At a glance
CleanCleaver food safety systematic review results
What happened?
76/ 100 · 24 points taken off
5 problems found · 2 marked critical · Routine county inspection · Sep 23, 2026
At the routine inspection on Sep 23, 2026. The latest visit, on Sep 29, 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. Luna Mexican Restaurant 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 Restaurant?
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
- Marked critical: No plan for a special process K18How to fixFix it
- Hands not washed when needed K05How 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 Restaurant's team
Is this your place?
Welcome, Luna Mexican Restaurant. We'll walk through this together, one item at a time. To log the fixes, claim Luna Mexican Restaurant 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 RestaurantWe'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: “1) Measured multiple sauce bottles (sour cream and salsas) from 48-56F. Per PIC, sauces were relocated from…”
First step: If food is out of range
Then the next one: No plan for a special process
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 2-301.14, Food Code 2-301.15, Food Code 4-603.16.
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.
Want to join the restaurants in Santa Clara County that keep their kitchens clean and put their guests' health first?
Claim Luna Mexican RestaurantWe'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 · 4 inspections on record · Last checked Oct 6, 2026
The county visited 3 times in the last 12 months (2 routine, 1 follow-up).
Nice work, Luna Mexican Restaurant. At the follow-up six days later, the county listed no items still open.
You cleared the re-check in six days. We're proud of you.
Every visit
LatestSep 29, 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 29, 2026. A follow-up visit re-checks earlier items. The last routine inspection was Sep 23, 2026: 76 out of 100 (Yellow placard).
EarlierSep 23, 2026Routine inspection76 out of 100 (Yellow placard)
5 violations listed, 2 marked critical.
Critical (2)
Marked critical by County of Santa Clara Department of Environmental Health
The department's words
K07 Proper hot and cold holding temperatures
1) Measured multiple sauce bottles (sour cream and salsas) from 48-56F. Per PIC, sauces were relocated from refrigeration unit less than 30 minutes prior to temperature measurement. Observed sauces are stored on top of the preparation unit inserts, or in ice bath while not fully submerged into ice. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] All sauce bottles were relocated back into under counter cooler or fully submerged into ice bath. 2) Measured cooked rice stored in deep, metal container from 98F at the sides and 118F in the center. Per employee, rice was prepared less than 2 hours prior to temperature measurement, then stored at ambient temperature on preparation counter prior to storage in warmer due to lack of space. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [COS] Specialist directed employee to immediately reheat the rice up to 165F prior to hot holding in the warmer.
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 Restaurant? Fix it
Marked critical by County of Santa Clara Department of Environmental Health
No plan for a special process
The department's words
K18 Compliance with variance/ROP/HACCP Plan
Facility is conducting on-site reduced oxygen packaging (ROP) without an approved hazard analysis critical control point plan (HACCP) or standard operating procedure (SOP) submitted to this Department. Facility is utilizing a vacuum sealer (VacMaster) on-site for chicken stock and chicken tinga. Per PIC, foods are cooked hot, sealed into bag, and cooled down inside the bag. The bag is held inside the walk-in cooler, then the food is removed from the bag to be reheated for service. All vacuum sealed foods were cooked 2 hours prior to temperature measurement and placed into ice bath for rapid cooling, or have been stored in the walk-in cooler since yesterday.[CA] Immediately discontinue the use of ROP for food preparation. A food facility that packages Potentially Hazardous Food using a ROP method must operate under a HACCP plan which has been approved by the California Department of Public Health. [COS] All vacuum sealed foods were opened and removed from the bag at the time of inspection. Food facility must acquire a HACCP plan with the California Department of Public Health or submit SOP prior to continuing ROP on-site.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (3)
The department's words
K05 Hands clean, properly washed; gloves used properly
Observed employees removing soiled gloves and donning new gloves without an intermediate handwashing step. [CA] Employees are required to wash their hands: 1) before beginning work, 2) before handling food or clean equipment, 3) as often as necessary during food preparation to remove soil and contamination, 4) when switching from raw to ready to eat foods, 5) after touching body parts, 6) after coughing, sneezing, eating, or drinking, 7) after using the restroom, and 8) any time when contamination may occur.
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 Luna Mexican Restaurant? Fix it
The department's words
K06 Adequate handwash facilities supplied, accessible
In the warewashing area, observed accumulation of dirty dishes in front of the handwash station. The handwash station is partially blocked. Nearby handwash stations are available for use. [CA] Handwash station shall be fully stocked and accessible at all times.
