At a glance
CleanCleaver food safety systematic review results
What happened?
82/ 100 · 18 points taken off
5 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 Expansion 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 Expansion?
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
- Plan review K48How to fixFix it
- Food-contact surfaces not cleaned or sanitized right K14How 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 Expansion's team
Is this your place?
Welcome, Luna Mexican Kitchen Expansion. We'll walk through this together, one item at a time. To log the fixes, claim Luna Mexican Kitchen Expansion 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 Kitchen ExpansionWe'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: “In the walk in cooler, masa stored within sealed and deep 20 L containers measured between 61F - 63F. Per PIC, it was…”
First step: If you miss a stage
Then the next one: Plan review
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 4-603.16.
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 Luna Mexican Kitchen ExpansionWe'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.
Not your place?
CleanCleaver puts these same items on your team's phones, with the rule beside each one. Your binder is ready when the inspector is.
25 days free. Cancel anytime.
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 inspection82 out of 100 (Green placard)
This one: 82 out of 100 (Green placard), inspected Mar 24, 2026.
5 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
In the walk in cooler, masa stored within sealed and deep 20 L containers measured between 61F - 63F. Per PIC, it was cooked yesterday, cooled down in the walk in cooler, removed from walk in cooler for active preparation, then finished preparations approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). 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]: Masa voluntarily discarded via trash.
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 Luna Mexican Kitchen Expansion? Fix it
Not critical (4)
Plan review
The department's words
K48 Plan review
*REPEAT VIOLATION* Facility installed a blast chiller last year that is different from the approved blast chiller on plans. On plans, approved blast chiller is DELFIELD, MODEL #: CV15E-2 Blast chiller in facility observed to be by EVERIDGE, MODEL # TR76X34F [CA]: A person proposing to build, remodel a food facility, or add a new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction, remodeling, or equipment addition. Contact DEH via phone call at [phone], via email at [email] or visit our website at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check or provide proof of plan submittal and approval to Specialist regarding new blast chiller.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
Washed and wet containers stacked on top of each other. [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 Expansion? Fix it
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* No water observed at back prep sink closest to walk in cooler. [CA]: Provide running hot water of at least 120F at all sinks except for hand sinks and cold water at all 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 Expansion? Fix it
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Blast chiller not indirectly plumbed to a floor sink. [CA]: Blast chiller and walk in cooler shall be indirectly plumbed to a floor sink.
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 Expansion? Fix it
EarlierMay 12, 2025Routine inspection93 out of 100 (Green placard)
3 violations listed, 0 marked critical.
Not critical (3)
No hot or cold water at a sink
The department's words
K21 Hot and cold water available
*REPEAT VIOLATION* Maximum water temperature at all sinks except for hand wash sinks measured between 113F - 117F. [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.
Plan review
The department's words
K48 Plan review
Facility installed a blast chiller this year per Chef but no plans were submitted to DEH Plan Check. Note: blast chiller is brand new and has not been used at the time of inspection. [CA]: A person proposing to build, remodel a food facility, or add a new equipment shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction, remodeling, or equipment addition. Contact DEH via phone call at [phone], via email at [email] or visit our website at www.ehinfo.org to obtain plan check requirements. Submit plans to DEH Plan Check or provide proof of plan submittal to Specialist regarding new blast chiller.
No backflow test on file
The department's words
K41 Plumbing approved, installed, in good repair; proper backflow devices
Drip leak from ceiling. No contamination observed. [CA]: Remove leak and ensure food is protected from contamination at all times.
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 Expansion, 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
- Food-contact surfaces not cleaned or sanitized right Read the free guide
- No hot or cold water at a sink In CleanCleaver: Log hand sink and dish water temperatures
- No backflow test on file In CleanCleaver: Backflow device test
Call Luna Mexican Kitchen Expansion
Ask for the manager. Luna Mexican Kitchen Expansion 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 Luna Mexican Kitchen Expansion?
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
- 82 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.