At a glance
CleanCleaver food safety systematic review results
What happened?
78/ 100 · 22 points taken off
7 problems found · 1 marked critical · Routine county inspection · Feb 3, 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.
- Marked critical: Cooked food not cooled in time K09How to fixFix it
- Utensils or dishes stored wet or unwashed K36How to fixFix it
- No person in charge on duty K01How 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. At back prep area, rice in deep metal pan measured between 109F - 120F. Per employees, rice was cooked…”
First step: If you miss a stage
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 3-305.11, Food Code 7-201.11, Food Code 2-301.14, Food Code 6-501.112.
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.
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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 once in the last 12 months (1 routine).
Every visit
LatestFeb 3, 2026Routine inspection78 out of 100 (Green placard)
This one: 78 out of 100 (Green placard), inspected Feb 3, 2026.
7 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
1. At back prep area, rice in deep metal pan measured between 109F - 120F. Per employees, rice was cooked approximately 3 hours prior to measurement. 2. In the walk in cooler, beef in deep metal pan measured at 94F. Employees stated it was cooked approximately 4 hours prior to measurement. 3. In the walk in cooler, chicken in deep metal pan measured at 67F - 75F and was cooked approximately 6 hours prior to measurement. [CA]: Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [COS]: PHFs were VCD.
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
Not critical (6)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* Pressurized cylinder behind ice machine not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure.
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 Lucy's Mexican Grill? Fix it
The department's words
K01 Demonstration of knowledge; food safety certification
*REPEAT VIOLATION* One food handler training is 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.
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
*REPEAT VIOLATION* 1. Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid. 2. Raw adobada stored directly on the floor in walk in freezer. No direct contamination. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)
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
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* Gas stock pot range observed outside of hood. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood. If gas stock pot is unable to fit under the hood, it shall be removed. Continued non-compliance can lead to enforcement.
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
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
*REPEAT VIOLATION* Chlorine solution in sanitizer bucket above trash bin measured greater than 200 ppm. [CA]: Chlorine solution in sanitizer buckets shall be maintained at 100 ppm.
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
Show 1 more
The department's words
K05 Hands clean, properly washed; gloves used properly
1. Employee washed hands at 3 comp sink. [CA]: Employee shall wash hands at designated hand sink. [COS]: Specialist instructed employee to wash hands at designated hand sink. 2. Another employee was handling raw adobada, removed gloves, and donned on new gloves without hand washing prior. [CA]: Employees shall properly wash hands when changing gloves, when changing tasks, prior to handling food, utensils or equipment, after touching body parts, and when contamination occurs or as required. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to remove gloves and to wash hands at designated hand sink.
Food Code 2-301.12
How can a restaurant or home fix this?
When to wash
- Before you start food work and before you put on gloves
- After the restroom (wash twice; see below)
- After touching your face, hair, nose or body
From Food Code 2-301.14
How to wash
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 Lucy's Mexican Grill? Fix it
EarlierJan 28, 2025Routine inspection78 out of 100 (Green placard)
9 violations listed, 0 marked critical.
Not critical (9)
Food on the floor or under drips
The department's words
K30 Food storage: food storage containers identified
Multiple open bags of food at the dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* No warm water available at the prep line hand sink, prep sink, and restroom hand sink. [CA]: Hand sinks shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds at all times. [COS]: Manager turned on the hot water valves. Water temperatures measured at least 100F at hand sink and 125F at prep sink.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
*REPEAT VIOLATION* Gas stock pot range observed outside of hood. [CA]: All equipment must properly fit underneath hood and hood must have an over hang of 6 inches on all open sides to allow proper ventilation. This distance is to be measured from the inside lip of the hood.
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
1. Walk in cooler's ambient temperature measured at 45F. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: Walk in cooler's thermostat was set at 40F but Manager adjusted the thermostat to approximately 37F. Ambient temperature decreased to 38F after 10 minutes. 2. Vertical broiler for al pastor not rotating during cooking. Per Manager, al pastor cone is manually rotated every 5 minutes and meats are cooked further on flat top grill upon orders. Manager stated unit broke yesterday and scheduled to be fixed tomorrow. [CA]: Vertical broiler shall be in good repair and rotating at all times. Repair equipment. 3. Pressurized cylinder behind ice machine not secured to a rigid structure. [CA]: Pressurized cylinders shall always be stored properly/secured to a rigid structure
The department's words
K23 No rodents, insects, birds, or animals
One dead cockroach observed near the water heater. No other vermin activities found after thorough inspection. Pest control service report from 01/27/2025 provided. Report states treatment was provided. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin.
Show 4 more
The department's words
K01 Demonstration of knowledge; food safety certification
Two expired food handler training certificates. [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.
The department's words
K07 Proper hot and cold holding temperatures
Multiple Potentially Hazardous Food (PHFs) measured between 44F - 45F in the walk in cooler. Per Manager, the walk in cooler was constantly being opened during food preparation. Ambient temperature measured at 45F. [CA]: PHFs shall be cold held at 41F or below at all times.
The department's words
K32 Food properly labeled and honestly presented
Food containers of white powder food product missing label with common food name. [CA]: Ensure containers of food items that cannot be easily identified are labeled with the common name at all times.
Chemicals unlabeled or stored near food
The department's words
K29 Toxic substances properly identified, stored, used
1. Two cans of Raid pest repellent observed at the dry storage rack. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents. 2. Chlorine solution in sanitizer bucket at the front line measured at 200 ppm. [CA]: Chlorine solution in sanitizer buckets shall be maintained at 100 ppm. [COS]: Manager replaced sanitizer bucket with 100 ppm of Chlorine sanitizer solution.
EarlierJan 24, 2025Routine inspectionGreen placard
1 violation listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K23 No rodents, insects, birds, or animals
1 live adult cockroach observed in trap on the wall near water heater. 3 dead cockroaches observed in trap under cashier. Reviewed pest control report. Last service was 1/20/2025. Pest control did not document any activity. No activity found in other location. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). [SA] PIC took picture of the traps and discard traps. PIC stated that she will contact pest control for another service as soon as possible. Provide pest control report for next follow up inspection.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
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
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Food on the floor or under drips Read the free guide
- Hood filters need cleaning In CleanCleaver: Hood filters
- Chemicals unlabeled or stored near food Read the free guide
- Hands not washed when needed 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
- 78 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.