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 Restaurant? Fix it
Equipment in poor repair
The department's words
K35 Equipment, utensils: Approved, in good repair, adequate capacity
Observed the use of countertop deep fryer without mechanical ventilation or prior approval from this department. [CA] Discontinue the use of unapproved equipment. Provide approved exhausted hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors, or submit plans to obtain mechanical ventilation exemption from this Department.
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 Restaurant? Fix it
EarlierFeb 11, 2026Routine inspection87 out of 100 (Green placard)
3 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
1) Measured serrano crema in an ice bath nearby the cookline at 62F. The ice appeared to be melted. Per chef, serrano crema was moved into ice bath from refrigeration about 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] More ice was added into the ice bath to facilitate rapid cooling. 2) Measured cooked sweet potato on a sheet rack above the grill at 108F. Per chef, sweet potato was cooked 2 hours prior to temperature measurement and is kept above the grill for hot holding. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Sweet potato was reheated in the oven to 165F for hot holding.
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (2)
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
Observed plates, utensils, and takeout containers are stored on a cart in the outdoor dining area under a tent. The tent is not fully enclosed. [CA] Food contact surfaces and equipment shall be stored within the approved, enclosed facility and protected from contamination.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
In the upright mechanical dishwasher in the kitchen, measured chlorine sanitizer at 25 ppm. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse with a chlorine concentration of 50 ppm, or as per manufacturer's specifications.
EarlierJan 24, 2025Routine inspection81 out of 100 (Green placard)
6 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
FOUND THE CARNITAS AT 102F IN A CONTAINER ON THE GRILL. FOUND THE BUTTER WITH HERBS ON A CONTAINER ON A TABLE NEXT TO THE SERVICE REFRIGERATOR AT 65F. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW AND HOT POTENTIALLY HAZARDOUS FOOD AT 135F OR ABOVE. THE CARNITAS ARE TO BE REHEATED TO 165F AND THE BUTTER MUST BE PLACED IN THE REFRIGERATOR. COS
Critical items are the ones most likely to make someone sick. This one comes first. Here's how a kitchen fixes it.
Not critical (5)
Signs posted; last inspection report available
The department's words
K47 Signs posted; last inspection report available
MISSING THE HAND WASH SIGNS FOR BOTH RESTROOMS. [CA] PROVIDE HAND WASH SIGNS.
Floors, walls or ceilings need cleaning or repair
The department's words
K45 Floor, walls, ceilings: built,maintained, clean
FOUND MOLD LIKE SUBSTANCE ON THE WALL ABOVE THE 3 COMPARTMENT SINK IN THE KITCHEN. [CA] REMOVE THE MOLD.
Shelves and surfaces need cleaning
The department's words
K33 Nonfood contact surfaces clean
FOUND MOLD LIKE SUBSTANCE ON THE TOP OF THE 3 COMPARTMENT SINK AT THE BAR. [CA] REMOVE THE MOLD.
Food-contact surfaces not cleaned or sanitized right
The department's words
K14 Food contact surfaces clean, sanitized
FOUND A TRAY WITH PUREES BEING STORED IN ONE OF THE COMPARTMENTS AT THE 3 COMPARTMENT SINK AT THE BAR. [CA] DO NOT USE THE 3 COMPARTMENT SINK TO STORE ANY FOOD.
Utensils or dishes stored wet or unwashed
The department's words
K36 Equipment, utensils, linens: Proper storage and use
FOUND A FEW HOT HOLDING CONTAINERS ON TOP OF THE STOVE AND GRILL USED TO HOT HOLD FOOD. [CA] PROVIDE PROPER HOT HOLDING EQUIPMENT, ENSURE IT IS FOOD GRADE AND NSF APPROVED. CHECK WITH THE PLAN CHECK DEPARTMENT FOR APPROVAL. DO NOT USE THE STOVE OR GRILL AS A SOURCE OF HEAT FOR HOT HOLDING.
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 Restaurant, you can:
Learn how these get fixed
Free, step-by-step guides for each item.
- Hot food below 135°F Read the free guide
- Hands not washed when needed Read the free guide
- Hand sink not ready to use Read the free guide
- Equipment in poor repair In CleanCleaver: Look over the equipment; report anything broken
Call Luna Mexican Restaurant
Ask for the manager. Luna Mexican Restaurant 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 Restaurant?
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.