At a glance
CleanCleaver food safety systematic review results
What happened?
84/ 100 · 16 points taken off
7 problems found · Routine county inspection · Jun 25, 2026
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.
- Wiping cloths left out of sanitizer K40How to fixFix it
- Hot food below 135°F K07How to fixFix it
- Food on the floor or under drips K30How 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: Wiping cloths left out of sanitizerThe county found: “Observed used wiping towel not stored in sanitizer between each use. [CA] Store the used towels in a bucket with…”
First step: Keep the bucket strong
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 3-304.14, Food Code 3-305.11, Food Code 7-201.11, Food Code 4-603.16.
Try it yourself
Fix and log it: Wiping cloths left out of sanitizer
A practice run. Nothing is saved. Tap each step when it's done.
0 of 3 done
Keep the bucket strong
From Food Code 3-304.14
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.
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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 · 3 inspections on record · Last checked Oct 6, 2026
The county visited 2 times in the last 12 months (2 routine).
Fewer points taken off than last time (23 → 16). That takes a team.
Every visit
LatestJun 25, 2026Routine inspection84 out of 100 (Green placard)
This one: 84 out of 100 (Green placard), inspected Jun 25, 2026.
7 violations listed, 0 marked critical.
Not critical (7)
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed used wiping towel not stored in sanitizer between each use. [CA] Store the used towels in a bucket with sanitizer between each use.
Food Code 3-304.14
How can a restaurant or home fix this?
Keep the bucket strong
- Wet cloths sit in sanitizer between uses: chlorine 50–99 ppm, or quat at label strength.
- Test with the cloths in the bucket when you mix it and every 2 hours.
- Remake it at once if it tests low or has food or dirt in it. Never just add more sanitizer to a dirty bucket.
From Food Code 3-304.14
Keep cloths apart
3 more steps in the full guide Read the free guide
Wiping cloths and sanitizer buckets
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
The department's words
K07 Proper hot and cold holding temperatures
The temperature in the walk in is approximately 44 degrees F. [CA] All PHFs must be held at 41 degrees F and below The employee stated that they will keep the door closed since the lunch rush ended to bring temperature back down. Adjust it to stay 41 degrees Fa nd below and accommodate for the hot summer days in the kitchen. Remove all PHFs and place into the freezer or properly working refrigerators at 41 degrees and below if the walk in cooler does not hold PHFs 41 degrees F max. A reinspection will be completed.
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
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
The food storage bins do not have labels. [CA] Write the contents on the bins.
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
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
Observed old food particles accumulated behind the cook line. {CA]Clean the floors thoroughly. Observed the grout behind the dish sink to be turning black. [CA] Remove this and replace it.
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
The faucet at the dish washing sink is in need of repair and sprays out forcefully from the handle area once you turn the water on. [CA] Repair the faucet. Observed the bin for salt to not be food grade storage. [CA] Replace it with approved type container for food grade.
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
Show 2 more
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
Observed the spray bottle with toxic cleaner unlabeled. [CA] Label it with the contents.
Food Code 7-201.11
How can a restaurant or home fix this?
Store them away from food
- Store chemicals below and away from food, dishes, utensils, linens and single-use items. Never on a shelf above food.
- Separate them by space or a partition.
- Keep only the chemicals the kitchen needs.
From Food Code 7-201.11
Label every container
3 more steps in the full guide Read the free guide
Chemicals and Safety Data Sheets (SDS)
Are you Lucy's Mexican Grill? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
No employees in the kitchen had a food handler card nor a FSC. [CA] [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. At least one employee must have a FSC.
EarlierJan 28, 2026Routine inspection77 out of 100 (Green placard)
7 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
The rice and beans are at approximately 130 degrees F less than 4 hours. [CA] They must be on the warmer at 135 degrees F. [CA] The steam table was turned higher and held food at 135 degrees F minimum.
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)
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
The floor of the walk in is soiled with food particles. [CA] Thoroughly clean the floors in the walk in.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
The walk in refrigerator door had a particle of raw meat on the handle. [CA] Do not touch any other items after touching raw meat, eggs, seafood, or poultry until after washing hand properly. If gloves are being used then they must be removed then hands washed before touching any other items/ task change. [CA] Employee sanitized the door handle and washed hands.
Wiping cloths left out of sanitizer
The department's words
K40 Wiping cloths: properly used, stored
Observed several used wiping towels on table tops in the kitchen. [CA] The used towels must be stored in sanitizer between each use.
The department's words
K01 Demonstration of knowledge; food safety certification
No FSC available and not all cooks have a food handler card. [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. 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.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
The scoops are stored in bins with the handle touching the food. [CA] The scoops must be stored with the handle not touching the food. Observed bowls being used. [CA] Use only scoops with handles.
Show 1 more
Food not cooked to the right temperature
The department's words
K10 Proper cooking time & temperatures
Observed hot food set up to cool during inspection. The containers were plastic and about 7 inches deep with meat and rice. [CA] [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquid [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] The employees corrected the issue.
EarlierJun 5, 2025Routine inspection90 out of 100 (Green placard)
4 violations listed, 0 marked critical.
Not critical (4)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed the thin plastic shopping bags being used for direct food contact in the freezer for several food items.[CA] Use only food grade storage bags, containers, plastic wrap, etc that is approved for direct food contact storage.
Cooked food not cooled in time
The department's words
K09 Proper cooling methods
Observed cooling in the large gray plastic bins. It is about 6 inches deep with rice that was just cooked and poured into it during inspection. [CA] Cool foods using approved containers which facilitate heat transfer, such as metal. [CA] Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids.
The department's words
K01 Demonstration of knowledge; food safety certification
No employee that works here has a food safety certificate. Employees helping to prepare food do not have a food handler card. [CA] At least one employee must have a food safety certificate and all employees must have a food handler card if they will help prepare food.
Thermometer missing or reading wrong
The department's words
K39 Thermometers provided, accurate
Observed not thermometer in the refrigerator. [CA] Replace the missing thermometer in the upright refrigerator to monitor that it keeps food 41 degrees F and below.
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.
- Wiping cloths left out of sanitizer Read the free guide
- Hot food below 135°F Read the free guide
- Food on the floor or under drips 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
- Chemicals unlabeled or stored near food Read the free guide
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
- Routine inspection
- Result
- 84 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.