adobo in large pot measured 119-122F, started cooling down from 135F approximately 1 hour ago. [CA] Potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and from 70F to 41F 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] 1. PIC VC&D rice and carnitas from the walk-in fridge. 2. PIC reheated adobo to 173F to restart cooling process.
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 Lucy's Mexican Grill? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
-Measured ingredients at the front prep line cooler by the cashier at the following temperatures: 1. pico de gallo 50F 2. sliced tomatoes 53F 3. sauces containing dairy 51F PIC stated PHFs were placed in the unit approximately 2 hours prior to measurement. Ambient temperature of unit measured at 53F. -Measured ingredients in the walk-in fridge at the following temperatures: 1. pork 47F 2. salsa verde 46F 3. meat 46F PIC stated they were constantly opening the fridge during rush hour. Ambient temperature of unit measured approximately 41F - 45F. [CA] Potentially hazardous foods shall be kept at 41F and below or at 135F and above. [SA] 1. PHFs in the prep line cooler placed in walk-in to reach 41F and PHFs were placed in ice bath in the unit. 2. PIC lowered walk-in fridge temperature to 38F.
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 Lucy's Mexican Grill? Fix it
Not critical (8)
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
At the warewashing sink, no testing method were available for testing sanitizer level. [CA] Testing method (ie. test strips) shall be made available to ensure chlorine sanitizer measures at 100ppm or quaternary ammonium at 200ppm.
Food Code 4-301.12
How can a restaurant or home fix this?
Set up
- 1. Wash your hands at the hand sink (never at this sink).
- 2. Clean and sanitize all three sinks and both drainboards.
- 3. Sink 1 (WASH): detergent and water at 110°F or hotter.
From Food Code 4-301.12
Washing, step by step
3 more steps in the full guide Read the free guide
The three-compartment sink, step by step
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lucy's Mexican Grill? Fix it
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
At the prep line cooler by the cashier, no thermometer was observed. [CA] A thermometer shall be provided and correctly located in each hot and cold unit containing potentially hazardous foods.
Food Code 4-203.11
How can a restaurant or home fix this?
Ice-water method
- 1. Fill a large glass with crushed ice, then add cold water to the top. Stir.
- 2. Put the probe in the center, not touching the sides or bottom. A dial thermometer goes at least 2 inches deep, past the dimple.
- 3. Wait 30 seconds, or until the reading stops moving.
- 4. It should read 32°F. If not, adjust it (dial: turn the nut under the head with a wrench; digital: press reset per the maker). Replace it if it can't be adjusted.
Using and cleaning it
3 more steps in the full guide Read the free guide
Thermometers and calibration
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lucy's Mexican Grill? 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
Front entry door propped open throughout inspection. [CA]: Facility shall be fully enclosed.
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 Lucy's Mexican Grill? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
At the prep line cooler by the cashier, ambient temperature measured 53F. [CA] Ensure all cold holding units maintain a temperature of 41F and below. Assess/repair/adjust unit as needed.
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 Lucy's Mexican Grill? Fix it
Pests inside, or a way in for them
The department's words
K23 No rodents, insects, birds, or animals
Large fly observed in the kitchen. No direct contamination observed. [CA]: Facility shall be maintained vermin free. Remove fly in a safe and legal matter. Maintain food and food contact surfaces clean and free of contamination.
Food Code 6-501.111
How can a restaurant or home fix this?
What to do
- Any sign of mice, rats or roaches: act now. Protect or throw out affected food, clean the area, and call the pest control operator the same day.
- Flies or ants in food areas: act within 24 hours.
- Insects in food: throw that food out and check the stock around it.
From Food Code 6-501.112
What NOT to do
3 more steps in the full guide Read the free guide
Signs of pests and what to do
The full guide has 3 more parts. Sign up to open the full guide in the app.
Are you Lucy's Mexican Grill? Fix it
Show 3 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
By the walk-in fridge, observed adobo in a large pot stored on cardboard on the floor. [CA] Food shall be stored at least 6 inches above the floor on approved shelving.
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 Lucy's Mexican Grill? Fix it
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
In the walk-in fridge, observed raw chicken stored above raw beef. [CA] Food items shall be stored according to their cooking temperatures. Raw chicken shall be stored beneath raw beef because chicken is cooked at 165F, while beef is cooked at 145F.
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 Lucy's Mexican Grill? Fix it
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Facility's HVAC system is not properly functioning. [CA]: All areas of a food facility shall have sufficient ventilation to facilitate proper food storage and to provide a reasonable condition of comfort for each employee, consistent with the job performed by the employee.
Food Code 6-501.14
How can a restaurant or home fix this?
In CleanCleaver: Hood filters
Hood filters clean
In CleanCleaver: Hood filters
Are you Lucy's Mexican Grill? Fix it
EarlierNov 1, 2024Routine inspection84 out of 100 (Green placard)
7 violations listed, 0 marked critical.
Not critical (7)
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Prep sink spigot faucet observed leaking due to holes/gaps. [CA]: Repair spigot faucet and maintain in good condition.
Dish sink or dish machine not set up right
The department's words
K34 Warewash facilities: installed/maintained; test strips
Missing Quat Ammonium sanitizer testing method. [CA]: Provide Quat Ammonium testing method (for ex: test strips). Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds.
The department's words
K01 Demonstration of knowledge; food safety certification
Missing food handler training for employees. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.
The department's words
K06 Adequate handwash facilities supplied, accessible
At the restroom, single use towel dispenser case observed flashing red and was not dispensing single use towels. Single use towels provided inside. [CA]: Hand sink stations shall be equipped with single use towels and soap at all times. Dispensers shall be operable at all times. [SA]: Single use towels provided outside the dispenser and owner will replace battery today.
Permits available
The department's words
K49 Permits available
Expired health permit. [CA]: Facility shall always operate with a valid health permit. 48 hour notice issued to renew health permit. Failure to comply may be subject to enforcement actions including facility closure.
Show 2 more
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* Uncovered bulk containers of dry food in back prep area. [CA]: Ensure bulk containers of dry food are stored in food grade containers and covered with a fitted lid.
Raw food not kept apart from ready-to-eat food
The department's words
K27 Food separated and protected
At the front prep line cooler reach in, raw lamb was stored above ready to eat produce. At the walk in cooler, raw shell eggs stored above feta cheese and sauce containers. [CA]: Properly store raw meat beneath and separate from ready to eat food to avoid potential contamination.
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 Lucy's Mexican Grill, 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
- Hot food below 135°F Read the free guide
- Dish sink or dish machine not set up right Read the free guide
- Thermometer missing or reading wrong Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Pests inside, or a way in for them Read the free guide
- Food on the floor or under drips Read the free guide
- Raw food not kept apart from ready-to-eat food Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
Call Lucy's Mexican Grill
Ask for the manager. Lucy's Mexican Grill 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 Lucy's Mexican Grill?
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
- 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.