At a glance
CleanCleaver food safety systematic review results
What happened?
70/ 100 · 30 points taken off
10 problems found · 1 marked critical · Routine county inspection · Mar 24, 2026
Is that a lot?
Most food places here got 2 to 15 points taken off. Luna Mexican Kitchen 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 Luna Mexican Kitchen?
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
- Pests seen inside: flies K23How to fixFix it
- No hot or cold water at a sink K21How 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 Luna Mexican Kitchen's team
Is this your place?
Welcome, Luna Mexican Kitchen. We'll walk through this together, one item at a time. To log the fixes, claim Luna Mexican Kitchen 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 Luna Mexican KitchenWe'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: 1. Within the hotbox next to tortilla chips at cook line, ribs measured between 124F - 132F and grilled onion…”
First step: If food is out of range
Then the next one: Pests seen inside: flies
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 6-501.112, Food Code 4-603.16, Food Code 2-301.15, Food Code 2-301.14.
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.
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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 · 2 inspections on record · Last checked Oct 6, 2026
The county visited once in the last 12 months (1 routine).
Every visit
LatestMar 24, 2026Routine inspection70 out of 100 (Green placard)
This one: 70 out of 100 (Green placard), inspected Mar 24, 2026.
10 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: 1. Within the hotbox next to tortilla chips at cook line, ribs measured between 124F - 132F and grilled onion measured at 58F. Chef stated food items were placed in the unit approximately less than 30 minutes prior to measurement. 2. Next to flat top grill grilled pepper measured at 82F, item placed out approximately 10 minutes prior to measurement per Chef. 3. In the indoor bar cooler (left side), liquid egg in carton measured at 45F. Chef does not know how long liquid egg has been in the unit. Unit observed propped open. Ambient temp measured between 45F - 50F. MINOR: 4. In the walk in cooler, several food items such as frijoles, salsa, and pico de gallo measured at 46F, 46F, 45F respectively. Ambient temperature of unit measured at 45F - 47F. Chef mentioned it's due to constant opening and closing during rush hour. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [COS]: 1. ribs and grilled onion reheated to at least 165F. 2. grilled pepper reheated to at least 165F to be hot held at 135F on flat top grill. 3. Liquid egg voluntarily discarded via trash. [SA]: 4. Walk in cooler thermostat adjusted and observed to have cooled down to 39F.
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 Luna Mexican Kitchen? Fix it
Not critical (9)
The department's words
K23 No rodents, insects, birds, or animals
Several small flies observed at both indoor and outdoor bars. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.
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 Luna Mexican Kitchen? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
Maximum water temperature at 3 comp sink at ware-wash area measured at 115F. [CA]: Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.
Food Code 5-103.11
How can a restaurant or home fix this?
In CleanCleaver: Log hand sink and dish water temperatures
Hot and cold water at every sink
In CleanCleaver: Log hand sink and dish water temperatures
Are you Luna Mexican Kitchen? Fix it
Plan review
The department's words
K48 Plan review
1. New tortilla machine installed under Type 2 hood. Manager stated unit was installed no more than 6 months ago. [CA]: Provide proof of submission to DEH Plan Check for the equipment OR remove equipment and re-install previously approved equipment under Type 2 hood. A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at [phone] or at www.ehinfo.org to obtain plan check requirements. 2. Final inspection for SR0879469 has not been completed. [CA]: Obtain final inspection for SR0879469 from DEH Plan Check. Plan Check General and Technical Questions: Email: [email] [phone]
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
*REPEAT VIOLATION* 1. At the steam table on the right side of cookline near the masa station, scoop handles observed in direct contact with food. [CA]: Ensure that scoops which are stored in food containers for portioning are always stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up). 2. Knife stored in crevice between prep line coolers at cook line. [CA]: Discontinue storage of knife in between storage.
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 Luna Mexican Kitchen? Fix it
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 between 45F - 47F. Chef mentioned it's due to constant opening and closing during rush hour. 2. Bar cooler at indoor bar's ambient temperature measured between 45F - 50F. Right side door observed propped open and in disrepair. [CA]: All cooling units shall be able to cold hold PHFs at 41F or below at all times. [COS]: 1. Walk in cooler's ambient temperature was adjusted to 39F. [SA]: Other bar coolers can be used.
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 Luna Mexican Kitchen? Fix it
Show 4 more
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. At the indoor and outdoor bars, under counter dish machines were dispensing 0 ppm of Chlorine sanitizer. No active ware washing observed. Indoor dish machine was connected to an empty Chlorine bottle. [CA]: Mechanical dish machine shall be able to dispense 50 ppm of Chlorine sanitizer at all times. Assess/repair/adjust units as needed. Discontinue use of units until it is properly functioning. [SA]: Kitchen dish machines available. Technician was called during inspection. 2. *REPEAT VIOLATION* Washed and wet containers stacked on top of each other near ware-wash area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
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 Luna Mexican Kitchen? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the indoor bar area, hand sink (right side) did not have soap in the dispenser. Bar was closed at the time of inspection. [CA]: All hand sinks shall be provided with hand soap within the dispenser.
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 Luna Mexican Kitchen? Fix it
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
1. Under the 3 comp sink, FRP wall in poor repair and has a large gap. 2. Near the Type 2 hood, one ceiling panel was missing. [CA]: Floors, walls, and ceilings shall maintained in good condition. Repair noted areas.
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 Luna Mexican Kitchen? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Leak observed underneath 3 comp sink at ware-wash area. [CA]: Remove leak and maintain plumbing in good condition.
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 Luna Mexican Kitchen? Fix it
EarlierMay 12, 2025Routine inspection82 out of 100 (Green placard)
5 violations listed, 1 marked critical.
Critical (1)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K05 Hands clean, properly washed; gloves used properly
At the ware-washing area, staff with gloved hands handled dirty dishes then proceeded to handle clean dishes without removing gloves and properly washing hands prior. [CA]: Food employees must wash their hands and portion of arms properly for 15-20 seconds before beginning work, before handling food or clean equipment/utensils, as often as necessary during food preparation to remove soil and contamination, when switching from working with raw to ready to eat foods, after touching body parts, after using the restroom, and any time when contamination may have occurred. Employees shall use designated hand sink, soap and disposable paper towels to wash hands. [COS]: Specialist instructed employee to wash hands prior to handling clean dishes. Contaminated dishes were re-sanitized.
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)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
At the non-adjustable hand sink near prep sinks, the maximum water temperature measured at 133F. [CA]: Ensure water temperature at nonadjustable hand sinks are maintained between 100F - 108F. [COS]: Chef adjusted the temperature to 103F.
Hood filters need cleaning
The department's words
K38 Adequate ventilation/lighting; designated areas, use
Baffle filters above griller have gaps in between. [CA]: Baffle filters at the mechanical hood ventilation shall be tight-fitted and shall have no gaps.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
1. *REPEAT VIOLATION* Accumulation of debris and mold-like substance on the interior surface of ice machines located next to blast chiller and at the server station. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Washed and wet containers/equipment stored on top of each other at ware-washing area. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
At the outdoor bar area, the scoop handle was in direct contact with ice. [CA]: Scoops which are stored in food containers for portioning shall be stored in a manner which prevents the handle of the scoop from coming into direct contact with food (for ex: handles facing up).
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 Luna Mexican Kitchen, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Pests seen inside: flies Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- Utensils or dishes stored wet or unwashed In CleanCleaver: Check a room top to bottom
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- Hand sink not ready to use Read the free guide
- Floors, walls or ceilings need cleaning or repair In CleanCleaver: Sweep and mop
- No backflow test on file In CleanCleaver: Backflow device test
Call Luna Mexican Kitchen
Ask for the manager. Luna Mexican Kitchen 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 Luna Mexican Kitchen?
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
- 70 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.